im making a strawberry flavored wedding cake. i made the one (scratch) from CC, and it was okay, but i didn't like the texture and it really didn't have a strong strawberry flavor. so i made the white velvet cake from cake bible, added the box of strawberry jello, 3 tsp strawberry extract, and stirred in strawberry puree at the end. texture, fantastic! it was moist, and tender. but it STILL wasn't very strongly strawberry flavored. does anyone have any idea on how to get more intense strawberry?

try using strawberry nectar in place of the liquid.

Or add a few drops of Lorann strawberry oil flavoring to the batter. No more than 1/8 teaspoon, tho, as it is very, very strong.

Personally, I would rather slice some berries and lay them across the top of the filling.

Theresa

Brush the layers with strawberry flavored simple syrup if the moistness of the cake can still afford it.

Ditto Miriel

but add playingwithsugar suggestion

to the syrup.

i forgot about lorann oils! i wonder if i can get them at my local store or just online.....
thanks for the suggestions! i think i'll order some today.

If not, strawberry kool-aid (assuming there is such a thing). I use lemon kool-aid in my lemon cake.

I tried this and it came out great. Alot of strawberry flavor. Its worth a try.

2 cups 10X powdered sugar
1 (3oz) strawberry flavored gelatin
1 cup butter
4 eggs
2 3/4 cups cake flour
2 1/2 teaspoon baking powder
1 cup milk
1 tablespoon vanilla
1/2 cup strawberry puree made from frozen sweetened strawberries

Preheat over to 350 degrees. Grease and flour two 9 inch pan. In large bowl cream together butter, sugar and strawberry gelatin until fluffy. Beat in eggs one at a time mixing well. Combine flour and baking powder, stir into the batter alternately woth the milk. Blend vanilla and strawberry puree together and add to the cake butter.
Bake for 25 to 30 mins or until done.

Strawberry filing

2 1/3 - 3 cups strawberry (if forzen thraw first and drain well)
3/4 cups granulated sugar
3 tablespoon cornstrach
1 cup water

In saucepan combine strawberry, sugar, cornstrach and water. Cook over medium heat until thickened. Set aside and let cool.

I hope this recipe help.

Indira

love this thread!

One quesion, when you use strawberries in the filling do you need to refridgerate it? If so will it hurt the fondant decorations on the outside?

I guess the sugar will preserve the strawberry for a day or 2 to keep out the fridge. Something to think about??

I also use Strawberry pop in place of my water in recipes it works great too.

Another suggestion, if you can find it, is to use the coffee syrups. I know that one of the brands has a strawberry flavor. Use this in lieu of strawberry-flavored simple syrup.

Theresa

My strawberry recipe is basically like majormichel except I use a white cake mix. It's full of strawberries so to me, it can't get any more "strawberrier" than that LOL LOL. Everyone loves it and I haven't had anyone say any differently (knock knock). Now if only I could find a really good chocolate recipe
Thanks too majormichel, hadn't tried a strawberry filling yet and was looking for a good strawberry. Just added fillings recently. Gonna try it this weekend!

National Flavors has Natural Fruit and Specialty Emulsions (comes in strawberry) which might work for you:

www.nationalflavors.com

http://forum.cakecentral.com/cake-decorating-ftopict-182341-.html

HTH

I use strawberry daqueri mix. It comes in a can in the frozen juice section and is made by Bacardi.

In the back of the cake bible, there is a recipe of how to get strawberry essence, from scratch you need a ton of frozen berries and you boil them down boil them down boil them down, and keep the juice, and blah blah blah it's a long hot recipe, but honestly the results are VERY good, i know that walmart here just started carrying the oils... I bought them in a two pack there for like two bucks I am not sure what flavors they had for sure. They also make strawberry extract you could give that a try.
Jen

Has anyone used strawberry cake mix and bumped it up with enhancing it

I purposely started making my own strawberry cake because I hate those little hard strawberry specks that come in strawberry cake mix. I don't see why you couldn't enhance it, that's what I'm doing to the white cake...enhancing it to strawberry. If that's all I had too, I would enhance it. The strawberry cake mix just doesn't give a true strawberry flavor for me.

I used a DH strawberry cake mix in the WASC cake recipe ,using strawberry extract in place of the almond and it was great.

WARNING!!! If you use sliced fresh strawberries in the filling you do need to keep it in the refrigerator. The strawberries can and will go bad and mold quickly. I called several top notch bakers to ask and was advised by several that you should not leave the cake out for more then a few hours with fresh strawberries.