Strawberry Filling For Cakes And Cake Rolls Recipes

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 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 CREAM CAKE ROLL

Steps:

• In a bowl, beat eggs with vanilla on high speed with an electric mixer for 5 minutes or until lemon-colored. Gradually add sugar, beating until dissolved. Combine flour, baking powder and salt; fold gently into egg mixture just until combined. Pour into a greased and waxed paper-lined jelly roll pan. Spread batter evenly over pan. Bake at 375° for 10-12 minutes or until light brown. Turn out onto a cloth that has been sprinkled with confectioners' sugar. Peel off paper from cake; roll up cloth and cake. Cool. , For filling, whip cream, sugar and vanilla. Unroll cake and spread filling over it; sprinkle with strawberries. Roll up the cake again and chill 2 hours before serving. Sprinkle with confectioners' sugar; garnish with strawberries, and additional whipped cream if desired.

STRAWBERRY FILLING (FOR CAKES AND CAKE ROLLS)

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.

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.

STRAWBERRY CHEESECAKE CAKE ROLL RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, whisk the eggs until pale yellow, about 2 minutes.
• Add in the ¹¹⁄₄ cups (150 grams) sugar and whisk again until combined.
• Mix in oil, baking powder, salt, and vanilla.
• Add in flour, and fold until smooth and combined.
• Pour the batter on a parchment paper-lined baking sheet and spread evenly. Gently tap the baking sheet on the counter to release any air bubbles.
• Bake for 10-15 minutes, or until cooked through.
• Lay out a kitchen towel and sprinkle with powdered sugar.
• Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. The towel will wrap into the cake.
• Refrigerate cake for 30 minutes.
• In a bowl, mix the cream cheese, remaining sugar, and vanilla. Set aside.
• Place the cake on the counter and unroll.
• Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries.
• Tightly roll the cake bake up, this time just using the towel as a guide.
• Top with powdered sugar.
• Slice and serve.
• Enjoy!

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.