Strawberry Filling

Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 package (10 ounces) frozen sliced strawberries, thawed
  • ½ envelope unflavored gelatin
  • cup heavy cream


    1. Remove two tablespoons of juice from the strawberries and add to the gelatin. Purée the remaining strawberry mixture.

    2. Place the soaked gelatin over low heat and stir while dissolving. Add to the strawberry purée, stirring.

    3. Whip the cream until stiff and fold in the strawberry-gelatin mixture.