Strawberry Cake Filling Recipe

Introduction

This strawberry cake filling is a luscious, fruity topping perfect for cakes, pastries, or even as a sweet spread. Made with fresh or frozen strawberries, it’s thick, flavorful, and easy to prepare with just a few simple ingredients.

Ingredients

• 16 oz (2 ½ to 3 cups) fresh or frozen strawberries, sliced
• ¾ cup water
• 3 tbsp cornstarch
• ⅔ cup sugar (adjust to taste)
• 2 tbsp lemon juice (optional)
• 1 tsp vanilla (optional)
• Pinch of salt (optional)

Instructions

1. Step 1: In a medium saucepan, whisk together the water and cornstarch until fully combined and smooth with no lumps.
2. Step 2: Add the sliced strawberries, sugar, lemon juice, vanilla, and salt to the saucepan.
3. Step 3: Cook over medium to medium-high heat and bring the mixture to a boil.
4. Step 4: Allow it to boil for 30 to 60 seconds, but no longer than a minute. Watch for the mixture to change from an opaque milky pink to a deeper red and become more transparent to avoid losing the thickening power of the cornstarch.
5. Step 5: Immediately reduce the heat to medium-low and simmer for 8 to 10 minutes. The filling should thicken enough to coat a spatula thickly without dripping. It will continue to thicken as it cools.
6. Step 6: Remove the saucepan from heat and let the filling cool completely before using it in your favorite desserts.

Tips & Variations

• For a smoother filling, mash the strawberries slightly before cooking or blend part of the mixture after cooking.
• Adjust the sugar amount depending on the sweetness of your strawberries or your taste preference.
• Add a splash of balsamic vinegar for a tangy twist that enhances the strawberry flavor.

Storage

Store the strawberry cake filling in an airtight container in the refrigerator for up to one week. Before using, you can gently warm it on the stove or in the microwave, stirring occasionally. For longer storage, freeze for up to three months and thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work perfectly. Just make sure to thaw them before cooking and drain any excess liquid if necessary to avoid a watery filling.

What can I use this filling for besides cake?

This strawberry filling is great for pastries, tarts, pancakes, waffles, or even as a topping for ice cream and yogurt. It’s versatile and adds a fresh fruit flavor to many desserts.

Strawberry Cake Filling Recipe

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★★★★★

4.7 from 125 reviews

This strawberry cake filling is a luscious and versatile fruit topping made with fresh or frozen strawberries cooked in a sweetened cornstarch mixture. The filling achieves a perfect balance of sweetness and tang, thickening to a glossy consistency that clings beautifully to cakes, pastries, and other desserts. Its quick stovetop preparation makes it an ideal homemade alternative to store-bought fillings.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 2 cups of strawberry filling 1x
• Category: Dessert Filling
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Strawberry Cake Filling Ingredients

• 16 oz (approximately 2 ½ to 3 cups) fresh or frozen strawberries, sliced
• ¾ cup water
• 3 tablespoons cornstarch
• ⅔ cup sugar (adjust to taste)
• 2 tablespoons lemon juice (optional)
• 1 teaspoon vanilla extract (optional)
• Pinch of salt (optional)

Instructions

1. Prepare the cornstarch mixture: In a medium saucepan, whisk together the water and cornstarch until smooth and fully lump-free, ensuring even thickening later.
2. Add remaining ingredients: Stir in the sliced strawberries, sugar, lemon juice (if using), vanilla extract (if using), and a pinch of salt to the cornstarch mixture.
3. Cook and bring to boil: Place the saucepan over medium to medium-high heat and stir the mixture continuously as it comes to a boil.
4. Boil briefly: Allow the mixture to boil for 30 to 60 seconds, no longer than one minute, until the color shifts from an opaque milky pink to a deeper red and becomes more transparent. Over-boiling can reduce the thickening power of cornstarch.
5. Simmer to thicken: Lower the heat to medium-low and let the filling simmer uncovered for 8 to 10 minutes. Stir occasionally until thick enough to coat a spatula without dripping off easily. The filling will firm up further upon cooling.
6. Cool before use: Remove the saucepan from heat and allow the strawberry filling to cool completely before spreading or layering onto your favorite desserts.

Notes

• Use fresh or frozen strawberries depending on availability; frozen strawberries produce equally flavorful filling.
• Adjust sugar quantity to your preference; less sugar for a tarter filling or more for extra sweetness.
• Lemon juice enhances the fruitiness and balances sweetness but can be omitted if desired.
• Vanilla extract adds a subtle aromatic depth but is optional.
• Do not over-boil the mixture to maintain the thickening effect of cornstarch.
• The filling thickens more as it cools; ensure it is not too runny before removing from heat.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• This filling works wonderfully in layer cakes, tarts, or as a topping for cheesecakes and pancakes.

Keywords: strawberry cake filling, homemade strawberry filling, fruit filling for cake, strawberry dessert topping, easy strawberry filling