Strawberry cake filling is a delightful way to elevate cakes, cupcakes, and other desserts with a burst of fresh, fruity flavor. Whether you’re preparing a birthday cake or looking to add a special touch to breakfast treats, this strawberry filling offers both versatility and ease in the kitchen. This recipe highlights how you can use fresh or frozen strawberries to create a perfect filling for any occasion.
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
Makes enough to fill a 3-layer cake
Ingredients:
- 2 cups fresh or frozen strawberries (thawed if frozen)
- 1/2 cup granulated sugar (adjust according to sweetness of the strawberries)
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice (optional, for brightness)
- 1/2 teaspoon vanilla extract (optional)
Instructions:
- Prepare the Strawberries
If using fresh strawberries, hull and chop them into small pieces. For frozen strawberries, ensure they are fully thawed before starting. - Make the Cornstarch Slurry
In a small bowl, combine the cornstarch and water to create a smooth slurry. This is essential to avoid lumps in your filling later on. - Cook the Strawberries
Place the chopped strawberries, sugar, and lemon juice (if using) into a medium-sized saucepan over medium heat. Stir regularly to prevent burning, and cook for about 8-10 minutes until the strawberries begin to break down and release their juices. - Thicken the Filling
Once the strawberries are soft and juicy, slowly whisk in the cornstarch slurry. Continue stirring for another 2-3 minutes, as the mixture thickens. Be sure not to overcook it, or the filling may become too stiff or lumpy. Once the mixture takes on a glossy sheen and is thick enough to coat the back of a spoon, remove it from the heat. - Cool the Filling
Let the strawberry filling cool completely before using it. You can speed up the process by transferring it to a shallow dish. Once cooled, you can use it immediately or refrigerate it for later use. It’s ideal to prepare this filling a day ahead to allow it to thicken further.
Tips for the Best Strawberry Cake Filling:
- Use Fresh or Frozen Strawberries: Both options work well. However, if using frozen strawberries, you may need to cook the mixture a little longer to evaporate excess liquid. Adjust the sweetness based on the berries’ natural taste.
- Control the Texture: For a smooth filling, puree the strawberries before cooking. If you prefer a chunkier texture, simply chop the strawberries into larger pieces.
- Perfect the Flavor: Taste the mixture before adding the slurry. If it’s too tart, add more sugar; if it’s too sweet, a splash of lemon juice will balance the flavors.
- Cornstarch Consistency: Make sure the cornstarch slurry is well-mixed to avoid lumps in your filling. If you find the filling too thick, you can thin it out with a splash of water.
Storage:
Store your strawberry filling in an airtight container in the refrigerator. It will last up to 5 days. However, freezing is not recommended, as cornstarch tends to separate when frozen, which could ruin the texture.
Variations and Uses:
- As a Cake Filling: The strawberry filling works beautifully between layers of sponge cake or pound cake. Pipe a ring of frosting around the cake layer’s edge to create a barrier that holds the filling in place.
- Topping for Breakfast Treats: Use it as a topping for pancakes, waffles, or crepes. It adds a fruity touch that makes any breakfast special.
- Other Dessert Applications: This filling also makes a great topping for cheesecakes, cupcakes, or ice cream. You can even use it in pies or tarts for an extra burst of flavor.
With these simple steps, you can create a delightful strawberry filling that enhances any dessert. Whether it’s the star of a layered cake or a topping for a quick treat, this recipe offers plenty of room for creativity and customization.
