Strawberry Cake Filling
A vibrant and sweet filling made from fresh strawberries, perfect for layering cakes, topping desserts, or enhancing pastries.
Ingredients
Main Ingredients
- 2 cups fresh strawberries, hulled and chopped Use ripe strawberries for the best flavor.
- 1 cup granulated sugar Adjust based on sweetness of strawberries.
- 2 tablespoons cornstarch Used as a thickening agent.
- 1/4 cup water To help dissolve the cornstarch.
- 1 tablespoon lemon juice Adds a tangy flavor.
- 1 teaspoon vanilla extract Enhances the flavor.
- a pinch of salt Balances the sweetness.
Instructions
Preparation
- Wash, hull, and chop the strawberries into smaller pieces to help them break down during cooking.
- In a medium saucepan, combine the chopped strawberries and sugar. Allow them to sit for about 10 minutes to release their natural juices.
Cooking
- Add the cornstarch, water, lemon juice, vanilla extract, and a pinch of salt to the saucepan. Stir well to combine all the ingredients.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring continuously to prevent sticking.
- Once the mixture reaches a boil, reduce the heat and let it simmer for about 5–7 minutes or until it thickens, coating the back of a spoon.
- Remove the saucepan from the heat and let the filling cool completely. It will thicken further as it cools.
Serving
- You can use the filling immediately or store it in an airtight container in the refrigerator until ready to use.
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Notes
For a smoother consistency, blend the mixture to create a purée, but strain it for a seedless filling. You can customize flavors with extracts or zest, and store it in the fridge for about a week or freeze for up to three months.