Strawberries don't thaw very well. Pretty much any filling you use will leach a LOT of water when it thaws. I wouldn't do anything with fresh strawberries for the freezer. Maybe a ribbon of strawberry jam that has already been cooked.
HI, this is a good read also.. the last person that posted is a great decorator and knows a lot about dos and don,ts when it comes to cakes. hth
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Strawberries don't thaw very well. Pretty much any filling you use will leach a LOT of water when it thaws. I wouldn't do anything with fresh strawberries for the freezer. Maybe a ribbon of strawberry jam that has already been cooked.
I use jams all the time for filling. If I need to freeze the cake, I first put a thin layer of buttercream, then a thin layer of the jam. Sometimes I mix a little jam into buttercream for the filling--pretty and yummy.
I use a traditional buttercream
1 stick butter
2 lbs of powdered sugar
1 10oz jar of jam
I heat the jam in the microwave until it's smooth and then I mix the butter and sugar together. I may not use the entire bag of PS but I use a good amount. Then I add in the jam to taste and sugar to thickness.
I made this recipe with fresh strawberries for years but it weeps at room temp. The jam makes a very stable filling and with the butter it should freeze with no problem.
I have used it for icing as well.
I use a really good strawberry preserve and add a tsp or so of orange liquor add a bit if lemon and orange zest. it freezes fine! good luck!
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