Today I tried the King Arthur Flour recipe for Strawberry Cream on Shortbread. The recipe reviews were quite favorable, with no warnings about the filling.
To my disappointment, the berry puree never set up, so when I folded in the whipped cream, the filling thickened but never solidified, even after 3 or 4 hours in the fridge. I had made it in a springform pan, but didn't dare release it or I'd've had strawberry glop all over the place. At the Chief's suggestion, I put it in the freezer before we left for a Fourth party at friends'. When we came back, nearly 4 hours later, the filling was still a bit soupy in the middle! I have no idea how long the gelatin had been sitting in the pantry; can gelatin lose its effectiveness?
It also didn't have as strong a strawberry taste as we'd expected. Maybe it needed a bit more sugar; the recipe gave a range on the sugar amount and I went with the lower amount.
I've tried dozens of KAF recipes over the years and have usually been very happy with them. Unless I can figure out why the filling never set, though, this one falls into the "don't make again" category. 😕
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