Peridot Posted 21 Mar 2009 , 1:31pm
post #1 of

I have spent that last two hours trying to find a strawberry filling recipe that I can use in a WASC cake. I thought I saw one a short time ago in one of the threads about using a jam in it or something like that. Of course I did not cut and paste it into Word cause it was in a topic that was not related and now I can't find it. The recipe does not necessarily have to be one with jam I just want a good flavor and I am open to what ever you have to share with me.

Any suggestions would be welcome - but I don't want one that has to be refrigerated.

Thanks for your help.

19 replies
lara3teach Posted 21 Mar 2009 , 1:51pm
post #2 of

What kind of filling specifically are you looking for? I have used sleeved strawberry pastry filling or just plain strawberry jam (warmed to give it a runnier, easier to spread consistency). You can also add the jam to your buttercream icing to make a creamier filling. Or are you looking for something with fresh strawberries in it?

stephaniescakenj Posted 21 Mar 2009 , 1:55pm
post #3 of

I find the easiest thing to do is grab a can of strawberry pie filling at the grocery store and a container of fresh strawberries.. mix them together and you're done!

Cupcakeluv24 Posted 21 Mar 2009 , 2:13pm
post #4 of

I have used Wiltons Strawberry filling once and I still get people asking me to make a cake using this filling. here's the recipe and it very easy! http://www.wilton.com/recipe/Strawberry-Cream-Filling

or you can try this one never made it before but its basically the same as the one above I have made.http://www.wilton.com/recipe/Strawberry-Filling-1
HTH icon_smile.gif

SUUMEME Posted 21 Mar 2009 , 2:14pm
post #5 of

I have used the canned strawberry pie filling twice recently, it tastes gross straight out of the can but once it was in the cake it was great.

stephaniescakenj Posted 21 Mar 2009 , 2:19pm
post #6 of
Quote:
Originally Posted by SUUMEME

I have used the canned strawberry pie filling twice recently, it tastes gross straight out of the can but once it was in the cake it was great.




Yea I think its the consistency or something, it's like gelatinized maybe, it's not very appetizing. That's why I like to add the fresh strawberries in but regardless of look it tastes great in a cake!

Arriva Posted 21 Mar 2009 , 2:35pm
post #7 of

I use one that I found on this site and it is delicious. It's easy too, just make enough ahead of time so it can cool before putting on the cake.

http://www.cakecentral.com/cake_recipe-6864-Strawberry-Filling.html

I've never tried a link before. Hope this works.

JenLGAJ Posted 21 Mar 2009 , 2:54pm
post #8 of

I used this one recently and it was a big hit... delicious and easy to make. It also needs to chill before using. Uses fresh or frozen strawberries.
http://www.cakecentral.com/cake_recipe-1927-Strawberry-Cake-Filling.html

Peridot Posted 23 Mar 2009 , 3:48pm
post #9 of

Thanks to all of you for your help.

I made the WASC this weekend for the first time and it turned out great. Then I made my mistake - I added BC to a jar of strawberry preserves. Used that as my filling and when I cut the cake all of the filling oozed out!!!

I think I would have been ok if I had not added the BC to the preserves. It tasted great but what a disappointment. This was a test cake - so at least it was not one I made for someone.

I think I am going to try the pie filling one next time. Is that all you use - just the can of pie filling - spread it on and you are good to go?

On the ones where you say that it has to be regrigerated first before using - does it stay firm after you once use? Do you have to keep the cake refrigerated?

ddaigle Posted 23 Mar 2009 , 3:56pm

I heat up a jar of seedless jam and pour in a bowl, then pour in a box if the matching jello and stir. I put back in the frig to set up, so I always try to do my frutiy jams a day ahead. Then just nuke for about a minute to create a thick slow pour. I have added jam to my buttercream, but not a lot...just to give it the color, then I add the appropriate extract to enhance the flavor.

susanscakecreations Posted 23 Mar 2009 , 3:58pm

I just usually take a jar of strawberry preserves and a jar of strawberry jelly, mix them together with a little strawberry jello, and wallla.......that's my strawberry fruit filling.......everyone LOVES it!!!!!

