This quick homemade strawberry filling gives you bright, fresh strawberry flavor with a jammy, glossy texture. It smells sweet and tangy, tastes like sun-ripened berries, and spreads smoothly between cake layers or on top of a tart. The filling comes together fast with simple pantry ingredients and a short simmer, so it’s perfect when you need a fresh fruit layer without fuss.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 8 (about 1 to 2 tablespoons per serving)
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1/8 of recipe)
- Calories per serving: 70 kcal
- Protein: 0.3 g
- Carbohydrates: 18 g
- Fat: 0.1 g
- Fiber: 0.8 g
- Sugar: 15 g
- Sodium: 5 mg
Why Make This Quick Homemade Strawberry Filling For Cake
This filling adds fresh strawberry flavor and a pretty red color to cakes without artificial syrups. It balances natural berry sweetness with a touch of lemon for brightness. The cornstarch gives a silky, spreadable texture that holds between cake layers. It’s fast to make, uses common ingredients, and tastes far better than canned fillings.
How to Make Quick Homemade Strawberry Filling For Cake
This filling is made by gently cooking sliced strawberries with sugar, a bit of water, lemon juice, and cornstarch. The mixture thickens as it heats and becomes glossy. Cool it before spreading so it sets and won’t soak into cake layers. The whole process takes about 20 minutes.
Ingredients:
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
Directions:
Step 1: Preparation
Wash the strawberries, hull them, and slice them evenly. Measure the sugar, cornstarch, lemon juice, and water. Even slices help the fruit cook uniformly.
Step 2: Mixing
In a medium saucepan, combine the sliced strawberries, granulated sugar, cornstarch, lemon juice, and water. Stir well so the cornstarch dissolves and the sugar coats the fruit.
Step 3: Cooking
Cook the mixture over medium heat. Stir frequently to prevent sticking. Once the mixture begins to bubble, reduce heat to a gentle simmer. Continue to cook and stir until it thickens and becomes glossy, about 5–8 minutes.
Step 4: Finishing
Remove the pan from the heat when the filling reaches a spreadable, jam-like consistency. Taste and add a pinch more lemon juice if you want brighter flavor. Let the filling cool to room temperature, then chill in the fridge until fully set before using between cake layers.
How to Serve Quick Homemade Strawberry Filling For Cake
Spread the cooled filling between layers of vanilla, almond, or lemon cake for a fresh fruity center. Spoon it over whipped cream for a no-bake dessert, or use it as a topping for pavlova, cheesecakes, or pancakes. The glossy red color makes cakes look appetizing for birthdays, showers, or summer parties.
How to Store Quick Homemade Strawberry Filling For Cake
- Refrigerator: Store in an airtight container for up to 1 week. Chill fully before sealing.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and stir before using.
- Tip: If the filling separates after freezing, warm gently and whisk to rebind.
Expert Tips for Perfect Quick Homemade Strawberry Filling For Cake
- Use ripe strawberries for the best flavor. They should smell sweet.
- If berries are very juicy, reduce water to 2 tablespoons to avoid a runny finish.
- Dissolve the cornstarch in the water first to prevent lumps.
- Stir constantly once bubbling starts to avoid scorching.
- Cool completely before spreading to prevent soggy cake layers.
- For a smoother texture, mash the berries slightly while cooking or pulse briefly with an immersion blender.
- Adjust sweetness to taste; if berries are very sweet, cut sugar to 1/3 cup.
Delicious Variations
- Strawberry-Rhubarb: Add 1 cup chopped rhubarb for tang and texture. Increase sugar slightly if rhubarb is tart.
- Strawberry-Balsamic: Stir in 1 teaspoon aged balsamic vinegar at the end for a gourmet lift.
- Mixed Berry: Replace half the strawberries with raspberries or blueberries for deeper berry flavor.
- Lighter Version: Swap half the sugar for a natural sweetener like erythritol or reduce sugar to 1/3 cup.
- Chunky or Smooth: Leave chunks for texture or puree half the mixture for a silky filling.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain excess liquid, then cook as directed. You may need less added water. Frozen berries release more juice, so watch the thickness and adjust cornstarch if needed.
Q: Will the filling make my cake soggy?
A: If you spread warm filling on cake, it can soften the layers. Always cool the filling completely in the fridge before assembling to keep layers intact.
Q: How do I thicken a runny filling?
A: Return the filling to a saucepan, mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir into the filling, and simmer until thickened. Repeat if needed with small amounts.
Q: Can I can or preserve this filling?
A: This recipe is best refrigerated or frozen. For long-term shelf-stable canning, follow tested canning recipes and processing times — this simple cornstarch-thickened mix is not safe for water-bath canning as written.
Q: Is there a way to reduce seeds in the filling?
A: Yes. After cooking, push the filling through a fine-mesh sieve to remove seeds for a smooth texture. You may lose some pulp but gain a silky finish.
Q: Can I make this without cornstarch?
A: You can simmer longer to reduce liquid, or use 1 tablespoon tapioca starch or arrowroot as a substitute. Note that arrowroot thickens at lower temperatures and gives a clearer finish.
Q: How much filling do I need for a two-layer 8-inch cake?
A: This recipe yields about 1 to 1 1/2 cups, which is enough for a thin to medium layer on an 8-inch two-layer cake. Double the recipe for thicker filling.
Conclusion
This simple, vibrant strawberry filling brightens any cake and takes only about 20 minutes from start to finish. It delivers fresh berry taste, a pleasant sweet-tangy aroma, and a glossy, spreadable texture that pairs beautifully with vanilla, lemon, or almond cakes. For another easy method and serving ideas, see this Easy Strawberry Filling For Cakes – Pastry Wishes. Give it a try — the bright flavor and color make any cake feel like a celebration.
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Quick Homemade Strawberry Filling
- Total Time: 20 minutes
- Yield: 8 servings (1-2 tablespoons per serving) 1x
- Diet: Vegetarian
Description
A quick and easy homemade strawberry filling that brightens any cake with fresh, fruity flavor and a glossy texture.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
Instructions
- Preparation: Wash the strawberries, hull them, and slice them evenly. Measure the sugar, cornstarch, lemon juice, and water.
- Mixing: In a medium saucepan, combine the sliced strawberries, granulated sugar, cornstarch, lemon juice, and water. Stir well.
- Cooking: Cook the mixture over medium heat, stirring frequently. Once bubbling, reduce heat and simmer until thickened, about 5–8 minutes.
- Finishing: Remove from heat when reaching a spreadable consistency. Cool to room temperature before using.
Notes
For a smoother texture, mash some berries or blend briefly. Adjust sugar and acidity to taste based on berry sweetness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 70
- Sugar: 15g
- Sodium: 5mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.8g
- Protein: 0.3g
- Cholesterol: 0mg
