Strawberry Filled Cake
The recipe involves boiling sliced strawberries with water, then mashing or blending them to create a smooth mixture. This mixture is then combined with sugar, cornstarch, and water to thicken it, and cooked until smooth. The thickened berry mixture is then cooled to room temperature and combined with sliced strawberries.
Equipment
- Saucepan
- Blender or Masher
- Spoon or Whisk
- waxed paper
Ingredients
- 5 cups Strawberries, Washed and Hulled - 1.25 l
- 1 cup Water - 250 ml
- Red Food Coloring (optional)
- 1 1/2 cups Sugar - 375 ml
- 1/3 cup Cornstarch - 80 ml
- 1/2 cup Water - 125 ml
- Cooled French Sponge Layers (recipe optional)
- Boiled Icing (recipe Follows)
Notes
Slice enough strawberries to yield 2 cups (500 ml) and place them in a saucepan along with 1 cup (250 ml) of water. Bring to a boil, then reduce the heat and simmer for 3 minutes until the berries are tender. Mash or blend the mixture until smooth, then return it to the saucepan. Optionally, add a few drops of food coloring to achieve a bright red filling. Set the saucepan over high heat and bring the mixture to a boil.
In a separate bowl, combine sugar, cornstarch, and 1/2 cup (125 ml) of water, and blend until smooth. Gradually add this mixture to the boiling berry mixture, stirring constantly until it thickens and becomes smooth. Reduce the heat and continue to cook and stir for 1 more minute. Remove the saucepan from heat, cover it with waxed paper, and allow the mixture to cool to room temperature. Finally, slice half of the remaining strawberries and add them to the thickened berry mixture.
Nutrition
Calories: 402kcal
