Strawberry Cake Filling recipe
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Strawberry Cake Filling
This strawberry filling is all you need to elevate your cake to the next level. Made with real fresh or thawed frozen strawberries, this strawberry cake filling gives your favorite chocolate, lemon and vanilla cakes and cupcakes a sweet surprise! Not big on strawberries? Swap in raspberries or pineapples for an amazing fruity cake filling that will give you a sweet taste of summer anytime of year. Simple to make, this recipe is all you need liven up your treats in no time.
This delicious strawberry filling is all you need to elevate your cake to the next level. Made with fresh strawberries or frozen strawberries, this filling gives your favorite chocolate, lemon and vanilla cakes and cupcakes a sweet surprise! It also tastes fantastic served over ice cream or with whipped cream.
Not big on strawberries? Swap them out for raspberries or pineapples for a fruit filling that will give you a sweet taste of summer all year around. Simple to make, this recipe is all you need to liven up your treats in no time.
CAKE FILLING, COMPOTE, AND JAM
The taste of this strawberry cake filling is that of pure strawberry. The flavor of the cooked filling is enhanced with just a little lemon juice, sugar, and a pinch of salt.
This fruit filling is super versatile and it’s a great way to take your sweet treats to the next level.
This strawberry sauce is chunky like a fresh fruit compote, full of pieces of real strawberries. But unlike a traditional strawberry compote, this delicious strawberry filling is thickened with cornstarch. This ensures it’s nice and thick to hold as cake fillings without seeping through the layers.
Strawberry jam on the other hand is thick but it uses a large amount of sugar to set. This strawberry cake filling only has a little sugar in it to enhance the strawberries’ natural sweetness.
A strawberry coulis is another strawberry sauce but a coulis has no chunks. It’s made of strawberry purée and is a smooth and sometimes seedless sauce. It’s either pushed through a sieve or made in a food processor.
WHY MAKE A HOMEMADE STRAWBERRY FILLING?
- A fruit-filling recipe is so versatile. Of course, it is delicious on its own but, there is so much more you can do with fruit fillings apart from using it as a filling for cakes, pies, tarts, and pastries, desserts, cheesecakes, pastry etc (more on that below)- try it over pancakes, waffles, French toasts.
- Homemade fruit fillings are less sweet, fruitier and unlike commercial fruit fillings are not loaded with sugar, flavoriings, and additives
- The best part is it takes just 5 to 7 minutes to make it. And, it has a shelflife of up to a 4 days in the fridge. Leftovers can be kept in the fridge for months.
- The list of ingredients is just 4 – fruit, lemon juice, sugar, cornstarch and water.
Ingredients
EQUIPMENT
- Large Bowl
- Measuring Cup
- Whisk
STEP BY STEP METHOD TO MAKE THE STRAWBERRY FILLING FOR CAKE
- In a wide pan, add chopped strawberries, lemon juice, sugar, and stir well.
- Switch on the gas and cook the strawberries on a medium flame.
- Cover the pan with the lid and cook for 4-5 minutes until the mixture comes to a boil.
- Uncover and smash strawberries roughly with a fork or back of the spoon.
- Cover and let it cook for a minute.
- In the meantime, dissolve water with cornstarch to create a liquid paste.
- You can use the liquid in which strawberries are cooking as well to make a cornstarch slurry.
- Now slowly add in the slurry with one hand and mixing the filling continuously with another hand.
- Within a few seconds,
- the strawberry filling will start to thicken.
- Cook for a minute and switch off the flame.
- The consistency should be thick and not runny.
- Note that mixture thickens more after cooling completely, turning into a thick jam.
- Store as directed until use.
Recipe Notes
- You can use fresh or frozen fruits. Make sure to check if the fruits are sweetened and adjust sweetness accordingly.
- Also, if the fruits are frozen you may need a little less water. You can omit the additional water and add only sugar, lemon juice, and salt. Once the sugar dissolves adjust water if necessary.
- Use fine-grain white sugar so it dissolves easily and does not affect the color of the filling. For example, brown sugar can give a very dull red color.
- Overcooking the fruit filling causes the cornstarch to become lumpy. If that happens just add a little water and cook to the right consistency.
