I recently bought a fluted flan pan that has 3 drop in bottoms of individual designs. Two of the bottoms create a depression on the top of the cake to be filled with fruit or filling of some kind.

I am a nervous about what type of thing I can use for this filling. I don't want something that is going to seep into the cake and make it soggy. Do you think if I make something of the consistency of a pie filling it would work okay? Fresh strawberries are available locally right now so I would like to do something with them, but if anyone has a fruit filling that they use for something like this, I would love to receive it. Thanks. Carmellia