Many of my friends buy strawberry filling from the supermarket. Often because they don’t know how easy it is to make it at home. It is super easy, and you can use fresh or frozen fruits to make it.
Step-by-step: Strawberry Cake Filling
Prep – Wash, clean, and hull strawberries. Chop them into equal size piecesPro tip – hull simply means to remove the stalk and core (core is the white stalk below the green leaves because it stays hard)
Combine – Place strawberries in a saucepan with half the water, sugar, lemon juice, and salt. Place it on medium heat until all the sugar is dissolved shaking the pan to cook evenly.Pro tip – the sugar will melt and the mixture will look very runny. But it will be ok as it cooks. Simmer – Continue to cook a minute more, then, use a vegetable or potato masher and mash the fruit.Pro tip – mashing the fruit is optional but it will create a softer smoother textured filling Slurry – Add cornstarch to the remaining water and stir well. Add it to the strawberriesPro tip – cornstarch tends to settle down so make sure to stir before you add it to anything
Thicken – Continue to cook on medium until it comes to a boil- the mixture will thicken and looks glossy. The color will change from an opaque light red to a translucent deep red color. When glossy and thick enough to coat the back of a wooden spoon or spatula it’s ready.Pro tip – it is important that the cornstarch comes to a boil only then will it go from opaque to a transparent glossy sheen. This means the cornstarch is cooked. Optional – At this point, you can strain the filling by pouring it thru a sieve. I like to leave it fruity and chunky just as I have here.Pro tip – straining will remove all the fruit fiber and give a smoother filling consistency which may be ideal for some desserts Store – Remove from heat – Pour into a mason jar. Let cool completely.
Consistency
The cornstarch will continue to thicken as the filling cools. You can add a few tablespoons of hot water to adjust the consistency. For a cake filling, I like to make a thick consistency so it does not ooze out of the cake sides. For pies and tarts, I like a bit of syrup and, for desserts, I like to mash the fruit more so it is almost like a thick syrup consistency.
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Frequently asked questions
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First of all, I make a delicious strawberry filling and place the extra in a ziplock bag, so they use less space. And, I also love to freeze strawberries – individually. As a result, I have frozen strawberries all year round for my desserts and smoothies. In addition, I also make a big batch of strawberry jam without pectin. And my recipe is low in sugar, therefore you can eat more of it.
