This Easy And Delicious Homemade Strawberry Cake Filling is made with fresh strawberries and is bursting with fresh strawberry flavor. It's the perfect compliment to almost any dessert and is an especially delicious filling for cakes!
If you're looking for an easy, mouth-watering way to dress up your dessert table, this strawberry filling for cake is it. Making a simple strawberry sauce isn't difficult and uses just a few ingredients. I made this to use in a strawberry vanilla layer cake, but it can be used in all sorts of ways to add a bit of jazz to your sweet treats. Whether you're filling layer cakes, cupcakes, or even using it as a topping for French toast or a sundae, I promise this strawberry filling will be the first topping you reach for.
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Why This Recipe Works
I love this recipe any time of year. Here's why.
- Fresh and delicious. I used fresh strawberries for this recipe but frozen will work just as well for a real strawberry flavor.
- Easy. This recipe uses simple ingredients, most of which you likely already have, making for an easy preparation.
- So many uses! There are seriously so many things you can use this fruit filling on. Cakes, ice cream, tarts, cupcakes, pancakes - you name it. (It's especially delicious paired with this Ritz Carlton Lemon Pound Cake.) If it sounds like it would taste good with some delicious strawberry filling added to it, it probably would.
- You control the ingredients. Have you ever bought a strawberry sauce or filling from the store? It's typically packed with high fructose corn syrup and food coloring. Making your own is so easy and you're able to omit the harmful stuff and control how much sugar you use, making it a much healthier option.
Key Ingredients
Just five ingredients are needed for this fruity filling. Here's what you'll need to make this easy strawberry cake filling:
- Fresh strawberries. I used fresh strawberries, but feel free to use frozen instead if that's easier.
- Sugar. To add a bit of sweetness
- Lemon juice. For a bit of brightness.
- Cornstarch. The cornstarch, mixed with a little water, makes a cornstarch slurry, which helps to thicken up the strawberry puree.
- Water.
How to Make Strawberry Cake Filling
Making this delicious fruity filling is a breeze. Here's how to do it (check the recipe card for full details).
- Prepare the strawberries. Finely chop the fresh strawberries and strain the liquid.
- Prepare the cornstarch mixture. In a small bowl, stir together the cornstarch and water until fully dissolved. Set aside.
- Cook the strawberry mixture. In a medium-sized saucepan, combine the chopped strawberries, granulated sugar, and freshly squeezed lemon juice. Heat over medium-low heat, stirring constantly, until the mixture begins to simmer. Reduce the heat to low and let the mixture continue to simmer lightly until the strawberries start to break apart and the mixture has reduced.
- Thicken the filling. Add the cornstarch mixture to the strawberry reduction, stirring well to combine. Allow the mixture to simmer for 2-3 minutes, or until it thickens slightly. You'll know the filling is ready when it coats the back of a spoon or spatula. Keep in mind that the strawberry cake filling will continue to thicken as it cools.
- Cool and chill. Remove the saucepan from heat and cover. Let the strawberry filling cool completely. Once cooled, transfer the mixture to a container and cover it with plastic wrap, pressing the plastic wrap directly onto the surface of the strawberry filling to prevent a skin from forming. Chill the filling in the refrigerator for at least 12 hours or overnight before using. This will ensure it's nice and thick when you're ready to use it.
Variations and Substitutions
- Make it smooth. I like this strawberry filling a bit chunky, but for a smoother strawberry filling for cake, you can blend the cooked strawberry mixture with an immersion blender or food processor.
- Adjust the sugar. Adjust the sweetness by adding more or less sugar according to your taste preference.
- Change the citrus. Use lime juice instead of lemon juice for a slightly different citrus flavor.
- Add a dash of flavor. Add a ½ teaspoon of vanilla extract or almond extract for a slightly different flavor.
Frequently Asked Questions
Homemade strawberry filling can be stored in an airtight container in the refrigerator for up to one week.
Yes, you can freeze strawberry cake filling in an airtight container for up to three months. Thaw it in the refrigerator before using.
Yes! I used fresh strawberries for this recipe, but if it's not strawberry season, frozen strawberries will work well too. Keep in mind that frozen strawberries will contain more liquid, so you may need to simmer them for a bit longer to reduce them to the proper consistency. Otherwise, your filling may be too runny.
Spread a thin layer of strawberry filling between cake layers, use it as a cupcake filling, or swirl it into a vanilla or lemon cake batter before baking.
You have a couple of options here. If you are using a thick frosting for the cake, simply pipe a ring of frosting around the top edge of the cake where you'll be adding the filling to help form a barrier. Or, you can simply not spread the filling too far to the edges to make sure that it doesn't squeeze out when assembled.
Strawberry is one of those flavors that pairs well with almost anything! Vanilla and chocolate cakes are natural choices, but you could also use this fresh strawberry filling in lemon cakes, pound cakes, strawberry layer cake, or white chocolate cake.
Yes! You could use this in place of the strawberries in this delicious strawberry milkshake. Also try it on top of cheesecake (this strawberry cheesecake with a pretzel crust would be perfect!) or spooned over ice cream.
How to Use Strawberry Filling
Now that you have your homemade strawberry filling ready, it's time to put it to good use! Here are some ideas:
- Cakes. Spread a thin layer of strawberry filling between layers of cake for a burst of fruity flavor. (This Vanilla Cake With Strawberry Filing and Whipped Cream Icing is the BEST!)
- Cupcakes. Use it as a filling for cupcakes by piping it into the center of each cupcake before frosting.
