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
Whisk together the water and the cornstarch to make a slurry.
Add the strawberries, sugar, and lemon juice and cook over medium heat for 10-15 minutes.
Once the strawberries soften, use a potato masher to mash them up.
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.
PRO 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 DESSERT RECIPES
Looking for other recipes like this? Try these:
Recipe
Easy Strawberry Filling For Cakes
Ingredients
- ¾ cup water 6oz/180ml
- 3 tablespoons cornstarch
- 12 ounces (340g) unsweetened frozen strawberries (whole, straight out of the bag)
- ½ cup (100g) sugar
- 1 tablespoon freshly squeezed lemon juice
Instructions
- In a medium saucepan, whisk together the water and the cornstarch to make a slurry.
- 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.
- 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.