I've used fresh or frozen raspberries in a sauce as a filling for quite awhile but am freaking out over strawberries.I have a bride that wants a strawberry filling which is delicious, but now I'm having questions about refrigeration.
I just read in another forum that even in a gel, fresh strawberries can mold - even when sealed inside a cake and refrigerated. What?!?!
I would really appreciate your opinions about using a fresh strawberry filling. TYIA.
I've made the Wilton strawberry filling recipe for wedding cakes before. The filling taste so good. I don't know about it molding inside the cake.
I'm not familiar with Wilton. Strawberries seem to be the most likely fruit to go bad. Just see if you have enough sugar, but I wouldn't do it. I would refrigerate. Most of my fillings need refrigeration.
I used this recipe and it was a hit. Make sure you let the jello dissolve in the cream before whipping or you will get little sugar crystals. I also folded in sliced strawberries. Slice your strawberries and lay them on paper towels and pat them to remove some of the juices before folding into the cream. My cake traveled two hours to the party and she said they loved it. Just make sure that you chill your cake well before delivery. I use sliced strawberries on top of a vanilla mousse and have never had any problems with them molding. I assemble my cakes the day before delivery. With strawberries you want to decorate as close to the date of delivery as possible because they do get soggy and limp after a couple of days.
Sorry forgot to add the link. http://cakecentral.com/recipes/7587/strawberries-n-cream-mousse