am making a wedding cake an i was wondering what is the best filling for a wedding cake the bride wants strawberry well that be ok
Does the want fresh strawberries or strawberry jam?
If the weather is hot I would not due fresh strawberries and what type of frosting.
I really the raspberry filling, it is great with white or chocolate cake.
bavarina cream is good for white.
Lemon is good for white cake.
good luck
I love the bavarian cream ( had it in my own wedding cake) but I am having a terrible time trying to make it 
. It keeps coming out too eggy (is that a real word?) tasting. Any suggestions? I also make a filling with pineapple preserves and the buttercream mixed together. It is very tasty with white cakes!
am making a wedding cake an i was wondering what is the best filling for a wedding cake the bride wants strawberry well that be ok
Well, if that's what she wants.... That's okay...
Does she want fresh strawberries, strawberries in gel sauce, etc.
I saw on TV how these people were putting a layer of buttercream on the tier to be filled, and then put the fresh strawberries on top.
That was cool.
I buy prepackaged fillings.... They come in all kind of flavors but for a wedding maybe mixing it up like I mentioned above might be better..
That's what I do every year for my hubby's birthday cake. I mix the strawberries with sugar, let them sit in the fridge a bit, spread a thin layer of buttercream or whipped cream (whatever he wants that year)on both sides of the tier (just enough to still allow a bit to soak into the cake) then drain the strawberries as best I can (to help prevent leakage) before putting them on the layer. You have to keep this type of cake refridgerated though because the fresh strawberries can mold in the heat. I don't know how long the cake could sit out safely at the reception. I'm sure someone else will have the rest of the story! 
You have to keep this type of cake refridgerated though because the fresh strawberries can mold in the heat. I don't know how long the cake could sit out safely at the reception. I'm sure someone else will have the rest of the story!
How about you try and test it.... It could be that because the strawberries have been "sealed" within the layers of cake, as long as it is kept in a cool room, I wonder if it should be okay??? 
Of course, if you use whipped cream, you have to refrigerate, but if you use buttercream, you don't..
Try and see.. That's the best way to go, I think... I myself, am always experimenting and testing things to the limit... 
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