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Homemade Strawberry Cake Filling

Homemade Strawberry Cake Filling

This homemade strawberry cake filling is a sweet and fruity delight, perfect for layering cakes, filling cupcakes, or even topping pastries. Made with fresh strawberries, a touch of lemon juice, and natural sweeteners, it creates a rich, vibrant flavor that will elevate any dessert.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert, Filling
Cuisine: American, Bakery Style
Calories: 60
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh strawberries ripe and sweet
  • ½ cup granulated sugar or honey/maple syrup
  • 1 tbsp cornstarch or arrowroot powder
  • 2 tbsp water
  • 1 tsp lemon juice freshly squeezed
  • ½ tsp vanilla extract optional

Method
 

Prepare the Strawberries:
  1. Wash the strawberries thoroughly and remove the stems.
  2. Slice them thinly, mashing half of them for a thicker texture while keeping some pieces whole for a burst of flavor.
Make the Cornstarch Slurry:
  1. In a small bowl, mix the cornstarch with 2 tbsp of water until fully dissolved.
Cook the Filling:
  1. In a saucepan over low-medium heat, add the strawberries and sugar (or natural sweetener).
  2. Stir occasionally as the strawberries release their juices.
  3. After about 5 minutes, add the cornstarch slurry and stir constantly.
  4. Let the mixture simmer for another 5 minutes, stirring frequently until it thickens to a jam-like consistency.
Enhance the Flavor:
  1. Add lemon juice and vanilla extract, stirring to combine.
Cool the Filling:
  1. Remove from heat and let it cool completely to room temperature before using.
  2. For faster cooling, spread it out on a baking sheet.
Store Properly:
  1. Transfer to an airtight container and store in the fridge for up to 5 days.

Notes

  • If using frozen strawberries, make sure to thaw and drain excess liquid before cooking.
  • To prevent a soggy cake, apply a thin layer of buttercream before adding the filling.
  • The filling can be frozen for up to 3 months; thaw in the fridge before use.
  • For a smoother texture, strain out the seeds after cooking.
  • Perfect not just for cakes but also for topping pancakes, waffles, or pastries!