This easy strawberry cake filling is made with fresh, juicy strawberries, requires just four simple ingredients, and bursts with strawberry flavor.
This strawberry cake filling is made with fresh, juicy strawberries and just four simple ingredients, making it the perfect addition to any homemade dessert.
It’s simmered gently until thickened, creating a smooth and flavorful filling that holds its shape beautifully between cake layers or inside cupcakes.
What makes this filling truly special is its versatility and speed of preparation.
Whether you're making a layered strawberry cake, a cheesecake swirl, or even topping a tart, this filling adds a bright, fruity burst to every bite.
It’s a great way to use fresh or frozen strawberries, and its simple ingredient list makes it an easy go-to for bakers of all levels.
For more strawberry recipes, check out my vanilla cake with strawberry filling, strawberry tiramisu, strawberry cheesecake cookies, strawberry compote, and strawberry cinnamon rolls.
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Why this recipe works
- Flavor- the strawberries provide a sweet yet slightly tangy taste that pairs well with various types of cakes, from vanilla to chocolate. This filling is loaded with fresh, sweet, and slightly tangy strawberry flavor.
- Ease- with a few simple ingredients like fresh strawberries, sugar, and cornstarch, you can whip up a tasty filling in no time.
- Versatile- this filling pairs well with various types of cakes such as vanilla, chocolate, or even lemon cakes. You can also use it in cupcakes, tarts, or pastries for an extra burst of flavor.
- So many uses- it can be used as a topping for pancakes and waffles or as a layer in trifles and parfaits. Its versatility means you can get creative with how you incorporate it into your treats.
- Natural ingredients- this recipe is made with natural ingredients like fresh strawberries and sugar without any artificial additives or preservatives.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Strawberries- I used fresh strawberries for the sauce, but you can use frozen strawberries as well! If you are using frozen strawberries, there is no need to defrost them. You will have to cook the mixture for longer.
Lemon juice- I used lemon juice from a fresh lemon. This balances the sweetness of the filling.
Cornstarch- to thicken the filling. The best way to add cornstarch to the filling is to mix a little bit of water with the cornstarch (making a cornstarch slurry) and then add it to the mixture.
Sugar- I used granulated sugar for the filling, but you can use caster sugar as well.
Lemon zest (optional)- the lemon zest adds an aroma and a light flavor to this sauce. I recommend zesting the lemon and then squeezing out the juice.
Instructions
Wash, hull, and chop the fresh strawberries (or use frozen). If you like a chunkier filling, leave them slightly larger.
Place the strawberries in a saucepan with sugar, lemon juice, and lemon zest. Heat over medium heat until the mixture starts to bubble and the strawberries release their juices.
Decrease the heat to medium-low and simmer for 20 minutes mixing occasionally.
In a small bowl, mix cornstarch with a bit of water to create a smooth slurry. Add this to the strawberry mixture and stir constantly to avoid lumps.
Continue cooking the mixture while stirring until it thickens and coats the back of a spoon. This usually takes several minutes.
Remove from the heat and let the filling cool fully. It will continue to thicken as it cools. Use it right away in cakes, cupcakes, or pastries, or store it in the fridge in an airtight container for a few days.
Expert Tips
- Cut the strawberries into small pieces. If you like larger pieces of strawberries in your filling, keep the strawberry chunks larger.
- Keep in mind that the filling thickens as it chills, if it looks too runny, you may need to let it cool before adding more cornstarch to make it thicker.
- Stir often. While cooking, stir the mixture regularly to prevent sticking or burning at the bottom of the pot.
- For a smoother texture, blend or strain. You can blend the sauce or strain out the strawberry pieces for a smooth finish.
- Use fresh strawberries. Opt for fresh, ripe strawberries as they provide the best flavor and natural sweetness. Frozen strawberries can be used, but they may add extra moisture.
- Properly clean. Thoroughly wash the strawberries and remove the green tops (hulling) before use to avoid any bitterness.
- Cook gently. Simmering over medium heat allows flavors to meld without burning or overcooking the fruit, preserving its vibrant color and taste.
- Taste and adjust. Depending on the ripeness of your berries, you might want to add more sugar or lemon juice.
- Let the filling completely cool before you use it for desserts like ice cream, or cheesecakes, so it won't melt the dessert down.
- Let it cool completely before using. Don’t add warm filling to a frosted cake; it will melt the frosting.
Faq's
This recipe makes ¾ cup of strawberry filling. You can double or triple this recipe by using the recipe card below!
Yes! If you are using frozen strawberries, there is no need to defrost them. You will have to cook the mixture for longer.
The best way to thicken a strawberry filling is by making a cornstarch slurry. Into a small mixing bowl, add 2 teaspoons of cornstarch and 2 tablespoons of water. Mix well and immediately add it to the filling.
Strawberry filling is made from fresh or frozen strawberries, sugar, and a thickening agent such as cornstarch or pectin.
The mixture is cooked until the strawberries break down and the filling reaches a desired consistency.
Place the first layer on a serving plate, create a frosting barrier around the edge to contain the fruit filling, and spread an even layer of filling inside the barrier.
Add another cake layer on top and repeat if needed. Finish with a smooth coat of frosting over the entire cake.
Storing
Store this filling in the fridge in an airtight container or mason jar for up to a week.
