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4.02
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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.
Prep Time
1
minute
min
Cook Time
9
minutes
mins
Total Time
10
minutes
mins
Course:
Dessert
Cuisine:
Italian
Servings:
10
Calories:
49
kcal
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:
49
kcal
|
Carbohydrates:
12
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
1
mg
|
Potassium:
69
mg
|
Fiber:
1
g
|
Sugar:
9
g
|
Vitamin A:
5
IU
|
Vitamin C:
27
mg
|
Calcium:
7
mg
|
Iron:
1
mg