Ingredients for Strawberry Cream Cake Filling
- 1 cup fresh strawberries
- 1/4 cup granulated sugar
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 1/2 cup boiling water
- 2 cups heavy cream
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How to Make Strawberry Cream Cake Filling
- In a medium bowl, gently mash 1 cup of fresh strawberries with 1/4 cup granulated sugar. Set aside to allow the strawberries to release their juices.
- In a small bowl, sprinkle 1 tablespoon of unflavored gelatin over 1/4 cup cold water. Let it bloom for 5 minutes. Add 1/2 cup boiling water and stir until the gelatin is completely dissolved.
- Gently pour the gelatin mixture into the macerated strawberries. Stir well to combine. Let the mixture cool slightly until it reaches a consistency similar to heavy syrup (about 15-20 minutes).
- In a large bowl, beat 2 cups heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the strawberry mixture until just combined. Be careful not to overmix.
- Transfer the filling to a bowl, cover, and refrigerate for at least 2 hours, or until set. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
228g
Fat
68g
Carbs
20g
