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Tangy cream cheese gets a hit of tartness and sweetness from fresh strawberries in this simple-yet-perfect cake filling, frosting-like recipe. It tastes simply delicious between layers of a classic chocolate cake.

Martha Stewart Kids, Spring, Martha Stewart Kids, Spring 2006, Martha Stewart Kids, Spring 2006

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Yield:
Makes about 3 cups
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Ingredients

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Directions

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  • Put cream cheese, butter, and sugar into mixer bowl; mix until creamy. Mix in vanilla. Puree strawberries in a food processor; strain. Mix 3/4 cup puree into cream cheese mixture (reserve remaining puree for Swiss-Meringue Buttercream). Use immediately or refrigerate airtight up to 3 days; stir before using.

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