Strawberry Cream Filling
- 1 pkg (16 ounces) frozen sliced strawberries in syrup thawed
- 1 cup heavy cream
- 2 tablespoons cornstarch
2 1/2 cups of filling.
Combine strawberries, cream and corn starch in medium saucepan. Cook over medium heat, whisking constantly until thickened, about 8-10 minutes. Remove from heat and chill before filling cupcakes or using as an icing on cupcakes. Fill cupcake.