Recipe: Strawberry Cake Filling (3 recipes) plus some tips

Naty --

Below are a few strawberry filling recipes. I have a few suggestions I would like to share about using berry fillings on cakes.

When putting berry filling between cake layers it is a good idea to first put a very thin layer of your outside frosting (crumb coat thickness) over the cake first. This helps to keep the berry filling from seeping into your cake, especially in warm weather. (To make the crumb coat thickness, just thin some of your already-made outer frosting with water to an approximate consistency of mayonnaise.) [Note: I crumb frost all of my frosted cakes on the outside to make it easier to apply the final frosting.]

Next, BEFORE applying your berry filling, use some of the frosting (you are using on the outside of the cake) to build a "dam" around the edge of cake. This keeps your filling in place so it doesn't squeeze out when you put on the next layer. An easy way to do this is to put some of the frosting you are using on the outside of the cake in a food-storage type bag and snip off a bottom corner (or use a round tip) to squeeze a line of frosting onto the edge of the cake. This rim of frosting forms a dam and keeps the berry filling where it should be. It also makes it easier to frost the outside of your cake without getting berry filling in your outer frosting.

Happy cooking. Kel

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Seppo's Strawberry Filling/Topping:

2 pints ripe strawberries, hulled, sliced in if large
2 tablespoons honey
2 tablespoons maple syrup
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract

Making the Strawberry Filling/Topping:
(First, set aside several choice strawberries for decorating if you'll be frosting the cake.)
Puree half of the strawberries in a food processor with the honey, maple syrup, lemon juice, and vanilla until it is a smooth sauce. Add the remaining strawberries and pulse until chopped, but not liquefied.
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Another Fresh Strawberry Filling

2 1/2 cups of strawberries, halved or sliced thinner if you like
1/4 cup sugar
1/2 cup water
2 tsp. cornstarch

Crush 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir into berry juice. Cook, and stir till thick and clear. Cool slightly; pour over sliced strawberries. Cool to room temperature and use as cake filling.
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Berry Filling for a Cake
(by Linda in NH 6-4-2004)

I put fresh fruit AND jam. I took the raspberry jam, put in a bowl and just stir it like mad in order to break up the pectin. This will get it somewhat liquefied. I then spread it over the berries to fill the area. Put the next layer on and continued.