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.
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.
I love pairing the filling with layer cakes, like my dark chocolate strawberry layer cake, but honestly, it tastes just as good on a scoop of vanilla ice cream!
Why You’ll Love This Recipe
- You can make it up to 5-7 days ahead of time, or you can even freeze it for up to 2 months.
- The cake filling is 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 storebought bottled lemon juice. Lemon juice brightens up the strawberry flavor.
- Cornstarch: Don’t have cornstarch? You can 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.
Step 2: Add chopped strawberries, lemon juice, and sugar to a saucepan and cook, stirring regularly.
Step 4: Add the cornstarch slurry and stir to combine!
Step 5: Set aside and let it cool completely, then chill before using!
Ways to Use This Strawberry Filling
There are so many ways you can use this filling – not just cake!
- First the most obvious way: use it as a filling in cakes, or even cupcakes! For some great options, take a browse through my foolproof recipes for cakes and cupcakes.
- Top waffles or pancakes with the strawberry mixture, and add extra fresh sliced strawberries on top!
- Serve it over top of vanilla ice cream – perfect!
Recipe Developer 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.
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 (Fresh or Frozen Berries)
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
Notes
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!