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Strawbery cake filling

Submitted by on Wednesday, 4 February 2009 No Comment
Big Guy is world-famous for not liking much that's healthful, but he'll always eat strawberries.

That means he also loves this cake filling, which is another recipe that predates allergies. He doesn't love it quite as much as I do because, face it, all a kid really needs from a layer cake is frosting, frosting and more frosting.

It's best in the spring and summer, when the berries are fresh. Purists will frown, but I also make it in the winter with frozen berries. I've made it with raspberries as well and used it to top chocolate cheesecake.

Strawberry filling

  • 2 pints fresh strawberries or one pound of no-sugar-added frozen berries, sliced
  • 1 tbl. lemon juice
  • 1/2 cup sugar
  • 1 tbl. kirsch - I've left it out in a pinch, but it really does taste better with it
  • 2 tbl. cornstarch

Rinse, hull and slice the strawberries.

Place the berries in a saucepan with the sugar and bring to a boil. In a bowl, combine the lemon juice, kirsch and cornstarch and stir until smooth.  Remove the berry mixture from the heat and stir the cornstarch mixture into it. Return to the heat and bring back to a boil, stirring and cook for 2 minutes.

If you like chunkier filling, you can set aside some berries and add them after the filling has cooked. I rarely do this with fresh berries, because it seems to make the cake harder to frost. It sure is tasty, though.

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Copyright 2009 Debra Legg. All rights reserved.

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