There are two strawberry filling recipes one uses fresh strawberries and one uses frozen. Both follow basically the same process of cooking with corn starch. Will they be totally different? Will the frozen ones taste just as fresh?
MOST importatnly I need these as a filling for a wedding cake. Will either of these hold up as that kind of filling?
I like to use the frozen berries that come packed with sugar. Puree that in a blender or food processor and add some cornstarch and bring to a boil and you are done. It's really good and super easy. After it's cool I add diced fresh berries and it's perfect. The best of both worlds.
Depending on how much corn starch you use will vary the thickness. If it will be your only filling you might want it on the thicker side.
Does this stay thick? something I don't have to worry about leaking out or breaking down? I don't have time to experiment like I had hoped.
AAcckkkk!!! I'm scared.
I cook my berries, fresh, frozen or both, whatever mixture of blueberries, blackberries, strawberries & raspberries with granny smith apples because the natural pectin in a nice tart apple will set it up when it cools and I don't use cornstarch. I cook it down sufficiently too so it never weaps. Love the stuff. I put in a minimal amount of sugar and some lemon. The filling adds a tart fruity foil for the sweet cake. (And I puree it and seive it.)
But maybe don't try this for your cake coming up. But the idea is there for when you can play.
This is a strawberry filling recipe I've used quite a few times in both stacked and regular cakes.
2 1/2 cups coarsely chopped, hulled fresh strawberries
1/2 cup sugar
2 1/2 tablespoons corn starch
Combine the above in a stainless steel (or other good quality) saucepan. Over med-high heat, boil for two minutes until thickened. Add a splash of fresh lemon juice and allow to cool before using.
You can easily adjust the amount of ingredients to accommodate the amount of filling you need.
ok thanks everyone. I'll give it a try.
I buy frsh the freeze them for purees. Freezing breaks down the cell walls. Makes it easier to puree. Plus during thawing let them drain through a sieze for the juice. reduce that down to get a good strawberry flavoring.
Just an FYI the sleeve of fillings that you can order on line are actually very good. I have used the raspberry and the strawberry. They work well and taste pretty good (not too sweet) when you don't have time to make your own.
I have used that combo in many a wedding cake.. it holds up well so long as you don't put it in too thick.