This easy strawberry filling recipe is one of those back-pocket staples we reach for again and again. It's fresh, homemade, thick, and bursting with real strawberry flavor, making it perfect for layered cakes, cupcakes, and just about any dessert that needs a bright strawberry flavor.
Why This Recipe is the Best
Who doesn't love a recipe made from scratch? We use real strawberries-no artificial flavors, no gelatin, and no mystery ingredients. Cooking the berries into a quick reduction concentrates the flavor, giving you a filling that's thick, glossy, and perfect for cake layers without being overly sweet.
This recipe is the perfect balance between a strawberry compote, coulis, and sauce. You can have it on everything from buttercream-filled layer cakes to sponge cake, tres leches cake, or even spooned over cheesecake.
For other berry fillings, try our Strawberry Compote and Blueberry Compote.
Jump to:
Key Ingredients
This recipe keeps it simple and relies on a short ingredient list for the best flavor and texture.
- Strawberries- Fresh strawberries are best, but you can also use frozen strawberries when it isn't strawberry season.
- Lemon- We highly suggest using fresh-squeezed lemon when possible.
- Corn Starch- You'll need corn starch to thicken up the filling for the perfect texture.
How to Make Strawberry Filling for Cake
Use these step-by-step instructions as a guide to get the best results. You'll love how simple this recipe is!
- Wash, remove the tops, and slice the strawberries into small pieces.
- Combine all of the ingredients in a medium sized sauce pan. Mash the strawberries. Leave some chunks.
- Bring the mixture to a simmer, over medium heat, and then simmer for 4-5 minutes.
- When the mixture thickens and becomes translucent, remove from the heat. Cool completely before adding to your cake.
Helpful Hint: Be sure to stir continuously while the strawberry slurry simmers. You don't want the bottom to burn.
Common Mistakes
Be sure to cook the filling long enough. If you don't, it can leave it thin and slightly cloudy instead of thick and jam-like.
Skipping the cooling step before using the filling can cause it to slide out of the cake layers or melt into the buttercream frosting.
Top Tip
You'll know the strawberry filling is done when it loses its cloudy look and becomes deep red and glossy-this means the cornstarch has fully cooked and the filling will set up perfectly once cooled.
Recipe
Easy Strawberry Filling for Cake
Ingredients
- 1 pound fresh strawberries rinsed, stems removed, chopped
- ½ scant cup granulated sugar scant: slightly less than
- 1 Tablespoon lemon juice fresh is BEST
- 1 ½ Tablespoon water
- 2 Tablespoons corn starch
Instructions
- Combine water and corn starch and stir until corn starch is dissolved and a slurry is formed. Set aside.
- Rinse strawberries, remove stems and chop. Mash lightly with a potato masher. Add strawberries, sugar, lemon juice and corn starch slurry to a saucepan. Stirring regularly over medium-low heat, bring the mixture to a simmer. Simmer until the sauce starts to thicken, darken, and become more translucent about 4-5 minutes.
- Remove from heat and allow to cool to room temperature then transfer to an airtight container and store in the refrigerator until ready to use.
Notes
- We highly recommend using fresh squeezed lemon juice. It has much better flavor and our recipe testers could tell a difference when we made this with bottled lemon juice concentrate.
- Because of the corn starch, the mixture will be a little milky and cloudy looking at first. Once it cooks and thickens, you'll know it's done when the cloudiness is gone and it's translucent and dark.
Nutrition
Variations and Substitutions
Try these variations and substitutions for your favorite results.
- Frozen Strawberries- This filling works beautifully with frozen strawberries-just thaw them completely and drain excess liquid before using.
- Smooth-For a smoother texture, you can blend the finished filling into a silky strawberry purée or coulis, which is great for mousse, ganache, glaze, or syrup.
- Cream Based- If you want a richer filling, fold the cooled strawberry mixture into mascarpone, cream cheese, whipped cream, or vanilla custard for a more decadent cake layer.
- Low Sugar- You can also reduce the sugar slightly if your strawberries are very sweet.
How to Use Strawberry Filling
This filling is great with so many different desserts.
- Layered vanilla or white cake
- Chocolate cake (the contrast is so good)
- Angel food cake or sponge cake
- Strawberry shortcake
- Tres leches cake
- Cupcakes, cake rolls, and king cake
- As a swirl in buttercream or cream cheese frosting
Storing
Store the strawberry filling in an airtight container in the refrigerator for up to 5 days. Once chilled, it thickens even more, making it ideal for cake layers. Give it a quick stir before using.
FAQs
You make strawberry filling by cooking chopped strawberries with sugar, lemon juice, and a cornstarch slurry until thick, glossy, and jam-like, then cooling it completely before using.
You can, but jam is much sweeter and thicker, and it doesn't have the same fresh strawberry flavor or smooth texture as homemade filling.
Preserves and pie filling work in a pinch, but they're chunkier, sweeter, and often contain additives that don't hold up as well between cake layers.
A homemade strawberry filling like this one is ideal because it enhances the strawberry flavor without overpowering the cake or making it soggy.
Andrea says
We love this Strawberry Filling for cake! It's so good!