Strawberry Filling

Strawberry Filling

Thick, glossy strawberry filling with concentrated fruit flavor for cakes and pastries.

Total 2 hr 20 min Makes 16 oz Calories 55/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Fresh strawberries are cooked down with sugar and lemon juice, then thickened with cornstarch into a spreadable filling that holds its shape between cake layers or inside pastries. The short simmer concentrates the berries' flavor while keeping a bright, fresh color. It cools completely before use so it sets up thick rather than runny.

Ingredients

  • 3 cups fresh strawberries, hulled and chopped
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt

Method

  1. In a 6-quart saucepan, combine the chopped strawberries, sugar, lemon juice, and salt. Let sit for 10 minutes to draw out juices.

  2. Place the saucepan over medium heat and cook, stirring occasionally, until the strawberries soften and release their juices, about 5 minutes.

  3. In a small bowl, whisk the cornstarch and water together until smooth to form a slurry.

  4. Stir the cornstarch slurry into the strawberry mixture. Increase heat slightly and cook, stirring constantly, until the mixture thickens and turns glossy, about 3 minutes.

  5. Remove from heat and let the filling cool in the saucepan for 15 minutes, stirring once or twice to release heat evenly.

  6. Transfer the filling to a bowl or jar, cover, and refrigerate until fully chilled and set, at least 2 hours, before using.

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    Strawberry Filling

    Fresh strawberries are cooked down with sugar and lemon juice, then thickened with cornstarch into a spreadable filling that holds its shape between cake layers or inside pastries. The short simmer concentrates the berries' flavor while keeping a bright, fresh color. It cools completely before use so it sets up thick rather than runny.

    2 hr 20 min 16 oz 55 cal

    Ingredients

    • 3 cups fresh strawberries, hulled and chopped
    • 1/2 cup granulated sugar
    • 2 tablespoons cornstarch
    • 2 tablespoons water
    • 1 tablespoon lemon juice
    • 1/8 teaspoon salt

    Method

    1. 1

      In a 6-quart saucepan, combine the chopped strawberries, sugar, lemon juice, and salt. Let sit for 10 minutes to draw out juices.

    2. 2

      Place the saucepan over medium heat and cook, stirring occasionally, until the strawberries soften and release their juices, about 5 minutes.

    3. 3

      In a small bowl, whisk the cornstarch and water together until smooth to form a slurry.

    4. 4

      Stir the cornstarch slurry into the strawberry mixture. Increase heat slightly and cook, stirring constantly, until the mixture thickens and turns glossy, about 3 minutes.

    5. 5

      Remove from heat and let the filling cool in the saucepan for 15 minutes, stirring once or twice to release heat evenly.

    6. 6

      Transfer the filling to a bowl or jar, cover, and refrigerate until fully chilled and set, at least 2 hours, before using.