Ok I am making a white chocolate cake with strawberry filling. What do you think about mixing strawberry preserves with cream cheese bc and use it as a filling? Thoughts???
I mix strawberry puree with a thick buttercream to make a filling. It sounds similar to what you're thinking.
I would go jelly to eliminate the seeds, if you're gonna buy it (I am making a strawberry filling for a cake tomorrow, actually ) and plan to do a whipped buttercream and incorporate it into that.
I use this filling:
in more cakes than I care to mention. People insist on it once they have had it and I love how it holds up. Just a suggestion but it sounds simnilar to the flavors that you are after. I have found if my fillings arent firm enough then my layers tend to slip and it makes me crazy. Never a problem with this one.