Strawberry Cake Filling
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!
Ingredients
- 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.
Video
Notes
Storage Instructions: Leftover cake filling may be stored in an airtight container in the fridge for up to five days.