Thank you to andimal123 at BakeSpace.com for this delicious filling!
- # 2 1/2 cups of strawberries, halved or sliced thinner if you like
- # 1/4 cup sugar
- # 1/2 cup water
- # 2 tsp. cornstarch
Crush 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir into berry juice. Cook, and stir till thick and clear. Cool slightly; pour over sliced strawberries. Cool to room temperature and use as cake filling.
BEFORE applying your berry filling, use some of the frosting (you are using on the outside of the cake) to build a “dam” around the edge of cake. This keeps your filling in place so it doesn’t squeeze out when you put on the next layer. An easy way to do this is to put some of the frosting you are using on the outside of the cake in a food-storage type bag and snip off a bottom corner (or use a round tip) to squeeze a line of frosting onto the edge of the cake. This rim of frosting forms a dam and keeps the berry filling where it should be. It also makes it easier to frost the outside of your cake without getting berry filling in your outer frosting.