Fresh Strawberry Cream Filling
Tangy bites of strawberries with an airy consistency of cream cheese and heavy whipping cream. It’s “Mm! Mm! Good!” Remember to attach a ‘Do Not Eat’ label until assembling the mini cakes, ’cause it’ll be gone in a jiffy. ~BB Bakes Sugar Art
Servings Prep Time
4cups 10minutes
Servings Prep Time
4cups 10minutes
Ingredients
Instructions
  1. In a food processor, place freeze dried strawberries in a food processor; process until powdered; set aside.
  2. In a mixing bowl fitted with a paddle attachment, beat cream cheese, 1/3 cup sugar and salt at medium speed until smooth. Add strawberries and strawberry powder; beat until combined. Transfer to another bowl; set aside.
  3. Clean mixing bowl. Using the whisk attachment, beat cream and lemon juice until foamy. Increase mixer speed to medium-high. Gradually add the remainder of 1/3 cup sugar, beat until stiff peaks form. Fold in cream mixture. Cover and refrigerate.