Many cakes are delicious on their own but when you add additional fruit fillings they can be really amazing! Strawberries in particular are such a versatile fruit and they complement so many desserts.
Fruit filling also divides the cake and frosting helping to even out taste and texture. My favorite cake filling is the Strawberry Cake Filling recipe below, which is the perfect complement to your next cake. Try it and see for yourself!
Why Strawberries as a cake fruit filling?
Strawberries are the most favorite fruit
In the grand symphony of fruits, strawberries undoubtedly play the sweetest melody in my heart. These ruby-red gems are not just a feast for the eyes but a bounty of health, bursting with flavor in every bite.
They’re the stars of any gathering, infusing joy and color into the simplest of moments. Imagine a world where strawberries elevate the ordinary, transforming cakes from mere desserts to masterpieces, gracing everything from elegant fillings to playful toppers.
Envision them, covered in luscious chocolate, creating edible art. Strawberries are more than a fruit; they’re a medium for culinary creativity, a delightful muse for bakers and decorators alike.
Strawberry Cake Filling – the perfect dessert pairing
Adding strawberry cake filling to your next cake is easy and it pairs well with other icings and frostings. Strawberry cake filling can be paired with strawberry cake of course but also with chocolate cake, vanilla cake, lemon cake, white cake, cheese cake, and even watermelon cake…there are many options. What is your favorite?
Adding strawberry cake filling to your next cake is easy and you can pair it with other icings and frostings. Keep in mind the following key tips listed in the recipe below. Always read the recipe in its entirety so you are prepared and you don’t miss anything important.
For more thoughtful ideas and baking/kitchen preparation these 15 Top Cake Baking Tips and Tricks are essential for me and I know they will help you too.
If you’re a stickler for perfection and don’t want to waste any part of the strawberry when coring or cutting I recommend using a berry huller/stem remover. It seems like so much of the strawberry is wasted trying to get the stems off, cores cleaned out, and/or sliced for decoration.
Tips for filling cakes
Amount of filling
To decide the amount of filling for your cake, consider the desired effect: overflowing sides or neatly encased within frosting. The cake’s size and layer count guide the quantity needed. This recipe suits 2-3 layers for a generous fill or 3-4 layers for a thinner application.
Create a frosting dam on the edge
When frosting a cake, balance is key. Avoid too much fruit filling between layers to prevent oozing or bulging through the frosting. Create a frosting dam around each layer’s edge, piping a single ring to contain the filling. This simple step ensures elegance in every slice.
Strawberry Cake Filling Recipe
Ingredients
- 3 1/2 cups Fresh strawberries or Frozen whole berries no juice
- 1/4 cup Granulated Sugar
- 1 tbsp fresh squeezed lemon juice
- 3 tbsp Corn starch
- 1/2 cup water
Instructions
- If using fresh strawberries wash, cut stems, hull cores, cube, or mash down with a potato hand masher tool or something similar before/during cooking. This makes it easy to reduce down.
- If using frozen whole berries (no juice, no stems) just defrost to room temperature, drain excess water, and cut/mash before the reduction process.
- In a large saucepan combine fruit, sugar, and lemon juice. Cook over medium heat until almost boiling. Continue mashing and stirring for a few minutes.
- Separately mix cornstarch with water until the cornstarch is completely dissolved. Add to the pot of strawberries, stirring constantly until light boiling, water is burned off, and thickened like a loose jam. Takes a few minutes. (if needed turn the heat low, stirring a few extra minutes to cook off loose liquid)
- Turn off the heat and let it sit while it continues to thicken more. Completely cool before using-cannot be warm at all-room temperature or chilled.
- Shelf Life Store in an air tight container after completely cooled. Stays fresh in the frig for 5-7 days and 3 months in the freezer.Once thawed do not re-freeze.
Video
Notes
Nutrition
Additional Resources
If you love strawberries please take a look at my Watermelon Cake with fresh strawberry puree and fresh strawberry buttercream frosting! Yes, you can use strawberries to make watermelon cake.
Strawberries are not only great as a cake filling but they’re also amazing as a dessert glaze. Try this strawberry glaze on cheesecake. It’s a crowd-pleaser!
Thanks for visiting & Happy Baking!
Be sure to check out some of my other cake decorating and baking posts for new inspo
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