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.
For the Strawberry Puree
8piecesmedium to large strawberrieshulled and quartered
For the Strawberry-Cream Cheese Filling
115gramsfull fat cream cheeseat room temperature
115gramsbutterat room temperature
80-120gramsconfectioners' / icing sugarsifted
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.
(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.