Just trying to decide if lemon filling would go well with strawberry cream cheese cake, or should I stick to a strawberry filling. The cake turned out well, it has cream cheese in the batter, and then I swirled strawberry filling through out the batter. Or any other ideas for fillings would be so helpful, thanks
I keep my cakes pretty simple so if you are wanting a fruit filling, I would stick with strawberry. I like to use cream cheese frosting to ice the cake and for in between layers
I would say use a strawberry filling on your cake. You already have a lot going on with the cake, but all complimentary to each other. You wouldn't want to throw that off by adding a 3rd or 4th flavor.
i agree. do a simple strawberry puree.
12 oz bag of frozen berries, thawed. (pureed in blender)
1/4 c sugar (optional or to taste)
squeeze of lemon juice
3 tb cornstarch diluted in enough COLD water
cook over medium heat until thick. chill for several hours and then fill your cake.
here is an AWESOME whipped cream/cream cheese icing that would go wonderfully with the cake- it pipes well too as long as you FOLD the two together.
http://forum.cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html
Is this the cake that you put frozen strawberries in the batter also? If so could you PM the recipe? I had this recipe saved years ago, but lost it when my computer crashed. Would love to have the recipe again.
try this:
1 white cake mix w/ pudding
1 c flour
1 c sugar
1/3 tsp salt
1 tsp vanilla
1 c sour cream or 1 8oz pk of cream cheese
1/2 c milk
1/3 oil
4 eggs
1 c pureed strawberries.
mix all but berries, then after the batter is in the pan, place a few spoonfuls of the berries on top, run a knife through it to swirl it around. bake at 325 until it comes out clean with a toothpick.
i would use this whipped cream - cream cheese frosting - and maybe some fresh berries on top.
http://forum.cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html
or if you just want a strawberry cake, go ahead and mix the berries in, and skip the milk. this cake will be dense enough to hold up to fondant, stacking and carving.
I'm sorry I didn't check back to see that you wanted this recipe,
I did this for a wedding and it turned out great,
Here is the recipe
1 pkg. butter cake mix
1pkg. 8 oz. softened cream cheese
4 large eggs
1/2 c. water
1/2 c. oil
1/2 c. sugar
1 t. vanilla
1 t. almond flav.
2/3 c. strawberry filling ( I buy mine in the sleeve)
mix all of the above ingredients, except the strawberry filling, one minute on low, then 3 min on medium, and pour into pan. Then dollop the strawberry filling randomly on the cake and swirl with a knife, don't put too much on, so you can see white cake and strawberry definition. It depends on the cake size how much you will need, for a 12" cake, I used about a 2/3 cup.
Thanks! Now my imagination is running wild thinking of the other flavor combos I could do with this recipe!
Your recipe sounds delicious! DH loves strawberries...I have to try this soon for him!
I'm curious about the strawberry filling that the recipe calls for. Where do you buy that? What is it exactly? Is that something that would taste better homemade? Any suggestions for making the strawberry filling rather than buying it?
one 12 oz bag of thawed frozen berries
1/4 c white sugar
3 tb cornstarch
2 tb COLD water
1 tb lemon juice
thaw and puree berries. disolve cornstarch in COLD water and lemon juice. add sugart to berries. add liquid. place on medium heat, stir to a simmer. remover . cover. chill for several hours.this is a very thick filling that works great and wont make the cake soggy. dont forget to use an icing dam to hold it in. makes approx 1.5 cups or enough for 3 layers of filling in an 8-10 inch round cake.
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