Homemade Strawberry Cake Filling Recipe

Introduction

This homemade strawberry cake filling is a luscious blend of fresh strawberries, sugar, and a touch of lemon, cooked to a perfect thick consistency. It’s the ideal complement to cakes, pastries, and desserts, adding a fresh and fruity burst of flavor.

Ingredients

• 2 1/2 cups ripe strawberries, hulled
• 1/2 cup white sugar
• 1 teaspoon vanilla extract (optional)
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1/4 cup water

Instructions

1. Step 1: Finely chop the strawberries, then strain the juice to prevent the filling from becoming too watery. Set the strained strawberries aside.
2. Step 2: In a small bowl, mix the cornstarch with water until fully dissolved, creating a smooth slurry. Set aside.
3. Step 3: In a large skillet, combine the chopped strawberries, sugar, and lemon juice. Stir thoroughly and heat over medium heat until the mixture begins to boil, about 4–5 minutes.
4. Step 4: Gradually add the cornstarch slurry to the boiling strawberry mixture while stirring continuously. Cook for about one more minute until the filling thickens. Then turn off the heat.
5. Step 5: Transfer the thickened filling to a bowl, cover it, and refrigerate until completely cooled and slightly thicker.
6. Step 6: Use your homemade strawberry cake filling in cakes, tarts, or desserts, and enjoy its sweet and tangy taste.

Tips & Variations

• For added depth, stir in 1 teaspoon of vanilla extract once the filling has thickened and is off the heat.
• If you prefer a chunkier texture, chop the strawberries coarsely instead of finely.
• Substitute fresh lemon juice with a small splash of orange juice for a different citrus note.

Storage

Store the strawberry cake filling in an airtight container in the refrigerator for up to one week. Before using, bring it to room temperature or gently warm it for easier spreading if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this filling?

Yes, frozen strawberries can be used but be sure to thaw and drain excess liquid before cooking to avoid a watery filling.

How thick should the filling be?

The filling should have a thick, jam-like consistency that’s spreadable but not runny. Cooking with the cornstarch slurry will help achieve this texture.

Homemade Strawberry Cake Filling Recipe

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4.9 from 93 reviews

This homemade strawberry cake filling is a perfect blend of fresh ripe strawberries, sugar, and a hint of lemon, thickened with cornstarch to create a sweet and tangy filling ideal for cakes, pastries, and desserts. The easy stovetop method ensures a smooth, luscious texture that enhances any baked good.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: Approximately 2 cups 1x
• Category: Dessert Filling
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strawberry Filling

• 2 1/2 cups ripe strawberries, hulled and finely chopped
• 1/2 cup white sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract (optional)

Cornstarch Slurry

• 2 tablespoons cornstarch
• 1/4 cup water

Instructions

1. Prepare the Strawberries: Finely chop the hulled strawberries then strain out the juice to prevent a watery filling. Set the chopped strawberries aside.
2. Make the Cornstarch Slurry: In a small bowl, combine the water and cornstarch. Stir thoroughly until a smooth slurry forms and set aside.
3. Cook the Strawberry Mixture: In a large skillet over medium heat, mix the chopped strawberries, sugar, and lemon juice. Cook, stirring occasionally until the mixture begins to boil, about 4–5 minutes.
4. Thicken the Strawberry Filling: Gradually pour the cornstarch slurry into the boiling strawberry mixture while stirring continuously to avoid lumps. Cook for about one minute until the filling thickens to a non-watery consistency, then remove from heat.
5. Cool and Store the Filling: Transfer the thickened filling into a bowl, cover it, and refrigerate until completely cooled and slightly thicker. Store in an airtight container in the fridge for up to one week.
6. Enjoy Your Strawberry Cake Filling: Use the cooled filling to enhance cakes, pastries, or desserts with a fresh and delicious strawberry flavor.

Notes

• Straining the strawberry juice ensures the filling isn’t too runny.
• Optional vanilla extract adds a depth of flavor if desired.
• This filling can be stored refrigerated for up to one week.
• Adjust sugar to taste depending on the sweetness of the strawberries.
• Gently stirring while adding the slurry prevents lumpy filling.

Keywords: strawberry cake filling, homemade strawberry sauce, fruit cake filling, stovetop strawberry filling, sweet strawberry filling