First of all, I just want to say that this is the most helpful (and fun) site on the web! I dont post new topics often because I usually find the answer I'm looking for by searching the old topics.
I'm literally in the middle of Baking a Birthday cake for a party tomorrow. (I make the same cake for nearly every occasion because I can vary the recipe in so many ways.... I got the idea from a different topic in one of these forums: Butter recipe white cake mix, 4 eggs, 1 pkg pudding mix, 1 1/4 C. milk, i stick butter.)
So far:
1. my cake is baked (10" round), cut into two layers and covered in plastic wrap.
2. My Buttercream frosting is made
3. A strawberry filling is chilling in my fridge. (bag of frozen strawberries, some sugar, some caornstarch, which i'm not sure i needed????)
Here's where I had to stop. 
I've never made a layer cake with a fruit filling. Is there anything special I should know? will the filling soak into the layers and look funky when it's cut? How can i avoid that? I want to make a nice presentation because I'll be with a side of the family i dont really see much. And i wont know what it looks like inside there until the cake gets cut in front of everyone! Any tips? 
Hi Nikki,
Make an icing "dam" around the edge of the cake before you put the filling in. If the strawberry filling is a thicker consistancy, it should be fine and won't seap into the cake. If it's kind of thin and runny, maybe put a thin coat of buttercream on the cake, then add the filling to help prevent it from soaking in.
Hope that helps!
KimAZ
Some fillings so soak into the cake. Glad you used cornstarch, otherwise it is a probability that it would soak into the cake! Is your filling thick like a jam/jelly from a jar? If so, you are probably fine. If it is runny, you might have a problem. If it is runny, you can always reheat and add some more cornstarch to thicken it more.
Yes, add a stiff dam of buttercream too!
You guys are so awesome! I don't know what made me attempt something new when it was important for it to turn out well! But, like the receptionist in the office i work in always says "Don't worry, any cake is good cake" (I usually test my new ideas on the girls at work)
anyway, so a "dam" would be just a ring around the bottom layer? makes sense! Yes, the filling is pretty thick, so I think it would be alright. I've just been looking around and saw a post where someone suggested brushing a simple syrup on the layers. What would this do? Is it worth the time?
Thanks again! 
I haven't tried the simple syrup idea so can't help you there.
But on the dam, yes, it's a ring of icing around the edge of the cake. I make my dam icing a bit thicker than the icing with which I ice my cakes. That ensures the filling stays in.
Also, strawberries can be a bit 'lumpy'. If your filling sticks up above the dam after you have filled the cake, just add another dam on top of the one you already have. That should keep the filling in.
Good luck!
Yes, make sure your dam is really thick icing. And you don't want to over fill it or it will still seep out. I have found this out the hard way. You want your dam to support your top layer to not squish the filling out.
I have never heard of using a simple syrup to keep the filling from soaking into the cake. I think that is mainly used to keep your cake moist not to seal in fillings. HEY! I could be wrong! someone may have tried it! But, I would stick with the thin layer of bc on the layers!
Good luck!
well, everything is going great so far! Just giving it a few minutes before i frost the cake. (i just applied a crumb-coat.... also new to me but really what a wonderful idea! I was able to fill in a few gaps between the two layers!)
I did, however, come across another slight problem.... I always use disposable decorating bags and i seem to have run out.... I have another little contraption which is kind of like a cookie press, I'm sure you know what i'm talking about.... But it's kind of inconvenient to only have one, because i can only use one color at a time and have to keep washing it out. I was absolutely not prepared today! so the final decorating will be quite an undertaking, but I guess I've made it this far!
Thanks so much for all the help! Can't wait to cut the cake tomorrow! I'll have to take a picture! (Cookies are my specialty, so a decent cake is quite an accomplishment for me!)
My friend who became a Wilton instruction told me she also pipes in more icing if need after the layering is done to fill in any gaps where the dam ends & the cake ends. A tip 10 would probably work.
God I'm blessed! I'm 5 mins from AC Moore & 10 mins from Michael's & Costco. If I really blow a cake, I can get one at Costco - I am obviously not a professional!! 
I just bake for friends and family.
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