Strawberry Cake Filling (20 Minutes)
This easy strawberry cake filling is made with fresh, juicy strawberries, requires just four simple ingredients, and bursts with strawberry flavor.
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.
Nutrition
Calories: 344kcalCarbohydrates: 87gProtein: 3gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 5mgPotassium: 686mgFiber: 9gSugar: 71gVitamin A: 56IUVitamin C: 264mgCalcium: 76mgIron: 2mg
Tried this recipe?Let us know how it was!