It's strawberry season! Thicken some fresh berry puree on the stove with cornstarch. Cool. Add fresh sliced berries and fill. Awesome!
But then again there's ganache and whipped ganache.
And peaches. Um um. Peaches. Same as berries.
Citrus...Lemon, Orange, and LIME! Lime would be something.
I'm sorry. I got carried away. But now I have to go make that poundacke.
It's strawberry season! Thicken some fresh berry puree on the stove with cornstarch. Cool. Add fresh sliced berries and fill. Awesome!
But then again there's ganache and whipped ganache.
And peaches. Um um. Peaches. Same as berries.
Citrus...Lemon, Orange, and LIME! Lime would be something.
I'm sorry. I got carried away. But now I have to go make that poundacke.
That sounds good....do I just get some berries and blend them, then add cornstarch...How much cornstarch?? The lemon or LIME sound suuuuper yummy.....how do I do that?
Strawberry - puree 1 cup of berries, 3/4 cup sugar, 2 1/2 tbls. cornstarch, 1 cup water, 1/4 tsp salt(optional). Cook until thickened over low heat. Cool. Add sliced berries and fill cake. Can be used for most fruits.
For lemon, I would do lemon curd(or lime or any other citrus)
5 egg yolks, 1 cup sugar, 4 lemons juiced and zested, 1 stick of butter.
Cream butter, sugar, and egg yolks until creamy. Add lemon juice and zest with at least 1/3 cup liquid, a little more won't hurt. Will look curdled. Pour into sauce pan and cook and whisk over low until thickened. Cool. can be made ahead and freezes well. The creaming is a quicker and better technique than you'll see in recipes.
Strawberry - puree 1 cup of berries, 3/4 cup sugar, 2 1/2 tbls. cornstarch, 1 cup water, 1/4 tsp salt(optional). Cook until thickened over low heat. Cool. Add sliced berries and fill cake. Can be used for most fruits.
For lemon, I would do lemon curd(or lime or any other citrus)
5 egg yolks, 1 cup sugar, 4 lemons juiced and zested, 1 stick of butter.
Cream butter, sugar, and egg yolks until creamy. Add lemon juice and zest with at least 1/3 cup liquid, a little more won't hurt. Will look curdled. Pour into sauce pan and cook and whisk over low until thickened. Cool. can be made ahead and freezes well. The creaming is a quicker and better technique than you'll see in recipes.
Thanks so much...does the cake need to be refegirated once filled with lemon curd or the berry filling?
Generally, yes. But if it is chilled and sits out for an hour it will be fine.
Ooh, I put chocolate ganache in one layer, and peanut butter in two... SO GOOD!!! 
matthewkyrankelly, i don,t understand what you mean by add lemon juice and zest ... with at least 1/3 c liquid or more.... after saying use juice from 4 lemons and zest. i am little confused. i have made lemon curd , but not this recipe.. i am just confused with the liquid. will you break it down for me. maybe , my skull is thick right now..ha!
I'm sorry. Sometimes I rush. Add the lemon zest. Measure the lemon juice. If you have at least 1/3 cup, throw it in. A little more is OK. If you have less than 1/3 cup, add water to make up the difference.
This will work with other citrus. However, the juice of 4 oranges or grapefruit will be too much. With limes, often not enough. The "lemon" recipe should be your guide for other citrus.
Again, sorry for the confusion. You are aiming for 1/3 cup. Add water if you need it. But if you end up with 1/2 cup of juice, don't waste it.
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