Description
This Easy Strawberry Cake Filling Recipe is a perfect homemade topping for cakes, pastries, or desserts. Made with fresh strawberries, lemon juice, and a touch of cornstarch thickener, it delivers a sweet and tangy flavor with a luscious texture. It’s simple to prepare on the stovetop and can be used immediately or stored in the fridge.
Ingredients
Scale
Strawberry Filling
- 3 cups strawberries, sliced in half
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
- ¼ cup granulated sugar
- 1 teaspoon cornstarch mixed with a little water (slurry)
Instructions
- Prepare the strawberries: Wash, hull, and chop the fresh strawberries or use frozen ones. For a chunkier filling, keep strawberry pieces larger.
- Combine ingredients in saucepan: Place strawberries, sugar, lemon juice, and optional lemon zest in a saucepan. Heat over medium heat until it starts to bubble and juices are released.
- Simmer the mixture: Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally to blend flavors and prevent sticking.
- Prepare cornstarch slurry: In a small bowl, mix cornstarch with a bit of water until smooth.
- Thicken the filling: Add cornstarch slurry to the strawberry mixture while stirring constantly to avoid lumps.
- Cook until thickened: Continue cooking and stirring for several minutes until the filling thickens and coats the back of a spoon.
- Cool the filling: Remove from heat and allow the filling to cool completely; it will thicken further as it cools. Use immediately or store in the fridge in an airtight container for a few days.
Notes
- For a smoother filling, mash the strawberries while cooking.
- Adjust sugar quantity based on the sweetness of your strawberries.
- Use fresh lemon zest for best flavor, but it is optional.
- The cornstarch slurry is essential for thickening; do not skip or substitute with other thickeners without adjustments.
- Store leftover filling in an airtight container in the refrigerator for up to 3-4 days.
