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Strawberry Cake Filling

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"There are two versions of this recipe - both are delicious and tried and true! Like, Pin and save this recipe. It's worth it!"

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Why I Love This Recipe

These two versions of strawberry cake filling are simply the best! I was making a cake for my mother's birthday, and she LOVES this strawberry filling so I came up with two variations. Needless to say, your cake will be AWESOME no matter which version you use.

Ingredients You'll Need

Strawberry Cake Filling/Topping Version 1:
2 pints ripe strawberries, hulled, sliced in ½ if large
2 tablespoons honey
2 tablespoons maple syrup
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract

Strawberry Cake Filling/Topping Version 2:
2 1/2 cups of strawberries, halved or sliced thinner if you like
1/4 cup sugar
1/2 cup water
2 tsp. cornstarch


Strawberry Cake Filling/Topping Version 1:

(First, set aside several choice strawberries for decorating if you’ll be frosting the cake.)

Puree half of the strawberries in a food processor with the honey, maple syrup, lemon juice, and vanilla until it is a smooth sauce.

Add the remaining strawberries and pulse until chopped, but not liquefied.


Strawberry Cake Filling/Topping Version 2:

Crush 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir into berry juice. Cook, and stir till thick and clear. Cool slightly; pour over sliced strawberries. Cool to room temperature and use as cake filling.


When putting berry filling between cake layers it is a good idea to first put a very thin layer of your outside frosting (crumb coat thickness) over the cake first. This helps to keep the berry filling from seeping into your cake, especially in warm weather. (To make the crumb coat thickness, just thin some of your already-made outer frosting with water to an approximate consistency of mayonnaise.) [Note: I crumb frost all of my frosted cakes on the outside to make it easier to apply the final frosting.]

Next, BEFORE applying your berry filling, use some of the frosting (you are using on the outside of the cake) to build a “dam” around the edge of cake. This keeps your filling in place so it doesn't squeeze out when you put on the next layer. An easy way to do this is to put some of the frosting you are using on the outside of the cake in a food-storage type bag and snip off a bottom corner (or use a round tip) to squeeze a line of frosting onto the edge of the cake. This rim of frosting forms a dam and keeps the berry filling where it should be. It also makes it easier to frost the outside of your cake without getting berry filling in your outer frosting.

Questions, Comments & Reviews

I used the strawberry filling with a dark chocolate cake- tasted great. Who doesnt like "chocolate dipped strawberries"!

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