Strawberry Filling
Course: DessertCuisine: AmericanDifficulty: Easy3-4
cups10
minutes15
minutes1
hour1
hour25
minutesMouthwatering strawberry filling recipe, great for cakes, pies, pancakes…pretty much everything!
Ingredients
4 cups fresh strawberries (you can also use frozen)
2 tbsp cornstarch
1 cup of water
2 tbsp lemon juice, freshly squeezed
1 cup sugar
1/2 tbsp red food coloring (optional)
pinch of kosher salt
Directions
- Begin by prepping all of your ingredients. Slice the tops off of the strawberries and halve them. Measure out your water, cornstarch with pinch of salt, lemon juice, and sugar. You can whisk together the water, salt and cornstarch.
- In a large saucepan on medium heat, add your cornstarch slurry and whisk. After about 30 seconds to 1 minute, add in the sugar and continue whisking. Let cook for 30 seconds.
- Add in all the strawberries and cook on low-medium heat for about 10 minutes. Stirring frequently with a rubber spatula. After the 10 minutes, you can add in the lemon juice.
- Once the strawberries have softened and your sauce is thick, you should have a delicious filling for cakes, pies, doughnuts, you name it!
- Let your filling cool to room temperature, then move into the fridge to chill for at least 1 hour. Enjoy!
Notes
- This filling can be stored in the fridge for 1 week (frozen for 2-3 weeks).
- The red food coloring is completely optional, only for aesthetic purposes
There’s something about the sweet, juicy burst of flavor from strawberries that can elevate any dessert. Whether you’re looking to add a fresh twist to your cakes or pastries, a homemade strawberry filling is a versatile and delightful choice. This recipe is not only bursting with flavor but also surprisingly simple to make. It will ensure your desserts are not just delicious, but also packed with the goodness of real strawberries.
To start, you’ll need about 4 cups of fresh strawberries, trimmed and halved. Fresh strawberries are preferred for their natural sweetness and vibrant flavor. If they’re out of season, you can also use frozen strawberries. Just make sure to thaw them completely and drain any excess liquid before using. Combine the strawberries in a saucepan with 1 cup of sugar, 2 tablespoons of lemon juice, and 2 tablespoons of cornstarch. The lemon juice adds a slight tartness that complements the sweetness of the strawberries and helps to preserve the bright red color. The cornstarch, on the other hand, is a thickening agent that gives the filling a glossy, jam-like consistency.
Cook this mixture over medium heat, stirring constantly to prevent the berries from sticking to the bottom of the pan. As the strawberries soften, they will release their natural juices, creating a syrupy base for the filling. Continue to cook until the mixture thickens to your desired consistency, usually after about 10 minutes. If you prefer a smoother filling, you can use an immersion blender to purée the mixture directly in the pan or transfer it to a blender before returning it to the saucepan to thicken.
Once your strawberry filling has cooled, it’s ready to be used in your favorite desserts. Spread it between the layers of a vanilla sponge cake for a classic strawberry shortcake, fill your morning pastries for a sweet start to your day, or swirl it into your homemade cheesecakes for a burst of fruity flavor. The possibilities are endless, and the homemade touch will make your desserts truly special. Plus, any leftovers can be stored in an airtight container in the refrigerator for up to a week!
There you have it, the best strawberry filling to enjoy with your Sunday morning waffles (check out my homemade waffle recipe here). I hope you love this recipe, thanks for reading!