I haven't tried the Strawberry Filling Recipe on this site, but I have a recipe for one that you use Seedless Strawberry Preserves, Cream Cheese and Cool Whip. It is very good. After you combine all ingredients you let it refrigerate for about 30 minutes and it is thick enough that it does not soak into the cake.
I haven't tried the Strawberry Filling Recipe on this site, but I have a recipe for one that you use Seedless Strawberry Preserves, Cream Cheese and Cool Whip. It is very good. After you combine all ingredients you let it refrigerate for about 30 minutes and it is thick enough that it does not soak into the cake.
MMMMMMMM! SOUNDS YUMMY!...DO YOU HAVE A RECIPE ? AND WILL IT BE OKAY SITTING OUT FOR A COUPLE HOURS WHEN IN THE CAKE?
THANK YOU!!
i haven't made the strawberry, but i made a raspberry with cream cheese and cool whip. it sat for about 4 hours and was fine. i don' t know if i would keep it out too much longer than that. 
I haven't tried the Strawberry Filling Recipe on this site, but I have a recipe for one that you use Seedless Strawberry Preserves, Cream Cheese and Cool Whip. It is very good. After you combine all ingredients you let it refrigerate for about 30 minutes and it is thick enough that it does not soak into the cake.
MMMMMMMM! SOUNDS YUMMY!...DO YOU HAVE A RECIPE ? AND WILL IT BE OKAY SITTING OUT FOR A COUPLE HOURS WHEN IN THE CAKE?
THANK YOU!!
Here's the recipe for Strawberry Filling:
8 oz. Cream Cheese
15 oz. Seedless Strawberry Preserves
8 oz. Cool Whip
In mixer, blend cream cheese on medium until soft (about 2 min). Add preserves and mix until combined. Add cool whip until combined. Refrigerate for 30 minutes to set then spread between cake layers.
My recipe doesn't specify how long it can be left out, but I made a cake Monday using this filling, it was out for about 2-3 hours during a meeting and was fine. But I did put the left-over cake in the refrigerator just to be safe. Hope this helps.
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