Best Strawberry Cake Filling Recipes

STRAWBERRY CAKE FILLING

Steps:

• Whisk water and cornstarch together in a large saucepan.
• Stir strawberries and sugar into the water.
• Cook strawberry mixture over medium heat until thick, about 10 minutes.
• Allow to cool completely before use.

STRAWBERRY CAKE FILLING

Steps:

• In a small saucepan, combine the first 4 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon juice. Transfer to a small bowl. Refrigerate until chilled.

ALMOND CAKE WITH CREAM CHEESE, GANACHE AND FRESH STRAWBERRY FILLING, VANILLA BUTTERCREAM ICING AND PINK POURED FONDANT

Steps:

• Preheat the oven to 325 degrees F.
• Prepare two 16-inch cake pans by greasing them and lining the bottoms with parchment paper.
• In the bowl of an electric mixer fixed with the paddle attachment, add the liquid shortening, inverted sugar and vanilla. Then add the cake flour, granulated sugar, milk powder, baking powder, sea salt and cream of tartar. Mix on speed 1 for 1 minute. Then add half of the egg whites and mix on speed 1 for 3 minutes.
• Add the remaining egg whites and mix on speed 1 for 1 minute. Then mix on speed 3 for 3 minutes. Stop the mixer, scrape the bowl, and add the whole eggs, water and almond extract. Mix on speed 1 for 1 minute. Then on speed 3 for 3 minutes. Lastly, mix on speed 1 for 10 minutes.
• Fill the cake pans two-thirds full and bake until golden and a tester such as a toothpick comes out clean, 35 to 45 minutes. Let the cakes cool completely.
• To assemble the cake: Torte the cooled cakes (level and split them horizontally into 2 layers each). Generously spread a layer of the Ganache on the first layer of cake, then a generous layer of Cream Cheese Filling. Layer some fresh strawberries on top of the Cream Cheese Filling. Repeat with the next 2 cake layers. Top with the last cake layer and ice the cake smooth with the Vanilla Buttercream Icing. Lastly, pour a thin layer of Pink Poured Fondant over the top of the cake, letting it drip down the sides.
• In a microwave-safe glass bowl, heat the chocolate in the microwave in 30-second intervals until melted, stirring between each intervals. Add the cream and mix with a spatula until smooth. Let cool.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening and cream cheese until smooth. Then add the confectioners' sugar, sea salt, vanilla and butter emulsion. Mix it all on medium speed for 8 to 10 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening until smooth. Then add the confectioners' sugar, sea salt, vanilla and butter emulsion.
• Mix it all on medium speed for 8 to 10 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, add the confectioners' sugar, then the water, corn syrup, almond extract, vanilla, liquid whitener and food coloring. Mix it all on medium speed until smooth, about 10 minutes. Yield: enough for one 16-inch layer cake.

FRENCH VANILLA CAKE/W STRAWBERRY GLAZE FILLING AND ALMOND ICING

Steps:

• 1. Add Oil,eggs,water,and extract to your mixing bowl. Pour cake mix and instant pudding, blend together until well blended.
• Pour into 2 8" round cake pans,(greased or sprayed)
• Bake on 325 for 30-35 mins,until knife comes out clean.
• cool cake completely before Icing
• TO MAKE ICING: start with criso stick in mixing bowl,add 1/2 of the powdered sugar, and 1/2 of the water,start mixing slowly, then speed up as it blends together, add the rest of the powdered sugar,and the water(if needed) and the extract, and blend well. Your icing may be thick, if too thick, and water by the tablespoons to get the thickness you want.
• To icing cake: Place 1 layer on plate,spoon glaze on bottom layer,but not to the edge.
• place next layer on top,and icing whole cake with Almond icing.
• NOTE: Sometimes I put glaze on top of the top layer,and pipe stars around the edge of top. You can also use a plastic bag and snip the corner, and squeeze small monds of icing around the edge, pretty!

STRAWBERRY CREAM CAKE FILLING

Steps:

• Add sugar to strawberries and set aside.
• Soften gelatin in cold water, then add boiling water and stir until gelatin is dissolved.
• Stir gelatin mixture into strawberries and allow to cool.
• Whip cream until stiff.
• Fold whipped cream into strawberries when it (the strawberry mixture) is the consistency of heavy syrup.
• Refrigerate until set.

