Does anyone have experience with this? I make a boozy strawberry Riesling cake that I usually make as cupcakes with very finely diced fresh strawberries in the cake. I was asked to make this as an 8-inch round 2 layer cake, but strawberries are not in season. I was thinking that I could do the cake with a strawberry filling between the layers, but also thought that a ribbon of strawberry in the cakes themselves would replicate the fresh berries I usually use.
Has anyone ever done a ribbon of jam, preserves, or any type of fruit filling like that within a cake before?
Thanks for the help! I am a novice and am learning as I go!
AI've substituted frozen strawberries many many times in place of fresh ones...they work the same.