The BEST and Easy Homemade Strawberry Cake Filling

The Best And Easy Homemade Strawberry Cake Filling strikes the ideal combination of tartness and sweetness. It has a delicious texture and provides a zesty flavor. It is produced by cooking ripe strawberries with cornstarch, water, sugar, and lemon juice until thickened.

This homemade strawberry filling elevates your cake recipes to a new level and won't disappoint you. You can make a batch faster than it takes to get a parking space at the supermarket because it's so easy to make. The best part is that you only need a few ingredients: strawberries, sugar, lemon juice, cornstarch, and water (plus a splash of vanilla if you like). There is no preference here; fresh and frozen strawberries will work perfectly!

Why You'll Love This Recipe

One of my favorite dessert decorating ideas is this one. It may be utilized in a multitude of ways and is really quick and simple.

• Simple and quick: All it takes to get started is a little whisking, mixing, simmering, and stirring. With this simple strawberry cake filling, you'll look like an expert.
• Throughout the year: Strawberries are a summer fruit, but this filling works just as well with frozen berries as it does with fresh ones. So you can enjoy a taste of summer all year round.
• Adaptable: This strawberry filling can be used to top ice cream sundaes, fill cakes, and top pancakes, among other things. There are countless options.
• Not very sweet: I adore how this luscious filling is enhanced with lemon juice. It perfectly balances out an otherwise sweet mixture by adding a little acidity.
• Taste: The strawberries add a sweet, somewhat tart flavor that goes well with chocolate and vanilla cakes.
• Natural ingredients: No artificial additives or preservatives are used in this recipe; it just calls for natural ingredients like sugar and fresh strawberries.

Main Ingredients

With just a handful of ingredients, it's a simple recipe. The filling stays between the layers of your cake since it is thick and sets like a dream.

• Fresh strawberries: I used fresh strawberries. Since fresh strawberries usually have the finest flavor, I like to use them. For this recipe, frozen strawberries can alternatively be used. Cut the water in half if using frozen strawberries, and add more as necessary.
• Sugar: I use granulated sugar. For this recipe, regular white granulated sugar works well. With no additional taste nuances, white sugar adds a lot of sweetness. Brown sugar is another option to add more flavor to the strawberry combination. If you prefer more natural sweetness over white sugar, honey and maple syrup are excellent choices.
• Lemon Juice: Use fresh lemon for the strongest, tartest taste. Bottled lemon juice won't have the same impact, so use fresh lemon juice instead. Enhances the filling's color and partially counteracts the sugar and berry taste. Replace the lemon with orange juice for a sweeter, less acidic flavor.
• Cornstarch: To make the filling thicker. The ideal method for adding cornstarch to the filling is to create a slurry by mixing a little amount of water with the cornstarch and then adding it.
• Water: A tiny bit of water must be added to the recipe initially, but the fruit will release the remainder while it cooks. Later on, you can add more water if necessary. Use too much and you'll have to cook it down for longer.
• Vanilla: Add a little vanilla essence or vanilla bean for a little more sweetness.

How To Make This Delicious Strawberry Filling

1. Chop the strawberries finely, keeping any juice they release.

2. In a small bowl, combine the water and cornstarch. Using a spoon, stir until the cornstarch is completely dissolved and a slurry forms. Put aside.

3. Add the sugar, lemon juice, and strawberries to a large skillet and mix thoroughly. Cook over medium heat for 4-5 minutes, until the mixture comes to a boil.

4. Slowly pour in the slurry while stirring continuously; the filling will begin to thicken. After a minute of cooking, turn off the heat. It should have a thick consistency rather than being watery.

5. The filling should then be moved to a bowl, covered, and refrigerated to cool fully. When it has cooled fully, it will become slightly thicker.
6. Keep your strawberry cake filling in the refrigerator for up to a week in an airtight container.
7. Enjoy!

Pro Tips For Success

• Consistency: Chop the berries more coarsely if you like a chunkier filling, or blitz the cooked filling with an immersion blender for a smoother one.
• Keep an eye on the heat: To avoid burning, stir the mixture frequently as it cooks. Also, cooking times will differ depending on your heat source, so you must constantly check it.
• Cool before using: Before use, allow the ingredients to cool fully; otherwise, the cakes or cupcakes may get soggy.

• Don't burn the strawberries: The natural sugar in the strawberries combined with the added granulated sugar has the propensity to burn. When the strawberry mixture comes to a simmer, be sure not to turn the heat past medium in order to prevent the sugars from caramelizing and/or burning.
• Add a pop of flavor: If you would like to add a little zing to the filling, stir half or a whole teaspoon of fresh lemon zest into it at the end of the cooking process.
• Speed up cooling: If you're in a rush, pour it into a wide bowl and pop it in the fridge uncovered to speed up the cooling process.

Variations and Substitutions

• To add some spiciness, add a cinnamon stick while the strawberries are cooking and remove it when they are done.
• Add flavors: For a distinctive taste, add some fresh mint sprigs.
• I enjoy making this recipe with fresh strawberries. You can, however, use frozen strawberries; thaw them before using them.
• Alternatively, defrost your strawberries in the pot before adding the remaining ingredients.
• Fresh lemon juice gives your strawberry filling a little acidity and makes it taste fresher.
• For this recipe, you can use either caster or granulated white sugar.
• Add other berries: Replace half the strawberries with raspberries or blueberries.

How to Use Strawberry Filling

• As a cake filling: This strawberry cake filling is ideal for layer cakes and cupcakes. I used it on a delicious vanilla cake, lemon cake, and even a white chocolate cake.
• Pie or pie filling: Spread it on a pastry shell, then top with fresh strawberries and whipped cream.
• Desserts: There are countless alternatives for desserts. Serve as a side dish with traditional pound cake, atop ice cream sandwiches, or as a cheesecake topping.

Storage

Refrigerate: Store the homemade strawberry filling in an airtight jar for up to a week. Because this is not a canning recipe, it won't keep any longer than that, even in a mason jar.

Freeze: After the filling is fully chilled, place it in an airtight container and keep it in the freezer for up to three months or in the refrigerator for up to one week. Before using it, let the filling defrost in the fridge if you freeze it.

Frequently Asked Questions

If you tried this Best And Easy Homemade Strawberry Cake Filling or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!

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Recipe

The BEST and Easy Homemade Strawberry Cake Filling

The Best And Easy Homemade Strawberry Cake Filling strikes the ideal combination of tartness and sweetness. It has a delicious texture and provides a zesty flavor. It is produced by cooking ripe strawberries with cornstarch, water, sugar, and lemon juice until thickened.

5 from 18 votes

Print Recipe Pin Recipe

Course: condiments, Dessert, jam, sauce

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Chill Time: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Servings: 2 cups

Calories: 266kcal

Author: Imsen

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INGREDIENTS

• ▢ 2 ½ cups fresh strawberries
• ▢ ½ cup granulated sugar
• ▢ 1 teaspoon vanilla optional
• ▢ 1 tablespoon lemon juice
• ▢ 2 tablespoon cornstarch
• ▢ ¼ cup water

INSTRUCTIONS

• Chop the strawberries finely, keeping any juice they release.
• In a small bowl, combine the water and cornstarch. Stir until the cornstarch is completely dissolved and a slurry forms. Set aside.
• Add the sugar, lemon juice, and strawberries to a large skillet and mix thoroughly. Cook over medium heat for 4-5 minutes, until the mixture comes to a boil.
• Slowly pour in the slurry while stirring continuously; the filling will begin to thicken. Cook for 1 more minute, then turn off the heat. It should be thick rather than watery.
• Transfer the filling to a bowl, cover, and refrigerate until completely cool. It will thicken a little more as it cools.
• Store your strawberry cake filling in an airtight container in the refrigerator for up to a week.
• Enjoy!

NOTES

• Storage Instructions: You may keep leftover cake filling in the refrigerator for up to five days in an airtight container.
• For two to three months, freeze in an airtight jar.
• For this dish, fresh lemon juice works better than bottled lemon juice.

NUTRITION

Calories: 266kcal | Carbohydrates: 67g | Protein: 1g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 231mg | Fiber: 3g | Sugar: 57g | Vitamin A: 18IU | Vitamin C: 88mg | Calcium: 25mg | Iron: 1mg

Keyword fruit filling, strawberry compote, strawberry filling

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