Strawberry Cake Filling Recipe
Easy how-to recipe for making a strawberry cake filling
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
Depending on how you're filling your cake you must decide how much filling you want in between the cake layers. Do you prefer it to flow over the sides or covered by outer frosting and not overflowing? Cake size and the number of layers you're using will give you an idea of how much filling you need. This recipe will fill in between 2-3 cake layers. If you want just a thin layer of filling this recipe could fill in between 3-4 cake layers-but again it will be thin.
*If you are covering a cake with outer frosting be careful not to overload the fruit filling in between the layers. You do not want it oozing or bulging out from the cake sides through the frosting once the cake layers settle. Always make a frosting dam edge around your cake layer. Pipe a single layer around the outer edge to prevent filling leakage. Repeat this step for each cake layer.
*Remember - when you're doing a fruit reduction it takes your amount down by 1/4-1/2 so if you need more filling double the recipe.
Nutrition
Calories: 75kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 131mgFiber: 2gSugar: 12gVitamin A: 10IUVitamin C: 50mgCalcium: 15mgIron: 1mg
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