WHITE CHOCOLATE CAKE WITH STRAWBERRY FILLING

Steps:

• For cake: Preheat oven to 350°F; grease and flour 3 (9-inch) cake pans.
• In a large bowl, beat butter at medium speed with electric mixer until creamy. Gradually add sugar, beating until fluffy.
• Add egg whites, one at a time, beating well after each addition. Beat in vanilla.
• In a small bowl, combine cake flour, baking powder, and salt; sift twice. Add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Stir in melted chocolate.
• Pour batter evenly into prepared pans; bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and allow to cool completely on wire racks.
• Spread 1/4 cup strawberry preserves between each cake layer.
• Spread White Chocolate Frosting on sides and top of cake. Break pirouette cookies in half and place (vertically, edges touching) around sides of cake, if desired. Top with white chocolate curls, if desired.
• For White Chocolate Frosting (Makes about 3 cups):.
• In a medium bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 1/2 minutes total); let cool completely.
• In a large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners' sugar until fluffy.

LIME-MINT POUND CAKE WITH STRAWBERRY FILLING

Steps:

• Place strawberries, sugar, and lime juice for filling in a nonreactive pot over medium heat and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until mixture has thickened and reduced to about 1 cup, 20 to 25 minutes. Mash strawberries into smaller pieces with the back of a wooden spoon. Remove from heat and allow to cool to room temperature.
• Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®).
• Whisk flour, baking soda, baking powder, and salt together in a bowl.
• Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Mix in lime juice, lime zest, and vanilla extract. Pour 1/3 of the dry ingredients into the wet ingredients and mix until just combined. Mix in 1/2 of the yogurt until just combined. Repeat once more with flour and yogurt, then with remaining flour. Gently fold in mint leaves.
• Pour 1/3 of the batter into the prepared pan. Carefully spoon the cooled filling over the batter, keeping it away from the sides and center tube of the pan. Carefully spoon remaining batter over the filling and smooth the top.
• Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

WHITE VANILLA BEAN CAKE WITH BALSAMIC STRAWBERRY AND MASCARPONE FILLING

Steps:

• Preheat the oven to 325 degrees F. Spray three 8-inch round pans with nonstick spray and line them with parchment paper. Spray the paper.
• Sift together the all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg whites, sour cream, milk, vanilla and vanilla bean seeds in another large bowl.
• Beat the butter and sugar with a paddle attachment until light and fluffy. Alternate beating in the flour mixture and the egg mixture, adding the flour mixture in 3 additions and the egg mixture in 2, starting and ending with the flour.
• Fill each cake pan with 2 1/2 cups of batter and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool the cakes in the pans for 15 minutes, then flip them onto a cooling rack to cool completely.
• For the filling: Put the strawberries, granulated sugar, balsamic vinegar and lemon juice in a medium saucepan over medium heat, bring the mixture to a simmer, and cook until it gets to a syrupy reduction, about 30 minutes.
• Cool completely.
• Beat the mascarpone in a medium bowl until smooth. Whip the heavy cream until light and fluffy in another bowl; just before it is finished, whip in the confectioners¿ sugar and vanillia extract. Fold in the strawberry mixture.
• For the frosting: Cream the butter and shortening until light and fluffy, then beat in the confectioners' sugar and vanilla extract.
• To assemble the cake: Put 1 cake layer on a cake board or platter. Spread half of the filling mixture on top. Repeat with another cake layer. Frost the cake with the buttercream frosting and serve.

STRAWBERRY CREAM FILLING CAKE

Steps:

• Prepare cake batter as directed on package. Add dry pudding mix and milk; beat 2 min.
• Pour into greased and floured 12-cup fluted tube pan and bake as directed on package. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
• Beat cream cheese in large bowl with mixer until creamy. Reserve 1/2 tsp. sugar for garnish. Add remaining sugar to cream cheese; beat until blended. Gently stir in COOL WHIP. Stir in strawberries.
• Cut cake into 3 layers. Stack layers on plate, spreading cream cheese mixture between layers. Sift reserved sugar over cake. Refrigerate 2 hours.

