Strawberry Cake Filling Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastybynova.com/strawberry-cake-filling-recipe/
