Just curious if anyone here has ever used the strawberry filling recipe that was submitted by admin on this web site. Does it need to be refrigerated? Have you used it with the Country Pound Cake (also listed on this site) or something similar?
Thanks in advance!! Need to do this cake tomorrow night and was wanting input on these two recipes.
I don't know if this post comes too late but when I made the strawberry filling it did fine at room temperature for the day (i did taste this cake
--even though it has fresh strawberries.
If you make it, it would be best to give yourself time to refridgerate it so it will thicken (a day) i don't know if you have that much time though. good luck!
Thanks!! I should have time, as I was allowing myself a little extra time anyway...thanks again!
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