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Strawberry Filling
Yield: 2 cups
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
- 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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