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
Scale
- 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