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    Home » Bakers Lounge » Frosting / Icing » Strawberry Filling For Cake

    Strawberry Filling For Cake

    By Khushboo 39 Comments July 13, 2020 July 14, 2020

    34.3K shares
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    Jump to the recipe

    You need only 5 ingredients and 10 minutes to make a delicious strawberry filling for cake. And why only cake, this easy homemade filling is fantastic on pies, stuffed brownies, waffles, or any dessert of your dreams!!!

    Strawberry filling for cake in a white bowl

    A plain vanilla cake with just frosting is boring!! I prefer filling and I mean a lot of fruit filling in my cakes. It could be just strawberries, mixed berries, or any other seasonal fruit. When cherries are in season I make my own cherry pie filling. And this applies to all berries too.

    Strawberry filling scooped on a cake and layered with frostingSummer is here baby!!! That means your cakes need a fresh fruity flavor to celebrate the sunshine.

    As strawberries are a crowd pleaser and loved by everyone it is my go-to fruit as a filling for cake or cupcake. Strawberries are easily available throughout the year and can be frozen for convenience.

    This recipe makes fantastic filling that won’t be runny or bleed out of the cake. It will stay intact and give you a beautiful red color layer.

    Strawberry filling for cake scooped with a spoon

    Step by step method to make the strawberry filling for cake

    Call me lazy, I don’t bother to chop the strawberries and just dump them whole. You can cut them into smaller pieces so that the filling cooks faster.

    Cooking strawberries and sugar to make cake filling

    • 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.

    Strawberry filling in a white bowl with blue napkin

    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

    Fruit filling for cake in a bowl with a spoon

    KEEP IN TOUCH –

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    Pin this recipe for future reference.

    Do you love fruit cake then give these recipes a try –

    Eggless Mango Cake

    Vegan Cherry Cake

    Eggless Black Forest Cake

    Eggless Fresh Strawberry Cake

    Placing balloon toppers on the cake

    I made this amazingly easy strawberry and cream cake using this filling. The recipe will follow soon!

    Let’s make an easy strawberry filling for cake

    Liked this recipe?Do give it a star rating in the comments !
    Print recipe
    4.02 from 180 votes

    Strawberry Filling For Cake

    This is the best strawberry filling for cake & cupcakes. It is thick and won't bleed out of the cake. Use it in tarts or dessert recipes. Can be frozen too.
    Course Dessert
    Cuisine Italian
    Prep Time 1 minute minute
    Cook Time 9 minutes minutes
    Total Time 10 minutes minutes
    Adjustable Servings -10
    Calories 49kcal
    Author Khushboo

    Ingredients

    • 450 grams / 3 cups fresh strawberries washed & hulled.
    • ⅓ cup Sugar
    • 2 teaspoon lemon juice
    • 22 grams / 2 tablespoons cornstarch
    • 5 tablespoon water , or enough to make thick cornstarch paste
    • ¼ cup water only if the filling is very thick

    Instructions

    • 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.
    • Strawberries should be tender at this point.
    • 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 thick 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.
    • If it is too thick then add ¼ cup water and cook for a minute or two.
    • The consistency should be thick and not runny.
    • You know that the filling is ready when it is thick enough to coat the back of the spoon.
    • Note that mixture thickens more after cooling completely, turning into a thick jam.
    • Store as directed until use.

    Notes

    Makes approx. 2 cups of filling.
    Around 30 strawberries used.
    You may reduce or increase the recipe easily.

    The shelf life of the 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.
    • Any leftover filling can be frozen 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  

    • Cut strawberries into halves or chop into small chunks for faster cooking.
    • If strawberries are sour then add ¼th cup extra sugar.
    • 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 an extract of your choice if desired.
    • You can substitute strawberries with any other berries or mixed berries too.

    Nutrition

    Calories: 49kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 69mg | Fiber: 1g | Sugar: 9g | Vitamin A: 5IU | Vitamin C: 27mg | Calcium: 7mg | Iron: 1mg
    Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!

     

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    Filed Under: All Recipes, Bakers Lounge, Frosting / Icing Tagged With: cake, filling, frosting, strawberryJuly 13, 2020

    Reader Interactions

    Comments

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    1. Donna Fender

      June 05, 2023 at 4:14 pm

      Why does the first picture look like you added somrthing green to it? Am I missing something here?

