How to make Strawberry Cream Cheese Filling for Cake

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How to make Strawberry Cream Cheese Filling for Cake

Whip up a delectable Strawberry Cream Cheese Filling without butter that is easy and versatile for frosting cakes, cupcakes, or a delicious base for a no-bake cheesecake.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Chilling Time 20

Servings cupcakes

Calories 94kcal

Author Sushma Iyer

Ingredients

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

Instructions

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!

Video

Notes

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.

Nutrition

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