I'm looking for a strawberry shortcake filling that will hold up in a fondant covered cake. I have tried a whip cream filling but cake did not hold up well

Thanks

I worked at a wedding cake bakery that made a cake with sliced fresh strawberries layered on top of a mixture of vanilla pudding and whipped cream. We made the pudding according to the pie filling directions because it was firmer, and folded in the whipped cream to lighten it up. It was the best seller, and was used in very large buttercream and fondant cakes. It does need to be refrigerated though.

Thank u sooo much! sounds delish, I will definitely try it

I do the same thing except I just whip up the vanilla pudding with heavy whipping cream instead of milk. If the box calls for 2 C of milk, I add 1 C of heavy cream and whip until it's a mousse-like consistency. It has a great firm texture that doesn't bulge and everybody loves it. I actually do a ton of different flavored fillings like this.

Thanks Kristanashley, thats a great idea as well

kristanashley...did you mean you ONLY add 1 cup of cream when the box calls for 2?

I've made it using 2 cups of cream (instead of milk) and it was great.

Acould you use strawberry jam instead of fresh?? im making a cKe that will sit out for bout 24 hrs.. it will be covered in fondant so it needs to be strong and i am wordied about using fresh strawberries..

i was going to do. a white chocolate strawberry ganache but it calls for fresh strawberries, and after reading it says white chocolate needs to be refrigerated:( so now im in a rut! i e read about adding jam to buttercream but somewhere it said to uses a thick dam but was thinking of using that as the icing as well--- thought you didnt need a dam if it was the same filling n frosting?

any ideas?

ALovinspoonful, that sounds Devine!

I made a strawberry shortcake recently and I used cream cheese buttercream. I read somewhere that traditional strawberry shortcake uses Mascarpone... and a google search revealed it is a cream cheese type of frosting. I am definitely glad I used the cream cheese buttercream instead of whipped cream, made it that much better.

1: Cream cheese Buttercream recipe.

2: Easy -Cream/Cream Custard filling recipe on this site:

http://cakecentral.com/a/easy-creamcustard-filling-can-be-used-with-any-pudding-mix

3: This strawberry cake filling recipe I used:

http://allrecipes.com/recipe/strawberry-cake-filling/

And vanilla pound cake. It. Was. Incredible! I actually had some of this cake, and wow. New Fav.

I layered it with a thin layer of cream cheese buttercream andmade a "moat", then spread vanilla custard then the strawberry filling mixture.

This is the finished prouct.

If you wanted to cover it in fondant, the consistency of the cream cheee buttercream might be more suited for covering..... I dunno.

i think whipped cream is the favorite here in my area for strawberry shortcake

i use whipped cream all the time in cakes w/fresh strawberries

i think the biggie with whipped cream is to be sure it is whipped up properly

so if we beat it too much it turns to butter right?

so just beat it more than you did last time--it will totally perfectly hold for you

no stabilizers needed

maybe even beat it once all the way to butter watching and testing all the way to see how far you can go

to get the feel for it

you def need a dam of icing around it

but i spread the whipped cream on like thick mayo, lay the cut strawberries in like a mosaic

cover with another layer of whipped cream so all berries are sealed within the wc and that all

surrounded by the icing dam

AI'm making a wedding cake this weekend and they've just ask for the bottom tier to be filled with strawberry shortcake filling. Can I do the half n half recipe using bettercream n heavy whipping cream n add the berries without them getting runny? It's the bottom cake and I want to be sure it's stable n can hold to rest of the tiers. Is there a trick to keeping keeping this from happening..any help/advice is greatly appreciated. Thx!!