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 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 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 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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