strawberry cake filling – Stable, Fruity Recipe

Looking for the perfect stable and fruity strawberry cake filling? This recipe is your answer! Forget fillings that ooze out or taste artificial. This recipe delivers a burst of fresh strawberry flavor, a smooth, creamy texture, and stays put, creating a show-stopping cake that’s as delicious as it is beautiful.

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What is Strawberry Cake Filling?

Strawberry cake filling is a luscious, fruit-based preparation designed to add moisture, flavor, and visual appeal to cakes. Unlike jams or preserves, a great strawberry cake filling should be stable enough to hold its shape between cake layers without seeping or making the cake soggy. This particular recipe achieves this stability through a combination of fresh strawberries, cornstarch, and a touch of lemon juice.

It balances sweetness with a slight tartness, perfectly complementing the rich flavors of cake. It’s vibrant, versatile, and brings the taste of summer to any celebration! The great thing about this filling recipe is it uses fresh seasonal strawberries, or even frozen! So grab your whisk and strawberries, it’s time to bring your cake to life!

Ready to create a strawberry dream of a cake? Give this recipe a try and prepare to be amazed!

Key Ingredients for Strawberry Cake Filling:

Fresh Strawberries (1 pound): Washed, hulled, and sliced. Frozen strawberries can also be used, but thaw them completely and drain excess liquid before using.
Granulated Sugar (1/2 cup): Adds sweetness and helps the strawberries break down and release their juices.
Cornstarch (3 tablespoons): Acts as a thickening agent to create a stable, sliceable filling.
Lemon Juice (1 tablespoon): Brightens the flavor and balances the sweetness, also helps to naturally preserve color of vibrant strawberries
Water (1/4 cup): Helps dissolve the cornstarch and creates a smooth sauce base.
Butter (2 tablespoons): Adds richness and a smoother mouthfeel to the filling. Unsalted is recommended.
Pinch of Salt: Enhances the sweetness and balances all flavors.

How to Make Strawberry Cake Filling:

This strawberry cake filling is surprisingly easy to make! It begins with cooking the strawberries down with sugar until they release their juices and soften. A cornstarch slurry is then added to thicken the mixture into a luscious, stable filling. A touch of butter adds richness and smoothness, while lemon juice brightens the flavor.

The whole process takes about 20 minutes, from start to finish, resulting in a vibrant, homemade filling that’s far superior to store-bought options.

Step-by-Step Instructions:

Prepare the Strawberries: Wash, hull, and slice the fresh strawberries. If using frozen, thaw them completely and drain off any excess liquid.
Combine Strawberries and Sugar: In a medium saucepan, combine the sliced strawberries and granulated sugar.
Cook the Strawberries: Place the saucepan over medium heat and cook, stirring occasionally, until the strawberries soften and release their juices. This will take about 5-7 minutes. The mixture should be bubbling gently.
Make the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth and there are no lumps. This is important to prevent lumps from forming in your filling.
Add the Cornstarch Slurry: Pour the cornstarch slurry into the saucepan with the strawberry mixture. Stir constantly to prevent lumps from forming.
Bring to a Simmer: Continue stirring over medium heat until the mixture comes to a simmer and thickens noticeably. This should only take a minute or two. Be careful not to overcook, which can make the mixture too thick.
Reduce Heat and Simmer: Reduce the heat to low and continue to simmer, stirring constantly, for another 2-3 minutes, allowing the cornstarch to fully cook and the filling to thicken further.
Add Finishing Touches: Remove the saucepan from the heat. Stir in the lemon juice, butter, and a pinch of salt. Stir until the butter is melted and incorporated.
Cool the Filling: Pour the strawberry cake filling into a clean bowl and cover the surface directly with plastic wrap. This will prevent a skin from forming on the top. Let the filling cool completely to room temperature before using it to fill your cake. Allowing the filling to cool at room temperature prevents condensation from forming, that would change the texture and consistency of your final product.
Use or Store: Once completely cool, the strawberry cake filling is ready to use. If you’re not using it immediately, store it in an airtight container in the refrigerator.

Why You’ll Love This Strawberry Cake Filling:

This strawberry cake filling is a total game-changer! The star of the show is undoubtedly the bright, fresh strawberry flavor that truly shines through. It’s not that fake, overly sweet taste you find in store-bought fillings; instead, it’s a genuine berry experience that elevates your cake to a whole new level.

Plus, making it at home is incredibly cost-effective. You’ll save money and have the satisfaction of knowing exactly what ingredients are going into your cake. The burst of tart lemon that complements the sweetness is another feature, turning your cake layers a taste of fresh summer sweetness, even in winter when good strawberries are more expensive and maybe frozen!

