The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.

I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.

Cooking is about more than just food it’s about sharing stories and making memories.

Today I want to talk to you about something that makes any cake feel special: Strawberry Purée Cake Filling. Oh, how I love this one. Whenever I make Strawberry Purée Cake Filling, my kitchen smells like warm sunshine and sweet berries. It reminds me of late spring in Crete, when strawberries are red, juicy, and impossible to resist.

I first made Strawberry Purée Cake Filling for my daughter’s birthday cake. I wanted something fresh, not too sweet, something that tasted like real fruit and not artificial syrup. When I spread that glossy, ruby-red filling between the soft vanilla layers, I knew I had found something magical. Since then, Strawberry Purée Cake Filling has become one of my most requested recipes.

It is simple. It is bright. And it turns any ordinary cake into something unforgettable.

Why I Love Making This Recipe

I love Strawberry Purée Cake Filling because it feels honest. It uses real strawberries. It tastes like strawberries. It looks like strawberries. Nothing fake, nothing complicated.

Many cake fillings feel heavy or too sugary. This Strawberry Purée Cake Filling feels light and fresh. It balances sweet and slightly tangy flavors perfectly. When I slice a cake and see that beautiful red layer in the middle, I feel proud. It looks impressive, but it takes so little effort.

I also love how versatile it is. I use Strawberry Purée Cake Filling in:

• Vanilla layer cakes
• Chocolate cakes
• Lemon cakes
• Cupcakes
• Swiss rolls
• Even spooned over yogurt or cheesecake

Every time I make it, I feel like I’m adding a little sunshine to the dessert table.

Ingredients & Little Kitchen Secrets

Here’s what I use for my Strawberry Purée Cake Filling:

• 2 cups fresh strawberries, hulled and chopped (about 300g)
• 1/3 cup granulated sugar (70g)
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/2 teaspoon pure vanilla extract

That’s it. Simple ingredients, big flavor.

My Little Secrets

1. Use ripe strawberries.
I always choose strawberries that smell sweet even before I cut them. If they don’t smell like anything, they won’t taste like much either.

2. Don’t skip the lemon juice.
The lemon juice does not make the filling sour. It wakes up the strawberry flavor and makes it brighter.

3. Adjust sugar gently.
If my strawberries are very sweet, I reduce the sugar slightly. If they are a little tart, I add one extra spoon of sugar.

4. Control the thickness.
Cornstarch helps the Strawberry Purée Cake Filling hold its shape inside the cake. Without it, the filling might soak into the sponge.

How I Make It, Step by Step

I promise you, this process is easy and calming.

Step 1: Prepare the strawberries

I wash the strawberries carefully, remove the green tops, and chop them into small pieces. As I cut them, I taste one or two. I always do that.

Step 2: Start cooking

I place the strawberries and sugar into a medium saucepan over medium heat. I stir gently and watch as the strawberries release their juices. After a few minutes, everything starts bubbling softly.

The smell at this moment feels like summer in my kitchen.

Step 3: Let them soften

I cook the mixture for about 5 to 7 minutes. The strawberries become soft and tender. I stir occasionally so nothing sticks.

Step 4: Thicken the filling

In a small bowl, I mix the cornstarch with water until smooth. I pour this mixture slowly into the saucepan while stirring constantly.

Within minutes, the Strawberry Purée Cake Filling thickens beautifully. I keep stirring for another 2 to 3 minutes until it looks glossy and slightly thick like jam.

Step 5: Add flavor

I remove the pan from the heat. I stir in the fresh lemon juice and vanilla extract.

Step 6: Blend or leave chunky

Sometimes I use an immersion blender to make the filling completely smooth. Other times, I leave it slightly chunky for texture. I choose depending on the cake I am making.

Step 7: Cool completely

This step is very important. I let the Strawberry Purée Cake Filling cool completely before spreading it into a cake. Warm filling melts frosting and ruins layers. I learned this the hard way once!

When cooled, it becomes thick, silky, and easy to spread.

How I Serve It at Home

When I assemble a layer cake, I pipe a ring of buttercream around the edge of the cake layer first. This little border keeps the Strawberry Purée Cake Filling from spilling out.

Then I spoon the filling into the center and spread it evenly.

When I slice the cake and see that bright red layer, I feel so happy. My family always smiles. My friends always ask for the recipe.

Sometimes I even swirl Strawberry Purée Cake Filling into whipped cream for an easy dessert. Or I fold it into mascarpone for a quick fruit cream.

It never disappoints.

Storage, Reheating & Make-Ahead Tips

I store Strawberry Purée Cake Filling in an airtight container in the refrigerator for up to 5 days.

