Has anyone ever tried using fresh strawberries in strawberry icing? i tried a strawberry imitation flavroing and thought it sucked. I've got a recipe, I think from sugarcraft.com and it calls for fresh strawberry. If i use this recipe I'm not going to be able to test it out first before puttin git on my cake and wanted to know if anyone has ever done it before. Alos, what's the difference between a strawberry glaze vs puree?? Does it make the much difference? I looked for the puree for the recipe and all i could find was glaze. I don't have a blender so i might just have to wait until i drive the 2 1/2 hours with an uniced cake to my destination, use my brothers blender and hope for the best. Any suggestions?

How about stirring some strawberry preserves into your buttercream--maybe using a bit less liquid. I used fresh raspberry puree once and it fermented. If you are driving quite a ways, unless you have a way to keep the cake really cool, I'd be wary of fresh berries, though strawberries do keep better than raspberries.

Hopefully others will have better advice for you!

Good Luck!

How about using a sieve and smashing your strawberries with a fork over a bowl or using cheesecloth and squeezing cloth over a bowl, but you will need a lot of berries, maybe 3 cups. Or a potatoe smasher might also work, but then you'll have to collect what you smashed and put it in cheesecloth and squeeze and see how much puree you. You might want to also check your cake suppliers and see if they have the already made in plastic bag the strawberry puree or filling. I purchased some the other day and it was very tasty. I usually do my own, but was not feel well so decided to give store's brand a try. I hope this helps, maybe some of the other people on the forum might have some of their thoughts and ideas.