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.
Print Recipe
Pin Recipe
Servings: 2 cups
Calories: 266kcal
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
DID YOU MAKE THIS RECIPE?Follow @ambitiousfoodieblog on Instagram, take a shot, and tag it #ambitiousfoodieblog! I love to see what you are making!