Go Back

Strawberry Cream Filling

Print Recipe

Ingredients
  

6-inch cake (makes about 1 cup)

  • 8 ounces (226 grams) fresh strawberries, hulled and quartered
  • ¼ cup (50 grams) plus 1 tablespoon (12 grams) granulated sugar, divided
  • 4 ounces (113 grams) cream cheese, softened
  • ⅓ cup (80 grams) cold heavy whipping cream
  • ½ teaspoon (2 grams) vanilla extract

9-inch cake (makes about 3 cups)

  • 1 pound (454 grams) fresh strawberries, hulled and quartered
  • ½ cup (100 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • 1 (8-ounce) package (226 grams) cream cheese, softened
  • 1 cup (240 grams) cold heavy whipping cream
  • 1 teaspoon (4 grams) vanilla extract

12-inch cake (makes about 6 cups)

  • 2 pounds (907 grams) fresh strawberries, hulled and quartered
  • 1¼ cups (250 grams) granulated sugar, divided
  • 2 (8-ounce) packages (454 grams) cream cheese, softened
  • 2 cups (480 grams) cold heavy whipping cream
  • 2 teaspoons (8 grams) vanilla extract

Sheet cake (makes about 2 cups)

  • 1 pound (454 grams) fresh strawberries, hulled and quartered
  • ½ cup (100 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • 6 ounces (170 grams) cream cheese, softened
  • ⅔ cup (160 grams) cold heavy whipping cream
  • 1 teaspoon (4 grams) vanilla extract

Instructions

  • Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with foil.
  • In a medium bowl, toss together strawberries and sugar (1 tablespoon/12 grams for 6-inch, 2 tablespoons/24 grams for 9-inch, ¼ cup/50 grams for 12-inch, or 1 tablespoon/12 grams for sheet cake) until combined. Spread in a single layer on prepared pan.
  • Bake until berries are very soft, dark in color, and fragrant and juices have thickened, 30 to 45 minutes, stirring every 15 minutes. Let cool completely on pan. Roughly chop strawberries to ensure no large pieces remain.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese and remaining sugar (¼ cup/50 grams for 6-inch, ½ cup/100 grams for 9-inch, 1 cup/200 grams for 12-inch, or ½ cup/100 grams for sheet cake) at medium speed until smooth, about 2 minutes, stopping to scrape bottom and sides of bowl. With mixer on low speed, slowly add cold cream. Thoroughly scrape bottom and sides of bowl; add vanilla. Slowly increase mixer speed to high, beating until stiff peaks form, about 1 minute. Gently fold in roasted strawberries. Use immediately.
Tried this recipe?Let us know how it was!