Easy Strawberry Filling For Cakes
This easy strawberry filling for cakes is perfect for adding a fruity touch to your desserts.
Equipment
- Medium saucepan
Ingredients
- ¾ cup water (180ml)
- 3 tablespoons cornstarch
- 12 ounces fresh strawberries or unsweetened frozen strawberries (whole, straight out of the bag) (340g)
- ½ cup sugar (100g)
- 1 tablespoon freshly squeezed lemon juice
Instructions
- In a medium saucepan, whisk together the water and the cornstarch to make a slurry.
- Add the strawberries, sugar, and lemon juice and stir everything together. Cook over medium heat for 10-15 minutes, stirring until the strawberries have softened up a bit.
- Once the strawberries soften, use a potato masher to mash them up and make them chunky.
- Bring to a boil and then reduce the heat to medium or low. Simmer for about 5 minutes and keep stirring so that it doesn't burn. The strawberries will get darker and the mixture will thicken slightly.
- Transfer the filling to a bowl, cover it and put it in the refrigerator to cool completely. It will get a bit thicker once it has cooled completely.
- Store in an air-tight container in the refrigerator for up to about a week.
- Enjoy!
Notes
For best results, please read through the full post before beginning the recipe. I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking measurements are given in weight for the most accurate results.
Nutrition
Serving: 1cupCalories: 150kcalCarbohydrates: 36gProtein: 1gSodium: 2mgPotassium: 120mgFiber: 2gSugar: 30gVitamin C: 30mgCalcium: 2mg
Tried this recipe?Let us know how it was!