Strawberry Cake Filling Recipe

Introduction

This strawberry cake filling is a luscious, homemade way to add vibrant flavor and texture to your desserts. Made with fresh or frozen strawberries, it’s simple to prepare and delivers a perfect balance of sweetness and tang. Use it to elevate cakes, cupcakes, or even as a topping for pancakes.

Ingredients

• 16 oz (2 ½ to 3 cups) fresh or frozen strawberries, sliced
• ¾ cup water
• 3 tablespoons cornstarch
• ⅔ cup sugar, more or less to taste
• 2 tablespoons lemon juice (optional)
• 1 teaspoon 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. Stir to combine.
3. Step 3: Cook the mixture over medium to medium-high heat and bring it to a boil. Let it boil for 30-60 seconds—be careful not to boil longer or the cornstarch might lose its thickening power. The mixture should change from an opaque milky pink to a deeper red and become more transparent.
4. Step 4: Immediately reduce the heat to medium-low and simmer for 8-10 minutes. The filling should thicken enough to coat a spatula without dripping off.
5. Step 5: Remove the saucepan from heat and allow the filling to cool completely before using in your favorite cake or dessert.

Tips & Variations

• For a smoother filling, mash the strawberries slightly before cooking or blend the mixture after cooling.
• Adjust the sugar to your taste, especially if your strawberries are particularly sweet or tart.
• Add a splash of balsamic vinegar during cooking for a complex flavor twist.
• To make a seedless filling, strain the mixture after cooking through a fine mesh sieve.

Storage

Store the strawberry cake filling in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave before serving, stirring occasionally to restore smoothness. For longer storage, freeze in a sealed container for up to 2 months and thaw overnight in the fridge before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this filling?

Yes, frozen strawberries work well. Simply slice them if not pre-sliced, and you can use them directly from frozen without thawing. The cooking time may be slightly longer as the filling heats through.

Will this filling firm up when cooled?

Yes, the cornstarch thickens the filling as it cooks and it continues to thicken further as it cools, resulting in a spreadable, spoonable consistency perfect for cake layers or toppings.

Strawberry Cake Filling Recipe

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4.8 from 50 reviews

This delicious Strawberry Cake Filling is a sweet and tangy fruit topping made from fresh or frozen strawberries cooked with sugar, cornstarch, and a hint of lemon and vanilla. Perfect for adding vibrant flavor and moisture to cakes, pastries, or desserts, this filling thickens to a luscious consistency that enhances any baked creation.

• Author: Lily
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: About 2 cups of strawberry filling 1x
• Category: Dessert Topping
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strawberry Filling Ingredients

• 16 oz (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. Mix Cornstarch and Water: In a medium saucepan, whisk together the water and cornstarch thoroughly until the mixture is smooth and free of lumps, ensuring an even thickening base for the filling.
2. Add Remaining Ingredients: Stir in the sliced strawberries, sugar, lemon juice, vanilla extract, and a pinch of salt (if using) into the cornstarch mixture, combining everything evenly.
3. Cook to Boil: Place the saucepan over medium to medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking and to distribute heat evenly.
4. Boil Briefly: Allow the mixture to boil for 30 to 60 seconds, but no longer than one minute, to activate the thickening without breaking down the cornstarch’s effectiveness. The color should deepen from an opaque milky pink to a more transparent, rich red.
5. Simmer to Thicken: Reduce the heat to medium-low and let the filling simmer gently for 8 to 10 minutes, stirring occasionally until it thickly coats a spatula without dripping off easily. This indicates perfect thickening, and the filling will thicken further as it cools.
6. Cool Completely: Remove the saucepan from heat and allow the strawberry filling to cool completely before using it as a luscious topping or layer for cakes and desserts.

Notes

• Adjust sugar quantity based on the sweetness of your strawberries and personal preference.
• If using frozen strawberries, no need to thaw them completely before cooking.
• Be careful not to over-boil the mixture to maintain the thickening power of the cornstarch.
• The filling will thicken further as it cools; do not worry if it seems slightly runny when hot.
• This filling can be stored in an airtight container in the refrigerator for up to 5 days.

Keywords: strawberry cake filling, strawberry dessert topping, strawberry sauce for cake, fresh strawberry filling, homemade strawberry filling