Save money and time while giving your bakes a berry boost with this super easy strawberry cake filling. All you need is 5 ingredients and 10 minutes of your time for a sensational strawberry filling that will elevate your baking game to a whole new level.
I’m all for convenience but when I’ve crafted a cake from scratch, it kills me a little to layer on store-bought preserves. Especially once I discovered that I can whip up a strawberry cake filling in just minutes.
Not only that but strawberries are so easy to find at this time of year, so why buy an overpriced jar packed with preservatives when you can make a homemade cake filling from local strawberries for a fraction of the cost?
Whether you have a surplus from strawberry season, or you simply want to say goodbye to store-bought for good, this homemade strawberry filling will not disappoint and takes your cake recipes up to the next level. It’s so quick to make, that I bet you can have a batch ready quicker than it takes to find a parking spot at the store.
Best of all, you need just 5 ingredients – strawberries, white sugar, lemon juice, cornstarch, and salt. Both fresh and frozen strawberries will work wonderfully; there is no preference here! My only preference is that you use fresh lemon juice for a vibrant contrast to those beautiful berries.
Although I’ve labeled this a strawberry cake filling, you can drizzle, scoop and spread this in so many different ways. Favorites include – a tangy topping on tarts, piled on pancakes, enjoyed on ice cream or a berry BFF on brownies. You can also use it as a filling for a white cake roll or paired with chopped up pound cakes to make a delicious trifle.
If you’re also partial to a boxed cake mix a generous layer of this strawberry filling will steal the show and distract from any sign of store-bought sponge cake. This filling will fool friends and family into thinking you’ve spent hours in the kitchen when you only spent 10 minutes. Don’t worry, your secret’s safe me!
Why We Love This Strawberry Filling For Cake
- Save money and time - Not only are the ingredients cheap and easy to come by, but you’ll end up with several cups of strawberry filling that can be used for other recipes as well.
- Naturally delicious – Homemade always tastes better. Plus there are no preservatives! Thanks to five, simple ingredients you can expect an all-natural flavor without any additives.
- The perfect consistency – I’ve mastered the measurements to ensure the consistency is perfect as a cake filling. It’s thick enough that it won’t run or bleed out of the cake, but thin enough to spread on with ease.
- More than just a cake filling – I’m all for minimal effort, and maximum impact so I love that one batch can be used in endless ways from cake filling to waffle topping.
- Mix up the flavors - You can use this same technique to make any fruity filling. Simply switch out the strawberries for blueberries, raspberries, cherries, blackberries – whatever you fancy!
What will I need to make this Strawberry Cake Filling?
To make this Strawberry Compote, you will need the following ingredients:
- Frozen strawberries
- Granulated white sugar
- Lemon- Fresh lemon juice is better than the bottled lemon juice for this recipe.
- Water
- Cornstarch
Recommended Tools To Make This Recipe
- measuring cups and spoons of various sizes
- knife
- cutting board
- medium saucepan
- whisk
- mesh strainer
- medium bowl
- food-safe plastic wrap
- spatula
Substitutions and Additions
- Frozen or fresh – It's entirely up to you and what your budget or schedule will allow. Frozen strawberries are usually a little cheaper (unless you grow your own) but they might take a little longer to cook.
- Water – Some frozen strawberries will release lots of liquid, others not so much so be mindful of how much water you add. Use my measurements as a guide only and add a little at a time.
- Cornstarch – I prefer cornstarch, as I’m more familiar with it but some people find it leaves a slight taste. As a gluten-free substitute for cornstarch, arrowroot powder has no taste and will leave your cake filling glossy and clear. You usually need twice as much arrowroot as you do cornstarch.
- Sugar – You can use regular granulated sugar but this may take a little more time to dissolve so I prefer to use fine sugar.
- Lemon – Use fresh lemon only for the most robust and tart flavor. Do not substitute for bottled lemon juice; it won't pack the same punch.
- Mix it up – Switch out the strawberries to make any kind of fruit filling. This recipe would work well with blueberries, raspberries or cherries.
How To Make This Delicious Strawberry Filling
This easy recipe literally takes one pan, five ingredients and ten whole minutes – that’s it! Although it’s suspiciously simple it’s guaranteed to impress thanks to its vibrant color and flavor. I prefer the consistency a little chunky but you could strain it super smooth as a final step. Don’t forget to read my serving ideas for tips on how to use this strawberry cake filling.
