What Do Most Of You Do For Strawberry Filling?
Decorating By mariak Updated 29 Apr 2010 , 11:57am by springlakecake
I have been asked to do a wedding cake with strawberry filling and it will be the first time for me. I was wondering what most people's stawberry filling is like. I was at a cake store that sold filling and it looked like plain strawberry glaze with no strawberries in it. I was looking at the recipees here and they all have strawberries in them, fresh or frozen. What is the most common, or more importantly, best liked? Does anyone have any tips also to make filling easier with the least chance of leaking out? Thanks!
If it doesn't have to be in frig I tell them strawberry jam. If they have space to keep in frig, then I tell them whipped cream with fresh strawberries. It just depends. I think if your going to make a straw for a wedding a mousse sounds good. I guess it a bit fancier than a jam or a glaze, you usually see that a b-day party.
I haven't done one, so I will give you a bump.
I take a small jar of seedless s'berry jam...nuke it for about a minute and pour into a bowl with a small package of strawberry jello. Stir until combined real good. I put back in the frig to set up a bit and get the consistancy I want becuase at this stage, it is too thin for me. Another option is to buy a box of instant cheesecake jello and add 2 c. of whipping cream and blend until a mousse consistancy. I pop in the frig for a day. When I'm ready to use it, I combine with some fresh strawberry chunks. Both are yum!
i use the sleeve filling also. Not the glaze one, there's another one which has pureed bits of strawberries in it.
I just buy a jelly or jam or preserves that I like the taste of and use that for filling... I might start adding it to buttercream since so many wonderful bakers on here do that../.. but if I'm in a hurry or just want it to be simple I just use plain old jam.
I saw on Cake Boss where they spread a layer of chocolate ganache and topped it with fresh strawberries. You could use white chocolate if the bride wants a white/pink filling.
I've added seedless strawberry jam or preserves to my buttercream before, it's really yummy. Also have added strawberry nesquik to my buttercream, it's even yummier.
I've tried adding strawberry extract to my buttercream, it's not good.
What about the Lorann Strawberry oil? Do you think that would be any good in the buttercream? Someone has ordered a strawberry cake, but does not want strawberries in the cake or icing, but requested a strawberry icing 
I've added seedless strawberry jam or preserves to my buttercream before, it's really yummy. Also have added strawberry nesquik to my buttercream, it's even yummier.
I've tried adding strawberry extract to my buttercream, it's not good.
What about the Lorann Strawberry oil? Do you think that would be any good in the buttercream? Someone has ordered a strawberry cake, but does not want strawberries in the cake or icing, but requested a strawberry icing
If you have a local cake shop, they should have the sleeve fillings. I get it at countrykitchensa.com, globalsugarart.com, or fondantsource.com - depends what else i need to buy at the time! 
I've tried mixing jam into BC and wasn't thrilled with the result. It never really mixed together. and didn't look that pretty. Any tips?
When I use a strawberry filling, I make SMBC and then I add some of the strawberry sleeve filling. Tastes like strawberry icecream! Its usually a big hit.
Lori
Exactly what I do except I use strawberry jam! Super yummy and never runny.
DeeDelightful, I've never tried the Lorann oils. . . would be worth a try.
Beachcakes, I've mostly used preserves with buttercream. You're right, the jam does not incorporate as well in my experience but I have used it. I've used strawberry, raspberry preserves a lot and they have always mixed in nicely.
I make mine from frozen strawberries. Large pot, add frozen strawberries 2 tablespoons corn starch, a cup of sugar and about 1/4 of water. Bring to a boil. You can either mash the strawberries down or leave them especially if you get the sliced frozen strawberries.
Everyone I have made it for says it's the best strawberry filling they have ever had. I think it's pretty darn yummy.
I don't like the sleeve filling. It tastes very commercial to me so I make my own. It's personal preference.
Barb
I make mine from frozen strawberries. Large pot, add frozen strawberries 2 tablespoons corn starch, a cup of sugar and about 1/4 of water. Bring to a boil. You can either mash the strawberries down or leave them especially if you get the sliced frozen strawberries.
Everyone I have made it for says it's the best strawberry filling they have ever had. I think it's pretty darn yummy.
I don't like the sleeve filling. It tastes very commercial to me so I make my own. It's personal preference.
Barb
Hi Barb ~ I tried just this thing recently - but it just wasnt thick enuff for me (but was exactly the right taste! It was delish!) - How long do you cook it?? Im thinking maybe I should have cooked it down more??
i usually buy strawberry preserves or jelly and spread it and on top I put fresh strawberries and costumer love it. I usually do this with a vanilla or yellow cake.
I just submitted a white chocolate strawberry ganache that I whipped and used for a filling ...... it is soooo good..... I'm getting rave reviews, so I'll for SURE be using that one !
I saw this just a few minutes ago - and saved it immediately!! Cant wait to try it - 2 of my fav things .. white chocolate and strawberries!! YUM-O!
Thanx for sharing that grama_j!
Gaye G-
I usually let it bubble a good 10 min. Just like any good rue, the longer the boil, the thicker it becomes.
You could also try cutting the sugar back by about 1/4 cup and adding some kayro syrup to help thicken it up.
Barb
Thanx Barb! I had a feeling that maybe I didnt cook it long enuff .. since the process is pretty much like when I make homemade jams & jellies ... I WILL be trying this one again!! I just dont care for the whole "heat up the jelly" filling or the jello - no offense to those who do of course - I just dont care for it ...
Thanx again Barb!! And thanx for the OP who started this thread - it's helped me ALOT!! =}
I ave tried the preseves with the jello and it soaked into the cake and did not look nice when it was cut.
I have also tried the sleeve filling which I don't like that much either. It didn't soak into the cake but it reminds me of what bakeries fill their donuts and sweet rolls with. I am sure that is what they use - tates just like it.
I am going to try barbydoll8's recipe - sounds wonderful!!
I make mine from frozen strawberries. Large pot, add frozen strawberries 2 tablespoons corn starch, a cup of sugar and about 1/4 of water. Bring to a boil. You can either mash the strawberries down or leave them especially if you get the sliced frozen strawberries.
Everyone I have made it for says it's the best strawberry filling they have ever had. I think it's pretty darn yummy.
I don't like the sleeve filling. It tastes very commercial to me so I make my own. It's personal preference.
Barb
This is a pretty old thread, but how much strawberries do you use?
Quote by @%username% on %date%
%body%
