Description
This easy raspberry cake filling is bright, jammy, and full of fresh fruit flavor. It’s quick to prepare and perfect for cakes, cupcakes, and more.
Ingredients
Scale
- 1 cup fresh or frozen raspberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 cup water
Instructions
- Measure the raspberries, sugar, cornstarch, lemon juice, and water. If using frozen raspberries, do not thaw fully; they can go straight into the saucepan. Whisk the cornstarch into the water until smooth to avoid lumps.
- Add the raspberries and sugar to a medium saucepan over medium heat. Pour in the cornstarch mixture and lemon juice. Stir gently to combine so the cornstarch is evenly distributed.
- Bring the mixture to a low boil, stirring constantly. The berries will break down and the liquid will thicken. Continue to cook and stir for about 1–2 minutes after it first boils to activate the cornstarch.
- Remove the pan from heat when the filling is thick and glossy. Let it cool to room temperature; it will thicken more as it cools.
Notes
Use frozen raspberries for convenience. Strain seeds for a smooth filling. Adjust sweetness to taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 64
- Sugar: 13g
- Sodium: 2mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 0.3g
- Cholesterol: 0mg