I posted my fresh strawberry filling recipe here:
http://forum.cakecentral.com/c.....13941.html
I just tried to click on your link and got an error message. Any other way to view it?
Here it is again. I just did a cut and paste.
I make a really good strawberry filling that gets thick like a custard.
I don't know the exact proportions but I think I can explain it okay.
I cut up about 2 lbs of fresh strawberries.
Put about 3/4 of them in a saucepan with about 2 teaspoons of lemon juice and add sugar, maybe about 1/2 to 3/4 cup, depending how sweet you want it to be.
Turn the heat on under the saucepan to a medium and cook and stir until the sugar dissolves and the strawberries cook down to where you can't see whole pieces, just little chunks (about 5 minutes). At this point you can add more sugar to taste if it's not sweet enough and cook a little more until the sugar is dissolved. Remove from heat.
In a small bowl, mix some cornstarch and cold water until you make a smooth paste. I start with about 1-2 Tablespoons of cornstarch and about the same amount of water and slowly add water a little at a time until you can stir it to a smooth paste. Then slowly pour this into your saucepan (start with about 1/2) and put it back on medium heat and stir till it comes to a full bubbly boil. You want it to get quite thick. If it's not thick enough, stir in a little more of the paste and get it boiling again. Do this until you get a thick mixture. (How much you need depends on how juicy your strawberries are.)
Then remove from heat and cool for a few minutes. Then add the remainder of the chopped strawberry pieces, stir and transfer to a bowl. Press saran wrap against the strawberry mixture and cool in the refrigerator until needed. (You don't want to just cover the bowl with saran because the condensation will add liquid to the mixture and you don't want it to get soupy.)
Try this and I think you will be very pleased. It's one of my popular fillings.
I have made this a day in advance and kept it in the refrigerator with the plastic wrap pressed against it until I needed it for the cake.
As far as refrigerating the cake with the filling in it, I think it would be fine out for several hours. I wouldn't leave it out for days, but then I wouldn't leave any cake out of the refrigerator for days.
Good luck. Let me know what you think of it.
I think it would be a great filling for a wedding cake!
The whole trick is getting it thick enough so it's more of a spreadable consistency. That's why you have to bring it to a boil with the cornstarch mixture. That thickens it. If a filling is too runny it can ooze out.
Just make sure to pipe a stiff buttercream dam around the edge before putting the filling inside and you'll be fine.
Whenever someone wants a fresh straw. filling, I use fresh strawberries, washed and cut up in very small chunks. Put them in a bowl and if they are tart, add splenda, or a small amout of sugar. You do not want them watery. Then, I use a strawberry glaze in a bag I get at walmart and just mix it up. It is fresh and fresh tasting!!!!!!!!!! It does not soak into the cake, because the glaze is a gel and the strawberries are not wet. Everyone loves it!!!!! It is so easy, too. HTH
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