I Need A Strawberry Filling Recipe

Baking By kristynbakes Updated 8 May 2006 , 11:14pm by leily

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kristynbakes Posted 4 May 2006 , 12:52pm
post #1 of 13

I am trying to find a strawberry filling recipe to use with a white cake. Or, I need a strawberry glaze type of recipe to cover the layers before I put icing on them.

Does anyone have an idea? I would also appreciate some instructions on how to do it. I've never used fillings or glazes before!

Thanks a bunch!

12 replies
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gilson6 Posted 4 May 2006 , 12:54pm
post #2 of 13

I used a strawberry buttercream filling a couple of weeks ago. I added a jar of strawberry jam to some buttercream - you have to add until it looks/tastes right - then you spread it on the cake. The taste was awesome (as my son's girlfriend told me)!

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cashley Posted 4 May 2006 , 12:56pm
post #3 of 13

You need to make a dam on the layer before you put in a filling. Use tip 12 and about a quarter of an inch inside run a line of icing around then fill. I have used double fruit strawberry jam for my filling with white cake which was very nice with chunks of strawberries in it.

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gilson6 Posted 4 May 2006 , 12:57pm
post #4 of 13

Sorry forgot about the dam icon_smile.gif.

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Naty Posted 6 May 2006 , 5:18pm
post #5 of 13

This is the one I use. Its from Nick Malgieri's Perfect Cake:
I have omitted the kirsch with no problem.


STRAWBERRY FILLING
2 pints strawberries
1/2 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon kirsch
2 tablespoons cornstarch

1. To make the filling, rinse, hull, and slice the berries. Place one-quarter of the berries in a saucepan with the sugar and bring to a boil.
2. Meanwhile, combine the lemon juice, kirsch, and cornstarch. Off the heat, stir the cornstarch mixture into the strawberry mixture. Return to a boil, stirring, and cook for 2 minutes. Remove from the heat and cool, then stir in the remaining sliced berries.

Regards,
Naty

PS. Use the dam method!

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Rodneyck Posted 6 May 2006 , 5:56pm
post #6 of 13

You can also use fresh strawberries in your buttercream, 3 1/2 cups buttercream to 1/2 cup sliced or diced strawberries. Beat half into the buttercream, then add additional berries bit by bit until the buttercream will not take anymore. Delicious fresh taste, tints the icing pink and very delicious. You can then use as a filling.

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leily Posted 6 May 2006 , 6:40pm
post #7 of 13
Quote:
Originally Posted by Rodneyck

You can also use fresh strawberries in your buttercream, 3 1/2 cups buttercream to 1/2 cup sliced or diced strawberries. Beat half into the buttercream, then add additional berries bit by bit until the buttercream will not take anymore. Delicious fresh taste, tints the icing pink and very delicious. You can then use as a filling.




How long will a filling like this stay good? do the strawberries start to get mushy? I am guessing it definitely needs to be refridgerated?

Thanks

leily

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Rodneyck Posted 6 May 2006 , 8:37pm
post #8 of 13

Well the strawberries break down and the more you beat it, the less bits there are, totally up to you how fine you want it. This works for raspberries as well, yum! If you do not want the seeds from the berries, you can puree the berries first, then pass through a sieve. Beat the puree into the berries as described above.

It is not the type of buttercream to make ahead and keep in the fridge. If you want to do this, make the buttercream and wait until you are ready to use it, then beat the berries in the KA with the bc. It is best (flavor-wise) used at the very last.

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leily Posted 6 May 2006 , 9:20pm
post #9 of 13
Quote:
Originally Posted by Rodneyck

Well the strawberries break down and the more you beat it, the less bits there are, totally up to you how fine you want it. This works for raspberries as well, yum! If you do not want the seeds from the berries, you can puree the berries first, then pass through a sieve. Beat the puree into the berries as described above.

It is not the type of buttercream to make ahead and keep in the fridge. If you want to do this, make the buttercream and wait until you are ready to use it, then beat the berries in the KA with the bc. It is best (flavor-wise) used at the very last.




I am sorry, I wasn't clear on my question. Although your answer did help striaghten some other things out for me. My main concern was once in the cake? If I make the filling and put it in the cake do the berries start to get mushy? My concern is if I fill a cake will the filling be bad in a couple of days if it is refridgerated-or what will the filling do just sitting there for a couple of days?

Thanks for your quick reply before.

