Description
This easy strawberry cake filling recipe is a game-changer for any home baker, transforming ordinary cakes into celebrations. It uses fresh, vibrant strawberries, is incredibly simple to prepare, allows you to control the sweetness, and tastes infinitely better than store-bought options. It adds a beautiful, natural pink hue and a burst of fruity goodness, elevating all your baking creations.
Ingredients
2 cups Fresh Strawberries, diced
1/2 cup Granulated Sugar
1 tablespoon Lemon Juice
1 tablespoon Cornstarch
2 tablespoons Water
Instructions
- Prepare the Strawberries: First, wash and hull your fresh strawberries. Then, dice them into small, uniform pieces
- Combine Ingredients: Next, in a medium saucepan, combine the diced strawberries, granulated sugar, and lemon juice
- Cook the Mixture: Now, place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Cook for about 5-7 minutes, until the strawberries soften and release their juices. This creates a beautiful base for your strawberry cake filling
- Create Slurry: Meanwhile, in a small bowl, whisk together the cornstarch and water until smooth. This is your thickening agent for the perfect strawberry cake filling consistency
- Thicken the Filling: Gradually pour the cornstarch slurry into the simmering strawberry mixture, stirring constantly. Continue to cook for another 1-2 minutes, until the strawberry cake filling thickens to your desired consistency
- Cool Down: Finally, remove the saucepan from the heat. Let the strawberry cake filling cool completely before using it. As it cools, it will thicken even further. This step is crucial for a firm strawberry cake filling
Notes
Always use ripe, flavorful strawberries for the best taste.
Do not overcook the mixture; it will continue to thicken as it cools.
If you prefer a smoother filling, lightly mash some of the strawberries after cooking.
For a chunky filling, leave the pieces as they are.
A perfectly cooled filling prevents your cake layers from sliding.
Once completely cooled, transfer leftover filling to an airtight container. Refrigerate for up to 5 days.
For longer storage, freeze the filling for up to 3 months. Thaw frozen filling in the refrigerator overnight before use.
You generally do not need to reheat the filling before using it. If it seems too stiff, let it sit at room temperature for a few minutes or gently warm it slightly.
- Prep Time: 15 mins
- Cook Time: 8 mins
- Category: Dessert
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 100 kcal
- Sugar: 20g
- Sodium: 2mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: strawberry cake filling, fresh strawberries, easy recipe, homemade, dessert, fruit filling, cake filling