I used this with your strawberry cake recipe along with your strawberry buttercream for my granddaughters birthday and it was so wonderful! And if so, how much? I used frozen strawberries, not sure if maybe they weren’t that ripe to begin with or I just had a potent lemon for the zest, but it’s overwhelmingly lemony. Beat the butter, cream cheese and salt using an electric mixer until smooth and fluffy. It takes the sweet flavor of ripe strawberries and intensifies them so that you can use it for baking, using as a sauce and so much more. once it thickens nicely, remove from heat. I had enough for two 8" cakes. Still warm from the stove it would make an amazing topper for waffles. I made this strawberry reduction to flavor the white cake mix (made using your recipe to amp it up) for my son’s wedding in May. Made with real fresh or thawed frozen strawberries, this strawberry cake filling gives your favorite chocolate, lemon and vanilla cakes and cupcakes a sweet surprise! Stir as the sugar begins to melt and the strawberries soften. Thank you so much for the recipe. Came out with 2 cups. Yes it’s the same, you can do either, I usually blend after cooking because they are softer . I received many compliments on this in my cake. Great recipe. Not big on strawberries? Oops! INGREDIENTS . Fondant and edible images can go in the fridge. Hmm you could be right but it’s hard to say. Information is not currently available for this nutrient. this link is to an external site that may or may not meet accessibility guidelines. Puree the strawberries in the food processor. Have you tried the easy buttercream? Did you use frozen or fresh? For the filling: Chop and puree the strawberries using an immersion blender or food processor. Pipe the remaining batter, filling each mould or ramekin almost to the top. You saved Strawberry Cake Filling to your. The reduction should look like tomato sauce, not watery. Trim the tops from the strawberries and add them to a high speed blender like Vitamix, or a food … Whipped cream and a cherry sit on top. Stays good for a week in the fridge. I used 32oz of fresh California strawberries. Percent Daily Values are based on a 2,000 calorie diet. And that is not all! Now, attempting to make your strawberry cake recipe . Lots of other recipes also have chopped strawberries in the batter, but I opted for thinly sliced fresh strawberries in between the cake layers for even more bright strawberry … I was wondering if you added sugar and I missed that in the directions? Cover the bottom of an 8-inch springform pan with plastic wrap or use a cake ring set on a flat plate … Stir strawberries and sugar into the water. Homemade Strawberry Mousse rests between to layers of the moistest chocolate cake you will ever make. My strawberry purée doesn’t like look yours it’s a little runny, what should I do ? Simmering the mixture reduces the amount of moisture that is in the puree allowing for a stronger strawberry flavor with less liquid. Let cool completely. 398 calories; protein 1.3g 3% DV; carbohydrates 100.8g 33% DV; fat 0.6g 1% DV; cholesterol 0mg; sodium 6.6mg. No you don’t want to drain the juice, there is flavor in the juice. It says it makes two cups but isn’t a pound of diced fresh strawberries about two cups? Fill the cake tins, or ramekins, half full, making sure the batter is covering the bottom and is right up against the sides (This will prevent air pockets). Should I add a layer of my buttercream and then the puree? puree them in blender. thaw berries. Strawberries do not naturally keep a red color when cooked which is why the recipe called for a little pink or red food coloring in the batter. 2 cups fresh strawberries, hulled and cut in half 1 tbsp. Very delicious filling! If I use frozen strawberries there is juice….should I drain them and only cook the strawberries which are still somewhat juicy? I’m a little confused about the amount. I increased the amount of the recipe to make more puree so it’s twice as big as the original. Perfect I didn't change anything followed as written though I used fresh strawberries since I had plenty left over from another recipe. If you use fruit it will definitely have to be in the fridge or the strawberry will mold, Can you use Stevia in place of sugar? The best thing about making a reduced strawberry puree is that it keeps all the flavor of the strawberries without adding extra moisture. Your email address will not be published. This is my recipe for reduced strawberry puree! It just depends on your strawberries. