A strawberry filling is an ultimate ingredient that works excellent in endless dessert recipes. Including cake fillings, tart fillings, and fruit tarts. You can also use it as a topping for your favorite ice cream or breakfast pancakes. In addition, this recipe is so simple and easy, you will never want to use a store-bought strawberry filling again.
Table of Content
Many of my friends buy strawberry filling from the supermarket. Often because they don't know how easy it is to make it at home. It is super easy, and you can use fresh or frozen fruits to make it.
So, what do you do when you have extra strawberries in season? Well, I do a few things.
- First of all, I make a delicious strawberry filling and place the extra in a ziplock bag, so they use less space.
- And, I also love to freeze strawberries - individually. As a result, I have frozen strawberries all year round for my desserts and smoothies.
- In addition, I also make a big batch of a strawberry jam without pectin. And my recipe is low in sugar, therefore you can eat more of it.
Why make a homemade strawberry filling?
A fruit-filling recipe is so versatile. Of course, it is delicious on its own. My kids love it over pancakes, waffles, and French toast. But, you can also use it as:
- Strawberry cake filling - you can of course use it in layer cakes such as strawberry cake with strawberry filling in between layers but you can also use it with a vanilla or chocolate cake. I love to serve it on the side of my vanilla or chocolate pound or bundt cakes.
Pro tip - if you use it in a layer cake make sure you use a buttercream dam on the edges of your cake layers since this is a soft filling. Therefore, it needs that support.
And, if you are new to cake decorating, I suggest you look at my cake decorating tutorial on how to fill and frost cakes. - Strawberry pie filling - Yes, it also works great as a pie filling. You can spread it on a prebaked shortcrust pastry shell with vanilla pastry cream as a base, and also top it with whipped cream.
- Strawberry dessert accompaniment - A fruit filling can take any dessert to the next level. In the photo below, I served it with my Classic Vanilla Pound Cake. You can also try it with your favorite cheesecake. And you must try this Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce.
Ingredients and substitutes
- Fresh Strawberries - While I'm using fresh strawberries in the season, I have also used frozen ones too.
- Sweetened or unsweetened frozen strawberries - And if you do use frozen strawberries, make sure to check if they are sweetened or unsweetened. Since some frozen brands have sugar added as a preservative. You can still use them, and yet reduce the sugar as appropriate for the recipe.
- Cornstarch - I think this is by far the most commonly used and preferred ingredient. And yet, if you cannot use cornstarch - try arrowroot powder or potato starch. I have used both on two different occasions - and they are almost the same.
They both make a thicker consistency of the filling and work pretty much the same. So, I would say use a tad less. And yet, since I used both only once so far, I'd say instead of adding all the slurry at once, save a little until the end and see if you need it. - Sugar - I prefer to use a fine grain sugar for this so I don't overcook the strawberries to a pulp.
- Lemon Juice - Really brings out the flavor so much more.
Step by step instructions
- Wash, clean, and hull strawberries. Chop them into equal size pieces
Pro tip - hull simply means to remove the stalk and core (core is the white stalk below the green leaves because it stays hard) - Place strawberries in a saucepan with half the water, sugar, lemon juice, and salt.
- Place it on medium heat until all the sugar is dissolved shaking the pan to cook evenly.
Pro tip - the sugar will melt and the mixture will look very runny. But it will be ok as it cooks. - Continue to cook a minute more, then, use a vegetable or potato masher and mash the fruit.
Pro tip - mashing the fruit is optional but it will create a softer smoother textured filling
- Add cornstarch to the remaining water and stir well. Add it to the strawberries
Pro tip - cornstarch tends to settle down so make sure to stir before you add it to anything - Continue to cook on medium - the mixture will thicken and looks glossy. The color will change from an opaque light red to a translucent deep red color.
Pro tip - it is important that the cornstarch comes to a boil only then will it go from opaque to a transparent glossy sheen. This means the cornstarch is cooked. - When glossy and thick enough to coat the back of a spoon or spatula it's ready.
- Optional - At this point, you can strain the filling by pouring it thru a sieve. I like to leave it fruity and chunky just as I have here.
Pro tip - straining will remove all the fruit fiber and give a smoother filling consistency which may be ideal for some desserts - Remove from heat - Pour into a mason jar. Let cool completely.
Consistency
- The cornstarch will continue to thicken as the filling cools. You can add a few tablespoons of hot water to adjust consistency.
- For a cake filling, I like to make a thick consistency so it does not ooze out of the cake sides.
