Strawberry Filling

Homemade strawberry filling is perfect for cakes and cupcakes. With only 5 ingredients, this recipe comes together in less than 10 minutes! This filling pairs well with vanilla, chocolate, almond, or strawberry cake and tastes so much better than store-bought.

Ingredients for Strawberry Filling

• Frozen strawberries: I love using frozen strawberries because I know they will have great flavor no matter the season. Be sure that the frozen strawberries are just strawberries and not sweetened strawberries.
• Granulated sugar: For sweetness.
• Lemon juice: Brightens the flavor of the strawberries. Fresh is best, but bottled lemon juice will also work.
• Cornstarch + water: Creates a slurry that thickens the filling.

How to Make Strawberry Filling

1. In a saucepan, combine frozen strawberries, granulated sugar, and lemon juice over medium-low heat on the stove.
2. Simmer until the strawberries have broken down and the mixture comes to a boil. Use a wooden spoon to help break up the strawberries.
3. In a small bowl, mix together cornstarch and water.
4. Add the cornstarch slurry to the strawberry mixture and stir to combine. Remove from the heat.
5. Allow the mixture to cool to room temperature before transferring to a bowl and chilling in the fridge for at least one hour before use.

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Strawberry Filling

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Chill Time 2 hours hrs

Yield: 2 cups

Cook ModePrevent your screen from going dark

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Homemade strawberry filling is perfect for cakes and cupcakes. With only 5 ingredients, this recipe comes together in less than 10 minutes! This filling pairs well with vanilla, chocolate, almond, or strawberry cake and tastes so much better than store-bought.

Equipment

• Medium saucepan

Ingredients 

1x2x3x

• ▢ 16 oz (454 g) frozen strawberries
• ▢ ¼ cup (50 g) granulated sugar
• ▢ 1 tbsp (15 g) lemon juice
• ▢ 2 tbsp (16 g) cornstarch
• ▢ 2 tbsp (30 g) water

Instructions

• In a medium saucepan, combine frozen strawberries, granulated sugar, and lemon juice.
• Cook over medium-low heat stirring occasionally until the strawberries are broken down and the mixture is bubbling. Use a wooden spoon to break up the strawberries into small pieces.
• In a small separate bowl, mix together the cornstarch and water until smooth.
• Remove the saucepan from the heat and add the cornstarch slurry. Mix well to combine.
• Transfer the strawberry filling to a heat-proof bowl and cool to room temperature. Chill the strawberry filling for at least two hours before use.

Notes

Store strawberry filling in an airtight container in the refrigerator for up to 2 weeks. 

This recipe makes enough to fill about 2 dozen cupcakes or a 3-layer 7-inch or 8-inch round cake.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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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.

Meet Courtney