I was looking at some recipes for strawberry fillings, but I'm not sure if they should be refridgerated or not. I have a Cottage Home Bakery, so I can't make anything that needs to be refridgerated. I would like to use fresh strawberries. Any ideas?
Thanks!
Kate
You could buy the prepackaged sleeves of filling. CK sells them! You don't have to refrigerate the filling until you open it. Once you open it, you have to refrigerate what is left in the sleeve. But you don't have to refrigerate the cake. You should check it out!
I have the same issue-i can only use non-refrigerated fillings.
I have a recipe for a boiled down filling that I use with all fruits. It's sort of like using jam or jelly,,,while it will go bad after some time (just like anything will), it is stable enough for me to use unrefrigerated over 2 days.
puree enough strawberries to make 1 cup puree
4 1/2 tablespoons of corn starch
1/2 cup sugar
1 tablespoon butter
1 teaspoon lemon juice
add strawberries and sugar to a pot over medium high heat. Stir the corn starch into a bowl with 1/4 cup cold water. Add that to the pot. Bring to a boil and boil for 2-3 minutes until it's thick. Take off heat and add butter and lemon juice. Cool to room temperature before using.
Refrigerate if you want to keep it a while, but you can use it after it has cooled down without refrigeration.
I've wondered about using canned strawberry pie filling... Anyone know?
I have the same issue-i can only use non-refrigerated fillings.
I have a recipe for a boiled down filling that I use with all fruits. It's sort of like using jam or jelly,,,while it will go bad after some time (just like anything will), it is stable enough for me to use unrefrigerated over 2 days.
puree enough strawberries to make 1 cup puree
4 1/2 tablespoons of corn starch
1/2 cup sugar
1 tablespoon butter
1 teaspoon lemon juice
add strawberries and sugar to a pot over medium high heat. Stir the corn starch into a bowl with 1/4 cup cold water. Add that to the pot. Bring to a boil and boil for 2-3 minutes until it's thick. Take off heat and add butter and lemon juice. Cool to room temperature before using.
Refrigerate if you want to keep it a while, but you can use it after it has cooled down without refrigeration.
Awesome! I tried to make a filling a couple of weeks ago and it didn't turn out. So this is great. I'll have to try it soon!
I just wanted to add that I used the Henry & Henry raspberry filling this weekend for a cake and I did not like it. My DH said, "Hey, this tastes like the stuff that they fill donuts and sweet rolls with that you get at the supermarket." And sure enough it does - I bet that is what they use. I am sure that the strawberry would be the same way.
I am going to try this recipe when I do a cake with strawberry filling as that is what I usually make and have not found a recipe that I like. That is why I tried the H&H for the raspberry one and was disappointed.
Thanks.
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