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I used 3 lbs. You get the most flavor in frozen strawberries. Instructions. allow to cool. I used 4 c of fresh strawberries, kept everything else the same. Make the strawberry filling: In a medium bowl, mix strawberries with sugar, then add vanilla and lemon juice. Thank you, thank you!! what extract is that please? bring to a simmer, stirring constantly so you will not have lumps. Thanks so much! They should still have fresh-looking green caps attached. Thank you for sharing and for including a video, it helped me know what the consistency should be. Transfer to another container and let cool before use. You could reduce it more, it’s not going to hurt it . So delicious they will ask for seconds! If it’s reducing by half shouldn’t it yield one cup or so? Delicious! ONLY 18 RATINGS??? Easy Peezy, and tastes great. If you’re super talented and know how to can, you can make canned puree. See note. Our recipe should make enough Strawberry Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. https://www.mycakeschool.com/.../strawberry-whipped-cream-cheese-filling Thanks. If you have some strawberry extract you can add some in, maybe your strawberries where not in season. Your daily values may be higher or lower depending on your calorie needs. A cake so easy to make that it will make your guests think you slaved all say in the kitchen. Easily fills an eight inch cake. Thanks in advance! ***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. Bake until center bounces back to the touch, approximately 25 to 30 minutes. Don’t strain the juice, just follow the directions and you’ll be fine , Hi i need to.make strawberry and cream on a 5layed cake will this recipe work and how much cornflour to.water do i need.. This is definitely on my to-learn list. Jun 19, 2020 - A strawberry reduction is super easy to make. How To Make Sourdough Starter For Beginners, Authentic Copycat Lofthouse Cookie Recipe, Fresh Strawberry Cake With Strawberry Buttercream, Sign up for our email newsletter and get new recipes + tuts first, ©2015-2020 Sugar Geek Show, Inc. All Rights Reserved, Sugar Geek Show, P.O. You can store leftover strawberry reduction in the fridge for two days or you can freeze it up to 6 months. Defrost strawberries or chop up your fresh strawberries, Place them in a small saucepan and give them a quick blend if you like a smoother reduction, Add in sugar, lemon zest, extract and salt and bring to a simmer on medium-high heat. It’s already cooled. Should I add some sugar? Hi in the below mentioned recipe, its asks to add an extract. Cool in pan for 10 to 15 minutes and turn onto drying rack to cool completely. And do you blend the strawberrys before reducing them? Yes you can, I freeze mine in ziplock bags , When I tried the recipe the strawberry puree turned burgundy … the resulting cake ended up being a tanish purple ? You may flavor the filling with extract of your choice if desired. mmm! This was wonderful. Strawberry Cake Filling/Topping Version 1: 2 pints ripe strawberries, hulled, sliced in ½ if large 2 tablespoons honey 2 tablespoons maple syrup 1 1/2 teaspoons fresh lemon juice 1/2 teaspoon vanilla extract ----- Strawberry Cake Filling/Topping Version 2: 2 1/2 cups of strawberries, halved or sliced thinner if you like 1/4 cup sugar 1/2 cup water Cooked or Raw Strawberries? While your cake layers are cooling, make the strawberry filling. 2 ½ cups frozen strawberries, thawed and cut into bite size pieces. Place the first layer on your serving dish (this cake is too big and … We got loads of compliments. Box 5501, Aloha, OR 97006. Occasionally stir the mixture to prevent burning. This filling accompanied my dark chocolate cake I(from this site) very nicely. Ingredients 1 cup water 3 tablespoons cornstarch 2 ½ cups frozen strawberries, thawed and cut into bite size pieces ¾ cup white sugar It doesn’t really matter when you add it . 1. Allrecipes is part of the Meredith Food Group. Hey, I followed your directions and I used fresh strawberries, they weren’t frozen. Avoid soft, dull-looking, or shriveled berries. Then remove the hull and discard. Can you do this same recipe for other berries and or fruits? To hull, use a small sharp knife to cut, in a circular motion, around the green leafy top of the strawberry and into the pale flesh directly underneath. Strawberries and some patience. Also used a to prevent them from squishing (that's a technical term lol) out when the next layer is added. Loved this. Thanks and thanks so much for your awesome videos. Store extra in the freezer for up to 6 months. Cut each cooled cake layer in half. Add comma separated list of ingredients to include in recipe. People saying it was the best wedding cake they had ever had. Can I use this recipe for oranges instead of strawberries? Info. (It ended up being a very small wedding due to COVID-19 and that’s why I was making the cake.) What I've found works for me. Which is perfect because after using it n your strawberry cake it leaves me a 1/4 cup to enjoy on pancakes. My strawberries weren’t that ripe so I had to add a bit of sugar for taste as they were fresh ones. If strawberries are in season though and you need to use them up, making puree is a great option. Place second cake … Whisk water and cornstarch together in a large saucepan. (All your talents!!)? thanks Lisa! Yay! I am going to try adding more strawberries next time I make it. When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at … Strawberry puree made from fresh strawberries is the perfect ingredient to add to buttercream, cakes and desserts for a mega strawberry flavor punch! I am somewhat confused. https://beyondfrosting.com/strawberry-mascarpone-layer-cake In a nutshell, you puree strawberries, add a little lemon, salt and maybe some sugar and reduce by half over low heat. Thanks! Once I finish decorating I’m going to tag you so far everything is delicious. I am diabetic. In large saucepan, combine strawberry liquid mixture, sugar, cornstarch and lemon juice; mix well. thanks! add sugar and disolved cornstarch. Bake for 35-40 minutes, until a tester inserted into the center comes out with a moist crumb. Hi! Please help. When buying fresh strawberries, choose brightly colored, shiny berries that are dry, firm, and plump. Strawberry Puree Recipe (thick reduction) | Sugar Geek Show. Defrost strawberries if frozen or cut up strawberries if whole, Blend strawberries if you prefer a smoother texture of strawberry puree, Place strawberries and sugar into a small saucepan and bring to a simmer over med heat. Your recipe says 36oz but the directions say to use 1lb.. I’m so happy! Is it possible to reduce this recipe too much. It just takes two very important things. I’m so thankful for you sharing all your wonderful recipes with us! When the mixture begins to boil, lower … I loved the taste of the filling - slightly tart but still sweet and extremely flavorful. Anyone can make a strawberry puree. found this recipe last minute recipe and it turned out great!! Was ready to add to strawberry cake recipe for wedding cake…. Just dump the ingredients in the mixer and go! For those of you that use scales; a cup of strawberries is about 5.5 oz,or 152 grams. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Not tasting much strawberry. Easy strawberry reduction recipe (5 Steps) | Sugar Geek Show If you are filling a cake, I lay down a very thin, almost transparent layer of buttercream before I add the strawberries. Stir strawberries into cooled mixture and refrigerate at least 3-4 hours until filling is fully set before using. Cook strawberry mixture over medium heat until thick, about 10 minutes. This filling accompanied my dark chocolate cake I(from this site) very nicely. This is one of the best tasting strawberry purée I’ve ever made!! Thanks so much. I was worried that it wouldn't get thick enough for a cake filling, so I put it in the refrigerator overnight. place berry puree in a pot on the stove over medium/low heat. Your email address will not be published. Strawberry reduction is super easy to make. add chambord. Once bubbling, reduce heat to low and let slowly reduce until berries begin to break up and liquid is almost gone. Most people won't think twice about serving basic cornbread when is on the table. I was using 1 lb of frozen strawberries which was way more than two cups but not diced of course, they where frozen and whole and when all was said and done I had about two cups of liquid. I'm an artist and cake decorator from Portland, Oregon. Since strawberries do not ripen after being picked, avoid berries that are partly white as that means they are unripe. