Strawberry-Cream Cheese filling – a delicious combination of tangy cream cheese and sweet strawberries. This filling can be used on cakes, cupcakes and doughnuts. I love the fresh taste it gives and is not overly sweet. Note that this is a filling and not a frosting. The texture is a bit loose and is not in a pipe-able consistency.
Makes: about 200 grams, enough to fill a 6-inch cake with 4 layers
I used this Strawberry-Cream Cheese as filling for a Strawberry Shortcake-inspired wedding cake I made last year. It is made of fresh strawberries, butter, and cream cheese. I love to add chopped or sliced strawberries with it for additional texture and crunch! Try it as filling for your cakes and cupcakes!
Baker’s Notes
- Be careful not to overmix the cream cheese and butter to avoid curdling. It is important to note the temperature of these 2 fats. They should both be at room temperature but the butter should not be completely softened and mushed.
- Adding more confectioners’ or powdered sugar might stiffen the mixture a bit but it might get too sweet so find the balance you like.
- You can use other fruits as well, like raspberries and blueberries.
Here’s the print-friendly recipe.
Strawberry-Cream Cheese Filling
Yield: 1 cup
A delicious combination of tangy cream cheese and sweet strawberries - a simple yet delectable cake filling recipe! This recipe is enough to use as filling for an 8-inch cake with 4 layers. Easily double or triple the recipe ingredients if you need a bigger batch.
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Ingredients
For the Strawberry Puree
- 8 pieces medium to large fresh strawberries hulled and quartered
- 1 tablespoon granulated sugar
For the Strawberry-Cream Cheese Filling
- 115 grams full fat cream cheese at room temperature
- 115 grams butter at room temperature
- 80-120 grams confectioners' / icing sugar sifted
- 4-6 tablespoons strawberry puree
Instructions
Make the Strawberry Puree
- Place the strawberries and sugar in a food processor and process until smooth. Set aside.
Make the Strawberry-Cream Cheese Filling
- In a stand mixer fitted with paddle attachment, start beating the cream cheese on medium speed for about 1 minute. Stop the mixer and scrape down the sides of the bowl, then add the butter. Beat the butter into the cream cheese for about 1-2 minutes. At this point, the butter and cream cheese are incorporated into one another.
- Set mixer to low speed then gradually add sugar and strawberry puree until incorporated. I only used 80 grams of sugar but you can add more according to your taste. It also depends on how sweet your strawberries are. Adding more sugar will also help stiffen the mixture if it's too loose.
- Turn the mixer to medium-high and mix again until smooth and creamy.
Notes
(Note 1) Cream cheese should be softened.
(Note 2) The butter should be at room temperature but shouldn’t be completely soft and mush in the package.
(Note 3) Note that this is a filling and not a frosting. The texture is a bit loose and is not in a pipe-able consistency.
(Note 2) The butter should be at room temperature but shouldn’t be completely soft and mush in the package.
(Note 3) Note that this is a filling and not a frosting. The texture is a bit loose and is not in a pipe-able consistency.
Tried this recipe?Mention @theBakeologie or tag #Bakeologie!
This looks delicious! I’m making my first three tiered wedding cake and came across your post regarding that which led me to this recipe! My question is do you think this filling will pair nicely with American buttercream frosting? I’d like to fill the middle tier with this filling and use raspberry filling for the other two. Would that be an odd combination? Cake layers are all vanilla. Thanks so much!
Hi, Lauralee! I think it would go well, and the strawberry cream cheese and raspberry filling would balance the sweet American buttercream. 🙂
Hi! I’m using this as a filling for my son’s 22nd birthday. He loves strawberries so I’m super excited to find this recipe. Can you tell me whether I can make it the day before in prep for assembling the cake- does it keep well in the fridge?
Hi, Stephanie! Yes, you can definitely make this ahead. When I used this for a wedding cake, I prepped this filling 3 days before the event to spread the work. On the day you will use it, take it out from the fridge – let it go back to room temperature, then mix it little bit to smoothen the mixture. Do not mix the filling while it’s cold to avoid curdling. I love this filling as the flavor from the strawberry puree is refreshing and not very sweet . I hope you’d like it too!
Hello. I’m planning to bake your Sturdy Chocolate Cake again next week, was wondering if this filling would go well with it. Do you have any suggestions? Thank you.
Hi Stella! May I suggest this Cream Cheese-Whipped Cream Frosting ? It goes so well with a chocolate base. Depending on how much frosting you need, you can double or triple the recipe for the frosting. =)
This is so delicious, I used in a cake and also filled cupcakes with it. I have a lot left over, xan I freeze for another day?
Thanks, Rosa! I haven’t tried it but think it’s not gonna freeze well because of the cream cheese – it’s texture becomes crumbly and grainy after freezing them.
Could one use blueberry/ raspberry in place of strawberries?
Yes, you can!