STEP ONE-
Chop thawed strawberries into small pieces and strain excess liquid. Place strawberries, sugar and the lemon juice in a medium saucepan and stir to mix.
Heat mixture over medium heat until the mixture starts to lightly simmer. Whisk constantly so the mixture doesn’t burn.
STEP TWO-
In a small bowl, stir the cornstarch and water together until the cornstarch is fully dissolved. Whisk the cornstarch mixture into the saucepan of strawberry mixture. Whisk well to mix then bring mixture back to a light simmer. Let simmer for 1 minute so the mixture thickens a bit. Remove the saucepan from the heat. Allow mixture to cool to room temperature before moving to next step. PRO TIP: You can also strain the filling through a sieve, or pulse a few times in a food processor for a smoother consistency.
Place room temperature strawberry cake filling into a medium bowl and cover with food-safe plastic wrap. Press the food-safe plastic wrap down against the top of the cake filling to prevent the cake filling from forming a thick film on top. Place the strawberry cake filling into the fridge for at least 12 hours or overnight. This gives the filling a chance to thicken more before placing between cake layers.
STEP THREE-
Use the strawberry cake filling in a 3-layer cake (3 layers of cake with two layers of filling). When placing strawberry cake filling on top of one of the cake layers, start with a ring of frosting around the outer edge of the cake layer. This well help the strawberry cake filling stay in the middle of the cake instead of coming out the sides when the cake layers are placed on top of each other. Decorate cake as desired. Refrigerate cake for at least an hour before serving. The cake and filling should be kept in the refrigerator. The cake can be stored in the refrigerator (wrapped well in food-safe plastic wrap) for up to 3 days. Leftover strawberry cake filling can be kept in a sealed food safe container in the fridge for up to a week.
Tips
- Timing is key – The only tricky part of this recipe is timing. The cornstarch needs enough time to activate and thicken the filling. Otherwise, expect a runny syrup with a starchy taste. If you wait too long, however, the cornstarch can go lumpy if it’s overcooked. I find the easiest way to tell is when the mixture turns from opaque to a glossy sheen. This usually means the cornstarch is cooked.
- To chop or not – Smaller strawberry chunks will cook quicker. However, you’ll need to spend time chopping them up. This means it’s much and such the same amount of time and effort – chop beforehand for quicker cooking time, skip the chopping but expect a longer cook time.
- Super smooth – If you prefer a super smooth strawberry cake filling, puree your strawberries before you start. Then strain your finished filling through a sieve before pouring it into your jars.
- Sweetened strawberries - Some brands add sugar as a preservative to frozen strawberries. You can still use them but you may need to reduce the sugar content in the recipe to avoid your filling being overly sweet.
- Add a splash of vanilla extract or vanilla bean for a bit more sweetness.
- Cooling – If you need to cool your strawberry cake filling fast, pour the strawberry sauce onto a baking tray in a thin layer. The larger surface area will help it cool quickly.
- Cake dam – For best results, before you put it on your cake, pipe a ring of frosting around the edge. This will create a “cake dam” and keep your filling in place before continuing with the next cake layer and frosting the sides of the cake.
Storage Tips
- Once it is completely cool, pour your strawberry cake filling into glass jars or an airtight container. It will keep in the fridge for around a week.
- Note, if you store it in the fridge, it will thicken up. You may need to give it a quick blast (5-10 seconds) in the microwave before using it.
- As this strawberry cake filling contains cornstarch I wouldn’t recommend freezing it. This is because cornstarch separates when frozen and will ruin the consistency. If you plan on creating a big batch and freezing, I recommend using arrowroot instead.
FREQUENTLY ASKED QUESTIONS
Can I use fresh strawberries for this recipe instead of frozen?
Yes either fresh or frozen strawberries are fine for this recipe. I prefer the frozen strawberries as they’re usually picked during peak season so they are nice and sweet. With fresh berries, they aren’t always in the best condition so be sure to watch for soft spots or mold to cut off the strawberries before using them.
There are chunks of cornstarch in my mixture. What went wrong?
It’s important that the cornstarch is fully mixed and dissolved with the water before adding it to the hot mixture. If you try to add the cornstarch directly into the hot mixture, it will clump up. Also, be sure to only simmer the mixture for 1 minute after adding in the cornstarch. If simmered for longer than this, the cornstarch could start to clump together creating lumps in your mixture.
