Strawberry 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
Scale
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
Find it online: https://freshrecipehub.com/strawberry-cake-filling-recipe/
