ArenD Posted 14 Feb 2012 , 2:22am
post #1 of

I'm usually just a reader around here googling the life out of whatever issue I'm having with my cakes, but now I need to consult the cake gods since google can't even answer my questions. (Congratulations, you are the cake gods! lol) So I'm making a strawberry shortcake cake, which I've never done before. Any strawberry filled cake I've ever made was done with buttercream. So what I'm wondering is since I need to frost the bottom layer before putting the filling on, will a fresh strawberry filling drench whipped cream frosting and liquify it completely destroying my cake? I know my buttercream holds up to the fresh juicy strawberry slices and 'slime' but will a whipped cream frosting? And while we're at it can you throw me a bone on your favorite whipped cream frosting recipes that will maybe hold up better and not make me worry so much about gooey strawberry filling touching it? Thanks a bunch ahead of time for all your insight (and all the good reads over the last year).

4 replies
hema128s Posted 15 Feb 2012 , 2:22pm
post #2 of

hi there! when i make my strawberry shortcake, i usually just use stabilized whipped cream. I lay spread the cream on top of the cake and layer my strawberries on the cream and have no problems even the next day. will your strawberry filling be liquid-ish or just cut up fresh strawberries? that may make a difference. i usually only use cut up strawberries.

hope that helps! icon_smile.gif

ArenD Posted 15 Feb 2012 , 5:27pm
post #3 of

Thanks for replying hema. I usually make a sauce to stir my strawberries into. It's more gel than watery though. Maybe I'll be ok. Only one way to find out I guess. Is there maybe something I can add to my whipped cream frosting to back it up and make it stronger? That might make me feel better about it! lol

hema128s Posted 16 Feb 2012 , 2:12am
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If its more gel-ish than liquid/flowy, i think you should be fine as long as you don't put too much. or you can spread the cream on the cake then using a piping bag and a thick round tip, just pipe a line from corner to corner (if the cake is square) or around the edge (if the cake is circle) just to create a "dam" to hold the filling in icon_smile.gif

ArenD Posted 16 Feb 2012 , 8:21pm
post #5 of

Yeah. That's what I'm gonna do. I'm gonna make a strawberry filling with glaze instead of fresh homemade which I've never done before. But you can't figure out how something's going to go unless you just do it! So here we go. Hopefully it doesn't break down my whipped cream frosting. But I'm thinking the glaze will do better than the saucy filling. Thanks for all your help Hema.

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