This homemade strawberry cake filling calls for just a few basic ingredients and is so easy to prepare. Use it to fill your favorite cakes, cupcakes, and so much more!

An overhead view of strawberry cake filling in a glass jar.

This strawberry cake filling instantly transforms any layer cake into a show stopping dessert.

It’s reminiscent of my strawberry sauce, which I love to spoon over cheesecake, waffles, and no-churn ice cream. However, this cake filling is much thicker thanks to the addition of cornstarch, making it perfect for spreading between cake layers.

One of my favorite things about this recipe is that you only need a few ingredients, so the fresh strawberry flavor really shines through. It’s the perfect addition to my chocolate cake or white cake recipe, but feel free to get creative and use it to fill any of your favorite baked goods!

The ingredients needed for fresh strawberry cake filling.

Ingredient Notes

  • Cornstarch: This is what thickens up the filling and cannot be omitted.
  • Strawberries: The star ingredient of this recipe! Strawberries don’t ripen after they’ve been picked, so make sure to stick with ones that are bright red in color without any bruises. You may also use frozen strawberries, just be sure to let them thaw completely and discard any excess liquid.
  • Granulated Sugar: I’ve found that ½ cup of sugar is the perfect amount for a filling that’s sweet, but not too sweet. If you’re using in-season strawberries, feel free to reduce the sugar slightly.
  • Lemon Juice: Brightens up the filling and offsets some of the sweetness of the sugar and berries.
An overhead view of a wire whisk in a saucepan filled with cornstarch and water.
An overhead view of a wooden spatula in a saucepan filled with strawberries.

How To Make This Strawberry Cake Filling

  1. Add ½ cup of water and 2 tablespoons of cornstarch to a saucepan. Whisk to combine.
  2. Stir in one pound of chopped strawberries, ½ cup of sugar, and 1 tablespoon of lemon juice.
A process shot showing a strawberry mixture being mashed with a potato masher.
An overhead view of a saucepan of strawberry filling.
  1. Cook the mixture over medium heat, stirring occasionally. Once the strawberries start to release their juices, mash roughly half of them with a potato masher. This doesn’t have to be perfect, you can just eyeball it!
  2. Continue cooking until the filling thickens and darkens in color.
A process shot showing a wooden spoon laden with strawberry filling.
A process shot showing thickened strawberry cake filling in a glass bowl, with a wooden spoon.
  1. Remove the saucepan from the heat.
  2. Pour the filling into a heat-proof bowl and let it cool to room temperature. Then, refrigerate it for at least two hours before using.
An overhead view of strawberry filling in a glass jar.

Ways to Use This Filling

The possibilities are really endless when it comes to this cake filling! Here are a few of my favorite ways to use it:

An overhead view of strawberry filling in a glass bowl.

Recipe Tips

  • If you’re using this between cake layers, I recommend piping a border of frosting around the cake layer, then spooning the filling inside of that. This will prevent it from leaking out of your cake!
  • The filling will be a little runny while it’s warm. Once it’s cooled and refrigerated, it will thicken up quite a bit.
  • Short on time? You can prep this cake filling a day or two ahead of time, then use it when you’re ready to assemble your cake.
  • This recipe will yield about 2 ¼ cups, which is perfect for a cake with three or four layers.
A jar of strawberry cake filling with a spoon in it.

Strawberry Cake Filling

Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 20 minutes
This homemade strawberry cake filling calls for just a few basic ingredients and is so easy to prepare. Use it to fill your favorite cakes, cupcakes, and so much more!
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Ingredients

Servings: 2.25 cups
  • ½ cup water (120 ml)
  • 2 tablespoons cornstarch or cornflour (16 grams)
  • 1 pound fresh strawberries rinsed, stems removed, and chopped (2 ½ cups chopped strawberries)
  • ½ cup granulated sugar (100 grams)
  • 1 tablespoon fresh lemon juice (15 ml)

Instructions
 

  • Add the water and cornstarch to a large saucepan and whisk until well combined.
  • Add the chopped strawberries, sugar, and lemon juice and stir well.
  • Place the saucepan over medium heat. Once the strawberries start to soften slightly and release their juices, use a potato masher to mash half of the strawberries. The mixture will be a little cloudy at this point, this is normal!
  • Continue cooking for several more minutes until the mixture thickens and darkens in color.
  • Remove the saucepan from the heat and pour into a heat-safe bowl. Allow to cool completely to room temperature, then refrigerate for 2 to 3 hours until thickened and thoroughly chilled.

Notes

Storage Instructions: Leftover cake filling may be stored in an airtight container in the fridge for up to five days.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

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