This Strawberry Cake Filling recipe can be made with either fresh or frozen strawberries. It cooks on the stove with just sugar, lemon juice, a pinch of salt, and cornstarch to make a sweet and tangy sauce.
The strawberry cake filling is thick enough to hold between layers of cake, to fill inside cupcakes, and to be used as a topping. Spoon the strawberry sauce over chiffon cake with whipped cream or pair with fudgy brownies and ice cream.
How to Make Strawberry Cake Filling
Use sliced strawberries - either fresh or frozen are fine. No need to thaw.
Simmer strawberries over medium-high heat with sugar, cornstarch, salt, and lemon juice.
After the sauce bubbles, reduce the heat and simmer until the sauce thickens. Add more water, if necessary.
The strawberry cake filling will continue to thicken as it cools. Transfer to a shallow pan and chill to cool quickly.
Serving and Storage
If making in advance, store the strawberry cake filling in a lidded container in the refrigerator for up to 2 weeks.
Allow the filling to completely cool and thicken before using it in a cake.
Spoon the strawberry topping over ice cream, fudgy brownies, or use to make a Strawberry Layer Cake.
Fresh or Frozen Strawberries
Both fresh and frozen strawberries work in the this strawberry cake filling recipe. If you have loads of ripe strawberries in the spring and summer, then use those - sliced or quartered.
Using frozen strawberries is an easy option all year round. Choose sliced frozen strawberries, when available. They will take a couple extra minutes to cook, but will taste just as delicious.
Cook the sauce until the fruit softens and can be easily broken up into smaller pieces with a wooden spoon.
Cooking with Cornstarch
Cornstarch helps thicken the strawberry filling enough to act as a cake filling. It is typically whisked together with cool water to make a slurry then added to sauces, jams, and stews to prevent clumps.
In this case, adding the cornstarch along with the sugar to strawberries is just fine.
Make sure to bring the mixture to a boil in order to activate the thickening agents in the cornstarch.
If the filling does not seem thick enough, then mix an additional teaspoon or two of cornstarch with a splash of water then add it to the sauce to prevent lumps.
Bake Like a Pro
To use the strawberry filling between cake layers, make sure it has thoroughly cooled and thickened.
For a layer cake, pipe a ring of buttercream or frosting around the outside of each layer to create a "dam" for the filling. Add the strawberry sauce to center. The buttercream dam will help contain the filling and keep it from leaking out the sides.
Yes, frozen strawberries are great for using all year long. Look for sliced strawberries.
More Strawberry Cake Recipes
Recipe
Strawberry Cake Filling
Ingredients
- 4 cups (1 lb) sliced strawberries
- ½ cup (100g) granulated sugar
- 4 teaspoon cornstrach
- pinch salt
- 2 tablespoon lemon juice
- 1 - 2 tablespoon water
Instructions
- Place the strawberries in a medium saucepan and set over medium-high heat. If frozen, begin cooking until they start to thaw and juices come out.
- Add the sugar, cornstarch, and salt and stir to combine. Add the lemon juice and water.
- Continue to cook the sauce until the juices are bubbling. Reduce the heat and simmer until the fruit partially breaks down and the sauce thickens, about 5 minutes.
- Remove the strawberry cake filling from the stove and transfer it into a separate container to cool. A shallow dish will help it cool and thicken faster.
- Store in the refrigerator until ready to use.
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