Hey guys...I am making a cake this week and originally wanted to use fresh strawberry filling. However, they will be picking up Friday and won't eat it till sat afternoon . They will not be able to refrigerate it. I was wondering what type of strawberry preservative jams do you guys use for your fillings. I have never used any. The cake is a chocolate cake with chocolate ganache icing with a whipped cream filling mixed with the strawberries. I was hoping there was something out there with actually chunks of strawberries rather than just the jam. Any suggestions or recommendations on type or brand? Thanks!
Oops..I mean butter cream not whipped. Originally it was going to be whipped but again since they won't be able to put it in the refrigerator I would rather use butter cream.
I've used freeze dried strawberries in baked goods as well as pulverizing and adding to buttercream and it does add a fresh strawberry taste. I don't know how it would be to add chunks to buttercream though.
This filling is easy, nice and thick and tastes great. I use it all the time. Tastes fresher and less runny than using jam. Because it is cooked and has no dairy, should be fine. You can control how big the chunks are, but if too big, makes it harder to cut.
Thanks guys these are all great ideas. @yortma thanks for the recipe! I will give it a try. looks delicious!