Strawberry Cake Filling Recipe
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.
- 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
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
- Prepare the cornstarch mixture: In a medium saucepan, whisk together the water and cornstarch until smooth and fully lump-free, ensuring even thickening later.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://todayfoodrecipe.com/strawberry-cake-filling-recipe/
