Elevate your dessert game effortlessly with this easy-to-follow guide on crafting the perfect strawberry cream cheese filling.
Ideal for both filling and frosting, this recipe promises to add a burst of strawberry goodness to your homemade treats, with the vibrant taste of fresh strawberries but also ensures your cakes stay irresistibly moist, solving the quest for a versatile and delicious topping for all your baking creations.
Frosting Vs Filling
In many cases, a filling can also be used as a frosting, and vice versa, depending on the texture, consistency, and notably, the stability of the mixture.
Can you use this Strawberry filling as Strawberry Cream Cheese Frosting?
Yes, strawberry cream cheese filling can be used as a frosting.
The critical consideration lies in ensuring that the consistency and texture align with the requirements for spreading or piping onto baked goods.
Nobody wants a filling recipe that oozes out of the cake layers while frosting or bulges around the sides.
We achieve this by
- 1. Cooking the strawberries making sure it is thick and juicy or watery.
- 2. Using whipping cream that adds to the stability.
- Cream Cheese: Ensure that the cream cheese is softened for smooth blending. Right before starting with the recipe, I weigh out the required amount of cream cheese from the fridge, microwave it for 10 to 15 seconds, and then proceed with the recipe. Using full-fat cream cheese yields a richer and creamier result.
- Strawberries: Both frozen and fresh berries work well for the recipe. Adjust the quantity based on your taste preference and the desired intensity of strawberry flavor.
- Whipping Cream: Use heavy cream and ensure that it is cold.
- Icing Sugar: I recommend using icing sugar and not powdered sugar that is powdering your granulated sugar.
Find the detailed printable recipe from the recipe card by scrolling to the bottom of the post. '
This recipe is a variation of classic cream cheese frosting without butter.
Step by Step Instructions
Step 1: Strawberry Puree
- In a saucepan, combine sliced strawberries, sugar, and lemon juice.
- Bring the mixture to a boil, then conduct a taste test to adjust sweetness or acidity as needed.
- Mash the strawberries using a potato masher to break it down.
- Introduce the custard powder slurry, and while stirring continuously, cook the puree until it reaches a thickened consistency.
- Next, strain the mixture through a sieve for a smooth texture into a small bowl. This would also help to get rid of excess liquid if any.
- Cover with plastic wrap and refrigerate until completely cooled.
Consider checking our post on strawberry filling for cakes for detailed step-by-step instructions with pictures if desired.
This would yield 1/4 cup weighing 87 gms. You can use an equal amount of strawberry jam and avoid making this step altogether.
- In a medium bowl, utilize a hand mixer to whip the softened cream cheese and icing sugar until achieving a smooth and creamy consistency.
2. Incorporate the cooled strawberry puree and continue to beat for an additional minute until fully combined. Use a spatula if needed but don't beat for long.
In a separate mixing bowl, whip the whipping cream until it reaches stiff peaks and a firm texture. (image 3-4)
Image 5 - To facilitate the blending process, take a small portion of the stiff cream and gently mix it with the cream cheese mixture.
No. 6 - Subsequently, combine the entire cream cheese strawberry mixture with the stiff whipped cream. Using a spatula, delicately fold the two together, ensuring not to deflate the whipped cream.
You can chill the cream for 5 mins to stabilize it further.
To store strawberry cream cheese filling, follow these guidelines:
- Refrigeration: Store the filling in an airtight container. Place it in the refrigerator to maintain its freshness and prevent bacterial growth.
- Sealing: Ensure that the container is tightly sealed to prevent the absorption of odors from the refrigerator and to maintain the quality of the filling.
- Labeling: Consider labeling the container with the date to track its freshness and consumption timeline.
- Use Within: Consume the strawberry cream cheese filling within a reasonable timeframe to enjoy its optimal flavor and texture. Typically, it's best to use it within 3-5 days when stored in the refrigerator.
While storing and using strawberry cream cheese filling is ideal for filling between cakes, cupcakes, or puff pastry sheets, I would advise against using refrigerated filling as frosting for cakes and cupcakes.
Cupcakes frosted with strawberry cream cheese filling can be stored for 3-4 days, but it's important to note that refrigerated filling may alter the texture.
For the best results, I recommend using the filling immediately after preparation when using it as a frosting.
Avoid Freezing: Cream cheese fillings may not freeze well due to changes in texture upon thawing. It's generally not recommended to freeze strawberry cream cheese filling.
Ways to Use this Filling
1. Strawberry Cupcake Filling: Inject the filling into cupcakes using a piping bag making it the perfect addition.
2. Cake Filling: Use it as a layer in between homemade strawberry cake along with fresh strawberry puree and frost it with the same to make a great strawberry cake.
3. Frosting: This Vanilla Cupcake is frosted with this strawberry cream cheese filling as seen in the picture above.
4. Cheesecake Base: Incorporate the filling into a baked or a no-bake cheesecake recipe as the flavorful base. It adds a unique twist to the classic cheesecake.
5. Doughnut Filling: Fill homemade or store-bought doughnuts with the strawberry cream cheese mixture for a delicious and unexpected treat.
6. Trifle Layer: Use the filling as a layer in a trifle, alternating with cake, fruit, and whipped cream for a delicious layered dessert.
7. Fruit Tart Filling: Spread the filling over a pre-baked tart crust and top with fresh berries for a delightful strawberry cream cheese fruit tart.
8. Dip for Fresh Fruit: Serve the filling as a dip for fresh fruit such as strawberries, apple slices, or melon cubes along with graham crackers for crunch.
9. Stuffed French Toast: Spread the filling between slices of bread for a delicious stuffed French toast. Top with fresh berries and maple syrup.
