Prep 15 mins
Cook 0 mins
This is a great strawberry whipped cream filling for an 8" layer cake. Allow time to chill before spreading on cake.
- 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.
Very good! I doubled this recipe for a 13 x 18 inch cake, and it turned out great. Very easy and tasted yummy - just like creamy fresh strawberries. Not too sweet, which was perfect. And it set beautifully - really stood up to the weight of the top layer of cake. I piped a border of icing around the perimeter of the bottom layer, spread the filling on, set the top layer down, and filled in the rest of the gap between the icing border and the top cake layer with icing, forming a complete wall of icing. I had no problems with the filling smooshing out. Thank you so much for the recipe!!:)
This filling was just what I was looking for. My daughter and I made a 9" round cake and divided each of the 2 roud cakes so that we had 4 layers. We put the strwaberry filling between each of the layers and still had a bit for her to munch on! :-) It was super fresh and gave our cake such a delicious flavor. We will use this again.
I just made this for a triple layer vanilla cake for a wedding shower at my father in law's workplace. It is already to die for! I think I'll make this or substitute blueberries for our reveal party (sex of our baby) I am planning in September. I bet blueberries, peaches or banana would be other great fruits to substitute. I can't wait to hear the reviews I get on this cake. This is so worth making verses that pre made stuff you can get at a bake shop. I can't wait to post a pic of this and the cake!