I live in New York, and many of our local bakeries make a WONDERFUL fruit filling for sponge/sheet cakes. Can someone give me the recipe? Some bakeries use "fresh" strawberry filling, in which fresh strawberries are used in the common red strawberry-flavored gelatin.

Some bakeries use a more "wilted" type of strawberries in the same gel.

Either recipe is acceptable! Thanks.

~mz

By Ultimate cake on Monday, May 14, 2001 - 12:55 am: Edit

It is 99.99% that those bakeries use commercially prepared fillings.

By W.DeBord on Monday, May 14, 2001 - 08:55 am: Edit

I've seen that gel stuff in the grocery store in the produce section. I think you just add the berries to the gel.


I use preserves, fresh berries and another light layer of preseves. Just enough preserves to hold the berries in place between the cake layers. I recommend you try this approach first, you'll like it better than the gel stuff.

By d. on Monday, May 14, 2001 - 03:59 pm: Edit

Toss some fresh strawberries with strawberry jam and let sit for a couple of minutes. That thick gel hides the fresh straw. flavor and the texture leaves something to be desired.