Strawberry Cream Filling REVISED

I posted this recipe a couple weeks ago, but I really blew it and didn’t post it correctly. As I don’t know how to revise the original version, I’m just posting it again. Everyone loves this with white or yellow cake. Doesn’t get too firm but just enough to make a great presentation when the cake is cut. Not overly sweet.

Strawberry Cream Filling REVISED


  • 16 oz frozen strawberries (thawed)
  • 1/3 cup sugar
  • 1 cup heavy cream
  • 2 1/2 TBS cornstarch


  1. Place all ingredients in saucepan. Heat on medium (whisking constantly) for about 10 minutes or until the filling thickens up sufficiently. It should be pudding-like but not clumpy.
  2. Transfer to bowl and cover with plastic wrap immediately. Cut some holes in the top to prevent a skin from forming. Chill for at least 3 hours. Be sure it has set enough before you fill the cake. It will be thin enough to ladel onto the cake, but shouldn’t appear runny. If possible, chill cake after filled and decorated.


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