Has anyone put fresh strawberries as a filling between two layers? If so what did you do to avoid the strawberries from drawing the moisture from the cake?

I have used strawberries, but not alone -- with a cream or something like that. I was still worried about the moisture level, so I just ran a light crumb coat of bc over the bottom and top. Chilled it before adding the filling. Kept the moisture out fine. Good luck! Hope this helps.

S.

I have put down a thin layer of buttercream or whipped Pastry Pride first and then sliced berries, or I buy Marie's Strawberry glaze in the produce department of my grocery store and mix just enough into the sliced berries to hold them together. Make an icing dam and fill the center with the berries.

I usually use the strawberry filling that you can buy in the 2lb sleeves. they work GREAT....haven't ever put just strawberries as a filling. Also, if it interested you. You could make some Chocolate Covered Strawberries and place some of those on the cake. Makes any cake look fancy and its so easy to do...

I use fresh sliced strawberries with sweetened heavy whipping cream. It tastes great as a filling with the WASC

I'm glad someone asked this question. I wanted to try this but was afraid the strawberries as filling would get mushy.
After you fill and frost the cake do you have to keep it refrigerated, and how long in advance can you make it?

Thanks so much guys for your help-all the advice I've used so far is just the greatest!

Adding sugar to the strawberries will draw out their moisture and make them limp.

Here are fresh strawberry filling threads:

http://forum.cakecentral.com/cake-decorating-ftopict-243501-.html

http://forum.cakecentral.com/cake-decorating-ftopict-294893-.html

http://forum.cakecentral.com/cake-decorating-ftopict-309493-.html

Safe storage chart for fillings and frostings:
(From Sarah Phillips of baking911.com.)

http://tinyurl.com/ymqp6x

HTH