Strawberry Cake Filling (Printable version)
Quick, glossy strawberry filling with fresh berries, sugar, lemon and cornstarch — cool and use to layer cakes or 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)
# Directions:
01 - Place diced strawberries, granulated sugar, and lemon juice in a medium saucepan. Stir until the strawberries are evenly coated.
02 - Set the saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until strawberries release their juices and soften.
03 - In a separate small bowl, whisk cornstarch with water until smooth and fully dissolved.
04 - Pour cornstarch mixture into the saucepan. Stir continuously and cook for 3 to 5 minutes, until the filling thickens and appears glossy.
05 - Remove saucepan from heat. Stir in vanilla extract, if desired.
06 - Allow filling to cool completely before layering. The mixture will continue to thicken as it cools. Transfer leftovers to an airtight container and refrigerate for up to 5 days.
# Expert advice:
01 -
- Stirring this filling together takes less time than waiting for a cake to cool, and your kitchen will smell heavenly.
- Fresh strawberry flavor shines through every bite, turning even store bought cake layers into something special.
02 -
- If you walk away for even a minute while it thickens, you risk scorching your berries or leaving lumps.
- Letting the filling cool completely makes it easier to handle—and enhances the flavor, too.
03 -
- Pat your strawberries dry after washing for a more intense, less watery filling.
- Taste before cooling; a pinch more lemon or sugar can make all the difference.