BANANA CREAM CAKE WITH STRAWBERRY CREAM FILLING

Steps:

• 1. Cake: Sift together flour, baking powder and salt; set aside.
• 2. Beat eggs until light and foamy; add flavorings, then sugar gradually.
• 3. Add flour mixture alternately with cream, beating after each addition until just smooth.
• 4. Pour batter into two 9\" greased round cake pans and bake in a preheated 350 degree oven 40 minutes or until done; cool on racks and then brush with Simple Syrup.
• 5. Simple Syrup: Combine sugar and water in a heavy small saucepan; bring to a boil over moderate heat, stirring constantly until sugar is dissolved.
• 6. Remove from heat and cool to room temperature; stir in creme de banana.
• 7. Strawberry Frosting: Whip cream in large chilled bowl on low speed until soft peaks form.
• 8. Add Grand Marnier and sugar and beat on high speed until spreading consistency; fold in mashed strawberries.
• 9. Spread this mixture between layers and add sliced banana on top of bottom layer.
• 10. Add remaining mixture on top and sides of cake.

BANANA CAKE- STRAWBERRY HONEY FILLING & CREAM CHEE

Steps:

• Preheat oven to 350 degrees. Grease and flour an 8 inch cake pan and an 8 inch metal mixing bowl. Line the cake pan with parchment paper. Set aside. Or grease and flour a 9x13 inch baking pan or two 9 inch layer cake pans.
• In a large bowl, cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.
• To the creamed butter mixture, slowly add the milk and flour.
• Add vanilla, baking soda and pureed bananas
• Bake cakes for 25-30 minutes, for the 9x13 inch pan approximately 35-40 minutes.
• Remove from oven, place on cooling racks; allow to cool and remove from pans. Slice layers in half. While cake is baking prepare the filling.
• Strawberry Honey Filling: Puree half of the strawberries in a food processor with the honey, maple syrup, lemon juice, and vanilla until a smooth sauce is formed. Add the remaining strawberries and pulse until chopped, but not liquefied. Set aside.
• Cream Cheese Frosting: In a large mixing bowl combine cream cheese and butter, beat until smooth. Add sugar and vanilla, beat well.
• Marzipan Honey Bees: Take a small piece of the marzipan and roll it between the palms of your hands until a 1 inch sized rope is shaped. Paint the stripes on the marzipan with a clean paintbrush using black food coloring. Place them on a sheet of parchment allowing them to dry. When they are no longer tacky, press 2 almond slivers into the bees to make their wings. Twist a little crafting wire, insert one end into the bottom of the bees.** The bees can be made several days ahead and stored in a sealed container.
• To construct the cake: Place 1 8inch layer on cake plate, put a very thin layer of the cream cheese frosting (crumb coat thickness) over the cake first. This helps to keep the berry filling from seeping into your cake. (To make the crumb coat thickness: just thin a little of the cream cheese frosting with milk to an approximate consistency of mayonnaise.)
• ** Before applying the berry filling, use some of the cream cheese frosting to build a "dam" around the edge of cake. This keeps the filling in place so it doesn't squeeze out when you put on the next layer. Place some of the strawberry honey filling on the first layer. Repeat with the remaining layers.
• When all the layers are in place, swirl the remaining frosting on the cake in a beehive pattern. Insert the Marzipan Honey Bees Ta-Da... a wonderful, luscious springtime cake

CHOCOLATE CAKE WITH A STRAWBERRY FILLING

Steps:

