This Easy And Delicious Homemade Strawberry Cake Filling is created with fresh strawberries and is packed with strawberry flavor. It pairs perfectly with practically any dish and makes an exceptionally excellent cake filling!
This strawberry cake filling is a simple yet delicious way to add some flair to your dessert table. A basic strawberry sauce just requires a few ingredients and is easy to make. This may be used in a variety of ways to give your sweet delights a little flair, but I prepared it to use in a strawberry vanilla layer cake. I can assure you that this strawberry filling will be your first choice when it comes to decorating cupcakes, layer cakes, or even French toast or a sundae.
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Why This Recipe Works
Regardless matter the season, I adore this recipe. This is the reason.
- Delightful and fresh. For this recipe, I used fresh strawberries, but if you want a true strawberry flavor, frozen will work just as well.
Simple. This recipe is easy to prepare because it calls for basic ingredients that you probably already have. - So many applications! You can really use this fruit filling on a lot of different items. You name it: cakes, ice cream, tarts, cupcakes, pancakes, etc. (This Ritz Carlton Lemon Pound Cake goes very well with it.) It most likely would if it sounded like it would taste well with a tasty strawberry filling.
- The ingredients are under your control. Have you ever purchased any strawberry filling or sauce from a store? Usually, it's loaded with food coloring and high fructose corn syrup. Making your own is a far healthier option because it's quite simple, you can control how much sugar you use, and you can avoid the unhealthy ingredients.
Key Ingredients
This delicious filling just requires five ingredients. The following ingredients are needed to make this simple strawberry cake filling:
- Fresh strawberries. I used fresh strawberries, but you may use frozen if that's easier.
- Sugar. To add some sweetness.
- Lemon Juice. For a little brightness.
- Cornstarch. When cornstarch is added with a little water, it forms a slurry that helps to thicken the strawberry puree.
- Water.
How to Make Strawberry Cake Filling
It's easy to make this tasty strawberry filling. This is how to do it (for complete instructions, see the recipe card).
- Get the strawberries ready. Chop the fresh strawberries finely, then strain the juice.
- Get the cornstarch mixture ready. Mix the cornstarch and water in a small bowl until the cornstarch is completely dissolved. Put aside.
- Cook the strawberry mixture. Add the freshly squeezed lemon juice, granulated sugar, and diced strawberries to a medium-sized pot. Stirring continuously, boil the mixture over medium-low heat until it starts to simmer. Once the strawberries begin to break apart and the mixture has reduced, turn the heat down to low and continue to simmer gently.
- Make the filling thicker. Stir thoroughly to incorporate the cornstarch mixture into the strawberry reduction. Simmer for two to three minutes, or until the mixture has a slight thickening. When the filling coats the back of a spoon or spatula, you know it's ready. Remember that as the strawberry cake filling cools, it will continue to thicken.
- Cool down. After taking the saucepan off of the burner, cover it. Allow the strawberry filling to fully cool. After the mixture has cooled, move it to a container and cover it with plastic wrap. Press the wrap directly into the strawberry filling to avoid the formation of a skin. Before using, let the filling cool in the fridge for at least 12 hours or overnight. When you're ready to use it, this will guarantee that it's nice and thick.
Variations and Substitutions
- Smooth it out. Although I prefer my strawberry filling a little lumpy, you can use a food processor or immersion blender to purée the cooked strawberry mixture for a smoother strawberry filling for cakes.
- Modify the sugar. To change the sweetness to your preferred level, add more or less sugar.
- Switch out the citrus. If you prefer a slightly distinct citrus flavor, use lime juice rather than lemon juice.
- Put a little taste in there. For a slightly different taste, add a half-teaspoon of almond or vanilla extract.
Frequently Asked Questions
You may keep homemade strawberry filling in the fridge for up to a week if you store it in an airtight container.
The filling for strawberry cake can be frozen for up to three months in an airtight container. Before using, thaw it in the fridge.
Yes! For this dish, I used fresh strawberries, but frozen strawberries can still work if it's not strawberry season. You may need to boil the frozen strawberries for a little longer to reduce them to the right consistency because they will contain more liquid. If not, your filling can be too thin.
Strawberry filling can be swirled into vanilla or lemon cake batter before baking, used as a cupcake filling, or spread thinly between cake layers.
Here, you have a few choices. To assist create a barrier, pipe a ring of frosting around the top edge of the cake where you plan to add the filling if you're using a thick frosting. To ensure that the filling doesn't push out when built, you can also just avoid spreading it too much to the sides.
