Creamy and Firm Strawberry Cream Cheese Filling


This is a recipe I came up with that is firm but creamy with a real strawberry taste. I wanted a filling that I could lay on pretty thickly without worrying about seepage. I still use a frosting dam with this for a flawless finish. My customers love it. I wouldn’t try doing this recipe without a free-standing mixer.

Creamy and Firm Strawberry Cream Cheese Filling


  • One 24 oz container of frozen, sweetened strawberries-thawed
  • Two 8 oz pkgs cream cheese-at room temperature
  • One rounded Tbs strawberry gelatin


  1. Put 1 cup of the strawberries and juice in a microwavable bowl. Sprinkle the gelatin over the top and leave for a couple of minutes. Meanwhile, put the cream cheese in the mixer bowl and beat on medium to high speed, scraping down the sides frequently until cheese is light and fluffy. Stir the strawberry/gelatin mixture and put in the microwave on high for 30 seconds. Remove and stir and then keep microwaving and stirring every 30 seconds until the gelatin is dissolved. Add the cooked mixture to the rest of the strawberries and mix well. Now, add the strawberries to the cream cheese a little at a time with mixer on high until well blended.
  2. Refrigerate for at least an hour before use.

    Calories: 2450 total

Comments (3)


i made this recipe 3 times already and it always came up like a soup. i was wondering if anyone can tell me what imdoing qrong because i fallow the recipe exacly like it says thanks


I found out what the problem was and I have tried to contact the powers that be so that I could change it but to no avail. It has to do with the fact that I was using a VERY OLD microwave oven. I suspect that the time it took for me to heat my mixture to the right temperature was way too much time for everyone else who had higher wattage units and resulted in overheating of the gelatin. I am sorry that it caused so much wasted and confusion. I finally worked out a recipe that tastes as good--or better--and is foolproof no matter what microwave you are using. I am waiting for it to be posted.


Can I make this filling the day ahead, keep it in the refrigerator and then fill the cakes the following day?? If so, will I need to bring it to room temperature before using?? I have to make a birthday cake for Thursday and the request was for a chocolate cake with a strawberry cream cheese filling with buttercream icing - your filling sounds like it would be perfect for this.

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