• 1. Tips: these amounts are based on the cake box ingredients what your doing is replacing the oil with butter and double it. your adding 1 or 2 extra eggs and replacing the water with equal amounts of milk. so you can use any box mix or flavor you want just adjust to these amounts and mix according to the package. Also the original called for 2 1/2 cups of strawberries and 2 1/2 Tablespoon of cornstarch, my berries did not have much flavor and did need the full amount of sugar you can adjust next time I will add some strawberry preserves to the mixture, I did not included the 1 Tablespoon of espresso that I added in the ingredient list I did not feel it added much flavor ill try more next time.
• 2. For the cake set oven to 350, grease and or line your pan or pans I used one 9 X 13 add to bowl cake mix, milk, melted cool butter mix lightly then add eggs I did mine one at a time mix well after each. use the cook times according to box directions test with tooth pick be-careful not to over bake nothing worse then a dry cake.
• 3. For the filling, In a sauce pan medium heat ( I used my frying pan) add strawberries, sugar & cornstarch cook till thickened stir often crushing berries as they cook after all they are going between the cake layers. Remove from heat let cool completely before using. I did not use all mine so I froze the remaining cooked berries. I assume you can use any berry that you prefer.
• 4. For the Icing, in a bowl add room temperature whip the butter till fluffy add vanilla mix well then cream in the cream cheese, slowly add the powdered sugar. if your not going to ice the cake store the icing and filling in the fridge like I did, bring back to room temp when ready to ice the cake.
• 5. I wanted to expand on the icing for a minute. Many when making this sort of icing and butter cream icing find sometimes it may have a bit of a gritty feel. In my research I have found you dont want to over whip the cheese as it can separate which will split it or leave the grit feel it seems logically the sugar needs to have some liquid to melt the sugar and cornstarch. Many do not recommend using table sugar finely ground as the starch is to prevent caking, you can see in my recipes I have made mine and had no issues. Saying that I would suggest using a splash of milk to aid in the spreading factor and melting the sugar to avoid the grit ALWAYS use room temperature butter and cheese.
• 6. Back to the Cake, when cooled considering we are a family of two I cut my cake in half put the filling in and iced it I then froze half for a later time so far it seems to have done well in the freezer, ill update you when I eat it again. So for both sides slice your cake in half spread the cool strawberry mixture over the cake top with the other half. I put mine in the refrigerator at this point to let the cake and berries firm up then I spread the frosting back in the fridge.
• 7. UPDATE: this cake actually tasted better after it was frozen and it seemed moister or both myself and my husband imagined it. Also the icing mine did have a bit of a grit feel I spoke about but after freezing it was gone yet another benefit to freezing half this cake.

STRAWBERRY FILLING (FOR CAKES AND CAKE ROLLS)

Steps:

• add everything into a sauce pan and cook until it boils, stirring constantly.
• Continue to cook and stir until everything is dissolved and starts to thicken approximately 5 mintures.
• Cool in refrigerator until thick and set.
• prep time does not include time in the refrigerator.
• I have never tried this, but I think you could fold in 1 1/2 cups of whipped heavy cream to make a frosting.
• I also wonder how this would work in a pie -- if anyone is brave enough let me know how that works. ;-p.

BIRD'S STRAWBERRY CAKE WITH LEMON FILLING

Steps:

• LEMON CURD: In a microwave safe bowl mix sugar, cornstarch, salt, egg yolks, half and half, and lemon juice. Whisk until blended.
• Place in the microwave and cook on high for 2 minutes. Remove and whisk to smooth. Repeat this two times until pudding has thickened.
• Add in the butter and vanilla. Mix well until the butter is melted.
• Cover with plastic wrap directly on top of the filling and chill at least 4 hours (overnight is best).
• CAKE: Make cake according to package directions. (You can either make a 9x13 cake or a layer cake. I usually use 3 round cake pans, and make a tri-tier cake). Cool completely.
• ASSEMBLY: Spread lemon curd over top of cake for a 9x13, and top of first and second layer only if making a layer cake.
• Spread cool whip over top (and sides if making a layer cake). Refrigerate 4-8 hours.
• Garnish with fresh strawberry slices. Serve. (Keep leftovers refrigerated).

BIRD'S STRAWBERRY CAKE WITH LEMON FILLING

Steps:

• LEMON CURD: In a microwave safe bowl mix sugar, cornstarch, salt, egg yolks, half and half, and lemon juice. Whisk until blended.
• Place in the microwave and cook on high for 2 minutes. Remove and whisk to smooth. Repeat this two times until pudding has thickened.
• Add in the butter and vanilla. Mix well until the butter is melted.
• Cover with plastic wrap directly on top of the filling and chill at least 4 hours (overnight is best).
• CAKE: Make cake according to package directions. (You can either make a 9x13 cake or a layer cake. I usually use 3 round cake pans, and make a tri-tier cake). Cool completely.
• ASSEMBLY: Spread lemon curd over top of cake for a 9x13, and top of first and second layer only if making a layer cake.
• Spread cool whip over top (and sides if making a layer cake). Refrigerate 4-8 hours.
• Garnish with fresh strawberry slices. Serve. (Keep leftovers refrigerated).