Strawberries & Cream is Option #2 in the
Streamlined Layer Cake Filling Menu
Streamlined Cake Filling Method
This recipe is one of 11 cake filling flavors in a streamlined cake menu. All the variations are based on these two simple buttercream recipes that work beautifully both as fillings and frosting. A streamlined menu minimizes the amount of work required to make each cake, which is a terrific time-saver in the kitchen, especially for those who run a bakery business.
Vanilla Buttercream Cake Frosting & Filling
– Your choice of pound cake, white cake, or yellow cake layers
– Fresh strawberry puree (recipe below)
– Stable cream cheese filling
1. Prepare a batch of strawberry puree (recipe below) or thaw a frozen one out in advance.
2. Soak the top of each cake layer with the puree. Add just enough to saturate the entire top of each cake layer. Don’t soak the topmost or bottom-most outer layers.
4. Wrap the filled cake within its pan entirely in plastic wrap.
5. Freeze or chill the cakes until cold. Follow this link to read more about my cake freezing method.
Fresh Strawberry Puree Recipe
This puree can be used for cake filling, pie glaze, ice cream topping, yogurt swirl-in, mixed drink making, or to add a sweet kick in a homemade salad dressing.
1. Hull and wash freshly picked ripe strawberries.
2. Add a sliver of beet (soft, roasted) to the strawberries, for color.
3. Run the strawberries in a food processor until pureed.
4. Seal the puree in a closed container and refrigerate. Use within a few days. Frozen cubes of puree made in ice cube trays will last in a sealed bag in the freezer for up to three months. Frozen pucks of puree stored in sealed containers can last for up to a year.
Sourcing The Best Strawberries for Puree
For this recipe, it helps to use local, organic strawberries. The small, juicy, heavenly aromatic, genuinely strawberry-y strawberries that only bloom in the spring/early summer have the most concentrated flavor therefore make the best homemade strawberry puree. The bloated, bland-tasting conventional variety found at supermarkets all year long here in the US does not work as well.
The addition of sugar is not necessary unless the berries happen to be bitter, in which case you may opt to add sugar to taste.
Making Bulk Batches of Puree
Since fruit purees can be stored frozen, a good system to follow is to buy a few flats of strawberries when they are ripe, cheap, and in peak season, make a big batch of this puree, split it up into smaller portions, seal it well, freeze it, then defrost later as needed. When out of season, I recommend using frozen berries instead.
Using Beets for Color
Even with the reddest of strawberries, I typically add a sliver of beet to the puree to help it attain the same hue of red as the outside of a strawberry. The taste of the beet is undetectable; its purpose is to lend vibrancy to the color.
Suggested Cake Filling Method
My preferred method for assembling layer cakes is to build them inside the baking pan. I recommend watching the videos and reading this entire tutorial on how to fill cakes in the pan.
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Get the Base Recipes
Smooth Buttercream Cake Frosting
Get All 11 Stable Layer Cake Filling Recipes
VIDEO: 5 Reasons Why Cake Fillings Bulge
Related Tutorial: How to Freeze and Thaw Cakes
Go Back to the Article’s Introduction
Streamlined Cake Filling Menu
My Cake Frosting Method
Smooth Buttercream Cake Frosting