Hi, does anyone have a to die for Strawberry filling. I have tried the one on CC but I wasn't pleased with it (sorry). I was thinking about ordering a sleeve of strawberry filling but i'm not sure the best tasting and great price to get any from.

Any ideas and tips will be appreciated, thanks
TIA

is this the one you tried?

http://forum.cakecentral.com/cake_recipe-1927-Strawberry-Cake-Filling.html

I used that once and loved it. I haven't made it again, not too sure why. I do love it though. Usually i just smash up some strawberries and mix it with a jam. so that there are junks of strawberries still in it. very yummy but it usually seeps into the cake, so i wouldn't recommend that for a wedding or anything.

All i know is that I like my strawberry filling to be more of a thick strawberry filled shortcake like mixture. with a whipped cream frosting and white cake taste just like strawberry shortcake.

YES, that's the one but my strawberries were to soft forme and thought that it was the perfect thickness just to soft.

Did your come out the same way. Oh, I used fresh sweet strawberries, don't know it it made a difference.

By the way, it was my 1st time making it but do you think that I could use a polaner strawberry jam and mix fresh strawberries in it. Would that be good??

I just did a cake w/strawberry filling and I used the glaze for strawberries that is usually sold next to the strawberries at the grocery. Everyone loved it.

I made a strawberry cake the other day and just used plain ol' strawberry jam and everyone complemented me on it.

I just used the Walmart brand squeeze strawberry jam.

It was really good. Sometimes simple is better!

I use a batch of fresh strawberries and blend them maybe only 2 pulses and fold them into a nice semi sweet buttercream filling.

Great if you are going to serve the cake within 24 hours of completion, might get a little too soggy otherwise.
I have had many people compliment me on this saying it is the best they have ever tasted!

I use Smuckers seedless strawberry jam & mix it with butter cream icing. It tastes awesome. I have lot of requests for that. Its never messy like the fresh strawberry. Try it.

Is it okay to use these with cakes that are left out?

absolutely.

I made a fresh raspberry filling from a recipe on here and everyone LOVED it, so I'm going to make the same thing but sub. strawberries for the raspberries. I was such an easy filling to make and held up perfectly when I made the cake! Plus, it kept in the fridge for like 2 weeks and just needed a good stirring before I put it on. I didn't even use a dam or anything...no bulges or seeping into the cake either.