      Reply
      • Khushboo

        June 21, 2023 at 11:02 pm

        That is just a whole strawberry placed in the bowl for photo purposes. Nothing green is added to the filling.

        Reply
    2. Deirdre

      March 30, 2023 at 1:16 pm

      Does it stay nice bright red? I find when I cook strawberries they get pale and have less appeal to them.

      Reply
      • Khushboo

        June 25, 2023 at 9:17 pm

        Hello Dierdre, yes it is nice and bright after cooking. However, once I had the filling turn pale red because the strawberries I started with were not very red.

        Reply
    3. Cheryl Schadler

      March 25, 2023 at 2:40 pm

      Can I use this strawberry filling in between cake batter in a bundt cake before baking?

      Reply
      • Khushboo

        March 27, 2023 at 11:30 am

        I believe so Cheryl. It will give a strawberry jam-like feel after baking.

        Reply
    4. Carol

      October 02, 2022 at 9:53 am

      Going to try this as a filling in a jelly roll, hopefully it will be thick enough to not run.

      Reply
      • Khushboo

        October 02, 2022 at 7:30 pm

        It is very thick and not runny. It will thicken more once cooled and refrigerated.

        Reply
    5. Brenda Nelson

      April 14, 2022 at 5:00 am

      I want to make two 8 x 3“ cake pans of white cake. I want to slice them each in half and fill with the strawberry filling. I was only going to make a whipped cream frosting so I am not sure what to use to make the well. Also, I don’t understand why you are not coding the bottom of each layer with icing to prevent the strawberries from leaking into the cake?? Please explain that theory if you can. Thank you

      Reply
      • Khushboo

        May 11, 2022 at 1:49 pm

        Hello Brenda, just pipe a thick border of whipped cream on the circumference of the cake layer. This strawberry filling isn’t runny, mostly like a jam consistency so I add it to the cake sponge directly. I do not add it on a layer of frosting as it may slip off during cutting slices. Moreover, I like how the filling keeps the layers moist without adding any extra sugar syrup.

        Reply
    6. MKA

      March 23, 2022 at 12:03 pm

      Some cake layers look as if they have a light layer of buttercream before the filling was added, and some others don’t seem to.
      Is this so the filling doesn’t soak in the cake? What is the best way to ice and fill the layers

      Reply
      • Khushboo

        April 01, 2022 at 2:57 pm

        Hello MKA, I always make a wall of frosting around each layer of cake. Then add in the filling first. After that, you will top it with a thin layer of frosting. Always the filling will go first on the cake layers sealed with frosting.

        Reply
    7. Essy

      January 26, 2022 at 12:40 pm

      Wow! I like this, but can this recipe with d fillings be used for wedding cake like in tiers

      Reply
      • Khushboo

        January 31, 2022 at 10:03 am

        Hello Essy, this filling is very thick and sets beautifully between the layers. It does not leak out. Just make sure you make a frosting border as shown in my photos and then add the filling inside. It will be great in the tiered cake.

        Reply
    8. Tracey L Brown

      October 16, 2021 at 7:33 am

      I haven’t used this recipe yet. I was searching for an easy strawberry filling to make. This was the first one I I reviewed. I will not look any further because this one sounds like it’ll be very tasty. Let you know how it goes. Thanks for the recipe.

      Reply
    9. April

      September 25, 2021 at 7:16 pm

      I’ve got a 3 layer cake, 9” cake rounds, how much does this recipe make?

      Reply
      • Khushboo

        September 30, 2021 at 4:54 pm

        It is mentioned in the notes, the recipe makes approx 2 cups of filling.

        Reply
    10. Jean

      September 03, 2021 at 8:41 pm

      5 stars
      I made this filling for my vanilla lemon cupcakes. My strawberries were a little tart so added more sugar. Overall I am pleased with this filling. It was good soft consistency even after the cupcakes were refrigerated.

      Reply
    11. Lmc

      June 08, 2021 at 5:46 pm

      5 stars
      Just made this for a neighbor’s birthday cake. Turned out great… will make again. Glad to know it can be frozen.

