Hey there everyone!
Does anyone have ideas about how to make that creamy, tart-sweet, pink filling with strawberry pieces that bakeries put inside strawberry shortcakes now? You can get still whipped cream for the outside but increasingly, I'm finding that bakeries use the pink stuff between the layers.
If you haven't had it, its actually good -- tastes like a combination between strawberry ice cream and whipped cream. It freezes well and thaws to a consistency I'd compare to a very sturdy Cool Whip.
I thought I might be able to use a recipe for strawberry IMBC, but I really want something more dense. I asked a bakery here in Philly that uses the stuff if I could buy some (yes, pretty bold of me) and they basically kicked me out!
Duplicate post, please also see: