Strawberry Cake Filling Recipe
Introduction
This strawberry cake filling is a simple and delicious way to add fresh, fruity flavor to your baked goods. Made with fresh strawberries and a hint of lemon, it thickens to a perfect consistency in just 20 minutes. It’s ideal for cakes, cupcakes, or pastries that need a sweet, tangy boost.
Ingredients
- 3 cups strawberries, sliced in half
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch, mixed with a little water
- 1 teaspoon lemon zest (optional)
Instructions
- Step 1: Wash, hull, and chop the fresh strawberries. For a chunkier texture, leave some pieces larger.
- Step 2: Place the strawberries in a saucepan with sugar, lemon juice, and lemon zest. Heat over medium until the mixture bubbles and the strawberries release their juices.
- Step 3: Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.
- Step 4: In a small bowl, combine cornstarch with a little water to form a smooth slurry. Add this mixture to the strawberry saucepan, stirring constantly to prevent lumps.
- Step 5: Continue cooking and stirring until the filling thickens and coats the back of a spoon, usually a few minutes.
- Step 6: Remove from heat and allow the filling to cool completely. It will thicken more as it cools. Use immediately or store as directed below.
Tips & Variations
- For a smoother filling, mash the strawberries slightly before cooking or blend briefly after cooking.
- Try adding a splash of vanilla extract for extra depth of flavor.
- Use frozen strawberries if fresh are not in season; no need to thaw before cooking.
Storage
Store the cooled filling in an airtight container in the refrigerator for up to 3 days. When ready to use, bring to room temperature or gently warm it to soften before spreading on your cake or pastry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this filling ahead of time?
Yes, this filling can be made up to 3 days in advance and kept refrigerated. It retains its flavor and texture well.
Can I use this filling for pies or tarts?
Absolutely, this strawberry filling works great in pies or tarts as well as cakes and cupcakes. Just make sure it’s cooled and thick enough to hold its shape.
PrintStrawberry Cake Filling Recipe
This strawberry cake filling is a luscious, homemade fruit topping made by simmering fresh strawberries with sugar, lemon juice, and a cornstarch slurry to create a thick, vibrant sauce perfect for cakes, cupcakes, and pastries. Ready in just 20 minutes, it offers fresh strawberry flavor and a bright zing of lemon to enhance your baked goods.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 2 cups of strawberry filling 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Ingredients
- 3 cups strawberries, sliced in half
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch, mixed with a little bit of water to form a slurry
- 1 tsp lemon zest (optional)
Instructions
- Prepare Strawberries: Wash, hull, and chop the fresh strawberries into halves or slightly larger chunks if you prefer a chunkier texture.
- Combine Ingredients: Place the strawberries in a medium saucepan along with the granulated sugar, lemon juice, and lemon zest (if using).
- Heat Mixture: Heat the saucepan over medium heat until the mixture starts to bubble and the strawberries release their juices, stirring occasionally.
- Simmer: Reduce the heat to medium-low and let the mixture simmer gently for 20 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Add Cornstarch Slurry: In a small bowl, mix the cornstarch with a little water to create a smooth slurry, then stir this into the strawberry mixture, continuously stirring to avoid lumps.
- Thicken Filling: Continue cooking the mixture on low heat while stirring until it thickens and coats the back of a spoon, which usually takes a few minutes.
- Cool and Store: Remove the filling from heat and allow it to cool completely. The filling will thicken further as it cools. Use immediately in your cakes, cupcakes, or pastries, or store in an airtight container in the refrigerator for a few days.
Notes
- The lemon zest is optional but adds a lovely fresh citrus aroma to the filling.
- If using frozen strawberries, thaw them before cooking.
- Adjust the sugar according to the sweetness of your strawberries and personal taste.
- Ensure constant stirring when adding the cornstarch slurry to prevent lumps and sticking.
- Use the filling within 3-4 days when stored in the refrigerator for best taste and freshness.
Keywords: strawberry cake filling, strawberry topping, fruit filling, homemade cake filling, strawberry sauce, dessert filling
