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
Step 1: Make the Cornstarch Slurry
Whisk together the water and the cornstarch to make a slurry.
Step 2: Heat the Strawberries and Sugar
Add the strawberries, sugar, and lemon juice and cook over medium heat for 10-15 minutes.
Step 3: Mash the Strawberries
Once the strawberries soften, use a potato masher to mash them up to the consistency you like.
Step 4: Simmer Until Filling Thickens
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
Before You Start:
For best results, please read through the full post before beginning the recipe.
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. The mixture will turn thick and paste-like once the cornstarch heats up, before the strawberries release their juice. Don't worry, that's normal. Keep cooking and it will loosen back into a saucy texture as the strawberries soften.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.
Cal
I want to use these for wedding cupcakes do they need to be refrigerated?
Voula
Hi! Yes, they should be stored in the refrigerator, but right before serving, bring them to room temperature. Hope that helps! ❤️
Ilana Goldstein Saks
Hi. Can I use potato starch instead of cornstarch?
Voula
Hi! Great question! 😊
I haven’t tested this recipe with potato starch, so I can’t say for sure how it would turn out. Since it thickens differently than cornstarch, the texture may not be the same. Hope that helps!
Jill Whitehead
I don't have lemons, can I use orange juice instead?
Voula
Hi! You can use orange juice instead of lemon juice, but keep in mind that the filling will be a little bit sweeter. Hope that helps! ☺️
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! ❤️
Gina Kleinsmith
Sounds delicious! How much filling does it make or is it sufficient for a 3 layer 9” cake?
Voula
Hello! This recipe makes about 2 cups and I use about 1/2 cup filling per cake layer. So for a 3 layer 9" inch cake I think it will be enough, but you might have about 1/2 cup leftover. Hope this helps! ❤️
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! ❤️
Becki
Making this right now! Super simple! I'm going to use it in a chocolate bundt cake.
Voula
Love that idea! Chocolate and strawberry are such a perfect match! Thanks for trying the recipe! 😊 ❤️
Brendan Keefe Town
Recipe worked great! Thank you.
Voula
That's wonderful! I'm glad you enjoyed it! 😊
Kari
My daughters and I made our first cake with this filling and it turned out sooo delicious!!! What a great easy recipe!!
Voula
Thank you so much for sharing this, it really made my day! I love hearing that you and your daughters made your first cake together, and I'm so happy you enjoyed the recipe! Thanks again for taking the time to leave such a lovely comment, and happy baking! 😊❤️
Brunie
I made this recipe today. It was easy and delicious. Thank you!
Voula
That makes me so happy to hear! I’m really glad you found it easy and delicious—thanks so much for taking the time to let me know.😊❤️
Susan
Really easy recipe and yummy. Used mine in a poke cake.
Voula
Thank you! I’m so glad you enjoyed it. Using it in a poke cake sounds delicious—great idea! ☺️❤️
Hal Asl
Hello can i replace the granulated sugar with preserving jam sugar and if i do that then will the jam last longer in the fridge? Thank you
Voula
Hi! I’ve actually never tested this recipe with preserving jam sugar, so I can’t say for sure how it would turn out. Preserving sugar usually contains added pectin, which could change the texture and make the filling much thicker than intended. As for storage, I don’t think it would significantly extend the fridge life for this particular recipe since it wasn’t developed as a traditional jam for long-term preserving. I’d recommend sticking with regular granulated sugar for the best results. Hope that helps!😊
Cheresse
Just made this, easy, straightforward, delicious 😋 thank you Voula.
Voula
Aww, thank you! 😊 I really appreciate you taking the time to leave a comment!
Helene Sanabria
Well, this is so easy quick and just what i wanted.
I am making a pineapple bundt cake ( yes from the box) but i am adding vanilla pudding mix to the mixture. I wanted to use my abundance of strawberries that i frooze as a filler, and confectioners sugar on top. Yours seems perfect !!!!!Your recipe sounds simple and very unintimidating, I love that!!! Thank you so much !!!!
Voula
Thank you so much! 😊 I think this filling will be perfect with your cake! I love that you're using up those frozen strawberries, too. Hope you enjoy it, and I'd love to hear how it turns out!
Alley
Add cornstarch last if you follow recipe it immediately turns into a gelatinous mess
Voula
Hi! Thanks so much for trying the recipe.
That thick stage happens because the cornstarch thickens against just the water first, before the strawberries release their juice. It looks alarming, but it's temporary, it loosens back into a jammy texture as the berries soften and cook a bit longer. I'm updating the instructions to flag that moment clearly. Thanks for your honest feedback. 😊