Cake and photo by bakershands © Sarah Phillips, CraftyBaking.com
This Elegant White Cake Recipe is filled with the Fresh Berry Filling, making a beautiful presentation.
bakershands, Premium Member Says: “You can use any type of berry, but you may need to adjust the sugar depending on the sweetness of the berries and your personal taste. I usually use frozen berries because the season is so short here, but you can easily substitute fresh. You can cut this recipe in half, but it freezes really well (I put the extra in a quart size freezer bag) so why not make the full batch?”
FROSTING, ICING, ETC RECIPE HELP
INGREDIENTS
1 cup sugar
1/4 cup cornstarch
dash of complimentary spice (nutmeg, cinnamon, etc. just enough to add a hint of spice)
1/2 cup water
2 tablespoons unsalted butter
24 oz frozen berries- thawed but not drained and mashed*
*I usually thaw them in the microwave. I like chunks of berry in my filling so rather than puree it I break them up with a potato masher- this is only necessary for strawberries, everything else will break down on it's own.
INSTRUCTIONS
Combine the sugar, cornstarch and spice of your choosing in a saucepan and whisk to combine thoroughly. This will help prevent the cornstarch from clumping. Add the water and stir over medium heat for a few minutes to dissolve the sugar. Stir in the butter and berries and cook, stirring constantly, until very thick. Then remove from heat.
Taste- if too sweet add a little lemon juice, too tart add some simple syrup. Cool in the pan and then refrigerate at least a few hours. This will continue to thicken as it cools….I like to prepare it the day before I need it.
STORAGE
Store in the refrigerator for a day or two. Reheat under low heat until just warmed; do not reboil.
SPECIAL NOTES
My favorite way to do this filling is to mix raspberries and strawberries with a pinch of nutmeg. Strawberries are really good on their own too and for them I usually use cinnamon. Last time I made this I used orange juice instead of water…WOW! It added a whole new dimension to the flavor and I will definitely experiment more with this in the future.
