Strawberry Cake Filling Recipe (20 Minutes)
This vibrant Strawberry Cake Filling (20 Minutes) is the secret to transforming any simple cake into a showstopper. Its glossy, jewel-toned texture and intense berry flavor come together in under 20 minutes, a feat I perfected after numerous tests to balance sweetness and set. Unlike store-bought versions, this homemade filling uses a simple technique to thicken the natural strawberry juices, creating a lush, spoonable consistency that holds its shape beautifully between cake layers.
PrintStrawberry Cake Filling (20 Minutes)
Ingredients
Scale
- 3 cups Strawberries (sliced in half)
- 1/4 cup Granulated sugar
- 1 tbsp Lemon juice
- 1 tsp Cornstarch (mixed with a little bit of water)
- 1 tsp Lemon zest (optional)
Instructions
- Wash, hull, and chop the fresh strawberries (or use frozen). If you like a chunkier filling, leave them slightly larger.
- Place the strawberries in a saucepan with sugar, lemon juice, and lemon zest. Heat over medium heat until the mixture starts to bubble and the strawberries release their juices.
- Decrease the heat to medium-low and simmer for 20 minutes mixing occasionally.
- In a small bowl, mix cornstarch with a bit of water to create a smooth slurry. Add this to the strawberry mixture and stir constantly to avoid lumps.
- Continue cooking the mixture while stirring until it thickens and coats the back of a spoon. This usually takes several minutes
- Remove from the heat and let the filling cool fully. It will continue to thicken as it cools. Use it right away in cakes, cupcakes, or pastries, or store it in the fridge in an airtight container for a few days.
🍳
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
