Strawberry Filling For Cakes Recipes

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.

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.

Steps:

• add everything into a sauce pan and cook until it boils, stirring constantly.
• Continue to cook and stir until everything is dissolved and starts to thicken approximately 5 mintures.
• Cool in refrigerator until thick and set.
• prep time does not include time in the refrigerator.
• I have never tried this, but I think you could fold in 1 1/2 cups of whipped heavy cream to make a frosting.
• I also wonder how this would work in a pie -- if anyone is brave enough let me know how that works. ;-p.

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.

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.

Steps:

• Add sugar to strawberries and set aside.
• Soften gelatin in cold water, then add boiling water and stir until gelatin is dissolved.
• Stir gelatin mixture into strawberries and allow to cool.
• Whip cream until stiff.
• Fold whipped cream into strawberries when it (the strawberry mixture) is the consistency of heavy syrup.
• Refrigerate until set.

Steps:

• LEMON CURD: In a microwave safe bowl mix sugar, cornstarch, salt, egg yolks, half and half, and lemon juice. Whisk until blended.
• Place in the microwave and cook on high for 2 minutes. Remove and whisk to smooth. Repeat this two times until pudding has thickened.
• Add in the butter and vanilla. Mix well until the butter is melted.
• Cover with plastic wrap directly on top of the filling and chill at least 4 hours (overnight is best).
• CAKE: Make cake according to package directions. (You can either make a 9x13 cake or a layer cake. I usually use 3 round cake pans, and make a tri-tier cake). Cool completely.
• ASSEMBLY: Spread lemon curd over top of cake for a 9x13, and top of first and second layer only if making a layer cake.
• Spread cool whip over top (and sides if making a layer cake). Refrigerate 4-8 hours.
• Garnish with fresh strawberry slices. Serve. (Keep leftovers refrigerated).

Steps:

• Cut 1/3 of the strawberries in half. Combine halved and whole strawberries, sugar, and vanilla extract in a saucepan over medium-low heat. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat.
• Puree 1/3 of the sauce mixture carefully in an electric blender. Mix into the remaining sauce.