One of those flavors that goes well with practically anything is strawberry! You may use this fresh strawberry filling in lemon cakes, pound cakes, strawberry layer cakes, or white chocolate cakes, but vanilla and chocolate cakes are the obvious options.
How to Use Strawberry Filling
It's time to use your homemade strawberry filling now that you have it prepared! Here are a few suggestions:
- Cakes. For a taste explosion, sandwich layers of cake with a thin layer of strawberry filling. (This Vanilla Cake with Whipped Cream Icing and Strawberry Filling is the BEST!)
- Cupcakes. Before frosting, pipe it into the middle of each cupcake to use as a filling.
- Marbled cakes. Before baking, swirl it into lemon or vanilla cake batter to create a marbled look.
- Tarts. Put it in a strawberry tart as a filling.
- Frosting. To add some strawberry flavor to whipped cream or cream cheese frosting, mix it in.
- Pancakes. Add it to your French toast or pancakes in the morning.
- Ice cream. To make a strawberry sundae, mix it with a scoop of ice cream.
- Cheesecake. as a strawberry cheesecake garnish.
If you tried this Strawberry Cake Filling or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Easy And Delicious Homemade Strawberry Cake Filling
INGREDIENTS
- 2 cups fresh strawberries
- ½ cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 ½ tablespoon cornstarch
- 2 tablespoon water
- ½ teaspoon vanilla (Optional)
INSTRUCTIONS
- Chop the strawberries finely, then strain the juice.
- In a small bowl, combine the water and cornstarch. Using a spoon, stir until the cornstarch is completely dissolved and a slurry forms. Put aside.
- In a medium saucepan, combine the lemon juice, sugar, and strawberries; stir to combine. Stirring continuously, heat over medium-low heat until the mixture begins to simmer. Once the strawberries have begun to break apart and the mixture has reduced, turn the heat down to low and let it simmer gently. It will take roughly six to eight minutes.
- To the strawberries, add the cornstarch mixture. After giving everything a good stir, let it boil for approximately two minutes, or until it starts to thicken a little. When the filling covers the back of the spoon or spatula, you know it's done. The mixture will continue to thicken as it cools, so don't let it cook for too long.
- After turning off the heat, cover the sauce and let it cool fully.
- After transferring the strawberry mixture to a small container, cover it with plastic wrap and press it against the strawberry mixture's surface. This will help keep the strawberry cake filling from getting a film on top of it.
- Before using, refrigerate the strawberry cake filling for at least 12 hours or overnight. By doing this, you can make sure the filling has sufficiently thickened to prevent it from spreading when used in between cake layers.
- If you want to add a delicious strawberry flavor to cakes, ice cream, or breakfast pancakes, use the strawberry mixture.
NOTES
- Enough filling for a three-layer cake is made with this recipe.
- Use any remaining filling as a jam poured over toast, on pancakes, or even on top of ice cream.
- The cornstarch/strawberry mixture should not be overcooked. It could get clumpy and excessively thick.
- To make sure the strawberry filling has enough time to thicken and not become runny, let it cool for a full 12 hours, or overnight.
Abigail Reed says
I love how simple this recipe is! Fresh strawberries and just a few ingredients make it sound so approachable. Plus, who doesn't love a homemade treat that you can customize?
Helena Murphy says
This looks like the ultimate treat for dessert lovers! I can already see myself using it in cupcakes and as a topping for ice cream. It’s going to be a hit at my next dinner party!
Erika Parker says
Yum, I'm a huge fan of anything strawberry! This filling sounds perfect for summer desserts. I think I'll definitely give it a go for my next gathering!
Frances Rose says
'Pairs perfectly with practically any dish'—yes! I'm thinking about layering this in some vanilla cupcakes for a little surprise inside. So excited to try it out!
Nina Foster says
'Control your ingredients' is music to my ears! I can't stand the overly sweet stuff from stores. This homemade version sounds so much healthier and delicious!
Lillian Torres says
Homemade strawberry filling? Yes, please! I love that you can control the sweetness—store-bought ones are always so sugary. Excited to make this from scratch!
Dakota Bradley says
This strawberry filling sounds absolutely delightful! I can already imagine how great it would be in a layered cake or even just on pancakes for breakfast. Can't wait to try it out!
Jasmine Bell says
'Thickening with cornstarch' is such a clever tip! I appreciate the detailed steps; it makes me feel confident that I can nail this recipe on my first try.
Peyton Stewart says
'Add some flair to your dessert table'—I couldn't agree more! This strawberry filling will be the star of my next brunch spread, especially on pancakes and waffles.