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A slice of chocolate cake with strawberry filling
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Strawberry Cake Filling

This quick and easy strawberry cake filling is thick enough to be used to fill layer cakes or spoon over other desserts.
Prep Time5 minutes
Cook Time10 minutes
Total Time1 hour
Course: Dessert, Side Dish
Cuisine: American
Keyword: strawberry cake filling, strawberry sauce, strawberry topping
Servings: 10

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.

Notes

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.
Fresh or frozen strawberries are fine.