Freezing
To freeze this filling, make it according to the instructions and let it cool completely to room temperature, then transfer the sauce to a freezer-friendly container and freeze for up to 3 months.
To thaw, place the container in the fridge overnight or remove the container from the freezer and place it at room temperature for a few hours or until it's thawed.
Substitutions
Sugar- you can replace the sugar with brown sugar, stevia, or a natural sweetener, for your preference.
Fruit- you can make this filling with other berries like blueberries, raspberries, blackberries, etc.
Variations
Cornstarch- feel free to add more cornstarch for a thicker and jammer strawberry filling.
Fruit- spice up this recipe and add your favorite berries to the mixture. This will give this filling a new flavor!
Smooth- for a smoother strawberry filling, you can blend the cooked strawberry mixture using an immersion blender or food processor.
While some may prefer a chunkier texture, blending will create a more uniform consistency.
Zest- instead of using lemon zest, use orange zest or lime zest.
Spices- instead of using citrus, you can add vanilla extract or vanilla bean extract, and add a pinch of cinnamon and nutmeg for a warmer filling.
Uses for strawberry cake filling
You can use this strawberry filling in so many ways. Here are our favorite ways to use this filling:
To fill cakes- you can use my vanilla cake or chocolate cake recipes.
As a filling for crepes- top your favorite crepes with this filling and top it with freshly made whipped cream.
Over ice cream- scoop your favorite ice cream, I recommend vanilla ice cream, and top it with this filling!
To fill cupcakes- fill your favorite cupcakes with this filling. You can use my chocolate cupcakes or vanilla cupcakes.
On cheesecake- use my favorite cheesecake recipes and top them with this filling like my 3 ingredients no bake cheesecake, vanilla cheesecake, chocolate cheesecake, no bake cheesecake, san sebastian cheesecake.
Toppings for breakfast- you can use this filling as a topping for pancakes, waffles, toast, french toast, etc.
Filling for tarts- use the tart crust from my lemon tart recipe and double this recipe to create a strawberry tart!
Use it to top Pavlova! You can use my mini strawberry pavlova recipe.
Equipment
- Medium saucepan- For cooking the strawberries and thickening the sauce.
- Wooden spoon or silicone spatula- To stir the mixture while it cooks.
- Lemon zester or grater- For zesting the lemon (optional but recommended).
- Measuring cups and spoons- To measure sugar, lemon juice, cornstarch, etc.
- Small bowl- To mix cornstarch with a bit of water if making a slurry.
- Mason jar or container with lid – For storing the topping in the fridge.
More strawberry recipes
Strawberry compote- This easy strawberry compote can be made with fresh or frozen strawberries, takes 20 minutes from start to finish, and is a perfect way to use up ripe strawberries!
Strawberry sauce for cheesecake- This strawberry topping for cheesecake can be made with fresh or frozen strawberries, is easy to make, and takes a few simple ingredients.
Strawberry shortcake cookies- These soft and delish strawberry shortcake cookies are made with fresh strawberries, and rolled in buttery shortcrust crumble, and are chewy on the inside and crunchy on the outside.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Strawberry Cake Filling (20 Minutes)
Ingredients
- 3 cups Strawberries sliced in half
- ¼ cup Granulated sugar
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch mixed with a little bit of water
- 1 teaspoon Lemon zest optional
Instructions
- Wash, hull, and chop the fresh strawberries (or use frozen). If you like a chunkier filling, leave them slightly larger.
- Place the strawberries in a saucepan with sugar, lemon juice, and lemon zest. Heat over medium heat until the mixture starts to bubble and the strawberries release their juices.
- Decrease the heat to medium-low and simmer for 20 minutes mixing occasionally.
- In a small bowl, mix cornstarch with a bit of water to create a smooth slurry. Add this to the strawberry mixture and stir constantly to avoid lumps.
- Continue cooking the mixture while stirring until it thickens and coats the back of a spoon. This usually takes several minutes
- Remove from the heat and let the filling cool fully. It will continue to thicken as it cools. Use it right away in cakes, cupcakes, or pastries, or store it in the fridge in an airtight container for a few days.
Notes
- Cut the strawberries into small pieces. If you like larger pieces of strawberries in your filling, keep the strawberry chunks larger.
- Keep in mind that the filling thickens as it chills, if it looks too runny, you may need to let it cool before adding more cornstarch to make it thicker.
- Stir often. While cooking, stir the mixture regularly to prevent sticking or burning at the bottom of the pot.
- For a smoother texture, blend or strain. You can blend the sauce or strain out the strawberry pieces for a smooth finish.
- Use fresh strawberries. Opt for fresh, ripe strawberries as they provide the best flavor and natural sweetness. Frozen strawberries can be used, but they may add extra moisture.
- Properly clean. Thoroughly wash the strawberries and remove the green tops (hulling) before use to avoid any bitterness.
- Cook gently. Simmering over medium heat allows flavors to meld without burning or overcooking the fruit, preserving its vibrant color and taste.
- Taste and adjust. Depending on the ripeness of your berries, you might want to add more sugar or lemon juice.
- Let the filling completely cool before you use it for desserts like ice cream, or cheesecakes, so it won't melt the dessert down.
- Let it cool completely before using. Don’t add warm filling to a frosted cake; it will melt the frosting.
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