I need some ideas on a shortcake filling.
I'll be using white choc. SMBC as a base and would like to mix fresh strawberries in it. Any idea if this is a good idea?
Can I use fresh strawberries or should I sugar them? I'm afraid if I sugar them it will pull too much water out and I'll have to dry them again. I could use the syrup as a sugar syrup though. I'm also afraid if I don't sugar them they won't last as well.
Also, any idea how long this would last before the strawberries turn? I'd like to finish it on Friday for a Sunday graduation. Too long?
Fresh strawberries always pull water on me, I make a jam out of them before using, but use a ratio of 2 x fruit to 1 x sugar with a bit of lemon juice to bring out the taste. That way it is not too sweet but still very fruity. With fresh strawberries, only when it is eaten immediately, for examole in a fresh cream cake, there is very little sugar in that and is not covered with fondant
This is what I was afraid of. It has to survive a 3 hour trip and it terrifies me of what could happen during the ride. I'll just switch to the cooked strawberry filling that I found. Thanks for the info.