How to use this strawberry filling?
As a cake filling – This strawberry cake filling is the perfect filling for layer cakes and cupcakes. For example, my strawberry rhubarb layer cake or my irresistible strawberry cheesecake cupcakes. I've also used it on a delicious vanilla cake, lemon cake, and even a white chocolate cake!
Pie or tart filling – Spread it on a pastry shell then top with fresh strawberries and whipped cream like my fresh strawberry pie or add a lattice crust like my strawberry rhubarb pie.
Desserts – When it comes to desserts, the options are endless. Serve as a side with old fashioned pound cake, over ice cream sandwiches or as a cheesecake topping. For a nostalgic throwback why not drizzle it on these Philadelphia cheesecake snack bars.
How to ensure this fresh strawberry filling is the right consistency?
There are a few elements that can affect your consistency including using frozen strawberries (they generally contain more liquid) , your timing and whether you use cornstarch or an alternative. Ideally, you want it thick enough to coat the back of the spoon. Though be warned, the cornstarch will continue to thicken as the filling cools.
If your filling is too thick add water a tablespoon at a time. If your filling has already cooled, add warm water but I’d recommend giving your cake filling a good stir first.
If you want a runnier, more syrup-like consistency, strain your strawberry cake filling to remove all fruit fiber.
How to fill a cake with fruit filling?
- Once your cake layers are baked, level any domed tops using a serrated knife.
- Pipe a buttercream frosting (swiss meringue is my favorite!) around the edge to create a cake dam.
- Fill the center of with your strawberry cake filling
- Place the second cake layer on top
- Repeat the layer of buttercream, followed by the strawberry filling until your layers are complete.
- If frosting the entire cake, apply a crumb coat first and chill for around 1 hour before frosting the top and outside of the cake fully.
- I would recommend storing your cake in the fridge until ready to serve.
The filling just falls out of the cake when I cut it. What went wrong?
It sounds like the strawberry cake filling wasn’t refrigerated for long enough before using. You’ll want to let this filling sit in the fridge for at least 12 hours (preferably overnight) to allow it time to thicken up before using it. Also be sure that the cake is fully cooled before adding the filling onto the layers. If you add cake filling on top of warm cake layers, the cake could end up getting soggy.
What’s the best way to cut this cake so I don’t end up squishing it?
Before slicing the cake, run the knife under hot water (wiping off excess water). Do this before each slice. A hot clean knife slices through the cake more smoothly.
OTHER FILLING RECIPES YOU MAY ENJOY
- 3 cups frozen strawberries thawed with excess water drained
- ½ cup 100 grams granulated sugar
- 1 tablespoon fresh lemon juice*
- 3 tablespoons cornstarch
- 2 tablespoons water
-
Chop thawed strawberries into small pieces and strain excess liquid.
-
Place strawberries, sugar and the lemon juice in a medium saucepan and stir to mix.
-
Heat mixture over medium-low heat until the mixture starts to lightly simmer. Whisk constantly so the mixture doesn’t burn.
-
In a small bowl, stir the cornstarch and water together until the cornstarch is fully dissolved.
-
Whisk the cornstarch mixture into the saucepan of strawberry mixture. Whisk well to mix then bring mixture back to a light simmer. Let simmer for 1 minute so the mixture thickens a bit.
-
Remove the saucepan from the heat. Allow mixture to cool to room temperature before moving to next step.
-
Place room temperature strawberry cake filling into a medium bowl and cover with food-safe plastic wrap. Press the food-safe plastic wrap down against the top of the cake filling to prevent the cake filling from forming a thick film on top.
-
Place the strawberry cake filling into the fridge for at least 12 hours or overnight. This gives the filling a chance to thicken more before placing between cake layers.
-
Use the strawberry cake filling in a 3-layer cake (3 layers of cake with two layers of filling).
-
When placing strawberry cake filling on top of one of the cake layers, start with a ring of frosting around the outer edge of the cake layer. This well help the strawberry cake filling stay in the middle of the cake instead of coming out the sides when the cake layers are placed on top of each other.
-
Decorate cake as desired.
-
Refrigerate cake for at least an hour before serving.
Leftover strawberry cake filling can be kept in a sealed food safe container in the fridge for up to a week.
* Fresh lemon juice is better than the bottled lemon juice for this recipe.
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