Fresh Strawberry Filling...
Decorating By thecupcakemom Updated 18 May 2007 , 11:05pm by p_hernandez
I have a cake due tomorrow morning. It is a simple chocolate sheet cake. However, she is adamant that the cake have fresh strawberries as the filling. Here are my questions:
1. Do I simply slice the strawberries and lay them on a bc base?
2. Will the strawberries leak into the cake and make it mushy if I do this today for a tomorrow delivery?
Thanks!!!
You could add a layer of strawberry Polaner All Fruit underneath the strawberries so they don't leak into the cake. I have used this for strawberry filling (without the real strawberries) and got lots of compliments, plus it would help the strawberries stay in place when the cake is cut. Just put the amount you need in a bowl and whip it with a fork until it gets to spreadable consistency.
I recently did fresh strawberry's for a filling for my mom. I put down a layer of frosting then cut up strawberry's next. It only leaked out the side as I forgot to put a dam up 
I learned my lesson there. It took her about 4 days to eat the cake and she didn't mention the strawberry's leaking into the cake.
For what its worth... I put strawberries in a cake the day before it was served and they didn't leak into the cake but they were mushy, yuck! Fortunately it was just for our family and not a paying customer. I think they would have been OK if I put the cake together the same day we cut into it though. Also, I just sliced them on top of the layer of frosting I had between cake layers.
I usually put a thin layer of BC down then put the strawberries on top of that.
I just finely diced several strawberries up and mixed them in my buttercream base. Worked very well.
I use fresh strawberries mixed w/strawberry glaze. I put a dam around the cake first then I fill the inside w/the strawberries then I add the top layer of cake on top.
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