Leily

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tootsa Posted 8 May 2006 , 2:12pm
post #10 of 13

Hey Naty....I have his book, too! Isn't it great!?!
Don't know if any one bakes pies, but I've used many of his recipes, and the are wonderful!!

Anywhooo...Naty, Do you think I could use that same recipe with raspberries? I need to make a white cake with raspberry filling.
Also..If I make my cake the day before the event, will it get soggy?

One more... icon_wink.gif How much cake will this fill?

Thanks, kristyn for asking about your strawberries!!

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Rodneyck Posted 8 May 2006 , 3:08pm
post #11 of 13

"If I make the filling and put it in the cake do the berries start to get mushy? My concern is if I fill a cake will the filling be bad in a couple of days if it is refridgerated-or what will the filling do just sitting there for a couple of days? "

I think that I understand. lol. The strawberries should be pretty much broken down and incorporated into the buttercream, so not sure what you mean by will they get mushy, unless you hardly beat them in, which is fine.

In that case, they would be treated like any strawberry's shelf life in the refridgerator. Incorporated into the buttercream, they should be fine for a few days and last a bit longer. Berries by themselves tend to go bad quicker anyway. In this case, you are breaking them down and adding them to a lot of sugar (sort of like a jam) which acts like a perservative in many respects, thus giving you a bit more shelf time.

So to sum up, the more you incorporate them into the buttercream, the longer they should last in the refrigerator. But, keep in mind, when working with fruit of anykind in a whole or partially whole state, unless it is a heavily sugar laced product like jams or spreads, your freshness factor and time will be much shorter.

I think that answered your question.

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Naty Posted 8 May 2006 , 4:35pm
post #12 of 13
Quote:
Originally Posted by tootsa

Hey Naty....I have his book, too! Isn't it great!?!
Don't know if any one bakes pies, but I've used many of his recipes, and the are wonderful!!

Anywhooo...Naty, Do you think I could use that same recipe with raspberries? I need to make a white cake with raspberry filling.
Also..If I make my cake the day before the event, will it get soggy?

One more... icon_wink.gif How much cake will this fill?

Thanks, kristyn for asking about your strawberries!!




Hi Tootsa,

What I remember, there is a cake with the strawberry filling on the cover and its a 3 layer with filling in between 2 layers. When I made mine, I made a stacked 6, 8, and 10 inch and filled each with the filling. I think I doubled the recipe for mine and omitted the kirsh. It really depends on how much filling you want to use but I guess the recipe is for filling a standard 8 - 9 inch cake. I see why not you can substitute the raspberries for the strawberries. You may need to add more sugar since raspberries are more tart. I would use a think layer of the filling though instead of a thick one like for strawberry. You can also alternate one layer filled with the raspberry and another with a lemon curd. Lemon goes well with raspberries.
I don't think you could do it the day before because it may run into the cake. What I did was filled the cake the morning off and placed a thin layer of BC over the bottom and top of next cake layers then the filling.

Hope this helps.
Naty

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leily Posted 8 May 2006 , 11:14pm
post #13 of 13
Quote:
Originally Posted by Rodneyck

"If I make the filling and put it in the cake do the berries start to get mushy? My concern is if I fill a cake will the filling be bad in a couple of days if it is refridgerated-or what will the filling do just sitting there for a couple of days? "

I think that I understand. lol. The strawberries should be pretty much broken down and incorporated into the buttercream, so not sure what you mean by will they get mushy, unless you hardly beat them in, which is fine.

In that case, they would be treated like any strawberry's shelf life in the refridgerator. Incorporated into the buttercream, they should be fine for a few days and last a bit longer. Berries by themselves tend to go bad quicker anyway. In this case, you are breaking them down and adding them to a lot of sugar (sort of like a jam) which acts like a perservative in many respects, thus giving you a bit more shelf time.

So to sum up, the more you incorporate them into the buttercream, the longer they should last in the refrigerator. But, keep in mind, when working with fruit of anykind in a whole or partially whole state, unless it is a heavily sugar laced product like jams or spreads, your freshness factor and time will be much shorter.

I think that answered your question.




Thanks =) That is the thinking I had, but it is good to get it clarified =) I am making a strawberry cake for my cousing birthday in a couple of weeks and wanted to add strawberry filling for it =) With strawberries starting to look good in the stores i thought fresh would be better.

Thanks for the great answer!

Leily

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