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Strawberry Cake Filling

This Strawberry Cake Filling is a delightful and fruity addition to your cakes and pastries, bursting with real strawberry flavor and sweetness.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert, Filling, Topping
Cuisine: American, Baking
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Fresh strawberries, cut into quarters Choose ripe, juicy strawberries for the best flavor. Frozen strawberries can be a substitute but may alter the texture.
  • 1/2 cup Sugar Feel free to adjust based on your sweetness preference.
  • 2 tablespoons Cornstarch Can be substituted with tapioca starch if needed.
  • 1 tablespoon Lemon juice Fresh is best, but bottled lemon juice works in a pinch.
  • 1/4 cup Water Helps in the cooking process to create a syrupy consistency.

Method
 

Preparation
  1. Wash and hull the strawberries. Cut them into quarters to release their juices.
Cooking
  1. In a saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Stir gently and let cook until the strawberries begin to soften and release their juices, about 5-7 minutes.
  2. In a small bowl, mix the cornstarch with a couple of tablespoons of water to create a slurry. Once the strawberries are soft, pour the slurry into the saucepan while stirring continuously. Cook for another 2-3 minutes until the mixture thickens and is bubbly.
Cooling
  1. Remove from heat and let it cool to room temperature. The filling will thicken further as it cools.

Notes

Tips: Don't rush the cooling process. You can enhance the flavor with a splash of vanilla extract or a pinch of salt. This filling can be refrigerated for up to a week or frozen for up to three months.