You need only 5 ingredients and 10 minutes to make a delicious strawberry filling for cake. And why only cake, this easy homemade filling is fantastic on pies, stuffed brownies, waffles, or any dessert of your dreams!!!
A plain vanilla cake with just frosting is boring!! I prefer filling and I mean a lot of fruit filling in my cakes. It could be just strawberries, mixed berries, or any other seasonal fruit. When cherries are in season I make my own cherry pie filling. And this applies to all berries too.
Summer is here baby!!! That means your cakes need a fresh fruity flavor to celebrate the sunshine.
As strawberries are a crowd pleaser and loved by everyone it is my go-to fruit as a filling for cake or cupcake. Strawberries are easily available throughout the year and can be frozen for convenience.
This recipe makes fantastic filling that won’t be runny or bleed out of the cake. It will stay intact and give you a beautiful red color layer.
Step by step method to make the strawberry filling for cake
Call me lazy, I don’t bother to chop the strawberries and just dump them whole. You can cut them into smaller pieces so that the filling cooks faster.
- In a wide pan, add chopped strawberries, lemon juice, sugar, and stir well.
- Switch on the gas and cook the strawberries on a medium flame.
- Cover the pan with the lid and cook for 4-5 minutes until the mixture comes to a boil.
- Uncover and smash strawberries roughly with a fork or back of the spoon.
- Cover and let it cook for a minute.
- In the meantime, dissolve water with cornstarch to create a liquid paste.
- You can use the liquid in which strawberries are cooking as well to make a cornstarch slurry.
- Now slowly add in the slurry with one hand and mixing the filling continuously with another hand.
- Within a few seconds,
- the strawberry filling will start to thicken.
- Cook for a minute and switch off the flame.
- The consistency should be thick and not runny.
- Note that mixture thickens more after cooling completely, turning into a thick jam.
- Store as directed until use.
Useful tips to make the best strawberry filling
- Cut strawberries into halves or chop into small chunks for faster cooking.
- Frozen strawberries work great. It might just take a few minutes extra to cook.
- If you prefer smooth as jam then puree strawberry and cook as directed.
- You may flavor the filling with extract of your choice if desired.
The shelf life of a homemade strawberry filling
- Store in an airtight container or a glass jar after it is completely cooled.
- Stays good for a week in the fridge.
- Freeze any leftover filling up to 3 months.
- Store in freezer safe o zip lock bags.
- Once thawed do not re-freeze.
- Useful tips to make a great strawberry filling
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Do you love fruit cake then give these recipes a try –
I made this amazingly easy strawberry and cream cake using this filling. The recipe will follow soon!
Let’s make an easy strawberry filling for cake
Strawberry Filling For Cake
Ingredients
- 450 grams / 3 cups fresh strawberries washed & hulled.
- ⅓ cup Sugar
- 2 teaspoon lemon juice
- 22 grams / 2 tablespoons cornstarch
- 5 tablespoon water , or enough to make thick cornstarch paste
- ¼ cup water only if the filling is very thick
Instructions
- In a wide pan, add chopped strawberries, lemon juice, sugar, and stir well.
- Switch on the gas and cook the strawberries on a medium flame.
- Cover the pan with the lid and cook for 4-5 minutes until the mixture comes to a boil.
- Strawberries should be tender at this point.
- Uncover and smash strawberries roughly with a fork or back of the spoon.
- Cover and let it cook for a minute.
- In the meantime, dissolve water with cornstarch to create a thick liquid paste.
- You can use the liquid in which strawberries are cooking as well to make a cornstarch slurry.
- Now slowly add in the slurry with one hand and mixing the filling continuously with another hand.
- Within a few seconds, the strawberry filling will start to thicken.
- If it is too thick then add ¼ cup water and cook for a minute or two.
- The consistency should be thick and not runny.
- You know that the filling is ready when it is thick enough to coat the back of the spoon.
- Note that mixture thickens more after cooling completely, turning into a thick jam.
- Store as directed until use.
Notes
The shelf life of the homemade strawberry filling
- Store in an airtight container or a glass jar after it is completely cooled
- Stays good for a week in the fridge.
- Any leftover filling can be frozen up to 3 months.
- Store in freezer safe o zip lock bags.
- Once thawed do not re-freeze.
Useful tips to make a great strawberry filling
- Cut strawberries into halves or chop into small chunks for faster cooking.
- If strawberries are sour then add 1/4th cup extra sugar.
- Frozen strawberries work great. It might just take a few minutes extra to cook.
- If you prefer smooth as jam then puree strawberry and cook as directed.
- You may flavor the filling with an extract of your choice if desired.
- You can substitute strawberries with any other berries or mixed berries too.
Nutrition
Going to try this as a filling in a jelly roll, hopefully it will be thick enough to not run.
It is very thick and not runny. It will thicken more once cooled and refrigerated.
I want to make two 8 x 3“ cake pans of white cake. I want to slice them each in half and fill with the strawberry filling. I was only going to make a whipped cream frosting so I am not sure what to use to make the well. Also, I don’t understand why you are not coding the bottom of each layer with icing to prevent the strawberries from leaking into the cake?? Please explain that theory if you can. Thank you
Hello Brenda, just pipe a thick border of whipped cream on the circumference of the cake layer. This strawberry filling isn’t runny, mostly like a jam consistency so I add it to the cake sponge directly. I do not add it on a layer of frosting as it may slip off during cutting slices. Moreover, I like how the filling keeps the layers moist without adding any extra sugar syrup.
Some cake layers look as if they have a light layer of buttercream before the filling was added, and some others don’t seem to.
Is this so the filling doesn’t soak in the cake? What is the best way to ice and fill the layers
Hello MKA, I always make a wall of frosting around each layer of cake. Then add in the filling first. After that, you will top it with a thin layer of frosting. Always the filling will go first on the cake layers sealed with frosting.
Wow! I like this, but can this recipe with d fillings be used for wedding cake like in tiers
Hello Essy, this filling is very thick and sets beautifully between the layers. It does not leak out. Just make sure you make a frosting border as shown in my photos and then add the filling inside. It will be great in the tiered cake.
I haven’t used this recipe yet. I was searching for an easy strawberry filling to make. This was the first one I I reviewed. I will not look any further because this one sounds like it’ll be very tasty. Let you know how it goes. Thanks for the recipe.
I’ve got a 3 layer cake, 9” cake rounds, how much does this recipe make?
It is mentioned in the notes, the recipe makes approx 2 cups of filling.
I made this filling for my vanilla lemon cupcakes. My strawberries were a little tart so added more sugar. Overall I am pleased with this filling. It was good soft consistency even after the cupcakes were refrigerated.
Just made this for a neighbor’s birthday cake. Turned out great… will make again. Glad to know it can be frozen.
Can I use frozen strawberries?
Yes you can. Just add 1/2 twaspoon of extra cornstarch to adjust the liquid from frozen strawberries.
Do you have to refrigerate the cake after icing it with buttercream if this filling is sealed in the middle?
You can leave the cake out for a day provided it is cold weather. For more than 24 hours, the cake will require refrigeration.
How to use frozen berries?
Like chop it or to thaw first?
Hello Rahmi, frozen berries will squish once it starts warming up, just start on low heat and covered with a lid initially. No need to thaw or chop the strawberries, they soften beautifully.
Tried this recipe.
Easy to make.
Thanks for this recipe.
Can i use this filling in a chocolate cake??
Absolutely yes Anushree, chocolate, and strawberry is a great combo!
Can I add extra sugar after it has cooked to sweeten?
You can always taste this filling throughout cooking. If you suspect that the strawberries are not sweet enough and you need more sugar then feel free to add it. But you will have to cook it for a minute or two so that it melts completely. If by any chance your filling is already cooled down. Just add sugar and stir it slowly cooking it on a low flame for 1-2 minutes.
My daughter requested a birthday cake with strawberry filling. This recipe was very easy to follow, and as a bonus I had all the ingredients in my pantry.
Right now the mixture is cooling so I can finish the cake but I did sneak a taste! It will work great with her birthday pancakes she will have tomorrow as well.
Thank you so much for this recipe!
Hello mam love ur recipes
I have a request to make can u pls make a different section of healthy food
Hi Disha, you can type healthy in the search tab and the post will be filtered to your preference.
Can you use it in sandwich cookies
Hello Martha, this is a chunkier filling. If you want to fill cookies you will need a smooth jam-like consistency. You will puree strawberry and cook as directed, basically reducing it until thick jam-like! Let it cool completely before using.
Hi Khushboo, so need to add strawberry paste to buttercream. Thats also one option or way of making right?
Hi rajal, I did not understand your question. If it’s about stawberry buttercream then yyes you can add this jam to it. My preferred way is to add freezer dried strawberry to the buttercream.
What can I do if my strawberries did not thicken up enough ??? I always have trouble getting fillings to the right thickness. I did double the recipe but I doubled the cornstarch also. I used frozen Oregon berries so my sauce tastes great just too runny for filling.
I am really sorry Connie that this recipe turned a bit runny for you. The easiest way to ensure that the filling is thick enough is that once it is cooked it should coat the spoon with a thick layer. After cooling, the filing thickens even more. I have never had a problem with fresh or frozen strawberries yet. Adding a little more cornstarch like a teaspoon can help too.