      Reply
    12. Aimee

      April 23, 2021 at 3:44 pm

      Can I use frozen strawberries?

      Reply
      • Khushboo

        May 05, 2021 at 10:55 am

        Yes you can. Just add 1/2 twaspoon of extra cornstarch to adjust the liquid from frozen strawberries.

        Reply
        • Jess

          May 10, 2021 at 3:03 pm

          Do you have to refrigerate the cake after icing it with buttercream if this filling is sealed in the middle?

        • Khushboo

          May 29, 2021 at 8:50 pm

          You can leave the cake out for a day provided it is cold weather. For more than 24 hours, the cake will require refrigeration.

        • Rashmi

          August 14, 2021 at 8:02 am

          How to use frozen berries?
          Like chop it or to thaw first?

        • Khushboo

          August 17, 2021 at 8:50 pm

          Hello Rahmi, frozen berries will squish once it starts warming up, just start on low heat and covered with a lid initially. No need to thaw or chop the strawberries, they soften beautifully.

    13. Shashi

      February 04, 2021 at 10:32 am

      Tried this recipe.
      Easy to make.
      Thanks for this recipe.

      Reply
    14. Anushree V Modi

      January 07, 2021 at 3:19 am

      Can i use this filling in a chocolate cake??

      Reply
      • Khushboo

        January 07, 2021 at 2:32 pm

        Absolutely yes Anushree, chocolate, and strawberry is a great combo!

        Reply
        • Staci

          May 19, 2021 at 10:38 am

          Can I add extra sugar after it has cooked to sweeten?

        • Khushboo

          May 29, 2021 at 8:43 pm

          You can always taste this filling throughout cooking. If you suspect that the strawberries are not sweet enough and you need more sugar then feel free to add it. But you will have to cook it for a minute or two so that it melts completely. If by any chance your filling is already cooled down. Just add sugar and stir it slowly cooking it on a low flame for 1-2 minutes.

    15. Aly

      November 13, 2020 at 3:25 pm

      5 stars
      My daughter requested a birthday cake with strawberry filling. This recipe was very easy to follow, and as a bonus I had all the ingredients in my pantry.

      Right now the mixture is cooling so I can finish the cake but I did sneak a taste! It will work great with her birthday pancakes she will have tomorrow as well.

      Thank you so much for this recipe!

      Reply
    16. Disha

      September 22, 2020 at 9:08 am

      Hello mam love ur recipes
      I have a request to make can u pls make a different section of healthy food

      Reply
      • Khushboo

        September 22, 2020 at 10:45 am

        Hi Disha, you can type healthy in the search tab and the post will be filtered to your preference.

        Reply
      • Martha Swinson

        July 25, 2021 at 9:52 am

        Can you use it in sandwich cookies

        Reply
        • Khushboo

          July 30, 2021 at 8:58 am

          Hello Martha, this is a chunkier filling. If you want to fill cookies you will need a smooth jam-like consistency. You will puree strawberry and cook as directed, basically reducing it until thick jam-like! Let it cool completely before using.

    17. rajal

      August 03, 2020 at 1:19 pm

      Hi Khushboo, so need to add strawberry paste to buttercream. Thats also one option or way of making right?

      Reply
      • Khushboo

        August 09, 2020 at 2:40 pm

        Hi rajal, I did not understand your question. If it’s about stawberry buttercream then yyes you can add this jam to it. My preferred way is to add freezer dried strawberry to the buttercream.

        Reply
      • Connie Turner

        February 11, 2021 at 9:50 am

        What can I do if my strawberries did not thicken up enough ??? I always have trouble getting fillings to the right thickness. I did double the recipe but I doubled the cornstarch also. I used frozen Oregon berries so my sauce tastes great just too runny for filling.

        Reply
        • Khushboo

          June 29, 2021 at 3:33 pm

          I am really sorry Connie that this recipe turned a bit runny for you. The easiest way to ensure that the filling is thick enough is that once it is cooked it should coat the spoon with a thick layer. After cooling, the filing thickens even more. I have never had a problem with fresh or frozen strawberries yet. Adding a little more cornstarch like a teaspoon can help too.

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