Can I make a cake with fresh strawberry filling late tomorrow afternoon and have it not be mushy by early Sat. afternoon? Or, would it be better to decorate it Sat. morning?

Are you worried about the cake getting mushy?

Why not put down a thin layer of b/c to keep the strawberry juice from being absorbed (both sides of filled layer).

That's what I planned on doing but was still concerned the cake might get mushy. Would it be OK to keep it in the fridge? Maybe that would help. ??

You'll be fine! I do this all the time -- fill a cake on Thurs., decorate on Fri. and deliver on Sat. Just keep it in the fridge.

S.

Great! I was dreading waking up at 6am on Sat.! Thanks!

What kind of strawberry filling do you all use? I have never used strawberry. Any recipes?

I use either a strawberry cream, mousse, or a thicker strawberry mixture that is what I make before I add the cream. They are all really yummy, but I think the cream and the straight mixture are the best.
S.

Fresh Strawberry Filling threads:

http://forum.cakecentral.com/cake-decorating-ftopict-332743-.html

HTH