Strawberry Cake Filling (Fresh or Frozen Berries)
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!
Equipment
- 1 medium or large pan
Ingredients
- 3 cup fresh strawberries, chopped into small pieces (may sub frozen)
- ½ cup granulated sugar
- 3 Tablespoons lemon juice
- 2 Tablespoons water
- 2 Tablespoons 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.
Video
Notes
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.
Nutrition
Calories: 594kcal | Carbohydrates: 150g | Protein: 3g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 9mg | Potassium: 710mg | Fiber: 9g | Sugar: 122g | Vitamin A: 55IU | Vitamin C: 271mg | Calcium: 74mg | Iron: 2mg