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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/strawberry-cake-filling-recipe/