Description
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Make the perfect strawberry cake filling with fresh or frozen berries in under 20 minutes. Sweet, tangy, and super versatile!
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Ingredients
2 cups strawberries (fresh or frozen)
1/2 cup granulated sugar (adjust to taste)
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon lemon juice (optional)
A pinch of salt
Instructions
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Prepare the Strawberries
Wash, hull, and chop fresh strawberries—or use frozen strawberries directly. -
Cook the Base
In a saucepan, combine strawberries, sugar, and salt. Cook over medium heat until the fruit softens and releases juice (about 5–8 minutes). -
Thicken the Mixture
Mix cornstarch with water to create a slurry. Slowly stir it into the strawberry mixture. Continue cooking 3–5 minutes until thickened. -
Add Lemon Juice
Remove from heat and stir in lemon juice if using. Let it cool completely before using. -
Store
Transfer to a jar or airtight container. Refrigerate up to 5 days or freeze for 2–3 months.
Notes
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Use ripe, sweet strawberries for best flavor.
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Stir constantly after adding the slurry to avoid lumps.
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Blend the mixture if you prefer a smooth filling.
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Let it cool fully before adding to cakes to prevent melting the layers.
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Add vanilla or other berries for flavor twists.
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Can also be used in parfaits, trifles, pancakes, or crepes.
- Prep Time: 5 minutes
- Cook Time: 15–20 minutes