I am making a raspberry filling for a chocolate cake... the recipe for the raspberry filling says nothing about straining, however it uses frozen whole raspberries... so do I leave the seeds or strain them out? Wouldn't it have a bit of a crunch if I left them?

The recipe I use does not require straining, but i do it. I just don't think filling should have seeds no matter how soft they get.

I am making a raspberry lemonade cake for a big event and have made at least a dozen practice cakes. (It's for love, not money). My favorite raspberry filling is made with frozen raspberries, and is strained. It doesn't matter if a few seeds get through, but I don't like the texture as well with all the seeds left in.

Thanks ladies I asked my husband to taste it with some scrap cake and he said he didn't feel the seeds per say... next time though I will strain

Minority again... I love the seeds. I can't really feel it in the final product, but I like the look.

YEA SCP! lol.

I'm actually making some this exact minute for a cookie buffet. I am making brownie cheesecake bars and the puree will be ribboned through the top of the cheesecake.