A customer wants "strawberry goo" (her name for it) for a filling and told me that it's basically forzen strawberries in syrup that I can get at the grocery store. I guess she really likes it - has anyone tried it? I'm concerned that it will make the bottom layer really wet. What does everyone think? I saw this recipe http://www.cakecentral.com/cake_recipe-1927-51-Strawberry-Cake-Filling.html and it sounds similar. ??
Definately don't use the straight from frozen strawaberries in syrup. You are right it will make the cake very soggy. Its fine if your making and serving it within the hour, but any longer it just gets gross!
I used the recipe you referred to and it was perfect. The only thing I did different was added some strawberry jam.
I make a strawberry filling that people really like a lot.
2cups granulated sugar
6T cornstarch
2lbs frozen strawberries
I make this in an 8cup measuring cup...
Stir the cornstarch into the sugar....make sure it is mixed really well with the sugar. Put the 2lbs of frozen strawberries in the cup....microwave for 7 minutes.....remove from microwave and stir.....put in for another 7 minutes....stir again....microwvace for 3 min......let set about 10 min and microwave for another 3 minutes. It thickens some as it cools....chill.....it is really good and can be frozen after it cools....I usually put it into freezer bags with enough for a 9x13 cake.....then freeze it!
Cheersk,
Shirley
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