Description
This Strawberry Cake Filling is a sweet and tangy mixture made from fresh strawberries, sugar, lemon juice, and thickened with cornstarch. Perfect for layering in cakes, spreading on pastries, or as a delicious topping for desserts, it’s easy to prepare on the stovetop and sets beautifully after refrigeration.
Ingredients
Ingredients
- 3 cup (360 g) fresh strawberries, chopped into small pieces (may substitute frozen)
- ½ cup (100 g) granulated sugar
- 3 Tablespoons lemon juice
- 2 Tablespoons water
- 2 Tablespoons (12 g) cornstarch
Instructions
- Prepare Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until fully combined and smooth. Set this mixture aside; it will be used later to thicken the filling.
- Cook Strawberries: Place the chopped strawberries, granulated sugar, and lemon juice into a medium or large pan over medium-low heat. Stir to combine all ingredients.
- Simmer Mixture: Continue stirring the mixture every few minutes until it reaches a gentle simmer. Once simmering, reduce the heat to low and cook until the strawberries have reduced and released their juices, approximately 8 to 10 minutes.
- Thicken Filling: Slowly pour the prepared cornstarch slurry into the pan while stirring continuously. Keep stirring as the mixture thickens over the next few minutes. Remove the pan from heat when the filling sticks to the back of a spoon, indicating the desired consistency.
- Cool and Store: Allow the strawberry filling to cool completely at room temperature; it will continue to thicken as it cools. Once cooled, transfer to an airtight container or cover tightly with plastic wrap, and refrigerate for at least one hour before using to allow flavors to meld and texture to set.
Notes
- You can use frozen strawberries if fresh are unavailable—just thaw before cooking.
- The lemon juice adds brightness and helps preserve the color; do not omit.
- If you prefer a chunkier texture, reduce the cooking time slightly before adding the cornstarch slurry.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This filling can also be used for tarts, pies, or as a topping for pancakes and waffles.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert Filling
- Method: Stovetop
- Cuisine: American
