caramel and cashews

  • Home
  • About Me
  • Recipe Index
  • Subscribe
menu icon
go to homepage
  • About Me
  • Blog
  • Recipe Index
  • Breakfast
  • Dinner
  • Dessert
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Me
    • Blog
    • Recipe Index
    • Breakfast
    • Dinner
    • Dessert
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dessert

    The Best Strawberry Cake Filling

    Published: Dec 17, 2022 · Modified: Dec 17, 2022 · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This sweet and jammy strawberry cake filling is perfect for layer cakes, cupcakes, and cheesecake! It's made with pantry staples, easy to make, and ready in just 15 minutes. Make it during strawberry season or use frozen strawberries during the wintertime.

    a scoopful of strawberry cake filling

    Why you'll love it

    Every spring, when strawberries are finally in season, they sell for dirt cheap at the grocery store. My heart leaps when I see the 99-cent price tag. Perfectly ripe, deep red, and sweet as ever.

    The first thing I do is make jam (naturally) and this strawberry filling for cake! It's quick and simple, but stunning, with a perfectly sweet and jammy texture. It tastes delicious piped into chocolate cupcakes or spread between vanilla cake layers!

    Key Ingredients

    You only need five ingredients and if you're anything like me, you always have them on hand! I've done this recipe with both fresh and frozen strawberries. Both work great!

    ingredients for strawberry filling.

    Strawberries - I wanted to be able to make this strawberry cake filling recipe in the winter months too, so I tested it with both frozen and fresh strawberries. They both worked great! If you go with fresh, be sure they ar seweet and ripe! They are the star of this show, after all.

    Water - The water hydrates the cornstarch to make a slurry. Doing this prevents clumps of cornstarch in the filling. Yucko!

    Cornstarch - Cornstarch helps thicken the mixture so it's not runny. The sugar and natural pectin in the strawberries thicken it as well so don't use too much. Two tablespoons is plenty. If you add too much cornstarch, the mixture tastes like jello when it's chilled.

    Sugar - To sweeten the filling! I find ½ cup to be the perfect amount. Just enough to bring out the natural sweetness of the strawberries.

    Lemon juice - Don't skip this crucial ingredient. The bright pop of citrus enhances the flavor of the strawberries. Always use a fresh lemon. Lemons are cheap and WAY better than bottled lemon juice.

    How to Make Strawberry Filling

    In a small saucepan, combine the water and cornstarch. Stir with a spatula until the cornstarch is dissolved with no clumps.

    Add the cut strawberries, lemon juice, and sugar. Stir well.

    • cornstarch slurry in saucepan.
    • cut strawberries in saucepan.

    Place the saucepan over medium heat and cook, stirring continuously, for 10 to 12 minutes. You can mash the strawberries with your spatula to break them up. The mixture will thicken and the strawberries will break down some.

    • strawberries in syrup.
    • strawberry filling in saucepan.

    Take the saucepan off the heat and let the mixture cool then pour it into a glass jar. The strawberry filling will look too thin to fill a cake at this point.

    It sets up as it cools, so be patient! Let it cool for at least 2 hours before you use it. Or if you want to speed up the process, you can refrigerate the filling.

    a spoonful of strawberry filling.

    Recipe Tips

    • Let the mixture cool before you fill a cake with it! I can't emphasize this enough. It will thicken as it cools, so plan to make it ahead of time. I like to make it a few hours before I plan to assemble my cake, or you can refrigerate it to speed up the process.
    • If you use frozen strawberries, let them partially thaw so you can cut them into quarters. They will naturally break up during the cooking process, so you don't have large chunks of strawberries.
    • To fill the cake, make a buttercream border to hold in the filling. Then scoop the filling into the center and spread it around evenly. Be sure your cake layers are not warm! Warm cake will melt the frosting.

    Ways to Use Strawberry Cake Filling

    Here are a few of my favorite ways to use strawberry cake filling!

    • In layer cakes! Try it in lemon, chocolate, vanilla, or coconut cake. Strawberry filling is versatile and goes with a lot of cake flavors.
    • With Greek yogurt and granola. Add to unsweetened Greek yogurt with granola for a nutritious but indulgent breakfast.
    • With angel food cake or pound cake. Scoop it on there with some whipped cream! Such a good combo.
    • On top of cheesecake! It really takes vanilla cheesecake up a notch (or ten).
    • Top ice cream or pancakes with it. Spruce up vanilla ice cream, pancakes, or French toast with this fruity filling.

    Storage Tips

    Let the strawberry filling cool, then pour into a glass jar with a lid or an airtight container. It will last in the refrigerator for up to a week.

    It will thicken in the refrigerator, but should still be spreadable. You can give it a good stir before you use it if needed.

