Ready to take your baking game up a notch? Need some ice-breaker tips at the next potluck? I've got you covered. Today we're making easy strawberry filling for cakes! Make this homemade recipe and earn rave reviews as the best baker of all time.
It's so easy and takes hardly any time, you'll wonder why you never made it before.
What is Strawberry Filling?
Strawberry Filling is a basic homemade sauce made using just 4 simple ingredients. It's generally used as a filling in between cake layers, but it can also be used as toppings or even eaten on its own - and no I won't judge 😉
You make this by heating together strawberries, sugar, cornstarch and lemon juice until thickened and that's about it. Tastes so fruity and pairs so well with cakes.
This one trick will add so much flavour to your cakes that everyone will keep coming back to it.
Why make a Homemade Filling for Cakes?
When it comes to making your own cake filling, you not only save some bucks but also ensure premium quality and taste in your products.
The benefits of making your own strawberry filling for cakes include:
- It's economical. The ingredients are inexpensive and you end up with several cups of delicious homemade fruit filling that can be used for other recipes as well.
- You control what goes into it; no preservatives! This means your spread has an all-natural flavour without any added chemicals or additives.
- There are many uses for this sweet treat both as filling in cakes or cupcakes and toppings on cheesecake or ice cream!
- You can use the same technique to make any other fruit filling.
Ingredients:
- 135 gms Strawberries - Fresh or Frozen any kind can be used. I have made this same recipe with either of them and there is absolutely no difference in the final outcome. The only difference is in the time taken to cook them the frozen ones take a little longer to cook. Today I am using frozen strawberries to make this homemade strawberry filling.
- 5 tbsp Sugar - Use fine sugar if possible.
- Juice of half a lemon - Use fresh lemon only for the robust fresh and tart flavour.
- 1 tbsp Cornflour - Also known as Cornstarch in some parts of the world. It is the white-coloured powder-like textured one and not the yellow grainy ones.
Step by Step Instructions:
- In a saucepan add the strawberries, sugar and lemon juice.
- Stirring often, cook the mixture until the strawberries soften and start to break apart easily. (You do not need to thaw the frozen strawberries).
Do a taste test to see if the sweetness and tartness are right!! If not adjust by adding more sugar or more lemon juice.
Add more sugar if it is too tart and more lemon juice if it is too sweet.
Pro-tip:
- Every batch of berries tastes different hence it is crucial to always taste your sauce.
- Keep the filling a little tart to balance the flavours of the cake once filled and frosted.
Once satisfied add the cornstarch and mix well so that there is no formation of lumps. Stir continuously until the mixture thickens. It takes about 6 to 8 mins from the start to thicken the filling.
Pro Tip:
Always stir the filling once you add the cornstarch so that the filling does not burn.
Transfer the prepared filling to a separate container and then cling wrap to seal it. Make sure the film touches the surface of the berries which ensures there is no formation of skin on top.
Allow the mixture to cool completely and then use as needed.
Consistency Check
Stir the mixture until it coats the back of the spoon well. Draw a finger across the back of the spoon and if it leaves a trail, your fruit filling is ready.
At this stage, your filling is ready as the mixture anyways thickens upon cooling too.
But if you want to use it on cakes and want to be double sure that it won't bleed through the cake then spend a minute longer and cook it till you can see that the mixture is fully thickened.
- For Cakes: I prefer to cook it a bit longer until it is visually thickened. This ensures that the filling does not bleed through the cake.
- For Toppings on Cheesecakes: I prefer to keep it a little syrup-y so that the topping literally flows down the sides of the cheesecake.
- Pies and Tarts: Cook till the coating of the spoon stage.
- Desserts and Trifles: Again a little syrup-y.
Please note the strawberry filling thickens upon cooling as the cornstarch sucks out all the moisture. However the consistency can always be adjusted by adding a little water and reheating it.
Storage Instructions
It is best when made in advance as the mixture needs to be completely cool before using it as a filling or a topping.
I prefer to make it the night before and store it in the refrigerator.
This can be stored for up to 3 to 5 days in the refrigerator. If storing for more than 2 days then store it in a glass container.
I would not recommend freezing it as the cornstarch changes the texture and it looks gross.
Bakers Tips
- To make sure that you get a nice, thick filling to layer between the cakes cook till it is well thickened.
- Use fine sugar to speed up the process of cooking.
- Taste test before adding cornstarch (or any other thickener) - if you want it sweeter, add some sugar; if you want it tarter, add lemon juice or zest of half a lemon.
- Keep the filling a bit tart so that it balances out the sweetness of the cake well.