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Cakes with fresh fruit filling can be refrigerated for two days before consuming. So does this mean I’ll need to skip the strawberry puree completely or does it last longer at room temperature if it’s made from frozen berries? Going to make the cake a.day before.. Will it still taste ok.. When you freeze and defrost, do you have to reduce on stove a little bit before use? It’s super easy and you know I like easy. In a medium-sized sauce pan, combine pureed strawberries, lemon juice sugar and flour stir … Most of the time I make strawberry puree from raw strawberries. Place one cake layer on a cake board and spread 2/3 cup strawberry filling on top and spread around the cake layer, leaving about ½-inch from the edge free of filling. I am so excited because I remade this for my second time and didn’t reduce as much and my reduction looks identical to yours and berries full of flavor and extra ripe. I Was just going to use store bought but I thought “hey, why not try making it” I’m absolutely glad I made it! Mine aren’t reducing enough!!! This stuff is amazing and totally addictive!! They come in a box in the egg section of the cooler. Cakes are my obession, which is why I'm dedicated to crafting tried-and-true recipes, small cake tutorials, as well as advanced online cake courses! ***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. Divide the water into two-pour half with the fruit and combine the other half into the … Frozen usually have better flavor. Hi Liz! Fresh strawberries have just as much juice as frozen, it’s just not as visible because it stays in the berries when they are fresh. lemon juice 2 cups 35% or heavy cream, chilled. (1 pack) unflavored gelatin 1/3 cup cold water 3/4 cup granulated sugar 1 tbsp. METHOD. Hi, Thank you for your recipes! I am trying to make the strawberry cake for my son’s birthday, but I have some doubts. I'll be using this again no doubt. press though a sieve to remove seeds. This stops the strawberry from filling with water. This is SO amazing and heavenly and dangerously addictive; you might NEVER want to eat any other strawberry filling EVER. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. ****Fresh berry warning****. Swap in raspberries or pineapples for an amazing fruity cake filling that will give you a … I love this recipe too <3 So perfect for summer. of berries, adding a bit of strawberry extract at the end to boost the flavor. I can’t wait to try this recipe! HELP! You can freeze leftover puree and defrost as you need it. They’ve been a massive help. Wow!!! Will that be ok?? Fresh Strawberry Puree Recipe This puree can be used for cake filling, pie glaze, ice cream topping, yogurt swirl-in, mixed drink making, or to add a sweet kick in a homemade salad dressing. I made this and added some Grand Marnier and a little sugar and paired it with your champagne cake and buttercream I added a little champagne to the butter cream as well. This was one of the easiest most fulfilling recipes I've ever tried. If you prefer smooth as jam then puree strawberry and cook as directed. -slurps up the gooey goodness- YUMMM. Nutrient information is not available for all ingredients. Remove from heat. Yes you add it directly to the cake and it soaks in, that’s a good thing . 3 cups (6 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature Amount is based on available nutrient data. Heat and stir until mixture boils and thickens. Took about 30ish minutes to reduce. Can you clarify that? I kept reducing mine bc it did t seem thick enough and basically I think I ended up making strawberry jam but it’s that consistency of nearly jelly like and thinking I may have lost some flavor that way because it doesn’t seem as strong . Easy to make filling that isn't too sweet. Puree strawberries in a food processor until liquid. Reduce the heat to low and allow to reduce (15-20 minutes) Stir occasionally to prevent burning. Just strawberries and sugar and salt. Add comma separated list of ingredients to exclude from recipe. I never liked fruit hot but I’m telling you I could have eaten that entire container of purée right off the stove. Hi Liz I’m a bit confused.. This is my recipe for reduced strawberry puree! HOW TO MAKE A STRAWBERRY REDUCTION IN 5 EASY STEPS, Step 3 – Add in sugar, lemon zest, extract and salt and bring to a simmer on medium-high heat. If not, where do I buy them. Thickened up nicely. Not too sweet, just right. Like many others on this site, I only used 3/4 of a cup of water. But to answer your question yes it can be added to american buttercream. Just wondering if you can freeze the strawberry puree? Even after cooking 20 min it was too runny and ended up making a mess of the cake. I don’t add sugar anymore. You’ll need a food processor or a high-powered blender to purée the strawberries. I need to make the cake on Friday and then on Saturday it will probably be out for 3 or 4 hours before eating. I don’t want to refrigerate it because I’ll be covering it in fondant and an edible icing strip. I don’t have the zest or anything like that. You mention pasturized egg whites…is that from regular eggs bought in a grocery store? Freeze any leftover filling up to 3 months. 