    I don't recommend freezing this filling. The texture won't taste right once defrosted.

    a jar of strawberry cake filling.

    How to Assemble a Cake with Strawberry Filling

    I worked as a pastry chef for years and at a wedding cake bakery for several more. I've frosted my fair share of cakes.

    It's easiest to assemble a cake when the layers are frozen. This way the crumbs won't be so loose and stick to the icing! If you don't have the time, just be sure the layers aren't warm! A warm cake will fall apart and melt all the icing.

    On the top of your first layer, pipe a border around the edge of the cake to act as a dam for the filling. This will keep the filling from oozing out the sides once you add the other layer.

    Scoop the filling into the center of the cake and spread it around evenly. Top with the second layer, then frost the entire cake with buttercream. I always start with the top, then do the sides and finally smooth it out with an offset spatula.

    FAQs

    What is strawberry filling made of?

    Strawberry filling is made of strawberries, cornstarch, water, sugar, and lemon juice. The cornstarch and water create a slurry that thickens the mixture, while the sugar and lemon juice enhance the flavor of the strawberries!

    Can I use store-bought jam for cake filling?

    Yes! If you're in a hurry, you can swap homemade fruit filling with fruit jam! It will be just as delicious, but with a jammier texture.

    Can I use fresh or frozen strawberries?

    You can use both fresh or frozen strawberries in this recipe. I've tested it with both and it came out the same. Just be sure to partially thaw the frozen strawberries so you can cut them into quarters.

    Must-Try Cake Fillings!

    • Peanut Butter Ganache
    • Peanut Butter Cream Cheese Frosting
    • Dreamy Cream Cheese Frosting
    a spoonful of strawberry cake filling

    Strawberry Cake Filling

    Carolyn
    This sweet and jammy strawberry cake filling is perfect for layer cakes, cupcakes, and cheesecake! It's made with pantry staples, easy to make, and ready in just 15 minutes. Make it during strawberry season or use frozen strawberries during the wintertime.
    Print Recipe Pin Recipe
    Prep Time 2 minutes mins
    Cook Time 13 minutes mins
    Total Time 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 2 cups
    Calories 300 kcal

    Equipment

    • small saucepan

    Ingredients
      

    • 3 cups quartered strawberries (about 1 quart) (fresh or frozen & thawed)
    • ½ cup sugar
    • ½ lemon, juiced
    • 2 tablespoons cornstarch
    • ⅓ cup water

    Instructions
     

    • In a small saucepan, combine the cornstarch and water. Stir until the cornstarch is dissolved and there aren't any visible clumps.
    • Add the sugar, strawberries, and lemon juice. Stir well.
    • Place the saucepan over medium heat and cook, stirring continuously, for 10 to 12 minutes. The mixture will thicken more as it cools.
    • Remove the pan from the heat and let the mixture cool before using it to fill cakes and cupcakes.

    Nutrition

    Calories: 300kcalCarbohydrates: 76gProtein: 2gFat: 1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 6mgPotassium: 369mgFiber: 5gSugar: 61gVitamin A: 32IUVitamin C: 141mgCalcium: 43mgIron: 1mg
    Keyword strawberry cake filling, strawberry cake filling recipe, strawberry filling, strawberry filling for cake
    Tried this recipe?Let us know how it was!

    More Dessert Recipes

    • strawberry popsicle with strawberries next to it.
      3-Ingredient Strawberry Popsicles
    • a stack of gluten free blondies.
      Gluten Free Browned Butter Blondies
    • sliced banana bread with honey drizzled on top
      Honey Banana Bread
    • a bowl with scoops of raspberry sorbet with mint leaves on top.
      Blender Raspberry Sorbet

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Hi friends!

    My name is Carolyn and I'm the food-obsessed creative behind Caramel and Cashews!

    About Me

    Popular

    • Chocolate Ganache without Cream
    • oatmeal cookie with a bite out of it.
      Flourless Oatmeal Cookies
    • a stack of oatmeal cookies.
      Instant Oatmeal Cookies
    • sliced meatloaf on a plate.
      Juicy 1-Pound Meatloaf Recipe

    Seasonal

    • a bowl of butternut squash soup
      Butternut Squash Soup Recipe
    • feta, peaches, raisins, quinoa, red onions, and mixed greens
      Quinoa Salad with Feta & Peaches
    • quinoa salad with avocado and tomatoes
      Herby Quinoa Salad with Avocado and Chickpeas
    • turkey chili in a bowl with shredded cheese and sour cream.
      Simple Turkey Chili

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me

    Follow

    • Instagram
    • Pinterest

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Caramelandcashews on the Brunch Pro Theme