- Remember to stir the mixture especially once you add cornstarch. You do not want any formation of lumps in the filling. To be doubly sure just add little water to cornstarch to prepare a slurry and then add this slurry to the strawberry mixture to thicken the filling.
- Immediately transfer the cooked filling to a separate container to cool.
- Cling wrap in a way that it touches the surface of the filling so as to avoid skin formation on top.
- If you want it to be more of a puree or glaze consistency simply puree it, strain it and then use.
- You can use this same filling recipe with any other fruit of choice like blueberry, mango, passion fruit, raspberry etc.
How do you keep strawberries from bleeding on cakes?
- Cook the filling till it is visually thickened by stirring continuously so that nothing sticks and burns at the base.
- Pipe a ring of frosting onto the sides of the cake to create a well and then fill this well with the prepared filling.
Just following these two tips would ensure that your filling will never ever bleed onto the sides of the cakes.
What Cakes go well with Strawberry Filling?
You can use this sweet, tart and fragrant sauce as a Filling or as a topping for any cake, and most people would agree that the combination of strawberries and whipped cream is not just delicious but also one of the most classic flavour combinations.
The strawberry filling is also often used to make strawberry cake, which is a pretty good idea if you have access to fresh or frozen strawberries at hand.
If you prefer chocolate desserts, then this Strawberry Filling for Cakes will work equally well with chocolate cakes or brownies. In fact, it's an excellent option for anyone who wants to serve something different than simply vanilla with their meal!
Strawberries are usually associated with lemon-based desserts as well, so if you're looking for an alternative way of using up this homemade filling then lemon cake with layers of lemon curd and strawberry filling would be a match made in heaven.
Other Uses
Not only is this strawberry filling great for cakes, but it's also delicious on:
- Ice cream
- Pancakes
- Waffles
- Crepes
- Toasts
- Cheesecakes
- Tarts
How much will this recipe make?
This batch of homemade filling will be enough to
- Fill a three-layer six-inch cake
- Two-layer 8-inch cake
- Dessert serving with a 8-inch cheesecake
- Top a standard 9-inch tart
Frequently Asked Questions
Yes at all times keep not only filled cake but also the filling itself if you have any excess in the fridge properly.
Yes it is vegan and gluten free recipe
No, it won't alter the texture of the cake. In fact, it would add a lovely fresh fruity flavour and also would act as a refresher to cut down the sweetness of the frosting.
You can use it as a filling in cupcakes like our Eggless Strawberry filled Cupcakes recipe. I also have a similar vanilla cupcakes with blueberry filling recipe post. You can also use it as a topping on your waffles, brownies, cheesecakes, pancakes etc. Use it as pie filling or even tart filling. This batch of our homemade Strawberry filling was used in my daughter's mermaid cake.
Related Recipes
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How to make Strawberry Filling for Cakes
Ingredients
- 135 gms Strawberries fresh or frozen
- 5 tbsp Sugar
- Juice of half lemon
- 1 tbsp Cornflour
Instructions
- In a saucepan add the strawberries, sugar and lemon juice. Stirring often, cook the mixture until the strawberries soften and start to break apart easily. (You do not need to thaw the frozen strawberries).
- Do a taste test to see if the sweetness and tartness are right!! If not adjust by adding more sugar or more lemon juice. Add more sugar if it is too tart and more lemon juice if it is too sweet. (I first added 3 tbsp of sugar from above and then added 2 additional tbsp upon tasting)
- Once satisfied add the cornstarch and mix well so that there is no formation of lumps. Stir continuously until the mixture thickens. It takes about 6 to 8 mins from the start to thicken the filling.
- Transfer the prepared filling to a separate container and then cling wrap to seal it. Make sure the film touches the surface of the berries which ensures there is no formation of skin on top.
- Allow the mixture to cool completely and then use as needed.
Video
Notes
- To make sure that you get a nice, thick filling to layer between the cakes cook till it is well thickened.
- Use fine sugar to speed up the process of cooking.
- Taste test before adding cornstarch (or any other thickener) - if you want it sweeter, add some sugar; if you want it tarter, add lemon juice or zest of half a lemon.
- Keep the filling a bit tart so that it balances out the sweetness of the cake well.
- Remember to stir the mixture especially once you add cornstarch. You do not want any formation of lumps in the filling. To be doubly sure just add little water to cornstarch to prepare a slurry and then add this slurry to the strawberry mixture to thicken the filling.
- Immediately transfer the cooked filling to a separate container to cool.
- Cling wrap in a way that it touches the surface of the filling so as to avoid skin formation on top.
- If you want it to be more of a puree or glaze consistency simply puree it, strain it and then use.
- You can use this same filling recipe with any other fruit of choice like blueberry, mango, passion fruit, raspberry etc.
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