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 still remember the first time I made a strawberry purée cake filling for my niece’s birthday. She had insisted on a “strawberry explosion cake,” and I didn’t want to disappoint her. I remember standing in my small kitchen, the sunlight streaming in through the window, and the sweet aroma of fresh strawberries filling the air. That day, I realized just how much joy a simple strawberry purée can bring to a cake. From that moment on, strawberry purée cake filling became my secret ingredient for birthdays, tea parties, and weekend baking adventures.
Strawberry purée cake filling is one of those recipes that’s simple, yet incredibly versatile. I use it in layer cakes, cupcakes, and even as a luscious topping for tarts. The natural sweetness and vibrant color make every dessert feel special. And the best part? It’s made from real, fresh strawberries no artificial flavors, no complicated steps, just love and care in every spoonful.
Why I Love Making Strawberry Purée Cake Filling
There’s something magical about transforming fresh strawberries into a silky, flavorful purée. I love the way the aroma fills my kitchen and the way the vibrant pink color brightens up any dessert. Each batch brings back memories of childhood, family gatherings, and cozy afternoons spent baking with my mom.
This recipe is forgiving and adaptable. If strawberries aren’t perfectly ripe, a little natural sweetener balances the flavor beautifully. It’s also easy to make ahead, so you can have a luscious filling ready for your next cake project. Honestly, nothing beats the feeling of slicing a cake and seeing that gorgeous pink layer in the middle it’s pure happiness.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for the perfect strawberry purée cake filling:
- 500g fresh strawberries, hulled and chopped
- 75g granulated sugar (adjust based on sweetness of berries)
- 1 tbsp lemon juice (to brighten the flavor)
- 1 tbsp cornstarch (optional, for thicker filling)
- 2 tbsp water (if using cornstarch)
Little kitchen secrets:
- Use ripe, fragrant strawberries for the best flavor.
- If your strawberries are slightly tart, add a bit more sugar gradually.
- To make a smoother purée, blend and strain through a fine mesh sieve for a silky texture.
- The cornstarch ensures the filling doesn’t seep out of the cake layers.
How I Make It, Step by Step
- Prepare the strawberries – Wash, hull, and chop your strawberries into small pieces. The smaller, the quicker they’ll cook down.
- Cook the strawberries – In a medium saucepan, combine strawberries and sugar. Cook over medium heat until the strawberries release their juices, about 5–7 minutes.
- Add lemon juice – Stir in the lemon juice to brighten the flavor.
- Thicken the filling (optional) – Mix cornstarch and water in a small bowl. Slowly whisk into the strawberry mixture and cook for another 1–2 minutes until slightly thickened.
- Blend the purée – Use an immersion blender or regular blender to purée until smooth. If you want an ultra-smooth filling, strain through a fine sieve.
- Cool completely – Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin), and refrigerate until ready to use.
How I Serve It at Home
I love using this strawberry purée as a cake filling for layer cakes. I also spoon it into cupcakes for a hidden surprise, drizzle over pavlovas, or swirl into cheesecake. One of my favorite ways is to pair it with whipped cream between layers of a simple vanilla sponge the result is always stunning and utterly irresistible.
Storage, Reheating & Make-Ahead Tips
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge.
- Make-Ahead: You can prepare this purée a day or two in advance. Make sure it’s completely cooled before spreading between cake layers.
- Reheating: Warm gently on the stove if you want a pourable sauce. Avoid boiling to preserve the fresh strawberry flavor.
100-Word Short Version
Strawberry purée cake filling is a luscious, versatile layer for cakes, cupcakes, and tarts. I start by cooking fresh, chopped strawberries with sugar and a splash of lemon juice. For a thicker consistency, I stir in cornstarch mixed with water. Once smooth, I cool the purée completely before using it between cake layers. It can be made ahead, stored in the fridge for up to 5 days, or frozen for longer storage. This simple, vibrant filling brings bright flavor and color to desserts, making every bite a little moment of joy and celebration.
Recipe Card Section
⏱️ Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
🛒 Ingredients <ul> <li>500g fresh strawberries, hulled and chopped</li> <li>75g granulated sugar</li> <li>1 tbsp lemon juice</li> <li>1 tbsp cornstarch (optional)</li> <li>2 tbsp water (for cornstarch)</li> </ul>
👩🍳 Instructions <ol> <li>Wash, hull, and chop the strawberries.</li> <li>Cook strawberries with sugar over medium heat until juicy, 5–7 minutes.</li> <li>Add lemon juice and stir to combine.</li> <li>Mix cornstarch and water; stir into the strawberry mixture and cook 1–2 minutes until slightly thickened.</li> <li>Blend the mixture until smooth. Strain if a finer texture is desired.</li> <li>Cool completely and refrigerate until ready to use.</li> </ol>
📝 Notes
- Adjust sugar depending on berry sweetness.
- Press plastic wrap directly on the surface to prevent a skin.
- Perfect for cakes, cupcakes, tarts, or as a drizzle over desserts.
🍽️ Nutrition (per serving, approx.)
Calories: 60 kcal 🍓 Sugar: 12g 🍽️ Fat: 0g 🍞 Carbs: 15g 🥛 Protein: 0.5g
Strawberry Purée Cake Filling
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Enough for 1 cake 1x
- Category: Dessert
- Method: Stovetop Cooking
- Cuisine: British
- Diet: Vegetarian
Description
This strawberry purée cake filling is luscious, vibrant, and simple to make. Perfect for layer cakes, cupcakes, and tarts, it brings fresh strawberry flavor and color to your desserts. Made from ripe strawberries, sugar, and a touch of lemon, this filling is a kitchen favorite for birthdays, celebrations, and cozy baking moments.
Ingredients
- 500g fresh strawberries, hulled and chopped
- 75g granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional)
- 2 tbsp water (for cornstarch)
Instructions
- Wash, hull, and chop the strawberries.
- Cook strawberries with sugar over medium heat until juicy, 5–7 minutes.
- Add lemon juice and stir to combine.
- Mix cornstarch and water; stir into the strawberry mixture and cook 1–2 minutes until slightly thickened.
- Blend the mixture until smooth. Strain if a finer texture is desired.
- Cool completely and refrigerate until ready to use.
Notes
Adjust sugar depending on berry sweetness. Press plastic wrap directly on the surface to prevent a skin. Perfect for cakes, cupcakes, tarts, or as a drizzle over desserts.
Nutrition
- Serving Size: 50g
- Calories: 60
- Sugar: 12
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 0.5
- Cholesterol: 0
Conclusion
Making strawberry purée cake filling is one of my favorite ways to bring freshness, color, and flavor to desserts. It’s simple, quick, and evokes memories of family baking sessions and celebrations. Every time I spread that silky purée between cake layers, I feel a little spark of joy and that’s what cooking is all about: sharing love, creating memories, and making everyday moments a little sweeter. I hope this recipe brings warmth and happiness to your kitchen as much as it does to mine.