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 –

Eggless Mango Cake

Vegan Cherry Cake

Eggless Black Forest Cake

Eggless Fresh Strawberry Cake

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

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4.27 from 30 votes

Strawberry Filling For Cake

This is the best strawberry filling for cake & cupcakes. It is thick and won't bleed out of the cake. Use it in tarts or dessert recipes. Can be frozen too.

Course Dessert

Cuisine Italian

Prep Time 1 minute

Cook Time 9 minutes

Total Time 10 minutes

Adjustable Servings -10

Calories 49kcal

Author Khushboo

Ingredients

• 450 grams / 3 cups fresh strawberries washed & hulled.
• ⅓ cup Sugar
• 2 teaspoon lemon juice
• 22 grams / 2 tablespoons cornstarch
• 4-5 tablespoon water , or enough to make thick cornstarch paste

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.
• 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.

Notes

Makes approx. 2 cups of filling.

Around 30 strawberries used.

You may reduce or increase the recipe easily.

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

Calories: 49kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 69mg | Fiber: 1g | Sugar: 9g | Vitamin A: 5IU | Vitamin C: 27mg | Calcium: 7mg | Iron: 1mg

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