Strawberry Filling For Cakes Food

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.

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.

STRAWBERRY FILLING FOR CAKES TARTS AND DESSERTS

Steps:

• Wash, clean, and hull strawberries. Chop them into equal size pieces Pro tip - hull simply means to remove the stalk and core (core is the white stalk below the green leaves because it stays hard)
• Place strawberries in a saucepan with half the water, sugar, lemon juice, and salt.
• Place it on medium heat until all the sugar is dissolved shaking the pan to cook evenly. Pro tip - the sugar will melt and the mixture will look very runny. But it will be ok as it cooks.
• Continue to cook a minute more, then, use a vegetable or potato masher and mash the fruit. Pro tip - mashing the fruit is optional but it will create a softer smoother textured filling
• Add cornstarch to the remaining water and stir well. Add it to the strawberriesPro tip - cornstarch tends to settle down so make sure to stir before you add it to anything
• Continue to cook on medium - the mixture will thicken and looks glossy. The color will change from an opaque light red to a translucent deep red color.Pro tip - it is important that the cornstarch comes to a boil only then will it go from opaque to a transparent glossy sheen. This means the cornstarch is cooked.
• When glossy and thick enough to coat the back of a wooden spoon or spatula it's ready.
• Optional - At this point, you can strain the filling by pouring it thru a sieve. I like to leave it fruity and chunky just as I have here.Pro tip - straining will remove all the fruit fiber and give a smoother filling consistency which may be ideal for some desserts
• Remove from heat - Pour into a mason jar. Let cool completely.

STRAWBERRY FILLING FOR CAKES

Steps:

• Add all ingredients to a small saucepan. On medium/high heat allow mixture to come to a boil.
• Stir as the sugar begins to melt and the strawberries soften. When the mixture begins to boil, lower the heat and stir constantly until the mixture begins to thicken.
• You can press some of the strawberries against the side of the pan as they soften. Pour into a heat proof bowl to cool. It can be refrigerated in an air-tight bowl until ready to use. Use within 5 days. This makes enough filling for a 3 layer cake.

STRAWBERRY FILLING

Steps:

• Bring all ingredients to a boil in a heavy small sauce pan, stirring constantly and crushing berries slightly with back of spoon.
• Boil 2 minutes to thicken, stirring constantly (mixture will be slightly chunky).
• Pour into bowl and cool completely.

WHITE LAYER CAKE WITH WHIPPED CREAM FROSTING AND STRAWBERRY FILLING

Steps:

• Rough-chop 1½ pounds (about 3 cups) strawberries.
• Halve the remaining 1 pound of strawberries and reserve for the topping.
• In a large saucepan, whisk together the water and cornstarch until smooth.
• Add strawberries, sugar, and salt; stir well.
• Cook the mixture over medium heat, stirring often. After the strawberries cook about 3 minutes, mash about half of them.
• Continue cooking and stirring the mixture until thickened, about 15 minutes.
• Remove from heat.
• Add lemon juice and stir well.
• If desired, add red food coloring; stir well.
• Pour the mixture into a heat-resistant, airtight refrigerator container. Cool to room temperature, stir, cover and refrigerate until ready to use (at least 2 hours and up to 5 days).
• In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream on medium-high speed until thickened. Add ½ cup powdered sugar and whisk until very stiff peaks form. Set aside.
• Place cream cheese, ¼ cup powdered sugar, vanilla, almond, and salt in another mixing bowl. Whisk on medium-high speed for 4 minutes, scraping downs the sides as needed, until creamy and fluffy.
• Add the whipped cream and whisk, on low speed, until fully incorporated.
• Increase the speed to medium-high and whisk until light and fluffy and the mixture has firm peaks.
• Keep refrigerated in an airtight container up to 24 hours
• Adjust the oven rack to lower-middle position and preheat oven to 325°F.
• Line 2 (if making a 4-layer cake) and 3 (if making a 3-layer cake) 8x3-inch aluminum cake pans with parchment and spray with nonstick cooking spray.
• Sift the flour into a large mixing bowl; set aside.
• Add butter, coconut oil, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer. Fit the mixer with the paddle attachment. Set the mixer to low to moisten, then switch to medium speed and cream until light and fluffy, about 5 minutes, scraping as needed.
• With the mixer running, add egg whites, one at a time.
• Add vanilla and almond extracts and mix 30 seconds.
• Scrape down the bowl and paddle.
• Set mixer to low speed and slowly add one-third of the flour, followed by one-third of the buttermilk. Mix just until each addition is roughly incorporated. Add the remaining flour and milk, alternately, one-third of each at a time. Mix just until smooth.
• Turn off the mixer and use a rubber spatula to scrape all dry ingredients from the bottom. Mix on low speed just until dry ingredients are incorporated.
• Divide batter evenly between the prepared cake pans and bake about 40 minutes or until the cakes internal temperature registers 210°F. The cakes should be pale, brown around the edges and firm. A toothpick inserted in the middle of each cake should come out almost clean - with just a few crumbs attached.
• Transfer cakes to a wire rack and cool 15 minutes. Remove cakes from the pans and remove the parchment. Return them to the wire racks to cool completely.
• If not serving the cake within a couple of hours, wrap the cake layers tightly with plastic wrap up to 24 hours ahead. Keep the frosting and filling refrigerated until ready to frost.
• If the Whipped Cream Frosting is too stiff to spread, leave it on the counter for about 15 minutes, stir or beat it for a few seconds and it should be good as new.
• Place one cake layer on a plate or cake stand and spread about 1½ cups Whipped Cream Frosting on top. Spread it evenly while building a ½-inch "barricade" of frosting around the edge to keep the filling from leaking out.
• Add about ½ cup Fresh Strawberry Filling in the middle of the frosting and spread it out evenly to the frosting "barricade".
• Add the next layer of cake and add the filling and frosting as before.
• After adding all the layers, frost the sides of the cake with Whipped Cream Frosting.
• For the top of the cake, arrange halved strawberries as desired.
• Refrigerate until ready to serve and serve within 6 hours.

