Strawberry Filling for Cake
This homemade strawberry filling for cake is sweet, fruity, and easy to make! Perfect for layering between cakes, cupcakes, or pastries.
Equipment
- Saucepan
- Mixing Spoon
- Fork or Potato Masher
- Measuring cups and spoons
- Airtight Storage Container
Ingredients
Strawberry Filling
- 2 cups strawberries fresh or frozen, chopped
- 1/2 cup granulated sugar
- 2 tbsp lemon juice freshly squeezed
- 2 tbsp cornstarch dissolved in 2 tbsp water
- 1 tsp vanilla extract optional, for extra flavor
Instructions
- Wash and hull the strawberries. Chop them into small pieces for a smoother filling.
- In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Stir occasionally as the strawberries release their juices.
- Once the mixture begins to bubble, mash the strawberries slightly with a fork or potato masher for a chunky texture.
- Mix cornstarch with water to create a slurry, then stir it into the strawberry mixture.
- Continue cooking for 2-3 more minutes, stirring constantly, until the filling thickens.
- Remove from heat and stir in vanilla extract if using. Let the filling cool completely before using it in your cake.
Notes
Store leftover strawberry filling in an airtight container in the refrigerator for up to 1 week. Freeze for longer storage (up to 3 months) and thaw overnight in the refrigerator before using.