How do you make the strawberry filling that goes in the middle of a cake?

Seppo’s Strawberry Filling/Topping:



2 pints ripe strawberries, hulled, sliced in ? if large

2 tablespoons honey

2 tablespoons maple syrup

1 1/2 teaspoons fresh lemon juice

1/2 teaspoon vanilla extract



Making the Strawberry Filling/Topping:

(First, set aside several choice strawberries for decorating if you’ll be frosting the cake.)

Puree half of the strawberries in a food processor with the honey, maple syrup, lemon juice, and vanilla until it is a smooth sauce. Add the remaining strawberries and pulse until chopped, but not liquefied.

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Another Fresh Strawberry Filling



2 1/2 cups of strawberries, halved or sliced thinner if you like

1/4 cup sugar

1/2 cup water

2 tsp. cornstarch



Crush 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir into berry juice. Cook, and stir till thick and clear. Cool slightly; pour over sliced strawberries. Cool to room temperature and use as cake filling.
How do you make the strawberry filling that goes in the middle of a cake?
Cinderella Cake With Jam Frosting



2 cups sugar

4 eggs

3 cups four

2 teaspoon vanilla

1/2 cup butte

1 cup milk

4 teaspoons baking powder

10 tablespoons rasberry jam

2 cups confectioners' sugar

2 teaspoons water



Directions

In a bowl, cream together sugar and butter.

Beat eggs and then add the eggs and milk to creamed mixture.

Sift flour and baking powder and add to mixture.

Add vanilla.

Bake in greased cake pan(s), either 1 13x9x2-inch or two 8x8-inch, at 350° for 45 minutes or until cake test comes out clean.

Cool on wire rack.

Frosting:

Put jam in a saucepan and heat over low heat.

Stir until jam is melted.

Add water.

Remove from heat.

Sift confectioners sugar and add.

Beat hard until well blended and of frosting consistency.

Carefully ice cooled cake.