Strawberry Cake Filling (Print Version)
Quick glossy strawberry filling with fresh berries, sugar, lemon and cornstarch—ideal for cakes and pastries.
# What You’ll Need:
→ Fruit
01 - 2 cups fresh strawberries, hulled and diced
→ Sweeteners & Thickeners
02 - 1/3 cup granulated sugar
03 - 1 tablespoon lemon juice
04 - 2 tablespoons cornstarch
05 - 1/4 cup water
→ Flavorings
06 - 1/2 teaspoon pure vanilla extract, optional
# Steps:
01 - In a medium saucepan, add diced strawberries, granulated sugar, and lemon juice. Stir thoroughly until strawberries are evenly coated.
02 - Place saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until strawberries begin to soften and release juices.
03 - In a separate small bowl, whisk cornstarch with water until smooth.
04 - Pour cornstarch slurry into saucepan. Stir constantly and cook for 3 to 5 minutes, or until filling thickens and appears glossy.
05 - Remove saucepan from heat. Stir in vanilla extract, if desired.
06 - Allow filling to cool completely before layering. For best results, store leftovers in an airtight container in the refrigerator for up to 5 days.
# Expert Tips:
01 -
- This filling is so easy, you’ll want to make it just to have on hand for toast or stirring into yogurt.
- The fresh strawberry flavor bursts through, never masked by cloying sweetness.
02 -
- If you don’t whisk the cornstarch with water, you’ll get pesky clumps—ask me how I know.
- Letting the filling cool fully before using it keeps your cake layers from going soggy.
03 -
- Pat your strawberries dry before dicing—extra water can make the filling loose.
- For a bright finish, add the lemon juice at the very end instead of the start.