- This filling will stay in the fridge for a week but can be frozen in the freezer for up to 3 months.
- This batch would be enough a
- cake filling for 2 x 8-inch cake layers,
- a tart filling for one 9-inch tart, and
- dessert servings with a 9-inch cheesecake.
- You can use this same recipe to make any other fruit filling such as blueberry, blackberry, raspberry, mango, cherry, etc.
- Doubling the recipe – If you double the amount do not double the amount of water and cornstarch. You can add ½ cup water with 1 tablespoon of cornstarch for up to 500 grams / 15 oz of fruit. Otherwise, it takes longer to reduce the water.
- The cornstarch needs to be activated for the filling to thicken up. Otherwise, it will be very syrupy with a starchy taste.
- If the filling is too thick means the water is reduced considerably, you can add a little more to bring it to consistency. Add regular water when still hot or warm water when the filling has cooled.
Nutrition Information
USEFUL TIPS TO MAKE THE BEST STRAWBERRY FILLING
- Cut strawberries into halves or chop into small chunks for faster cooking.
- Frozen strawberries work great. It might just take a few minutes extra to cook.
- If you prefer smooth as jam then puree strawberry and cook as directed.
- You may flavor the filling with extract of your choice if desired.
THE SHELF LIFE OF A HOMEMADE STRAWBERRY FILLING
- Store in an airtight container or a glass jar after it is completely cooled.
- Stays good for a week in the fridge.
- Freeze any leftover filling up to 3 months.
- Store in freezer safe o zip lock bags.
- Once thawed do not re-freeze.
- Useful tips to make a great strawberry filling
HOW TO USE STRAWBERRY FILLINGS?
- Cake filling – You can use fruit filling instead of jam filling in cakes between layers of cake with a buttercream frosting dam and more fresh fruits. See how to fill and frost cakes. Fruit fillings are especially delicious with whipped cream or cream cheese frosting.
- Cake sides – I love to serve it on the side of my vanilla or chocolate pound or bundt cakes.
- Pie filling – Spread it on a prebaked shortcrust pastry shell with vanilla pastry cream as a base, and also top it with whipped cream.
- Tart filling – line a tart pan with rich shortcrust pastry, pour in the cooled strawberry filling and top with a lattice crust. Bake until golden.
- Deserts – A fruit filling can take any dessert to the next level. Serve it with pound Cake.
- Pastry – bake it in puff pastry or danish pastry dough over pastry cream or cream cheese filling similar to this strawberry braided pastry blackberry braided pastry, or danish pastry rolls.
- Cheesecake– Top it over your favorite New York cheesecake or mini strawberry or raspberry cheesecakes. try this Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce.
FREQUENTLY ASKED QUESTIONS
How long will this strawberry filling keep in the fridge?
This filling can be kept at room temperature for a few hours. And it will last in the fridge for up to 4 or 5 days. It can also be frozen for over a month. Always keep filling recipes well wrapped to prevent drying out.
Does a cake with this filling need to be refrigerated?
All fresh fruits are considered perishable. So yes, a cake with the strawberry filling will need to be kept in the fridge.
How much filling do I need for a strawberry tart?
You will need twice this recipe for a strawberry tart. And you can use fresh or frozen strawberries. If you have fresh save some for garnish.
How to make a strawberry pie with strawberry filling?
You can make a strawberry pie similar to my cherry pie. Prepare a double pie crust dough. Line the pie pan and pour in the strawberry filling. Add the top crust and crimp the edges. Bake for 30 to 40 minutes at 375F/190C/Gas Mark 5.
How to fill a cake with fruit filling?
I have a detailed video and progress pictures showing how to level, tort, and fill a cake. The process is simple
– Bake your favorite cake batter in the right size cake pans.
– Cool cake layers then level or torte them using a serrated knife.
– Brush the cake with simple syrup using a pastry brush.
– Pipe a buttercream frosting dam around the edge of the cake.
– Fill the center with the fruit filling eg strawberry filling
– Top with the next cake layer.
– Continue with the dam and filling until you have used all cake layers.
– Chill the cake for 15 minutes then frost the top and sides
