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 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!
Making strawberry cake filling
- 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.
how to store strawberry cake filling
- If not used immediately, refrigerate filling. It will last a week up to a week in a refrigerator.
- Store in freezer for up to a month. Thaw out before serving.
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 mashed, 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.
Desserts with filling!
Strawberry cake filling
- Large saucepan
- Potato smasher
- Mason Jar
- Sieve as needed
- 7 oz strawberries Fresh or frozen
- ⅓ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice fresh works best
- ½ cup water divided
- 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.
fun fact of the day!
More people use blue toothbrushes than red ones.