Strawberry Cake Filling (Printer-friendly)
Quick, glossy strawberry filling made with fresh berries, sugar, and lemon — ideal for cake layers or pastries.
# What You'll Need:
→ Fruit
01 - 2 cups fresh strawberries, hulled and diced
→ Sweeteners & Thickeners
02 - 1/3 cup granulated sugar
03 - 1 tablespoon lemon juice
04 - 2 tablespoons cornstarch
05 - 1/4 cup water
→ Flavorings
06 - 1/2 teaspoon pure vanilla extract (optional)
# Directions:
01 - In a medium saucepan, toss together the diced strawberries, granulated sugar, and lemon juice until the strawberries are evenly coated.
02 - Set the saucepan over medium heat and cook for 5 to 7 minutes, occasionally stirring, until the strawberries release juices and begin to soften.
03 - In a small bowl, whisk together the cornstarch and water until smooth.
04 - Pour the cornstarch mixture into the saucepan, stirring constantly. Cook for an additional 3 to 5 minutes until the mixture thickens and acquires a glossy appearance.
05 - Remove from heat. Stir in the vanilla extract if desired.
06 - Allow the filling to cool completely before using. The consistency will continue to firm up as it cools.
07 - Store any unused filling in an airtight container in the refrigerator for up to 5 days.
# Expert Advice:
01 -
- You get tangy, jammy flavor without the fuss of canning or buying store-bought fillings.
- I love how adaptable it is - strawberries shine, but the base welcomes any fresh berry you have around.
02 -
- If you rush the cooling, warm filling will slip right out of your cake or pastry layers.
- Skipping the lemon juice once left my filling looking dull – it really brightens the color and taste.
03 -
- Don't let the mixture boil too hard – gentle bubbles are your friend for a smooth consistency.
- Use the back of your spoon to mash strawberries on the side of the pan if you prefer a less chunky result.