Cake Decorating Community - Cakes We Bake

I am making a lemon cake with Strawberry filling (for our Commander.... he loves Lemon and Strawberry), but I am having a difficult time finding a good recipe. I saw Sarah's Strawberry Fluff recipe, but I was thinking of something more yogurt-y/fresh/kinda firm but creamy.  The cake will be covered in bc icing, so it will be refrigerated. I did think of using heavy whipping cream, but not sure how I would go about adding the strawberries.  Wouldn't fresh or frozen strawberries water it down? Ugh! Help!!! I don't know how to do this one!!!

Views: 866

Reply to This

Replies to This Discussion

You can always use a jam or jelly, if you want that. I don't see why you can't mix in fresh strawberries with any kind of cream type filler. They do it on TV all the time. I put fresh strawberries in the middle of my cakes all the time. I make a triple berry cake and always just lay them on the buttercream icing. Sometimes I do have a little leakage of the juice the strawberries make once on that sugar, but I usually just blot it off.

Also if you just use a buttercream icing, it doesn't have to be refrigrated. A cream base icing would. I do refrigrated a cake I put fresh strawberries in.
I just put fresh strawberries in my BC. It's better if you mix it up the day before and refrigerate it overnight. Be sure to use a dam any time you are adding filling.
I usually make a thick sauce, place a thin layer of sauce, then place fresh strawberries on the sauce ,then coat a thin layer of sauce on top of the strawberries and I have not had any issues with leakage. Another way is to make the sauce and run the sauce through a sieve to remove the seeds then add the seedless sauce to the cream base to have a strawberry cream.
How about this... can I mix strawberry yogurt with heavy whipping cream???
Make your whipped cream and then spread a thin layer of strawberry jam, then a layer of cream over that, place fresh sliced strawberries then cover with more cream....top with the next layer...frost the cake with the remaining cream... refrigerate until you are ready to serve...whipped cream wont hold too long so this is a last minute frosting.
I fold in 100% strawberry preserves into vanilla buttercream, and then I add thinly sliced strawberries. I have found that in high humidity/high temps, whipped cream based fillings tend to pretty much evaporate! Let us know what you decide on!
Thank you, ladies! I ended up mixing the strawberry yogurt with the heavy whipping cream, so it gives it a nice, fresh taste! I will spread some strawberry jam onto the cake, then I will layer with fresh strawberries and later (after the whipped cream is real cold), I will spread that on as well! I think that should do it. You guys are great! Thanks so much for the help!!! :-)
I think next time I will try mixing fresh strawberries and strawberry preserves with my vanilla bc icing!

Faith Gealey-Brown said:
I fold in 100% strawberry preserves into vanilla buttercream, and then I add thinly sliced strawberries. I have found that in high humidity/high temps, whipped cream based fillings tend to pretty much evaporate! Let us know what you decide on!
It is totally delish Diana - you will love it! I also do the same with raspberries and my customers actually love the raspberry filling rather than the strawberry one :D. Drop me a note when you give it a try and let me know what you think!

Diana said:
I think next time I will try mixing fresh strawberries and strawberry preserves with my vanilla bc icing!

Faith Gealey-Brown said:
I fold in 100% strawberry preserves into vanilla buttercream, and then I add thinly sliced strawberries. I have found that in high humidity/high temps, whipped cream based fillings tend to pretty much evaporate! Let us know what you decide on!

Reply to Discussion

RSS

© 2020   Created by Theresa Happe.   Powered by

Badges  |  Report an Issue  |  Terms of Service