2 INGREDIENT STRAWBERRY ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl combine the cake mix and the strawberry pie filling. Do not follow the directions on the box. You do not have to add water.
• Mix with a hand mixer and it will break up some of the chunks of strawberries in the pie filling.
• Pour into an UNGREASED 9x13 baking pan.
• Bake in preheated oven for 30-35 minutes or until the top begins to brown.
• Cut and serve. I like to serve with whipped cream and fresh strawberries.

STRAWBERRY FILLING FOR CREPES

Steps:

• In a pot, melt butter on medium heat.
• Put in frozen strawberries.
• Dissolve cornstarch in cold water, add to pot.
• Add sugar and salt.
• Stir and turn heat down to low-medium.
• Allow to simmer until strawberries are soft.
• Smoosh strawberries.
• If you'd like a thicker consistency, allow to simmer on low heat, uncovered.
• Remove from heat and allow to cool for one minute.
• Add cinnamon and vanilla.
• Wrap in crepes. Make beautiful with fresh strawberries and powdered sugar or whipped cream.

WHITE CAKE WITH STRAWBERRY FILLING

Steps:

• Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
• In a bowl, whisk together milk, egg whites and vanilla extract. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
• Divide the batter evenly between the prepared cake pans and smooth tops with a rubber spatula. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 20 to 25 minutes, switching and rotating pans halfway through baking.
• Let cakes cook in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.
• Place thawed strawberries in a blender or food processor and puree until smooth. Over a bowl pour strawberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the sieve.
• Place strawberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice and Chambord. Chill for about 2-3 hours in the refrigerator until ready to use.
• In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
• Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.
• Trim off any cake domes that may have formed during baking on each cake layer creating an even layer of cake. Fit a piping bag with a plain round tip or a coupler and fill with about 1 cup buttercream and set aside.
• Place a cake layer on a cake pedestal or serving platter and pipe a dam of buttercream around the edge of the cake. Spread half of the strawberry filling in the center of the cake layer, spreading it out until it reaches the buttercream dam. Add another cake layer on top and repeat this process with the buttercream dam and strawberry filling. Top with the last layer of cake (bottom side up) and cover the top and sides of the cake with the remaining buttercream. Decorate the top of the cake with fresh strawberries if desired.

DEVIL'S FOOD CAKE WITH STRAWBERRY FILLING & BUTTERCREAM FROSTING

Steps:

• For Cake
• Heat oven to 325. Grease two 8-inch round cake pans and line with parchment paper. Grease the parchment.
• In a medium bowl, combine the chocolate and cocoa powder. Pour the hot coffee into this same bowl and whisk to combine. Stir in the buttermilk until smooth.
• In another bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until fluffy, about 3 minutes. Add in the eggs, one at a time, mixing well and scraping down the sides after each addition. Mix in the vanilla. Scrape down the bowl and mix again for 30 seconds.
• Add in the flour in three parts, alternating with the chocolate mixture.
• Divide the batter among the prepared pans. Bake for 35-40 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for 15 minutes. Turn out onto the rack and let cool completely.
• FOR FILLING
• Whisk water and cornstarch together in a large saucepan.
• Stir strawberries and sugar into the water. (add lime juice if using)
• Cook strawberry mixture over medium heat until thick, about 10 minutes.
• Allow to cool completely before use.
• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

STRAWBERRY FILLING

Steps:

• Cut and slice 4 cups fresh strawberries and add to a medium bowl. Add 1 cup rum and 2 cups sugar and stir to combine. Let mixture sit overnight covered in the refrigerator. Remove strawberries from the refrigerator and place in a medium saucepan. Add the remaining 2 cups of sugar and the orange zest and cook over low heat for about 20 minutes.

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.