Strawberry Puree and Cake Filling

I use this to make a wonderful strawberry flavored buttercream, as well as an equally yummy filling. It is a simplified version of a recipe adapted from a favorite baking book. The puree may also be used as a sauce.


12 fluid oz. Strawberries, frozen
¼ cup White Sugar


1 Take the strawberries out of the freezer and place them in a bowl to let them defrost. After defrosted, place them in a food processor fitted with a steel blade. Add the sugar. Turn on the processor and process until the strawberries are finely pureed and the sugar well-incorporated. This takes a minute or two.
2 To make a wonderful strawberry filling for cake layers:
3 Use about a cup or a cup and a half of the puree. Put the puree in a small saucepan. Mix one tablespoon of Corn Starch into a quarter cup of orange juice. Add the cornstarch mixture to the puree and cook over medium heat until the mixture is gently boiling, mixing continuously. Cook for two minutes or so, until the mixture is transluscent. Let the mixture cool to room temperature, and perhaps refrigerate before using as a cake filling.