- For pies and tarts, I like a bit of syrup
- and For desserts, I like to mash the fruit more so it almost like a thick syrup consistency.
Tips - fruit fillings
- 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 fridge 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.
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.
What cake flavors work best with strawberry cake filling?
A filling works great on a simple vanilla cake or chocolate cake. Also, try my vanilla cream cake or simple moist chocolate cake.
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.
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Printable Recipe
Strawberry Filling for Cakes Tarts and Desserts
Print Pin Rate Share by Email Share on FB Save GrowCalories: 150kcal
Adjust Servings Here: 3 cups
Description
A strawberry filling is an ultimate ingredient that works excellent in endless dessert recipes. Including cake fillings, tart fillings, and fruit tarts. You can also use it as a topping for your favorite ice cream or breakfast pancakes. In addition, this recipe is so simple and easy. As a result, you will never want to use a store-bought strawberry filling again
Video
Ingredients
Enough to fill 3 x 8 inch layers, 1 x 9-inch tart or pie
- 1 lb (450 g) Strawberries
- ½ cup (100 g) White sugar
- 2 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- 1 cup (240 ml) Water (divided)
- ⅛ tsp Salt (pinch)
Instructions
- Wash, clean, and hull strawberries. Chop them into equal size pieces Pro tip - hull simply means to remove the stalk and core (core is the white stalk below the green leaves because it stays hard)
- Place strawberries in a saucepan with half the water, sugar, lemon juice, and salt.
- Place it on medium heat until all the sugar is dissolved shaking the pan to cook evenly. Pro tip - the sugar will melt and the mixture will look very runny. But it will be ok as it cooks.
- Continue to cook a minute more, then, use a vegetable or potato masher and mash the fruit. Pro tip - mashing the fruit is optional but it will create a softer smoother textured filling
- Add cornstarch to the remaining water and stir well. Add it to the strawberriesPro tip - cornstarch tends to settle down so make sure to stir before you add it to anything
- Continue to cook on medium - the mixture will thicken and looks glossy. The color will change from an opaque light red to a translucent deep red color.Pro tip - it is important that the cornstarch comes to a boil only then will it go from opaque to a transparent glossy sheen. This means the cornstarch is cooked.
- When glossy and thick enough to coat the back of a wooden spoon or spatula it's ready.
- Optional - At this point, you can strain the filling by pouring it thru a sieve. I like to leave it fruity and chunky just as I have here.Pro tip - straining will remove all the fruit fiber and give a smoother filling consistency which may be ideal for some desserts
- Remove from heat - Pour into a mason jar. Let cool completely.
Consistency
- The cornstarch will continue to thicken as the filling cools. You can add a few tablespoons of hot water to adjust consistency.For a cake filling, I like to make a thick consistency so it does not ooze out of the cake sides. For Pies and tarts, I like a bit of syrup and For desserts, I like to mash the fruit more so it almost like a thick syrup consistency. T
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.
- When cooled, if the filling is too thick, first give it a good mix, only then add a few tablespoons of water as necessary.
- If used to fill a cake, make sure to fruit filling make so to make a frosting dam around the edges of the cake. This will prevent the filling from coming out of the sides of the cake. See my video, how to level, fill, torte a cake
Nutrition Information
Calories: 150- kcalCarbohydrates: 37- gProtein: 1- gFat: 0- gSaturated Fat: 0- gPolyunsaturated Fat: 0- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 0- mgSodium: 5- mgPotassium: 0- mgFiber: 2- gSugar: 30- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Sam
This recipe is delicious, but not anywhere near thick enough to use as cake filling. Ended up using it as cake sauce!
Veena Azmanov
Hey Sam. If it is not thick enough it means you need to cook it to the right consistency until all the cornstarch has boiled and activated. It must look glossy.
Some strawberries are very juicy so you may have more juice which may need a few extra minutes.
But, you must boil to thicken. Of course, you can add more cornstarch but that tastes very starchy so I do not recommend that.
Stephanie Cherry
Can you substitute strawberries for other fruits?
Veena Azmanov
Yes, of course, Stephanie. Try blueberries, raspberries, blackberries, mixed berries,
Kristen
Turned out great. So yummy. Step one is written in a way that confused me. I thought it said put half of the water and sugar and lemon juice. Whoops. Not sure if anyone has made this mistake too.
Veena Azmanov
Hey Kristen, Yes, you use half the water first in the fruit with the sugar. and then, the remaining half with the cornstarch to make a slurry. Hope that makes sense.