If I want to prepare ahead, I make it two days before baking. It actually tastes even better the next day.

If it thickens too much in the fridge, I stir it gently. If needed, I warm it slightly for a few seconds and stir again.

I also freeze it for up to 2 months. I thaw it overnight in the refrigerator before using.

Always use it cold or room temperature when filling cakes.

100-Word Short Version

Strawberry Purée Cake Filling is a fresh, fruity, and naturally sweet filling made with real strawberries, sugar, lemon juice, cornstarch, and vanilla. I cook chopped strawberries with sugar until soft, thicken the mixture with a cornstarch slurry, then blend until smooth. After cooling completely, the filling becomes thick, glossy, and perfect for layering inside cakes or cupcakes. It adds a vibrant red color and bright strawberry flavor without artificial ingredients. Store it in the refrigerator for up to 5 days or freeze for later use. This simple homemade filling makes every cake taste like summer.

Recipe Card Section

⏱️ Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

🛒 Ingredients
2 cups fresh strawberries, hulled and chopped (300g)
1/3 cup granulated sugar (70g)
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2 tablespoons water
1/2 teaspoon vanilla extract

👩‍🍳 Instructions

1. Wash, hull, and chop the strawberries.
2. Place strawberries and sugar in a saucepan over medium heat.
3. Cook for 5–7 minutes until soft and bubbling.
4. Mix cornstarch and water in a small bowl.
5. Pour slurry into the pan and stir continuously.
6. Cook 2–3 minutes until thickened.
7. Remove from heat and stir in lemon juice and vanilla.
8. Blend if desired for smooth texture.
9. Cool completely before using.

📝 Notes

Use ripe strawberries for best flavor.
Cool completely before filling cakes.
Store refrigerated up to 5 days or freeze up to 2 months.

🍽️ Nutrition (per 2 tablespoons)

Calories: 45
Carbohydrates: 11g
Sugar: 8g
Fiber: 1g
Fat: 0g
Protein: 0g
Sodium: 1mg

Strawberry Purée Cake Filling

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• Author: INAYA
• Total Time: 20 minutes
• Yield: 1 1/2 cups (enough for a 2-layer 8-inch cake) 1x

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Description

This Strawberry Purée Cake Filling is fresh, vibrant, and naturally sweet, made with real strawberries for the most beautiful fruity flavor. I cook down juicy strawberries, brighten them with lemon, and thicken the purée so it holds perfectly between cake layers without soaking the crumb. It’s smooth, glossy, and tastes like summer—ideal for vanilla, chocolate, or lemon cakes, cupcakes, macarons, and even spooned over yogurt or cheesecake.

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Ingredients

Scale 1x2x3x

• 2 cups fresh strawberries, hulled and chopped (about 300g)
• 1/3 cup granulated sugar (70g)
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/2 teaspoon pure vanilla extract

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Instructions

1. Wash, hull, and chop the strawberries into small pieces.
2. Add strawberries and sugar to a saucepan over medium heat. Stir gently as the berries release their juices.
3. Cook 5–7 minutes, stirring occasionally, until the mixture bubbles and the strawberries soften.
4. In a small bowl, whisk cornstarch and water until completely smooth.
5. Slowly pour the cornstarch slurry into the saucepan while stirring constantly.
6. Cook 2–3 minutes, stirring, until thick and glossy (jam-like).
7. Remove from heat and stir in lemon juice and vanilla extract.
8. Blend with an immersion blender for a smooth filling, or mash lightly for a slightly chunky texture.
9. Cool completely before using as a cake filling (it thickens more as it cools).

Notes

Use ripe, fragrant strawberries for the best flavor. For frozen strawberries: thaw fully and drain excess liquid before cooking. For extra thickness (hot climate or very soft cakes), add 1 teaspoon more cornstarch mixed with 1 tablespoon water. Store in an airtight container in the refrigerator up to 5 days or freeze up to 2 months. Always cool completely before filling cakes so it doesn’t melt frosting or slide layers.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: B
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 2 tablespoons
• Calories: 45
• Sugar: 8g
• Sodium: 1mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 1g
• Protein: 0g
• Cholesterol: 0mg

Conclusion

Every time I make Strawberry Purée Cake Filling, I remember why I love cooking so much. Simple ingredients. Simple steps. Beautiful results.

Food does not need to be complicated to feel special. When I spread that bright strawberry layer inside a cake and serve it to my family, I feel connected to my grandmother, to my children, and to every woman who finds joy in her kitchen.

If you try this Strawberry Purée Cake Filling, I hope it brings sweetness to your home and warmth to your table. That is always my wish for you.