Strawberry Filling !!

Baking By Kaiscake Updated 29 Jun 2013 , 5:50pm by yortma

Kaiscake Posted 24 Jun 2013 , 11:10pm
post #1 of 7

AI'm in need of a amazing starberry filling recipe . Also is it better to have pieces of strawberry or more of a jam consistency?

6 replies
yortma Posted 25 Jun 2013 , 1:11am
post #2 of 7

This one i great.  It is easy, it is thick, and it is very fresh tasting.  You can cut the strawberries any size you like, but personally I prefer to cut them fairly small, so that it is easy to cut and eat, but larger enough to be recognizable as real strawberries.  





icer101 Posted 25 Jun 2013 , 1:17am
post #3 of 7

The op recipe link is exactly the one i use and love.

Kaiscake Posted 25 Jun 2013 , 1:24am
post #4 of 7

AThank you guys so much that looks yummy !

webby2013 Posted 28 Jun 2013 , 5:59pm
post #5 of 7

can you this up anyway so its pipeable ?? maybe a stupid question..

yortma Posted 29 Jun 2013 , 3:44pm
post #6 of 7
Originally Posted by webby2013 

can you this up anyway so its pipeable ?? maybe a stupid question..







Do you mean pineapple?  If not I don't understand the question.  Here is a recipe for pineapple filling.  It is very similar. Disclaimer: I have not tried it, but I will.  I love pineapple and your question has inspired me.  I don't see how it could be anything other than delicious with those ingredients, and it looks thick enough in the photos.  I will try it now and get back to you

yortma Posted 29 Jun 2013 , 5:48pm
post #7 of 7

If you mean able to pipe out decoratively, I think the strawberries would clog the tips, and it is not stiff enough.  To pipe a strawberry flavor, I would think a buttercream with strawberry puree (no chunks)  would be a good option for piping.  BTW  may be way off topic, but the pineapple filling is great! It is tasty, and very thick.  I am eating it straight up.  I didn't have crushed pineapple, so I blended a 20 ounce can of pineapple tidbits with juice in the processor to about the same consistency.  The recipe makes 2 cups.  I made half with the butter and half without.  I preferred it without - slightly cleaner and fresher tasting.  There really wasn't a big difference, so I will not bother with the butter in the future.  Now I will see how it freezes.....

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