Recipe by Lisa
"Easy to make filling that isn't too sweet."
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2 1/2 cups
frozen strawberries, thawed and cut into bite size pieces
found this recipe last minute recipe and it turned out great!! thanks! i did add a squeeze of lime juice though!
Even after cooking 20 min it was too runny and ended up making a mess of the cake. Need to add more thickener, cook longer, or get freezing cold, I don't know. It did taste good, but the cake looked sad.
Perfect I didn't change anything followed as written though I used fresh strawberries since I had plenty left over from another recipe.
This was super easy to make and it tasted great without making the cake too sweet! I am going to try adding more strawberries next time I make it.
This was one of the easiest, most fulfilling recipes I've ever tried. I followed the recipe to a T, chilled the filling for several hours before using, and used it with a great cream cheese frosting, which paired really well with the strawberry flavor. I loved the taste of the filling - slightly tart, but still sweet, and extremely flavorful. I'll be using this again, no doubt.
This was wonderful. Still warm from the stove it would make an amazing topper for waffles. I was worried that it wouldn't get thick enough for a cake filling, so I put it in the refrigerator overnight. The next morning I checked and it had set up perfectly. I received many compliments on this in my cake. Thank you so much for the recipe.
This filling accompanied my dark chocolate cake I(from this site) very nicely. thanks Lisa!
***NOTE*** I made a very delicious mango filling using the exact same recipe, just switching equal amount of mangoes for the strawberries, and decreasing sugar to 1/2 cup. mmm!
I used 4 c of fresh strawberries, kept everything else the same. I had enough for two 8" cakes.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Cake Filling
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 5
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