This easy strawberry filling for cakes has the perfect balance of tart and sweet. It has a luscious texture and adds a tangy burst of flavor.
I have never really been a fan of store-bought strawberry fillings, mainly because of the artificial ingredients.
Since making homemade strawberry filling for cakes and cupcakes is so incredibly easy, I always make my own.
This recipe is perfect for filling cake layers and cupcakes.
This was inspired by my Strawberry Jam Without Pectin recipe and my Strawberry Filled Cupcakes, where I use fresh strawberries.
If you like jam, try my easy Peach Jam and Mandarin Marmalade recipes.
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Why you'll love this recipe for strawberry filling
- Simplicity - This strawberry filling recipe is super easy to make without the need of any complicated equipment.
- Taste - This delicious filling has a perfect balance of taste. It's not overly sweet or sour.
- Texture - You can make it chunky, like I did, or smooth, according to your preference.
- Flavor combinations - You can mix other berries or fruit that pair with strawberries for unique flavors, like raspberries or blueberries.
- Vibrant color - This strawberry filling really makes cakes and cupcakes stand out because of its gorgeous bright red color.
- Use - Easily use this fruit filling in a variety of desserts other than cakes and cupcakes, like tarts, or as a topping for pancakes and cheesecakes or ice cream.
What does this strawberry filling taste like?
This homemade cake filling is sweet, tangy, and full of strawberry flavor. It has a fresher and more vibrant taste than anything you would by at a store.
Ingredients for strawberry filling
Strawberries - I used frozen strawberries, but you could also use fresh strawberries, instead.
Fresh Lemon Juice & Water - I use some water and freshly squeezed lemon juice. For a sweeter and less tart flavor, use orange juice instead of lemon.
Sugar - I use granulated sugar.
Cornstarch - This helps to thicken the filling.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- medium sized saucepan
- potato masher
- whisk
How to make strawberry cake filling
1. Whisk together the water and the cornstarch to make a slurry.
2. Add the strawberries, sugar, and lemon juice and cook over medium heat for 10-15 minutes.
3. Once the strawberries soften, use a potato masher to mash them up.
4. Simmer until the strawberries get darker in color and the mixture thickens. This will take about 5 minutes.
Then transfer the filling to a bowl, cover it and put it in the refrigerator to cool completely. It will get a bit thicker once it has cooled completely.
Storage Tips & Freezing Instructions
Store in an air-tight container in the refrigerator for up to about a week.
This filling also freezes really well if you use fresh strawberries! Just pour it into freezer bags or freezer-safe containers (leaving some space on top so it has room to expand).
It will last for about 5 months. When ready to use, let it thaw in the refrigerator overnight.
NOTE: For safety measures, I never freeze food that has already been frozen, as it could encourage bacterial growth. Read more about freezing and food safety here from the US Department of Agriculture.
Variations
- Make it spicy - Add a cinnamon stick while cooking the strawberries and then discard it when it's done.
- Add flavors - You can add some fresh basil or fresh sprigs of mint for a unique flavor.
Tips for Success
- Strawberries - If using frozen strawberries like I did, there's no need to thaw them.
- Consistency - If you want a chunkier filling, just don't mash them up as much. For a smoother filling, you can use an immersion blender or puree the mixture.
- Monitor the heat - You need to stir the mixture constantly as it's cooking to prevent burning. Also, cooking times will vary, depending on your heat source, so you need to monitor it continuously.
- Cool before using - Let the mixture cool completely before you use it, otherwise, the cakes or cupcakes could get soggy.
Frequently Asked Questions & Troubleshooting
This filling is made with a few simple ingredients: strawberries, sugar, lemon juice, water, and cornstarch.
If stored properly in the fridge, this filling will last for up to about 5 days.
After I add a layer of frosting on a cake layer, I create a dam of frosting around the edge. This will prevent the filling from oozing out. Then, I spread the filling inside the dam and add another cake layer on top.
Absolutely! Strawberry jam would be a great substitute for this recipe.
More Strawberry desserts to try!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Easy Strawberry Filling For Cakes
Ingredients
- ¾ cup water (180ml)
- 3 tablespoons cornstarch
- 12 ounces fresh strawberries or unsweetened frozen strawberries (whole, straight out of the bag) (340g)
- ½ cup sugar (100g)
- 1 tablespoon freshly squeezed lemon juice
Instructions
- In a medium saucepan, whisk together the water and the cornstarch to make a slurry.¾ cup water (180ml), 3 tablespoons cornstarch
- Add the strawberries, sugar, and lemon juice and stir everything together. Cook over medium heat for 10-15 minutes, stirring until the strawberries have softened up a bit.12 ounces fresh strawberries or unsweetened frozen strawberries (whole, straight out of the bag) (340g), ½ cup sugar (100g), 1 tablespoon freshly squeezed lemon juice
- Once the strawberries soften, use a potato masher to mash them up and make them chunky.
- Bring to a boil and then reduce the heat to medium or low. Simmer for about 5 minutes and keep stirring so that it doesn't burn. The strawberries will get darker and the mixture will thicken slightly.
- Transfer the filling to a bowl, cover it and put it in the refrigerator to cool completely. It will get a bit thicker once it has cooled completely.
- Store in an air-tight container in the refrigerator for up to about a week.
- Enjoy!
Dina
Looks really easy to make!
Voula
It really is, Dina! You can use fresh or frozen strawberries.
Kathy
It takes a long time to actually find the recipe. A very long time. Too many ads in between lots of unneeded info.
Voula
Hi! I appreciate your feedback. At the very top of the post, there's a "JUMP TO RECIPE" button for those who prefer to go straight to the recipe without reading the post. The additional information is there to help those who want to learn extra tips and details to ensure the best results.
I also want to mention that I offer all of my content for free, and the ads help keep the blog running. They allow me to continue sharing recipes at no cost to my readers. I hope this helps clarify things!😊
Lynn Mayer
I find that most sites have a skip to the recipe at the top.
Voula
That's right! For those who prefer to skip the extra info and ads, there's a handy "Jump to Recipe" button at the top of the page. Thanks for the support! ❤️
Ariel
Can you use fresh strawberries?
Voula
Yes, absolutely! Fresh strawberries work well, too. ❤️
Bella B
Made this using fresh strawberries and it was delicious. Great recipe with clear instructions. Will make again!
Voula
Thank you so much, Bella! I'm so happy you enjoyed it. I appreciate your feedback! ❤️
Jess
Thank you for the quick and easy recipe!! I made for a middle layer for chocolate cake 🙂
Voula
I'm so glad you enjoyed it! I bet it was amazing with the chocolate cake! ❤️