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strawberry filling

post #1 of 16
Thread Starter 

I have a wedding cake for June and the bride wants a strawberry filling between each layer,

Does anyone have a recipe for this, And if I use fresh berries will it make the cake soggy!!!

Since its going to be sitting for at least 2hours before being served.

Thanks everyone

post #2 of 16

This is a wonderful strawberry filling.  It is cooked, but it tastes fresh.  It is also thick enough to be a very stable filling. It does not get soggy. I tried several recipes and once I made this, I looked no further.  2.5 cups is 1 pound of chopped berries.  I cut the strawberries into fairly small pieces, so it is easy to cut and eat.   I have used it in cakes that sat out for several hours on a number of occasions with no problem   I eat the leftovers with a spoon.  It is delicious.

 

 

http://www.food.com/recipe/strawberry-filling-10045

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I'd rather be baking!
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post #3 of 16
Thread Starter 
Thank you so much sounds delish I'm given it a try
post #4 of 16

Can you tell me what a hulled strawberry is?

post #5 of 16
Quote:
Originally Posted by mommyb View Post

Can you tell me what a hulled strawberry is?


It just means to remove the green "hull" or leaf cluster.

post #6 of 16

Sounds delicious. I might have to try it

post #7 of 16

Thanks for the recipe!!! It sounds yummy to put in between cake layers!!!

post #8 of 16
Quote:
Originally Posted by yortma View Post

This is a wonderful strawberry filling.  It is cooked, but it tastes fresh.  It is also thick enough to be a very stable filling. It does not get soggy. I tried several recipes and once I made this, I looked no further.  2.5 cups is 1 pound of chopped berries.  I cut the strawberries into fairly small pieces, so it is easy to cut and eat.   I have used it in cakes that sat out for several hours on a number of occasions with no problem   I eat the leftovers with a spoon.  It is delicious.


http://www.food.com/recipe/strawberry-filling-10045
post #9 of 16
How long can you leave your cake out at room temp if it is filled with this. Kind of new to the cake decorating world but getting a lot of request for fruit fillings. If the cake is going to have fondant on it, I'm trying to figure out how to make both happen
post #10 of 16

I could not find any specific information about shelf life on line, but because it is cooked, has a high sugar content, and has no dairy, I would imagine it would be one of the safer fillings typically used in cakes.  I have used it in cakes that were out for at least 12 hours and it was fine, but don't quote me!

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I'd rather be baking!
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post #11 of 16
Quote:
Originally Posted by dawnybird View Post


It just means to remove the green "hull" or leaf cluster.

Thank you!

post #12 of 16

I'd be very careful with calling this shelf stable.  I'm not sure this qualifies as a high enough sugar content to make it truly safe.  It's water content and pH level that allow or prevent food born illnesses to grow. I think I remember seeing on the boards before that a recipe needs to be at least 50% sugar to be at that level, but I'm not sure.  It doesn't have to have dairy in it to spoil, and there is a lot of water in strawberries.  If you haven't had it tested in a lab, or aren't getting it from a source that has, be very very careful.  Also, just because something isn't shelf stable doesn't mean people will get sick from it every time.  If anyone has a shelf stable recipe that has been tested, please share!

post #13 of 16
How about those sleeved fillings you can buy? How long can those last at room temp?
post #14 of 16

Has anyone tried this using frozen strawberries?

post #15 of 16

I just tried this recipe earlier and it was delicious. I liked the consistency. It was thick and not really runny. I didn't have fresh strawberries so I used frozen thawed strawberries and it turned out great. I am stashing this recipe away.

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