Strawberry Cake Filling Recipe

Introduction

This strawberry cake filling is a luscious and vibrant addition to any dessert. Made with fresh or frozen strawberries, it has a perfect balance of sweetness and tartness, thickened to a smooth consistency that’s ideal for layering in cakes or topping pastries.

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 (optional)
• Pinch of salt (optional)

Instructions

1. Step 1: In a medium saucepan, whisk together the water and cornstarch until fully combined and free of lumps.
2. Step 2: Add the sliced strawberries, sugar, lemon juice, vanilla, and salt to the saucepan and stir well.
3. Step 3: Cook the mixture over medium to medium-high heat, bringing it to a boil.
4. Step 4: Once boiling, let it boil gently for 30 to 60 seconds. Watch carefully—the mixture should change from a milky pink to a deeper red and become more transparent. Do not exceed one minute to avoid losing the cornstarch’s thickening power.
5. Step 5: Immediately reduce heat to medium-low and simmer for 8 to 10 minutes, stirring occasionally. The filling should thicken enough to coat a spatula without dripping.
6. Step 6: Remove from heat and let the filling cool completely before using it in your favorite cakes or desserts.

Tips & Variations

• For a smoother texture, briefly puree the filling with an immersion blender before cooling, or mash the strawberries for a chunkier consistency.
• Adjust sugar based on the sweetness of your strawberries or to suit your taste.
• Add a splash of balsamic vinegar or a few fresh mint leaves during cooking for a unique flavor twist.

Storage

Store the cooled strawberry filling in an airtight container in the refrigerator for up to 5 days. Before using, give it a good stir; if it has thickened too much, gently warm it to loosen the texture. For longer storage, freeze the filling in portions for up to 2 months and thaw in the refrigerator overnight.

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. Just thaw and drain excess liquid if needed before cooking to avoid a watery filling.

What can I use this filling for besides cake?

This versatile filling is great for topping pancakes, filling pastries, mixing into yogurt, or layering in parfaits and trifles.

Strawberry Cake Filling Recipe

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4.7 from 113 reviews

This Strawberry Cake Filling is a luscious, homemade fruit topping made from fresh or frozen strawberries cooked with cornstarch and sugar to a glossy, thick consistency. Perfect for layering in cakes, spreading on pastries, or using as a delicious dessert topping, this filling balances the natural sweetness and tartness of strawberries with a hint of lemon and vanilla.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 2 cups of strawberry filling 1x
• Category: Dessert Filling
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling 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 extract (optional)
• Pinch of salt (optional)

Instructions

1. Mix Cornstarch and Water: In a medium saucepan, whisk together the water and cornstarch until fully combined and no lumps remain, creating a smooth slurry.
2. Add Remaining Ingredients: Add the sliced strawberries, sugar, lemon juice, vanilla extract, and a pinch of salt to the saucepan. Stir gently to incorporate all ingredients evenly.
3. Bring to a Boil: Place the saucepan over medium to medium-high heat and bring the mixture to a boil. Allow it to boil for 30 to 60 seconds, but no more than one minute to prevent losing the cornstarch’s thickening power. The color should transition from an opaque milky pink to a deeper red and become more transparent.
4. Simmer to Thicken: Immediately reduce heat to medium-low and let the filling simmer for 8 to 10 minutes. Stir occasionally. The mixture should thicken enough to coat a spatula thickly without dripping off.
5. Cool the Filling: Remove the saucepan from heat and allow the strawberry filling to cool completely before using it. It will continue to thicken as it cools and is then ready to be spread or layered in your favorite desserts.

Notes

• Use fresh strawberries when in season for the best flavor, but frozen strawberries work well too; just thaw and drain excess liquid if necessary.
• Adjust sugar amount to taste depending on the sweetness of your strawberries.
• Do not over-boil the mixture to preserve the thickening ability of cornstarch and prevent a gummy texture.
• This filling can be refrigerated for up to 5 days or frozen for up to 3 months.
• For a smoother filling, mash the strawberries slightly before cooking or blend part of the mixture after cooking.

Keywords: strawberry cake filling, strawberry topping, homemade strawberry filling, strawberry dessert sauce, fruit cake filling