Strawberry Cake Filling
This delicious strawberry cake filling is perfect for layering in cakes or using as a topping. It combines fresh strawberries with sugar and a touch of lemon juice to create a sweet and slightly tart filling that pairs beautifully with vanilla or chocolate cakes.
Equipment
- 1 Medium saucepan
- 1 Wooden spoon or spatula
- 1 Measuring cups and spoons
- 1 Blender or food processor optional
- 1 Fine mesh sieve optional
- 1 Storage container
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- ½ cup granulated sugar You can adjust the sweetness depending on the ripeness of the strawberries.
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
- In a medium saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Stir gently to combine.
- Cook the mixture over medium heat, stirring occasionally until the strawberries start to release their juices, about 5 minutes.
- In a small bowl, mix the cornstarch with the water until dissolved. Add this mixture to the saucepan.
- Continue to cook the mixture, stirring constantly, until it thickens and begins to bubble, about 2-3 minutes.
- Remove from heat, and let the filling cool slightly. For a smoother texture, you can blend it with a blender or food processor, or pass it through a fine mesh sieve to remove any large pieces.
- Allow the filling to cool completely before using it as a cake filling or topping.
- Store any leftover filling in an airtight container in the refrigerator for up to 3 days.
Notes
This filling can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
You can adjust the sweetness of the filling by adding more or less sugar depending on the ripeness of the strawberries.
This filling can also be used for cupcakes, pancakes, or as a topping for ice cream.