Hi Ladies..
I am making a cake for my neice this weekend w/ a strawberry cake and either a tres leches cake or yellow butter cake ( all from DH). But need help w/ the filling. I am wondering if anyone has tried mixing strawberry preserves/ jam w/ cream cheese for an icing? If so, is there anything else that I would need to add to the mixture? Or can I just mix the two together and fill?
Thanks!
Mel
I have only used it as a filling and it is delicious!!!!! On another note, I have also used it as a dip. It is great served with ginger snaps.
Mel - my only suggestion is to add a little at a time. It tastes great but if you put too much, it will become runny - it was hard for me to thicken without adding a lot of sugar. Mine was more like Strawberry preserves w/Cream Cheese instead of the other way around. 
I used butter... cream cheese...powdered sugar...
I'm sorry, I don't recall how much of each but I know it was less butter than cream cheese....
mixed all that up so that it was fluffy but somewhat stiff...
then added preserves until it was less stiff...spreadable...making sure to get plenty of strawberry chunks in it.
So, could you do roughly the same thing with frozen strawberries? My mother-in-law has rewarded me with tubs and tubs of frozen strawberries in lots of their own juice. Just thaw and add like it was jam?
I wouldn't add frozen strawberries or fresh ones for that matter to the mix unless it was going to be served that day. the amount of liquid that they would produce would definitely create a seeping problem if left for too long.
possibly cook the strawberries down as if you were making a filling for the top of a cheesecake then add to the butter, creamcheese and sugar mixture.
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