Introduction
Oh, friends, there’s just something about the sweet, vibrant burst of strawberries that takes me right back to summer days and Grandma’s kitchen. That feeling of anticipation as a beautiful cake is being frosted, and you just know there’s a delicious surprise waiting inside? Pure joy! Today, I’m sharing a recipe for a Strawberry Cake Filling that’s so incredibly simple, you’ll wonder why you haven’t been making it all along. It’s the perfect way to add that homemade, comforting touch to any cake, cupcakes, or even just a dollop on your morning yogurt. Get ready for some seriously delicious strawberry magic!
Why You’ll Love This Recipe
- Lightning Fast: Seriously, this comes together in minutes!
- Super Easy: Minimal steps, maximum flavor.
- Perfect for Gifting: Jar it up and give a sweet treat to friends and family.
- Crowd-Pleasing Goodness: Who doesn’t love strawberries? It’s a guaranteed hit!
Ingredients
Gather ’round, because you won’t believe how few ingredients you need for this amazing filling!
- 10 ounces frozen strawberries (about 283g): I love using frozen because they’re already prepped and ready to go, plus they break down beautifully.
- ½ cup granulated sugar (100g): This balances the tartness of the strawberries and helps create that lovely sweet syrup.
- 1 tablespoon lemon juice: A little splash of acidity really brightens up the strawberry flavor. It’s like a secret flavor booster!
- 1 tablespoon cornstarch (18g): Our thickening magic ingredient! This is what gives our filling that perfect, luscious texture.
How to Make It
Alright, let’s get this deliciousness cooking! It’s as easy as can be.
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Combine the Stars:
Grab a medium saucepan. Toss in your frozen strawberries, granulated sugar, and that zippy lemon juice. Give it a quick stir to get everything acquainted.
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Thaw and Release:
Place the saucepan over medium heat. You’ll want to stir every now and then as the strawberries start to thaw and release all their lovely, juicy goodness. It should start to look like a delicious berry puddle.
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The Slurry Secret:
While the strawberries are simmering away, grab a small bowl. Add your cornstarch and 2 tablespoons of water. Whisk them together until there are no lumps – this is your cornstarch slurry, and it’s the key to a thick, glorious filling!
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Thicken Up!
Now, carefully pour that cornstarch slurry into the simmering strawberry mixture. Keep stirring constantly. You’ll see it start to transform and thicken up beautifully right before your eyes. It’s so satisfying!
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Cool It Down:
Once the filling has reached your desired thickness (it should coat the back of a spoon), take it off the heat. Let it cool completely. This is super important – you don’t want a warm filling messing with your beautifully baked cake!
Substitutions & Additions
This recipe is fantastic as is, but here are a few ideas to make it even more your own!
- Berry Friends: Feel free to mix in other frozen berries like raspberries or blueberries for a mixed berry filling!
- A Touch of Vanilla: A tiny splash of vanilla extract added at the end (after removing from heat) is always a good idea.
- Zest it Up: A little bit of lemon zest along with the juice adds an extra layer of bright, fresh flavor.
- Spiced Up: For a fall twist, a pinch of cinnamon or nutmeg can be lovely.
Tips for Success
A few little tricks to ensure your strawberry filling turns out perfectly every single time.
- Don’t Rush the Cooling: Patience, my friends! Letting it cool completely is crucial for the right consistency.
- Watch the Heat: Keep an eye on the heat so your strawberries don’t scorch at the bottom of the pan. Medium heat is your friend.
- Prep Ahead: This filling can easily be made a day or two in advance and stored in the refrigerator. Just give it a good stir before using.
- Cornstarch is Key: Make sure you whisk the cornstarch and water thoroughly to avoid any powdery bits in your filling.
How to Store It
Once your delicious strawberry filling has cooled completely, you can transfer it to an airtight container or a pretty jar. It will keep beautifully in the refrigerator for about 5-7 days. It’s so versatile, you’ll likely use it up before then!
FAQs
- Can I use fresh strawberries instead of frozen?
- Absolutely! If you use fresh strawberries, you might need to cook them a little longer to release enough juice. You’ll still aim for about 10 ounces by weight.
- How do I get a smoother filling?
- For a super smooth filling, you can carefully blend it with an immersion blender or in a regular blender after it has cooled slightly. Be careful, as hot liquids expand!
- Can I freeze this filling?
- Yes, you can! Once it’s completely cooled, freeze it in an airtight container or freezer bag. It should last for a couple of months. Thaw it in the refrigerator overnight.
Easiest Strawberry Cake Filling
Equipment
- Medium saucepan
- Small bowl
Ingredients
Hauptzutaten
- 10 ounces frozen strawberries about 283g
- 0.5 cup granulated sugar 100g
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch 18g
- 2 tablespoons water for slurry
Instructions
- Combine the frozen strawberries, granulated sugar, and lemon juice in a medium saucepan. Stir to combine.10 ounces frozen strawberries
- Place the saucepan over medium heat. Stir occasionally as the strawberries thaw and release their juices, until it resembles a berry puddle.10 ounces frozen strawberries
- In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth to create a cornstarch slurry.10 ounces frozen strawberries
- Pour the cornstarch slurry into the simmering strawberry mixture, stirring constantly. Continue stirring until the filling thickens beautifully.10 ounces frozen strawberries
- Once the filling coats the back of a spoon, remove it from the heat and let it cool completely before using.