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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.
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Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
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
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