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.
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
Instructions
Prepare the Strawberries:
- Wash the strawberries thoroughly and remove the stems.
- 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:
- In a small bowl, mix the cornstarch with 2 tbsp of water until fully dissolved.
Cook the Filling:
- In a saucepan over low-medium heat, add the strawberries and sugar (or natural sweetener).
- Stir occasionally as the strawberries release their juices.
- After about 5 minutes, add the cornstarch slurry and stir constantly.
- Let the mixture simmer for another 5 minutes, stirring frequently until it thickens to a jam-like consistency.
Enhance the Flavor:
- Add lemon juice and vanilla extract, stirring to combine.
Cool the Filling:
- Remove from heat and let it cool completely to room temperature before using.
- For faster cooling, spread it out on a baking sheet.
Store Properly:
- 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!