Description
This homemade Strawberry Filling for Layer Cakes is fresh, vibrant, and bursting with real strawberry flavor. Made with ripe strawberries, a touch of sugar, and fresh lemon juice, this easy fruit filling adds the perfect sweet and slightly tangy layer to vanilla, chocolate, or lemon cakes. It’s thick, glossy, and ideal for birthdays, weddings, or everyday baking.
Ingredients
Scale
- 2 cups (300g) fresh strawberries, chopped
- 1/3 cup (65g) granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Wash, hull, and finely chop the fresh strawberries.
- Place strawberries and sugar in a medium saucepan and let sit for 10 minutes to release juices.
- Cook over medium heat, stirring gently and lightly mashing some of the fruit.
- In a small bowl, mix cornstarch and cold water until smooth.
- Once the strawberries begin to simmer, pour in the cornstarch mixture while stirring constantly.
- Reduce heat and cook for 3–5 minutes until thick and glossy.
- Stir in lemon juice, vanilla extract, and a pinch of salt.
- Remove from heat and allow to cool completely before spreading between cake layers.
Notes
For best results, use ripe, sweet strawberries. Cool the filling completely before assembling your cake to prevent melting the frosting. Pipe a buttercream border around cake layers to keep the filling from leaking. Store in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 12g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg