Can I use fresh strawberries?

Yes. However, fresh strawberries don’t have as much water as frozen ones. You may need to add a bit of extra water to the filling to get the right consistency.

Can I make this filling with other berries?

Yes. However, you may need to adjust the amount of cornstarch and water you add depending on how much liquid the berries you are using have.

How much filling does this make?

This makes about ¾ cup to 1 cup of filling.

Strawberry Cake Filling - The Littlest Crumb

Description

This easy, fruity strawberry cake filling takes less than 20 minutes to make. Use it to fill a multi-layer vanilla, chocolate or strawberry cake topped with strawberry or vanilla frosting.

Ingredients

Scale

3 cups frozen strawberries, partially thawed
¼ cup granulated sugar
1 tbsp lemon juice
3 tbsp water
3 tbsp cornstarch

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Instructions

On a nonstick pan, heat the strawberries, granulated sugar, and lemon juice together over medium heat. Stir occasionally, breaking down the strawberry chunks as they heat.
Allow the mixture to very gently simmer for a couple minutes until it slightly thickens. Don’t let it boil. Once the strawberry mixture has slightly thickened up, reduce the heat to low.
In a separate bowl, mix the water and cornstarch together until they are well combined. Pour the cornstarch mixture into the strawberry mixture. Stir the filling on low heat until the cornstarch is mixed in.
On a nonstick pan, heat the strawberries, granulated sugar, and lemon juice together over medium heat. Stir occasionally, breaking down the strawberry chunks as they heat.
Allow the mixture to very gently simmer for a couple minutes until it slightly thickens. Don’t let it boil. Once the strawberry mixture has slightly thickened up, reduce the heat to low.
In a separate bowl, mix the water and cornstarch together until they are well combined. Pour the cornstarch mixture into the strawberry mixture. Stir the filling on low heat until the cornstarch is mixed in.

Notes

Storage: Store leftover strawberry filling in an airtight container in the fridge for up to a week. This filling does not freeze well.
Adjust the thickness. If the filling is too thick, add a small amount of water (about 1 teaspoon at a time) to thin it out.

Prep Time: 2 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 tbsp
Calories: 80
Sugar: 11.1g
Sodium: 2mg
Fat: 0.4g
Saturated Fat: 0g
Unsaturated Fat: 0.3g
Trans Fat: 0g
Carbohydrates: 19.6g
Fiber: 4.1g
Protein: 0.8g
Cholesterol: 0mg