1 pint of raspberries 2 cups of strawberries,
1/4 c sugar
1/2 c water
2 T corn syrup (add more as necessary to thicken to a gel like consistency)
1 t vanilla extract
Coarsely chop fruit. Puree 1/2 a cup.
Take pureed berries and cook with water in a saucepan over medium heat for 2 minutes. Mix Sugar and Cornstarch. Gradually stir into pureed berry juice. Continue to cook while stirring constantly until thickened. Add in chopped berries and vanilla, cool to room temperature before filling cake.
This printable recipe from StartingtoSimmer.blogspot.com
