Strawberry Cake Filling
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This fresh strawberry cake filling uses just 5 simple ingredients! It’s perfect to fill your favorite layer cakes and cupcakes, or even to top waffles. You can prep the filling ahead of time and it only takes 20 minutes to make. Plus, it’s dairy-free, gluten-free, and vegan!
When I was first testing my strawberry vanilla cake, I knew I wanted a super simple strawberry cake filling that tastes just like a fresh strawberry. This cake filling can be made with fresh or frozen strawberries, so you can make it all year round!
Strawberries go with everything from vanilla to chocolate to well, more strawberry! I love pairing this with layer cakes, but honestly, it tastes just as good on a scoop of ice cream!
Why You’ll Love This Strawberry Cake Filling
- You only need 5 ingredients to make this strawberry cake filling, nothing too fancy!
- It takes just 20 minutes to make the filling.
- You can make this up to 5-7 days ahead of time, or you can even freeze it for up to 2 months.
- It’s naturally dairy-free, gluten-free, and vegan!
- This recipe uses fresh or frozen strawberries, so you can make it all year long.
Ingredients Needed
- Strawberries: You can use fresh or frozen strawberries.
- Lemon Juice: I recommend using fresh lemon juice, but in a pinch, you can use store-bought lemon juice.
- Cornstarch: Don’t have cornstarch? Swap it out for tapioca starch! This will help thicken the strawberry filling.
Step by Step Instructions
Step 1: Whisk together the cornstarch and water in a small bowl. Set aside.
Step 2: Add the chopped strawberries, lemon juice, and sugar to a medium saucepan and place over medium-low heat.
Step 3: Stir the mixture on the stove until it simmers. Reduce the heat to low and cook until it has reduced, around 8-10 minutes.
Step 4: Add the cornstarch slurry and stir to combine. The mixture should continue to thicken. Remove from the heat when the mixture coats the back of a spoon.
Step 5: Set aside and let it cool completely (it’ll continue to thicken!)
Step 6: Once cooled, transfer to an airtight container and chill for at least 1 hour.
Ways to Use This Strawberry Filling
I know I’ve called this strawberry cake filling, but there are so many ways you can use this filling – not just cake!
- Use it as a filling in cakes! I’ve used this same exact strawberry cake filling in my strawberry vanilla cake, but I also think it would be amazing in this chocolate cake with vanilla frosting.
- Mix it with frosting! I swirled some strawberry jam with my cream cheese frosting on my chocolate strawberry cheesecake cake!
- Fill some vanilla cupcakes with it.
- Top waffles or pancakes with the strawberry mixture, and add extra fresh sliced strawberries on top!
- Serve it with a simple scoop of vanilla ice cream – perfect!
Expert Tips
- This recipe makes 1 cup of cake filling, so you may need to double the recipe depending on what you’re using it for!
- Make sure you let the cake filling cool completely, and then place it in the refrigerator for at least an hour before using it. That way, the mixture has enough time to properly thicken.
- Don’t skip out on the cornstarch! It helps thicken up the mixture.
- The lemon juice helps brighten up the strawberry flavor, so don’t miss that out either.
Storage Instructions
Place in an airtight container in the fridge for up to 5-7 days. You can also freeze it for up to 2 months.
Recipes to Make with Strawberry Filling
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Strawberry Cake Filling
Ingredients
- 3 cup (360 g) fresh strawberries, chopped into small pieces, (may sub frozen)
- ½ cup (100 g) granulated sugar
- 3 Tablespoons lemon juice
- 2 Tablespoons water
- 2 Tablespoons (12 g) cornstarch
Instructions
- In a small bowl, whisk cornstarch and water together until combined and set aside.
- Add chopped strawberries, sugar, and lemon juice to a medium or large pan on medium low heat.
- Stir to combine and continue stirring every few minutes until the mixture reaches a simmer. Reduce the heat to low and cook until the mixture has reduced. This should take around 8-10 minutes.
- Add the cornstarch slurry into the pan and stir to combine. The mixture will continue to thicken for a few more minutes. Remove from heat when the mixture sticks to the back of a spoon.
- Set aside and allow the mixture to cool completely (it will continue to thicken as it cools).
- Once cooled, transfer the filling to an airtight container or a bowl tightly covered with plastic wrap and refrigerate for at least one hour before using.
Equipment
Video
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Looks delicious. Could I substitute raspberries? Thank you for sharing.
I haven’t tried it with raspberries but I don’t see why not! If you give it a try let us know how it works for you!