strawberry cake filling
Strawberry Fillings for Cakes
Are you planning to make a cake at home? Here are some tasty and easy recipes of strawberry fillings for your cake.
- Strawberry is the only fruit that bears seeds on its outer side.
- There are about 200 seeds in a single strawberry.
- Strawberries are found in more than 600 varieties. Each of them has a different size, shape and color.
- Strawberries were considered to be the symbols of peace and prosperity in medieval times. This is precisely why they were also served at stately occasions.
- Legend says that if you divide a double strawberry into two equal halves and give one half to a person you love, he/she will soon fall in love with you.
- The French considered strawberries as an aphrodisiac. So, a cold strawberry soup was served to the newlyweds.
- Interestingly enough, strawberries belong to the rose family.
- Strawberries are consumed in about 94% of U.S. households.
- The Strawberry Museum at Wépion, Belgium, is dedicated entirely to its local history of strawberry cultivation. In fact, the town of Wépion is Belgium's official capital for strawberries.
- Strawberries can help prevent diabetes and fight cancer.
- Sugar, ½ cup
- Whipping cream, ½ cup
- Unflavored gelatin, 1 tbsp.
- Cold water, 2 tbsp.
- Boiled water, 3 tbsp.
- Strawberries, hulled, 2 cups (crushed)
- Add sugar to the hulled strawberries and set them aside.
- In cold water, soften the gelatin, and once it is softened, add boiling water. Stir until the gelatin dissolves.
- Add the dissolved gelatin mixture to the strawberries and let it cool.
- Now whip the cream till it becomes stiff.
- When the strawberry mixture is of syrup thickness, add the whipped cream to it.
- Refrigerate until it sets.
- Fill it into your cake, and serve.
- Vanilla extract, ½ tsp.
- Fresh lemon juice, 1½ tsp.
- Honey, 2 tbsp.
- Maple syrup, 2 tbsp.
- Strawberries, ripe, 2 pints (hulled and sliced in ½, if large)
- Make a puree of half of the strawberries in a food processor.
- While blending, add honey, lemon juice, maple syrup and vanilla extract until it forms a smooth sauce.
- Add the remaining strawberries and crush until chopped, do not make it into a liquid.
- Fill the mixture in the cake, and serve.
- Angel food cake, 1 lb.
- Almond flavoring, 1 tsp.
- Whipped cream container, 1 (8 oz.)
- Milk, 1 can
- Lemon juice, ⅓ cup
- Packaged frozen strawberries, 10 oz. (thawed and drained)
- Cut a thin layer of the top of the Angel food cake horizontally.
- Scoop out the center of the remaining cake while keeping the base intact.
- Cut the scooped portion into small pieces.
- Except strawberries, mix all the other ingredients to form a think whip mixture, and reserve about 1½ cups of it.
- Add the cake pieces to the mixture and fold in the strawberries.
- Now, fill the tunnel with cake pieces and the whip mixture.
- Replace the top layer that was previously cut.
- Cover the cake with the reserved whip mixture.
- Refrigerate for chilling.
- When chilled, decorate with fresh sliced strawberries and almond slices, and serve.
- Sugar, ¾ cup
- Water, 1 cup
- Cornstarch, 3 tbsp.
- Strawberries , 2½ - 3 cups
- Take a large saucepan and mix all the ingredients.
- Cook until the mixture thickens, over medium heat.
- Let it cool completely.
- Fill up your cake with the mixture, and serve.
- Strawberries in syrup, 1 pkg. (thawed)
- Heavy cream, 1 cup
- Cornstarch, 2 tbsp.
- Mix the strawberries, cream and cornstarch in a saucepan.
- Cook over medium heat for about 8 - 10 minutes, while constantly whisking until the mixture thickens.
- Remove from heat and refrigerate for two hours.
- Fill the chilled mixture in a cake, and serve