- Marbled cake. Swirl it into vanilla or lemon cake batter before baking for a marbled effect.
- Tarts. Use it as a filling for a strawberry tart.
- Frosting. Add it to a cream cheese frosting or a whipped cream frosting to add some strawberry flavor.
- Pancakes. Add it to your morning pancakes or French toast.
- Ice Cream. Add it to a scoop of ice cream to make a strawberry sundae.
- Cheesecake. As a topping for strawberry cheesecake.
If you try this Strawberry Cake Filling, let me know what you think in the comments below. And please tag me with a pic on Instagram @frontrangefed - I'd love to see what wonderful ways you've used it!
More Delicious Sauces
- Berry Compote
- Spicy Peach Chutney
- Instant Pot Orange And Lemon Marmalade
- Sweet And Spicy Jalapeno Cranberry Sauce
Recipe
Easy And Delicious Homemade Strawberry Cake Filling
Ingredients
- 3 cups fresh strawberries
- ½ cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon cornstarch
- 1-2 tbsp water
Instructions
- Finely chop strawberries and strain the liquid.
- Add the cornstarch and water to a small bowl and stir with a spoon until the cornstarch is fully dissolved and a slurry has formed. Set aside.
- Add strawberries, sugar, and lemon juice to a medium-sized saucepan and stir to mix. Heat over medium-low heat, stirring constantly until the mixture starts to simmer. Reduce the heat to low and allow the mixture to continue to simmer lightly until the strawberries have started to break apart and the mixture has reduced. This will take about 6-8 minutes.
- Add the cornstarch mixture to the strawberries. Stir well to combine, and allow to simmer for about 2 minutes, or until the mixture thickens slightly. You’ll know the filling is done when it coats the back of the spoon or spatula. Don't let this cook for too long - the mixture will continue to thicken as it cools.
- Remove the sauce from heat, cover, and allow to cool completely.
- Transfer the strawberry mixture to a small container and cover it with plastic wrap, pressing the plastic wrap to the surface of the strawberry mixture. This will help prevent a film from forming on the top of the strawberry cake filling.
- Chill the strawberry cake filling in the refrigerator for at least 12 hours, or overnight, before using. This will ensure the filling has thickened enough so that it won't spread as easily when you're using it between cake layers.
- Use the strawberry mixture in cakes, ice cream, on breakfast pancakes, or wherever else you want to add a sweet strawberry flavor.
Notes
- This recipe makes enough filling for a three-layer cake.
- If you have extra filling, use it on top of ice cream, on pancakes, or even as a jam drizzled onto toast.
- Don't overcook the cornstarch/strawberry mixture. It may become too thick and clumpy.
- Allow the strawberry filling to chill for a full 12 hours, or overnight, to ensure it has enough time to thicken and will not be runny.
Isaiah says
How much to fill a sheet cake?
Sarah Jenkins says
Hi Isaiah, This recipe makes about 2.5 cups so it would probably be enough for a sheetcake. But, if you're nervous you'll run out, you can always make a little extra. It tastes great in the morning with yogurt!
shanetta says
I tried this recipe and my strawberry mixture didn’t thicken enough with one tbsp of cornstarch and 2 tbsp of water. Is it possible that I didn’t reduce the strawberries enough? It is still quite thin, anyway to fix this?
Sarah Jenkins says
I'd either simmer it for a bit longer to let it reduce, or add a touch more cornstarch slurry to thicken it up.
Kristen says
Am I able to place it in the freezer to cool quicker?
Sarah Jenkins says
Yes!
Jenn says
Hi!
Can you use frozen strawberries instead of fresh?
Sarah Jenkins says
Yes - I don't see why not!
Rosa says
How long will it keep in the fridge?
Sarah Jenkins says
Hi Rosa,
You can keep it in the refrigerator for up to one week.
Maria says
Thank you for sharing your recipe. I haven't made it yet, but I wanted to puree it to be smoother. Do I use the blender before or after putting the cornstarch? Thank you in advance.
Sarah Jenkins says
Hi Maria,
I'd probably do it before with a food processor or blender, and then use the cornstarch to thicken it over the stove after you've blended it. Let me know how it turns out!
Jessica says
The sauce is good but 3 tablespoons of cornstarch made it taste too much like cornstarch I would reduce it to one tablespoon.
Jenn says
The recipe says 1 tablespoon cornstarch
Amanda says
Can this be frozen in zip bags for future use?
Sarah Jenkins says
Yes! You can freeze it in an air tight container for up to 3 months, then just thaw when you're ready to use it.
Kate says
This was pretty good, but there has got to be a typo in the cornstarch amount. 3 tablespoons cornstarch won't even dissolve fully in 2 tablespoons water. I did the best I could and dumped it in and it was so much that it instantly thickened. Like immediately. It tastes of cornstarch as well. I'll try it again with 1 tbsp and see how that goes.
Did you mean teaspoon, I wonder?
Sarah Jenkins says
Yes - thank you for catching that! I have updated the recipe to reflect 1 tbsp of cornstarch.
Melissa says
I’m assuming you measure the strawberries out after you cut them correct?
Sarah Jenkins says
Correct!
Crystal Hagerman says
They turned out really good for my first time making them
Sarah Jenkins says
Awesome! Thanks so much for the comment!
Rhonda Hunsecker says
Can this sauce be made in large quantities and canned?
Sarah Jenkins says
I haven't tried canning it so I'm not sure how it would hold up. Let me know if you try it!