Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I remember one rainy Saturday afternoon when I decided to bake a cake for my little sister’s birthday. I wanted it fruity, light, and without any gelatin because she’s sensitive to it. That’s when I discovered the magic of Strawberry Cake Filling Without Gelatin. The strawberries were sweet, fresh, and the filling was naturally thick and luscious. The joy of seeing her eyes light up while taking the first bite made me realize that simple, homemade recipes carry the deepest love. Ever since, this has become my go-to recipe whenever I want to make a cake extra special without adding gelatin.
Over the years, I’ve perfected this Strawberry Cake Filling Without Gelatin. It’s thick, smooth, and perfectly balanced between sweet and tangy. I’ve made it for birthdays, weekend treats, and even just to surprise my family after school. What I love most is that it’s simple, requires minimal ingredients, and really lets the fresh strawberry flavor shine.
Why I Love Making This Recipe
Making this Strawberry Cake Filling Without Gelatin is more than just preparing a dessert. It’s about connection. I often make this filling with my niece and nephew, letting them mash the strawberries and stir in the sugar. Their laughter fills the kitchen, and the smell of fresh strawberries instantly brings everyone together.
I love that it’s healthier than store-bought fillings, free of artificial gelatin or unnecessary additives, and still gives that luscious texture that makes cakes dreamy. Whether I’m making a layered sponge cake, cupcakes, or even a pavlova, this filling adds a soft, fruity burst that everyone adores.
Another thing I love is how versatile it is. You can tweak the sweetness, add a splash of lemon juice for extra zing, or even mix in other berries. But the classic version, using just strawberries, sugar, and a bit of cornstarch, will always have my heart and my family’s.
Ingredients & Little Kitchen Secrets
For the best Strawberry Cake Filling Without Gelatin, you don’t need a long list of ingredients. Here’s what I always keep on hand:
- 500g fresh strawberries, hulled and halved
- 80g granulated sugar (adjust to taste)
- 1 tsp lemon juice (to enhance the strawberry flavor)
- 2 tsp cornstarch (to thicken naturally)
- 1–2 tbsp cold water (for dissolving cornstarch)
Little kitchen secrets:
- Always use ripe, sweet strawberries for the best flavor.
- Mash some strawberries slightly to create a natural texture.
- Dissolve cornstarch in cold water before adding it to the hot strawberries to avoid lumps.
- Let the filling cool completely before spreading on your cake to avoid soaking the sponge.
How I Make It, Step by Step
- Wash, hull, and halve your strawberries. Set aside about 50g for garnish or texture if you like.
- In a medium saucepan, combine the strawberries with sugar and lemon juice. Cook over medium heat until the strawberries release their juices and the mixture begins to simmer.
- Mash the strawberries gently with a potato masher or fork for a chunky, homemade texture.
- In a small bowl, dissolve the cornstarch in cold water. Stir this mixture into the simmering strawberries slowly, stirring constantly.
- Keep cooking for 2–3 minutes until the filling thickens slightly. Remember, it will thicken more as it cools.
- Remove from heat and let it cool to room temperature. If you want, add the reserved strawberry pieces for extra texture.
How I Serve It at Home
I love using this Strawberry Cake Filling Without Gelatin in layered sponge cakes, sandwich cakes, or even as a topping for cheesecakes. Spread it between layers generously, add some whipped cream or buttercream, and decorate with fresh strawberries on top.
Sometimes, on lazy Sunday afternoons, I simply spread it over a slice of pound cake or shortcake biscuits. It makes everything feel special, cozy, and indulgent without being overly sweet.
Storage, Reheating & Make-Ahead Tips
- Storage: Store in an airtight container in the fridge for up to 3–4 days.
- Freezing: This filling can be frozen in small portions for up to a month. Thaw overnight in the fridge.
- Make-Ahead: You can make it a day in advance, which actually allows the flavors to meld beautifully. Just give it a gentle stir before using.
- Reheating: Warm slightly over low heat if needed, stirring gently to restore its silky texture.
100-Word Short Version
This Strawberry Cake Filling Without Gelatin is a simple, fruity, and naturally thick filling perfect for cakes and desserts. I cook fresh strawberries with sugar and lemon juice, then thicken it with cornstarch for a smooth, luscious texture. It’s free of gelatin, easy to make, and wonderfully versatile. I love using it between layers of sponge cake or as a topping for cheesecakes. Store it in the fridge for up to 4 days or freeze for later. This filling brings a fresh, homemade flavor to every dessert and is a favorite in my family’s kitchen.
Recipe Card Section
⏱️ Time
Prep: 10 min | Cook: 10 min | Total: 20 min
🛒 Ingredients <ul> <li>500g fresh strawberries, hulled and halved</li> <li>80g granulated sugar</li> <li>1 tsp lemon juice</li> <li>2 tsp cornstarch</li> <li>1–2 tbsp cold water</li> </ul>
👩🍳 Instructions <ol> <li>Wash, hull, and halve strawberries. Reserve 50g if desired.</li> <li>Combine strawberries, sugar, and lemon juice in a saucepan over medium heat; bring to simmer.</li> <li>Mash strawberries gently for a chunky texture.</li> <li>Dissolve cornstarch in cold water and stir into the hot strawberry mixture.</li> <li>Cook 2–3 minutes until thickened, stirring constantly.</li> <li>Remove from heat and let cool. Add reserved strawberries for extra texture.</li> </ol>
📝 Notes
- Use ripe strawberries for maximum flavor.
- Cool completely before spreading on cake layers.
- Can be stored in the fridge 3–4 days or frozen for 1 month.
- Adjust sugar to taste; lemon juice enhances flavor.
🍽️ Nutrition
Per serving (approx. 50g): 70 kcal, 0g fat, 17g carbs, 1g fiber, 1g protein, 0mg cholesterol
Strawberry Cake Filling Without Gelatin
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 1 filling batch 1x
- Category: Dessert
- Method: Cooking
- Cuisine: British
- Diet: Vegetarian
Description
This Strawberry Cake Filling Without Gelatin is a naturally thick, fruity, and simple filling perfect for layered cakes and cheesecakes. Made with fresh strawberries, sugar, lemon juice, and a touch of cornstarch, it’s a wholesome, homemade delight that’s free from gelatin and full of flavor.
Ingredients
- 500g fresh strawberries, hulled and halved
- 80g granulated sugar
- 1 tsp lemon juice
- 2 tsp cornstarch
- 1–2 tbsp cold water
Instructions
- Wash, hull, and halve strawberries. Reserve 50g if desired.
- Combine strawberries, sugar, and lemon juice in a saucepan over medium heat; bring to simmer.
- Mash strawberries gently for a chunky texture.
- Dissolve cornstarch in cold water and stir into the hot strawberry mixture.
- Cook 2–3 minutes until thickened, stirring constantly.
- Remove from heat and let cool. Add reserved strawberries for extra texture.
Notes
- Use ripe strawberries for maximum flavor.
- Cool completely before spreading on cake layers.
- Can be stored in the fridge 3–4 days or frozen for 1 month.
- Adjust sugar to taste; lemon juice enhances flavor.
Nutrition
- Serving Size: 50g
- Calories: 70
- Sugar: 17g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Conclusion
This Strawberry Cake Filling Without Gelatin is a little piece of happiness in my kitchen. Every time I make it, I think of cozy afternoons with family, laughter around the table, and the simple joy of sharing food made with love. Whether you’re celebrating a special occasion or just treating yourself to a sweet moment, this filling is the perfect companion for any cake. It’s wholesome, delicious, and a little bit magical just like the memories we create while baking.