Delicious Homemade Strawberry Cake Filling Recipe: A Food Reviewer’s Guide
As a food reviewer who’s had the pleasure of tasting an array of desserts, I must say that finding a truly remarkable strawberry cake filling can be a quest. Yet, once you’ve stumbled upon the right recipe, it’s like uncovering a hidden gem. Today, I’m excited to share with you a strawberry cake filling recipe that not only boasts vibrant flavors but also adds a luxurious texture to any cake. This guide is tailored to walk you through each step with clarity, ensuring you can recreate this delightful concoction at home.
What is Strawberry Cake Filling?
Strawberry cake filling is a luscious blend of strawberries simmered and thickened with sugar and cornstarch, sometimes enhanced with lemon juice and zest for a balance of sweetness and tartness. It’s a versatile concoction that layers beautifully between cake tiers, offering a burst of fresh, fruity flavor that complements both vanilla and chocolate cakes marvelously.
How To Make Strawberry Cake Filling Recipe
- Preparation Time
10 minutes - Cooking Time
12-15 minutes - Serves
Enough to fill a 3-layer 9-inch cake - Difficulty
Easy
Ingredients
Before diving into the preparation, ensure you have the following ingredients ready:
- 2 cups fresh strawberries, hulled and quartered
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 teaspoon lemon juice (optional)
- 1 teaspoon vanilla extract (optional)
Instructions
Step 1: Prepare the Strawberries
Start by rinsing your strawberries under cold water. Hull them, which means removing the green leafy top, and cut them into quarters. This size is ideal for both cooking down and leaving delightful chunks in your filling.
Step 2: Cook the Strawberries
In a medium saucepan, combine your strawberries and granulated sugar. Stir over medium heat until the sugar dissolves and the strawberries start to release their juices. This usually takes about 5 minutes.
Step 3: Thicken the Filling
Dissolve the cornstarch in water and add this mixture to your saucepan. The cornstarch acts as a thickener, giving your filling that perfect consistency. Continue to cook and stir the mixture until it thickens, which should take another 5-7 minutes.
Step 4: Add Flavor Enhancers
Once thickened, remove the pan from the heat. Stir in lemon juice and vanilla extract if using. These add depth to the filling’s flavor but are entirely optional.
Step 5: Cool and Use
Let the filling cool completely before using it to fill your cake. It will thicken further upon cooling, making it easier to work with.
Pro Tips For Strawberry Cake Filling Recipe
- For an even smoother filling, you can blend half of the mixture before combining it back with the rest for a mix of smoothness and chunky strawberry pieces.
- If using frozen strawberries, there’s no need to thaw them first. Just extend the cooking time slightly to account for the extra moisture.
Why You Will Love This Strawberry Cake Filling Recipe
This strawberry cake filling recipe is a clear winner for several reasons. It’s remarkably easy to make, requiring just a handful of ingredients and simple steps. The balance of sweetness and acidity is spot on, elevating your cakes from good to extraordinary. Moreover, the texture is incredibly pleasing, with the tender pieces of strawberry offering a delightful contrast in each bite.
How to Eat Strawberry Cake Filling
This filling is not just for cakes; it’s wonderfully versatile. Use it between layers of scones, as a topping for cheesecakes, or even spooned over ice cream for a decadent treat.
Conclusion
In conclusion, this strawberry cake filling is a game-changer for any baker looking to elevate their dessert game. Its fresh, fruity flavor, paired with the perfect balance of sweetness and tartness, makes it an irresistible addition to various desserts. If you try this recipe and love it, don’t forget to share it with your friends and family!
You Can Also Read:- Pineapple Upside Down Cake Recipe Cake Mix
FAQ: Homemade Strawberry Cake Filling Recipe
- What is strawberry cake filling?
- Strawberry cake filling is a delicious mixture made from cooked down strawberries, sugar, and a thickener like cornstarch, often enhanced with lemon juice and vanilla extract.
- Can I use frozen strawberries instead of fresh?
- Yes, you can use frozen strawberries. There’s no need to thaw them; just extend the cooking time slightly to accommodate the extra moisture.
- How do I store leftover strawberry filling?
- Store it in an airtight container in the refrigerator for up to 5 days.
- Can strawberry cake filling be frozen?
- Yes, it freezes well for up to 3 months. Thaw in the refrigerator before use.
- Is it necessary to use cornstarch?
- Cornstarch is used as a thickener. If unavailable, you can substitute it with an equal amount of arrowroot powder or a half amount of all-purpose flour.
- How can I make the filling thicker?
- If your filling is too thin, cook it for a longer time or add a bit more cornstarch mixed with water. Be careful to cook the additional cornstarch to avoid a raw taste.
- Can I reduce the sugar in the recipe?
- Yes, you can reduce the sugar according to your taste, but keep in mind it may affect the texture slightly.
- What makes this strawberry filling recipe special?
- Its perfect balance of sweetness and tartness, combined with the fresh flavor of strawberries, makes it exceptional.
- Can this filling be used in pies?
- Absolutely, it’s great for pies, tarts, and even as a topping for cheesecakes.
- How do I know when the filling is done cooking?
- The filling is done when it has thickened and the strawberries have softened, which typically takes about 12-15 minutes.
- What if I don’t have lemon juice?
- Lemon juice can be skipped or replaced with a teaspoon of any citrus juice you have on hand.
- Can I add other fruits to this filling?
- Yes, feel free to mix strawberries with other berries or fruits for a unique flavor.
- How much filling does this recipe make?
- It makes enough to fill a 3-layer 9-inch cake.
- What cakes pair well with strawberry filling?
- Vanilla, chocolate, lemon, and angel food cakes all pair beautifully with strawberry filling.
- Can I use this filling as a cake topping?
- Yes, it can beautifully double as a topping for a variety of desserts.
- Is this recipe suitable for cupcakes?
- Definitely. It makes a great filling for cupcakes.
- How can I make a no-cook strawberry filling?
- For a no-cook version, mash fresh strawberries with sugar and let them sit to create a simple, raw filling. However, this won’t have the same texture as the cooked version.
- What if my filling is too thick?
- If it’s too thick, gently reheat and stir in a little water until you reach the desired consistency.
- Can I use this filling for a strawberry shortcake?
- Yes, it’s perfect for layering in a strawberry shortcake.
- Is it necessary to cool the filling before using it?
- Yes, to prevent it from soaking into the cake layers too much and to achieve the right consistency for spreading.
- Can I make this filling sugar-free?
- You can use sugar substitutes like stevia or erythritol, but the texture and flavor may vary.
- How do I enhance the flavor of the filling?
- Enhance the flavor by adding a pinch of salt or a splash of balsamic vinegar to deepen the strawberry flavor.
- Can I use bottled lemon juice?
- Yes, bottled lemon juice can be used, but fresh lemon juice gives the best flavor.
- How long does it take to prepare this filling?
- The total preparation and cooking time is approximately 22-25 minutes.
- What’s the difficulty level of this recipe?
- This recipe is considered easy and is great for beginners.
- Can the filling be made ahead of time?
- Yes, it can be made a few days in advance and stored in the refrigerator.
- How can I use this filling creatively?
- Besides cakes, use it in parfaits, as a topping for pancakes or waffles, or stir it into yogurt.
- Can I add alcohol to the filling?
- A splash of Grand Marnier or rum can add a nice flavor dimension, added after cooking.
- How do I make a lighter version of this filling?
- For a lighter version, reduce the sugar and use a water and cornstarch mixture for thickening without additional calories.
- Why is my filling runny after cooling?
- It might not have been cooked long enough or needed more cornstarch. You can reheat and add a cornstarch slurry to thicken it.