10. Topping - You can top your pancakes, strawberry crepes, etc.
- Adjust Sweetness: Taste the strawberry puree by adding sweetness or acidity before combining it with the cream cheese frosting.
- Strain the Strawberry Puree: Straining the strawberry puree helps remove seeds and ensures a smoother texture in the filling.
- Prevent Over-Softening of Cream Cheese: Be cautious not to bring the cream cheese to room temperature or allow it to become excessively soft, as this can result in a loose final consistency. Instead, weigh the required amount of cream cheese and microwave it for about 10 seconds to slightly soften it before proceeding with the recipe. This ensures better control over the texture of the filling.
- Whip the Cream Separately: Whipping Cream needs to be whipped separately until stiff peaks form before folding the cream cheese mixture into it. This makes the strawberry frosting recipe stable enough to be piped on cakes and cupcakes.
- Fold Gently: When combining the whipped cream with the cream cheese mixture, fold gently to maintain the fluffiness and avoid deflating the whipped cream.
- Refrigerate Before Use: Allow the filling to chill in the refrigerator for 5 to 10 minutes before using if you find that the frosting is not stiff.
- Store Properly: If storing, keep the filling in an airtight container in the refrigerator. Remember that the texture may change slightly upon refrigeration.
- Use Immediately for Frosting: If using the filling as frosting, do so immediately after preparation for the best spreading or piping consistency.
Frequently Asked Questions
Lumps may occur if the cream cheese is not at the right consistency while beating or if the ingredients are not mixed thoroughly. Recipes call the cream cheese to be at room temperature just for this reason so that it is easier to beat it. However in this recipe, if the cream cheese is too soft the resulting frosting will not be stable and hence I recommend you to microwave it for a few seconds and then beat the cream cheese and sugar first to ensure that it is smooth before adding any other ingredient.
If the filling is too thin, it could be due to excessive liquid from the strawberries, cream cheese being too soft, or whipping cream not whipped until stiff peaks. To rectify it make sure you are following the instructions well like draining the strawberry puree or checking the consistency of cream cheese. The other option would be to refrigerate the filling for 5 to 10 mins and try but do not refrigerate for longer if intending to use as frosting as it might change the texture.
Yes, you can opt for a cream cheese buttercream as well. Follow our stiff cream cheese frosting recipe and just add the cooked and cooled strawberry puree to it.
How to make Strawberry Cream Cheese Filling for Cake
For Strawberry Puree
- 140 gms Fresh or Frozen Strawberries around 10 medium sized strawberries
- 3 tbsp Sugar
- Juice of half a lemon
- 1 tbsp Custard Powder or Cornflour
For Strawberry Cream Cheese Filling/Frosting
- 8 oz (227 gms) Cream Cheese softened
- 60 gms (1/2 cup) Icing Sugar
- cooled strawberry puree from above refer notes
- 1 tsp Vanilla extract
- 1/2 cup Cream
Step 1 - Preparing Strawberry Puree
- In a saucepan, combine sliced strawberries, sugar, and lemon juice. Bring to a boil, adjusting sweetness and acidity to taste.
- Mash strawberries with a potato masher, then introduce the custard powder slurry. Stir continuously, cooking until the puree thickens.
- Strain the mixture through a sieve into a small bowl for a smooth texture, removing any excess liquid. Cover with plastic wrap and refrigerate until cooled. This yields 1/4 cup (87g).
- Alternatively, skip this step altogether and use 1/4 cup strawberry jam instead.
Step 2 - Strawberry Cream Cheese Filling
- Using a hand mixer, whip cream cheese and icing sugar until smooth and creamy.
- Incorporate the cooled strawberry puree, beating for an additional minute until fully combined. Make use of a spatula to combine but do not beat for longer using a hand mixer at this stage.
- In a separate bowl, whip whipping cream to stiff peaks. Mix a small portion of the whipped cream with the cream cheese to facilitate blending.
- Combine the cream cheese strawberry mixture with the stiff whipped cream. Gently fold together, avoiding deflation using a spatula. Optionally, chill the cream for 5 minutes for added stability.
- Your delightful strawberry cream cheese mixture is ready for filling or frosting cakes and cupcakes. Enjoy!
- This recipe makes enough frosting to frost 18 cupcakes with a rosette as seen in the pictures or would be sufficient to frost 12 cupcakes if you would want to make a swirl as seen in our burfi cupcakes recipe.
- In place of making strawberry puree from scratch, you can skip it altogether and use 87 gms of strawberry jam instead.
- Taste the strawberry puree by adding sweetness or acidity before combining it with the cream cheese frosting.
- Straining the strawberry puree helps remove seeds and ensures a smoother texture in the filling.
- Be cautious not to bring the cream cheese to room temperature or allow it to become excessively soft, as this can result in a loose final consistency. Instead, weigh the required amount of cream cheese and microwave it for about 10 seconds to slightly soften it before proceeding with the recipe. This ensures better control over the texture of the filling.
- Whipping Cream needs to be whipped separately until stiff peaks form before folding the cream cheese mixture into it. This makes the strawberry frosting recipe stable enough to be piped on cakes and cupcakes.
- When combining the whipped cream with the cream cheese mixture, fold gently to maintain the fluffiness and avoid deflating the whipped cream.
- Allow the filling to chill in the refrigerator for 5 to 10 minutes before using if you find that the frosting is not stiff.
- If storing, keep the filling in an airtight container in the refrigerator. Remember that the texture may change slightly upon refrigeration.
- If using the filling as frosting, do so immediately after preparation for the best spreading or piping consistency.