With a heat wave hitting Muk town this week (by that I mean 69 degrees), there is no better time to make a strawberry cake filling! It is much better than the store bought stuff and you can adjust the consistency and taste to your liking!
An easy homemade strawberry jam filling that only takes 10 minutes and can be used in a variety of other desserts such as pies, tarts, and cupcakes. In addition, serve it over your favorite ice cream or pancakes!
Ingredients
There are only 5 simple ingredients to make strawberry jam cake filling. Most will be in your pantry. Well, minus fresh strawberries!
- Strawberries: fresh are best, but frozen ones will work as well.
- Granulated sugar
- Lemon Juice: Fresh is best, but concentrate will work in a pinch.
- Water
- Cornstarch
Step by Step instructions
- Prep your strawberries: Wash and hull strawberries. Cut them into equal pieces. If you prefer chunkier pieces in your filling, halve or quarter strawberries.
- Add strawberries to saucepan: Put strawberries into saucepan. Mix cornstarch and water together and pour over strawberries. Pour the remaining granulated sugar and lemon juice on mixture.
- Cook filling: On medium low heat cook the fruits until they soften and mash with potato masher as needed. Cook on low until the mixture has thickened.
- Put in mason jar: Pour filling in mason jar and let it cool completely.
Tips for filling
- When you hear the term "hull" it means to remove the core of the strawberry.
- When the sugar initially melts in the saucepan, the mixture will look runny, but will thicken over time. Don't think you screwed it up!
- If you want a more smooth filling, use potato masher, but it is optional.
- Before adding cornstarch, mix well with water to smooth it out. It will be to lumpy if not mixed in water.
- Frozen fruit can be used, however, less water will be needed when making mixture.
Variations and substitutions
- Add cream cheese to the filling and make a strawberry cream filling
- Use different fruits to make different flavors or jam filling like blueberry, raspberry or blackberry
- Make it without cornstarch, it may be a little more runny, but it will still taste great!
FAQ's
How do you store the strawberry cake filling?
Place in the fridge for up to one week if not using right away. Put in mason jar. It will store in the freezer for 1 month. Thaw before serving.
Strawberry jam cake filling
A sweet homemade strawberry filling perfect for a cake, cupcakes, tarts, and pies. You will never buy store bought filling again!
Equipment
- Large saucepan
- Spoon
- Potato smasher
- Mason Jar
- Sieve as needed
Ingredients
- 7 oz strawberries Fresh or frozen
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice fresh works best
- ½ cup water divided
Instructions
- Wash all the strawberries and remove the stalk and core. Cut into smaller pieces.
- Place strawberries in a large saucepan with the granulated sugar, lemon juice and half of the water. Turn the heat on medium until all of the sugar has dissolved, swirling the pan around to cook evenly.
- Cooking for about two minutes, use the potato masher, mash all of the fruit. This will create a smoother textured filling.
- Mix the cornstarch with the remaining ¼ cup of water and stir well. Add to the strawberries.
- Cook on medium until the mixture thickens and becomes glossy (5-8 minutes). When it is thick enough to coat the back of a spoon, it is ready. Remove from the heat and pour into a mason jar. Let it cool completely.
Notes
- Store in fridge in mason jar for up to one week.
- Store in freezer for 1 month.
Nutrition
Serving: 2cupsCalories: 178kcalCarbohydrates: 45gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 160mgFiber: 2gSugar: 38gVitamin A: 12IUVitamin C: 61mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!
Desserts with filling
- The best Twinkie cake
- Blueberry Orange shortbread cake
- Orange pineapple meringue pie
- Cherry cobbler macarons
Fun fact of the day!
More people use blue toothbrushes than red ones.
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