7. Make the reduced strawberry puree and allow it to cool completely. I want to make this for a cake on Saturday. If I use fresh strawberries there is no juice/liquid..,do they create some as they cook? This cake uses quite a bit of strawberry purée to get a clear strawberry flavor in the finished cake. i did add a squeeze of lime juice though! Just needs to be reduced a little bit more, you might need to turn up the heat a little if it seems like its taking too long. If so does it soak into the cake? Do I need to add the lemon zest at the beginning of the reduction? Set aside. Fresh strawberries are very prone to mold so be sure to only leave cakes with fresh fruit fillings at room temperature for no more than 2 hours. This keeps them from soaking through the layers. dont forget a thick icing dam! Add in lemon zest, juice and salt and stir to combine. Remove from the oven, allow to cool in the Strawberry Filling In a saucepan over medium heat, add strawberries, sugar, lemon juice, and cornstarch. Sorry about that discrepancy. Can this be incorporated into an American buttercream, or would there be too much moisture? Strain if desired. If you are making cupcakes, you should be able to frost 24 cupcakes if you … Can you just keep on the heat for A’s long as it takes? Store in an airtight container or a glass jar after it is completely cooled. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. HOW CAN THIS BE. My brother-in-law made a strawberry filling to put between the layers and we iced the cake with buttercream frosting. This was super easy to make and it tasted great without making the cake too sweet! mmm! Congrats! Need to add more thickener, cook longer, or get freezing cold, I don't know. It takes the sweet flavor of ripe strawberries and intensifies them so that you can use it for baking, using as a sauce and so much more. You can make it a few … I’m making a small tasting cake and thought I could freeze the leftovers. To make your strawberry puree thicker, you’re going to want to simmer it for a few minutes. Do you add the puree directly on the cake? Hull and wash freshly picked ripe strawberries. Thank you for the recipe! Is strawberry reduction the same as straberry puree that you use for the strawberry cake? thanks Lisa! Combine that with granulated sugar and lemon juice in a small saucepan and bring to a … Thank you, How many days head can i make the jam thank you. . Strawberry Mousse Filled Chocolate Cake. I’m too lazy for the steps in making a classic buttercream! One more question, the recipe says to add the lemon zest and salt before cooking and then later in the recipe it says add the lemon zest and salt after reducing. Strawberry Mousse Recipe. … I typically use it for my strawberry cake recipe, strawberry buttercream, or as a cake filling so I like mine to be a bit thicker. I ended up making this recipe twice to net 2 cups of purée. 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. Add the icing sugar slowly and mix until combined. Strawberry filling: puree strawberries in a food processor and then strain through a fine mesh sieve to remove the seeds. What did I do wrong …. You mentioned sugar in the comment on Sept 1, 2018. Newb, here. Is this possible and if it is can you say how long you let yours boil first and what the ending consistency should be. chill for a few hours, then fill your cake. It did taste good, but the cake looked sad. Top with 1 tbsp (15 mL) of the strawberry purée, and using a knife, swirl the purée into the batter. There is also an addition of sugar so that affects things. I prefer to use frozen strawberries because frozen fruit is generally picked at the peak of freshness and then frozen. Lastly, add strawberry puree … The shelf life of a homemade strawberry filling. Recipes are always being updated. Required fields are marked *. ??? The next morning I checked and it had set up perfectly.

strawberry puree for cake filling

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strawberry puree for cake filling 2020