This recipe is a fantastic alternative to traditional strawberry jam or preserves used in cakes. Unlike those options, this filling is designed to be stable and won’t seep into or make the cake soggy.

Convinced yet? Grab those strawberries and try this recipe – you’ll never go back to store-bought filling again!

What to Serve Strawberry Cake Filling With:

This strawberry cake filling is incredibly versatile and pairs perfectly with a variety of cakes and other desserts:

Vanilla Cake: The classic combination! The simple, yet elegant vanilla cake allows the strawberry flavor to truly shine.
Chocolate Cake: The sweet and tart strawberry filling provides a delicious counterpoint to the richness of chocolate.
Lemon Cake: Enhance the citrus notes with a tangy lemon cake for a bright and flavorful pairing.
Angel Food Cake: The light and airy texture of angel food cake is a delightful complement to the creamy strawberry filling.
Cupcakes: Use this filling to add a surprise burst of flavor to cupcakes of any flavor.
Pancakes or Waffles: Drizzle this filling over pancakes or waffles for a decadent breakfast treat. This makes a great alternative to traditional maple syrup.
Yogurt or Ice Cream: Stir into yogurt or serve over ice cream for a simple yet satisfying dessert.

Top Tips for Perfecting Strawberry Cake Filling:

Don’t Overcook: Overcooking the filling can make it too thick and gummy. Watch it carefully and remove it from the heat as soon as it thickens enough to coat the back of a spoon.
Adjust Sweetness to Taste: Taste the filling after it has cooled slightly and add more sugar if needed, depending on the sweetness of your strawberries.
Use High-Quality Strawberries: The flavor of your filling will only be as good as the strawberries you use. Choose ripe, fragrant berries for the best results.
Prevent a Skin from Forming: To prevent a skin from forming on the surface of the filling as it cools, press a piece of plastic wrap directly onto the surface.
Don’t skip the Lemon: The lemon juice is crucial for adding brightness and balancing the sweetness.
Lump Free: Make sure you fully incorporate the cornstarch by making a slurry, to prevent lumps from forming.

5 Facts about Strawberry Cake Filling:

Historical Roots: Strawberry cake filling has been a popular choice for desserts in America since the 19th century, evolving from simple fruit compotes to the stable concoctions we enjoy today.
Versatile Fruit: While strawberries are classic you can swap for raspberries, blueberries, a mix or even other berries.
Cornstarch is Key: The use of cornstarch as a thickening agent to the filling its key component, that gives the filling a shelf life.
Recipe Adaptability: The recipe can be scaled up or down depending on cake layers!
Homemade Always: This strawberry cake filling is far more customizable than anything you could source from a store.

Storing and Reheating Tips:

Storing:

Refrigerator: Store the cooled strawberry cake filling in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
Freezer: For longer storage, you can freeze the filling. Transfer the cooled filling to a freezer-safe container, leaving a little space at the top for expansion. Freeze for up to 2-3 months. Thaw it overnight in the refrigerator before using.

Reheating:

Refrigerator: If the filling has thickened too much after being refrigerated, you can reheat it gently to restore its consistency.
Stovetop: Place the filling in a saucepan over low heat and stir constantly until it is smooth and slightly thinned.
Microwave: Alternatively, you can microwave the filling in 30-second intervals, stirring in between, until it reaches the desired consistency.

Final Thoughts:

This strawberry cake filling recipe is your ticket to creating stunning, delicious cakes that will impress everyone. It’s easy, flavorful, and stable, making it the perfect choice for both beginner and experienced bakers. Don’t settle for store-bought fillings when you can create something far superior at home!

try also : Easy Pumpkin Dump Cake Recipe and find more in Pinterest

Strawberry Cake Filling FAQs:

Can I use frozen strawberries? Yes, frozen strawberries can be used. Make sure to thaw them completely and drain off any excess liquid before using.
Can I reduce the amount of sugar? Yes, you can reduce the sugar slightly, but keep in mind that sugar helps to break down the berries and create a syrup like texture.
Can I add other flavors? Feel free to experiment! A little vanilla extract or a splash of orange liqueur can add interesting nuances of flavor.
My filling is too thick. What should I do? Add a tablespoon or two of water and stir until it reaches the desired consistency.
My filling is too runny. What should I do? If you haven’t used frozen strawberries (and forgotten to drain) then Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry and gently stir it into the filling over low heat. Let it simmer for a few minutes until it thickens.