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Strawberry Cream Filling Recipe


It?s the cream of the crop! Strawberry Cream Filling combines juicy berries with heavy cream for a lush, decadent surprise.
Makes: 2 1/2 cups of filling.
Skill Level: None

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Step 1

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.

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Ingredients

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frozen sliced strawberries in syrup

1 pkg (16 ounces) frozen sliced strawberries in syrup (thawed)

heavy cream

1 cup heavy cream

cornstarch

2 tablespoons cornstarch

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Strawberry Cream Filling is rated 4.315789473684211 out of 5 by 19.
Rated 5 out of 5 by from I made this filling last night (5/19/14). It is delicious! Easy to make! I was only doing a trial run so I cut the recipe in half to be sure I liked it. Use a scale to weigh your strawberries, measure exact cream and cornstarch. This will eliminate any soupy results. Wisk, wisk, wisk while it's on the heat. You don't want it to burn. (I didn't have it on the heat for the full time called as it thickened pretty quick). I put it in the fridge to speed up the cooling process, stirring often. It was perfect! If you are a strawberry lover like myself, I highly recommend you try this filling! I'm happy to try to answer any questions if you are having issues with this recipe. Happy Baking! <3
Date published: 2014-05-20
Rated 4 out of 5 by from I added a little vanilla flavoring to this recipe and it made a huge difference in overall flavor. I will admit that I put vanilla flavoring in almost everything that is a dessert even when it is not called for such as in this recipe. I just love it and I think it gives desserts that finished touch. Just like salt with meat, I think vanilla should be in desserts. I use it by itself or in addition to other flavorings. Wow, I am going on so much about vanilla flavoring that you would almost think that I was reviewing it....:)
Date published: 2011-11-08
Rated 5 out of 5 by from I made this filling for a wedding cake and everybody LOVED it!! I received many compliments on it......so yummy =) I made a double batch and it only took 15 minutes of so and I filled a 4 tier cake (1 batch will fill a 2 tier cake). With Few ingredients it's easy to make and tastes great! ~*~my only suggestion is to continously stir the filling so the cornstarch will not lump up on you, other than that it is very easy to make!! I would assume you could also use the filling as a frosting for a summer cake..
Date published: 2010-11-30
Rated 5 out of 5 by from this recipe is super easy to make and is not that expensive! and yummy! i use this recipe for other fruit flavors too..i puree the fruit first to for an extra smooth filling! pineapple, mango, raspeberry, blueberry, etc. some require you to add sugar (to taste) and sometimes more cornstarch. great for cakes...just make sure you chill it after the cake is finished..sometimes the filling will soak into the cake of seep out.
Date published: 2010-12-19
Rated 5 out of 5 by from Easy to make and tastes GREAT!!! Also gave to a friend of mine to make who rarely bakes or cook and was very simple for her to make also. I usually put it in the freezer and stir it every couple minutes to help cool it faster. Stirring allows it to redistribute itself so it all cools. It also makes sure it stays the texture you want for it to be.
Date published: 2011-05-13
Rated 4 out of 5 by from I made this filling to fill white cup cakes and it was delicious. I will try it with strawberry cake next. Make sure to let it cool completely. I had the filling in the refridgerator for a couple of hours before I used it. It was easy to fill cupcakes because it is so light and fluffy, but I'm sure it also makes a good cake filling.
Date published: 2010-11-30
Rated 5 out of 5 by from I made this filling twice and everyone LOVED it!! The last time I made it I had to double the recipe and it still tasted great. Its very easy to make and is a wonderful cake filling. Several people have requested the recipe and I happily provided it to them.
Date published: 2010-12-06
Rated 4 out of 5 by from A friend asked me for a strawberry "custard" filling. I tried this one out and let her taste it. She wanted it just a little sweeter so I added a little powdered sugar and a touch more cornstarch and it came out perfect for what she was looking for.
Date published: 2010-12-01
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