Strawberry Cake Filling Recipe
Introduction
This strawberry cake filling is perfect for adding a fresh, fruity burst to your desserts. Made with simple ingredients and cooked to a luscious, thick consistency, it works beautifully in cakes, cupcakes, and pastries. You’ll love its natural sweetness balanced with a hint of lemon.
Ingredients
- 3 cups strawberries (sliced in half)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (mixed with a little bit of water)
- 1 tsp lemon zest (optional)
Instructions
- Step 1: Wash, hull, and chop the fresh strawberries. For a chunkier filling, leave the pieces slightly larger. You can also use frozen strawberries if fresh are unavailable.
- Step 2: Place the strawberries in a saucepan along with sugar, lemon juice, and lemon zest. Heat over medium heat until the mixture starts to bubble and the strawberries release their juices.
- Step 3: Reduce the heat to medium-low and let it simmer for 20 minutes, stirring occasionally to prevent sticking.
- Step 4: In a small bowl, mix the cornstarch with a little water to form a smooth slurry. Gradually add this to the strawberry mixture while stirring constantly to avoid lumps.
- Step 5: Continue cooking the filling over medium-low heat, stirring frequently, until it thickens and coats the back of a spoon, which usually takes a few minutes.
- Step 6: Remove the filling from heat and allow it to cool completely. It will thicken further as it cools. Use immediately in your favorite desserts or store in the refrigerator.
Tips & Variations
- For extra flavor, add a splash of vanilla extract once the filling is off the heat.
- Use frozen strawberries if fresh are out of season, but reduce simmering time slightly.
- If you prefer a smoother filling, mash the strawberries gently after cooking before adding the cornstarch slurry.
Storage
Store the cooled strawberry filling in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to restore the smooth texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this filling ahead of time?
Yes, the filling can be made a day or two in advance and refrigerated. Just bring it to room temperature or warm slightly before using.
Can I freeze the strawberry filling?
Freezing is possible but may change the texture slightly due to the fruit’s water content. Thaw in the refrigerator and stir well before using.
PrintStrawberry Cake Filling Recipe
This Strawberry Cake Filling is a luscious, homemade recipe that combines fresh strawberries with a touch of lemon for brightness and a smooth, thick texture achieved through cornstarch. Perfect for enhancing cakes, cupcakes, and pastries with vibrant color and natural fruit sweetness, this filling is both versatile and easy to prepare on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: About 2 cups of strawberry filling 1x
- Category: Cake Filling
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Strawberry Filling
- 3 cups fresh strawberries, sliced in half
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
- 1 teaspoon cornstarch mixed with 1-2 teaspoons water (slurry)
Instructions
- Prepare the Strawberries: Wash, hull, and chop the fresh strawberries into halves or slightly larger pieces if you prefer a chunkier texture.
- Combine Ingredients in Saucepan: Place strawberries, sugar, lemon juice, and optional lemon zest into a saucepan. Heat over medium heat until the mixture begins to bubble and the strawberries release their juices.
- Simmer the Mixture: Reduce heat to medium-low and simmer the mixture for 20 minutes, stirring occasionally to prevent sticking and encourage even cooking.
- Make the Cornstarch Slurry: In a small bowl, mix cornstarch with a little water to create a smooth slurry, ensuring there are no lumps.
- Thicken the Filling: Add the cornstarch slurry to the strawberry mixture and stir constantly over medium-low heat to avoid lumps. Continue cooking until the filling thickens and coats the back of a spoon, usually a few minutes.
- Cool and Store: Remove the filling from heat and allow it to cool completely. It will continue to thicken as it cools. Use immediately in cakes, cupcakes, or pastries, or store in an airtight container in the refrigerator for up to a few days.
Notes
- Using fresh strawberries gives the best flavor, but frozen strawberries can be used if fresh are not available.
- Adjust sugar amount based on the sweetness of your strawberries and personal preference.
- Lemon zest is optional but adds a bright, citrusy note that enhances the strawberry flavor.
- To avoid lumps, ensure the cornstarch slurry is fully dissolved before adding and stir continuously once added.
- This filling can be refrigerated for up to 3 days or frozen for up to 1 month.
Keywords: strawberry filling, cake filling, strawberry sauce, homemade cake filling, fruit filling, dessert filling
