Mixed Berry Filling
This homemade mixed berry filling is gonna rock your baking world, babes! With just 5 ingredients and about 10 minutes, you will create a luscious and berrylicious filling packed with strawberries, blueberries, and raspberries, perfect for filling both cakes and cupcakes.
Cue the 80s training montage music! This homemade mixed berry filling—starring strawberries, raspberries, and blueberries—is about to transform your cakes and cupcakes into total showstoppers.
Whether you are looking to fill a vanilla cake, chocolate cupcakes, or you’re diving right in with a spoon, this filling will have your bakes doing an 80s-style victory dance. So grab a saucepan, pump up some Madonna, and let’s make a filling that’s totally to the max!
Ingredients for Mixed Berry Filling
- Frozen mixed berries (strawberries, blueberries, raspberries)
- Granulated sugar
- Lemon juice
- Cornstarch + water
How to Make Mixed Berry Filling
- Combine the ingredients: In a saucepan, stir together the frozen berries, granulated sugar, and lemon juice.
- Cook the filling: Cook the berry mixture over medium heat for 10 minutes, stirring occasionally, to break up the berries.
- Thicken the filling: Remove the saucepan from the heat and stir in the cornstarch slurry to thicken the filling.
- Chill: Transfer the filling to a bowl and cool to room temperature. Chill the filling in the refrigerator for at least 2 hours before using.
Courtney’s Expert Baking Tips
- As the berries cook, break up the larger strawberries and raspberries with a wooden spoon to create a smoother texture. This will also prevent your piping bag from clogging up if you are piping the filling into cupcakes.
- Immediately and vigorously stir the filling after you add the cornstarch slurry to prevent clumps from forming.
- Make the berry filling up to 1 week ahead of time to save time on the day you are baking your cake or cupcakes.
Frequently Asked Questions
The recipe as written makes enough filling to fill 12 to 16 cupcakes. If you would like to use it as a cake filling, click on the 2X button to double the recipe.
This filling works well as a cake or cupcake filling. You can also use it as a berry sauce to spoon over cheesecake, ice cream, waffles, crepes, pancakes, or yogurt. Check out my recipe for berry chantilly cupcakes where this mixed berry filling is the star of the show!
For this recipe, I find that frozen berries work best. Due to the freezing process, they have a bit more moisture which creates the perfect consistency for the filling.
If you try out this mixed berry filling, please take a moment to leave a comment with a star rating below to let me know how you enjoyed this recipe!
I love seeing your sweet creations, so make sure to tag @cakemehometonight on Instagram and follow me on Pinterest for more sweet inspiration!
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Mixed Berry Filling
Equipment
- Saucepan
Ingredients
- 8 oz (227 g) frozen mixed berry blend (strawberries, blueberries, raspberries)
- 2 tbsp (24 g) granulated sugar
- 2 tsp (2 tsp) lemon juice
- 1 tbsp (8 g) cornstarch
- 1 tbsp (15 ml) water
Instructions
- In a small saucepan, combine the frozen mixed berries, granulated sugar, and lemon juice. Place the saucepan over medium heat to cook the berry mixture, stirring occasionally, for 10 minutes until the berries break down and the mixture is bubbling. Use a wooden spoon to break up the larger berries as they cook.
- In a small bowl, stir together the cornstarch and water to create a slurry. Remove the saucepan from the heat and add in the cornstarch slurry while stirring well to thicken the berry filling.
- Transfer the berry filling to a heat-safe container and cool to room temperature. Chill the filling in the refrigerator for at least 2 hours before using.
Notes
- Refrigerator: Store the filling in an airtight container in the refrigerator for up to 1 week.
- Freezer: Store the filling in an airtight container or resealable storage bag in the freezer for up to 3 months.
Nutrition
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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