Description
A vibrant and delicious strawberry cake filling made with fresh strawberries, sugar, lemon juice, and a touch of cornstarch to create a perfect thick and fruity topping for cakes, cupcakes, and pastries. This easy-to-make filling can be prepared in just 20 minutes and adds natural sweetness and a burst of berry flavor to your baked goods.
Ingredients
Scale
Strawberries
- 3 cups Strawberries, sliced in half
Syrup Ingredients
- ¼ cup Granulated sugar
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest (optional)
Thickening Agent
- 1 teaspoon Cornstarch mixed with a little bit of water to form a slurry
Instructions
- Prepare the Strawberries: Wash, hull, and chop the fresh strawberries into halves or slightly larger pieces if you prefer a chunkier texture in your filling.
- Combine and Heat: Place the strawberries, sugar, lemon juice, and optional lemon zest into a saucepan. Heat over medium heat until the mixture bubbles and the strawberries start releasing their juices.
- Simmer: Reduce the heat to medium-low and let the strawberry mixture simmer gently for 20 minutes, stirring occasionally to prevent sticking and encourage flavor melding.
- Add Cornstarch Slurry: In a small bowl, mix the cornstarch with a little water to make a smooth slurry. Gradually add this to the simmering strawberry mixture while stirring constantly to prevent lumps.
- Thicken the Filling: Continue to cook the mixture, stirring until it thickens and coats the back of a spoon, which will take several minutes. Be patient to achieve the right consistency.
- Cool the Filling: Remove the saucepan from heat and let the strawberry filling cool completely. This step is crucial as the filling will further thicken as it cools.
- Use or Store: Use the cooled filling immediately in your cakes, cupcakes, or pastries, or store it in an airtight container in the refrigerator for up to a few days.
Notes
- Cut the strawberries into small pieces or keep them larger depending on your texture preference.
- The filling thickens more as it cools; if too runny, chill before adding more cornstarch if needed.
- Stir regularly during cooking to avoid sticking and burning.
- For a smoother texture, blend or strain the filling before using.
- Use fresh, ripe strawberries for the best flavor; frozen strawberries may add unwanted moisture.
- Properly wash and hull strawberries to remove bitterness.
- Simmer gently over medium heat to preserve vibrant color and fresh flavor.
- Taste and adjust sugar or lemon juice to balance sweetness and tartness according to berry ripeness.
- Allow the filling to completely cool before adding to frosted cakes to prevent melting the frosting.
Nutrition
- Serving Size: 1/4 cup (about 60g)
- Calories: 70
- Sugar: 14g
- Sodium: 1mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 0.5g
- Cholesterol: 0mg
