I'm making a cake this weekend for a baby shower. The mom-to-be wants strawberry swiss meringue buttercream between the layers. I've never flavored SMB with anything other than extracts so I think I may be out of my element. Should I just add pureed Strawberries, or would a fruit spead be better? I'm just wondering how the buttercream will hold up with that much of an additive.

Any help is greatly appreciated! Thanks!!

Add a thick strawberry jam to the icing without seeds.That would be wonderful!!!

Thanks, kiddiekakess! I was thinking along those lines as well.

My Daughters name is Delaney..Laney for short! Is that your daughters name too??

Yup! And she is also 3 1/2 years, as well! Small world!

What about adding strawberry Loran Oil?

hey laneysmom....where ya at in South Jersey I'm in S. Jersey too!! Really small world!

When I did my dtrs wedding cakes we did a raspberry butter cream filling that was simply delish! I used Polander seedless raspberry and really stiff butter cream. I would do the same with the strawberry and you should have great results!

Bakequeen,

I'm hoping to avoid using extracts/oils to get a more natural strawberry taste. I hadn't thought about Lorann, though. I do like their flavors better than supermarket extracts.

Thanks!

I'm in Gloucester Co. in Washington twp. Turnersville area...don't know if you know where that is??

my grandma used to cream butter and sugar till fluffy and add strwaberrys to it. she used that as the filling for her pound cake. its really yummy. the only thing is i dont have any quantities. you could try 1 part of each.

I actually made strawberry filling last night! I took a 16 oz bag of strawberries (frozen, didn't have fresh) and put them in a pot with 1 cup of water, 3 T of cornstarch and 3/4 cup sugar and cooked it until it was thick. I wanted a strawberry layer with a layer of whipped cream on it so it was essentially a double layer filling - but I bet you could take my mixture and just fold it into your buttercream and make it a wonderful buttercream filling!!

Not sure if it's too late for this or not, but I found your post while answering another post. I have this recipe, which I have not actually tried:

strawberry (or raspberry) meringue buttercream

10 oz frozen strawberries or raspberries, thawed
1 1/4 C sugar
2 Tbsp lemon juice
2 Tbsp water
5 large egg whites at room temp
1/2 tsp vanilla extract
1 1/2 C unsalted butter at room temp

Puree strawberries with syrup. Strain into a small non-aluminum lined saucepan to remove seeds. Heat puree to boiling; reduce heat to simmer and cook 10 minutes or until reduced to 1/2 cup. Cool. In another small saucepan, combine 1 cup sugar, lemon juice and water. Heat to boiling, stirring to dissolve sugar. Boil without stirring 5 minutes or until syrup reaches 240 F on a candy thermometer (soft ball stage). Meanwhile, in a large bowl, with mixer at medium speed, beat egg whites until soft peaks form. Beat in remaining sugar, 1 Tbsp at a time. With mixer running, gradually pour in boiling syrup. At high speed, beat 8 minutes or until meringue is thick, glossy, and cool.
Beat in vanilla. In another bowl, beat butter until smooth. Beat in meringue, 1/4 cup at a time, beating well after each addition. Gradually beat strawberry puree into mixture, and beat 2 minutes or until light.