Go Back
Slice of strawberry poke cake with white frosting and strawberry sauce in a glass bowl.

Luscious Fresh Strawberry Cake Filling

This vibrant and sweet strawberry filling, with a hint of tang, is perfect for layering between cake sponges or pastries. It's easy to make, uses fresh ingredients, and sets beautifully for a stable yet delectable texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 10 servings (of cake it fills)
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cup Fresh Strawberries hulled and diced into 1/2-inch pieces
  • 1/2 cup Granulated Sugar adjust to taste and sweetness of berries
  • 1 tbsp Fresh Lemon Juice adds brightness and balances sweetness
  • 1/4 cup Cold Water divided for slurry
  • 2 tbsp Cornstarch or corn flour
  • 1/2 tsp Vanilla Extract optional, but enhances flavor
  • 1 Pinch Salt enhances flavor

Equipment

  • Cutting Board
  • Sharp Knife
  • Medium saucepan
  • Small Bowl
  • Whisk
  • Rubber spatula or wooden spoon

Method
 

  1. Thoroughly wash and hull the fresh strawberries. Dice them into approximately 1/2-inch pieces.
  2. In a medium saucepan, combine the diced strawberries, granulated sugar, fresh lemon juice, and the pinch of salt. Stir gently to combine.
  3. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Cook for 5-7 minutes, or until the strawberries have softened and released a good amount of their juices.
  4. While the strawberries are simmering, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth and no lumps remain.
  5. Once the strawberries are soft, slowly pour the cornstarch slurry into the simmering strawberry mixture, whisking constantly to prevent lumps.
  6. Continue to cook, stirring frequently, for another 3-5 minutes, or until the filling has thickened to a jam-like consistency. It should coat the back of a spoon.
  7. Remove the saucepan from the heat. Stir in the vanilla extract, if using.
  8. Transfer the strawberry cake filling to a heatproof bowl or container. Allow it to cool completely at room temperature, then cover and refrigerate for at least 2 hours before using. The filling will thicken further as it cools.

Notes

Store leftover filling in an airtight container in the refrigerator for up to 5-7 days. For a smoother filling, mash some of the strawberries with a fork or use an immersion blender for a few pulses before adding the slurry. Adjust sugar based on the natural sweetness and ripeness of your strawberries. For a thicker filling, you can add an additional 1/2 tablespoon of cornstarch mixed with 1 tablespoon of water.