Description
This homemade Strawberry Filling for Layer Cakes tastes fresh, vibrant, and perfectly sweet. I simmer real strawberries with sugar and lemon juice, then thicken the mixture into a glossy, spreadable filling that holds beautifully between cake layers. It pairs perfectly with vanilla, chocolate, or lemon cakes and gives every slice a bakery-style finish.
Ingredients
Scale
- 500 g fresh strawberries, hulled and finely chopped
- 120 g granulated sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Wash, hull, and finely chop the strawberries.
- Add strawberries, sugar, lemon juice, and salt to a medium saucepan.
- Cook over medium heat for 5–7 minutes until the mixture becomes juicy and starts bubbling.
- Mix cornstarch with cold water in a small bowl until completely smooth.
- Slowly pour the cornstarch slurry into the saucepan while stirring constantly.
- Continue cooking for 2–3 minutes until thick and glossy.
- Remove from heat and stir in vanilla extract.
- Transfer to a bowl, cover, and cool completely before using between cake layers.
Notes
Allow the filling to cool completely before layering into cakes to prevent sliding. Adjust sugar depending on strawberry sweetness. For extra stability, pipe a buttercream dam around cake layers before adding the filling. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 17 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg