Easy And Delicious Homemade Strawberry Cake Filling
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!
Servings: 2.5 cups
Calories: 206kcal
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.
Nutrition
Calories: 206kcal | Carbohydrates: 52g | Protein: 1g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 226mg | Fiber: 3g | Sugar: 40g | Vitamin A: 18IU | Vitamin C: 87mg | Calcium: 24mg | Iron: 1mg