SpringFlour Posted 23 Mar 2009 , 5:45pm

I know this link was for peach filling, but it works for any flavor... See this discussion:

http://www.cakecentral.com/cake-decorating-ftopict-614405.html

The second post is the recipe.

idjitmom Posted 17 Apr 2009 , 3:28am
Quote:
Originally Posted by ddaigle

I heat up a jar of seedless jam and pour in a bowl, then pour in a box if the matching jello and stir. I put back in the frig to set up, so I always try to do my frutiy jams a day ahead. Then just nuke for about a minute to create a thick slow pour. I have added jam to my buttercream, but not a lot...just to give it the color, then I add the appropriate extract to enhance the flavor.




THis also works w/ unflavored gelatin, it's the only way I do fruit filling. It gels enough to create a nice, defined filling & never ends up soaking into the cake & making it soggy.

luv2cook721 Posted 25 Apr 2009 , 11:56pm
Quote:
Originally Posted by stephaniescakenj

I find the easiest thing to do is grab a can of strawberry pie filling at the grocery store and a container of fresh strawberries.. mix them together and you're done!




I used canned filling in my cake the other day, but it seemed too thin. While I was decorating on a tilted stand the top layer started to slide, I think it was because of the thinner consistency. Maybe I will try the jam/jello method next time.

EatSomeCake Posted 26 Apr 2009 , 12:12am

I use Italian buttercream(same ingredients and taste of swiss meringue buttercream but dif method) and I add some seedless strawberry preserves until it looks and tastes like strawberry filling, it tastes fabulous and it is very gourmet tasting...I used to take a small tub of cool whip and mix 1 strawbeery jello package, let it set up in the fridge(it turns into a very good thick filling which is ideal for cakes) and that was well liked too. The latter needs to be refrigerated. Hope this helps...

tammy712 Posted 26 Apr 2009 , 12:47am
Quote:
Originally Posted by tiffraine

I use Italian buttercream(same ingredients and taste of swiss meringue buttercream but dif method) and I add some seedless strawberry preserves until it looks and tastes like strawberry filling, it tastes fabulous and it is very gourmet tasting...I used to take a small tub of cool whip and mix 1 strawbeery jello package, let it set up in the fridge(it turns into a very good thick filling which is ideal for cakes) and that was well liked too. The latter needs to be refrigerated. Hope this helps...




Thank you for sharing.

ncbert Posted 6 May 2009 , 3:29am

I have used this strawberry filling twice now. Both times with a vanilla cake and it is heavenly!
Infact tonight I had some leftover in the fridge and topped some vanilla ice cream with it....YUM!

http://www.cakecentral.com/cake_recipe-2206-Fresh-Strawberry-Filling.html

floral1210 Posted 29 May 2009 , 6:08pm

For the last several times Ihave made a strawberry fillng, I have simply put a bit of BC on the layer, then spread some strawberry jelly lightly for extra flavor, then poiled sliced fresh strawberries on that. All that after putting a BC border around the layer to prevent seepage. It has a natural, fresh flavor and is less sweet, especially good when using a sweet BC...

sayhellojana Posted 29 May 2009 , 6:12pm

my method for making homemade strawberry filling is on my blog, link in my signature

BakeLoveMom Posted 29 May 2009 , 6:18pm

I take fresh strawberries, slice them and put some sugar on them. once they have softened and given up some of their juices I rinse them briefly in cold water...I have found if I don't do this, they never stop juicing, even in the cake. Anyway, the favorite combination everyone loves this in is white cake with this filling and the crusting cream cheese recipe from this site...outta this world.

Sarah

Quote by @%username% on %date%

%body%