Homemade Strawberry Filling for Cakes (Three Ingredients)

This homemade strawberry filling isn’t just a recipe; it’s a kitchen essential that can transform your desserts and breakfasts into something truly special. Once you try it, I promise you’ll never look back!

The Perfect Strawberry Cake Filling

If you’re a regular reader of Café Deluxe, you probably know how much I love baking. Whether I’m layering cakes, filling pastries, or whipping up cookies like Heart Jam Cookies, this homemade strawberry filling is one of my go-to recipes. It also makes a delicious spread for toast or pancakes, perfect for brightening up breakfast.

I’ve always preferred making strawberry filling from scratch instead of relying on store-bought versions.strawberry filling for cakes 4

Why? Because homemade gives me complete control over the ingredients, ensuring a healthier and fresher result without unnecessary additives or preservatives.

Plus, the flavor is unbeatable—once you taste this rich and vibrant filling, you won’t want to go back to store-bought again!

If you like your filling sweeter or slightly tart, feel free to adjust the sugar according to your personal preference.

However, I strongly recommend not skipping the lemon juice. It doesn’t just add a lovely, refreshing tang—it also balances the sweetness, enhances the overall flavor, and acts as a natural preservative to keep your filling fresh for longer.strawberry filling for cakes 3

Avoid These Pans for Perfect Strawberry Filling

When it comes to preparing this filling, the type of pan you use is crucial. Avoid iron or aluminum pans, as the acidic strawberries can react with these metals, impacting both the flavor and safety of the filling.

For the best results, opt for nonstick, stainless steel, or ceramic pans. These materials ensure even cooking and help retain the natural flavor and color of the strawberries.strawberry filling for cakes 2

Why Youll Love This Recipe

  • Fresh and natural flavors: Made with fresh, ripe strawberries for the best taste.
  • Simple ingredients: Only three ingredients needed—nothing artificial!
  • Easy to store: Make it ahead and keep it in the fridge for convenience.

Ingredients

  • 600g strawberries, diced into small pieces
  • 120g granulated sugar (or rock sugar)
  • 20g lemon juice

Instructions

Mix and Rest

  • Place the 600g of diced strawberries in a clean container. Add 120g granulated sugar (or rock sugar) and mix gently to coat the strawberries evenly.
  • Avoid crushing the strawberries while mixing. Let the mixture rest for 1 hour to release the juices and dissolve the sugar.diced strawberries into small piecesadd 120g granulated sugar or rock sugar and mixrelease the juices and dissolve the sugar

Cook the Mixture

  • Transfer the strawberries and their juices to a nonstick pan. Cook over high heat until the mixture comes to a boil.
  • Skim off any foam that forms on the surface for a smoother texture.transfer the strawberries and their juices to a nonstick panskim off any foam

Simmer to Thicken

  • Once boiling, reduce the heat to medium-low and simmer the mixture. Stir constantly, about 20-30 times per minute, to prevent burning and ensure even cooking.reduce the heat to medium low and simmer the mixture

Add Lemon Juice

  • When the mixture starts to thicken, add 20g of lemon juice and stir to combine. This enhances the flavor and helps preserve the filling.

Final Cooking

  • Continue simmering until the filling reaches your desired consistency. To check, scoop some filling with a spoon: it should fall slowly and mound slightly on the spoon without sliding off quickly.continue simmering until the filling reaches your desired consistency

Cool and Store

  • Let the strawberry filling cool completely before use. Store in an airtight, sterilized container in the refrigerator for up to 2 weeks.strawberry filling for cakes 1

Notes

  • Pan choice: Avoid using iron or aluminum pans as the acidic strawberries can react with the metal, affecting flavor and safety. Use nonstick, stainless steel, or ceramic pans instead.
  • Sterilization: Sterilize storage jars to prolong the shelf life of the filling.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh ones?
Yes, you can! However, be sure to thaw them completely and drain any excess liquid before starting the recipe.

How long can I store the strawberry filling?
If stored in a sterilized airtight container in the refrigerator, the filling can last up to 2 weeks.

Can I reduce the sugar in this recipe?
The sugar not only sweetens the filling but also helps preserve it. Reducing the sugar may shorten the shelf life.

What cakes pair well with this filling?
This strawberry filling is perfect for vanilla, chocolate, or sponge cakes. It’s also great for layering in Swiss rolls or spreading on cheesecakes.

Homemade Strawberry Filling for Cakes and More

I love making this strawberry filling from scratch—it's simple, flavorful, and takes any cake or dessert to the next level. The vibrant sweetness of fresh strawberries makes this filling irresistible and perfect for any occasion!
Prep Time10 mins
Cook Time30 mins
Marinating Time1 hr
Course: Dessert
Cuisine: American
Servings: 5

Ingredients

  • 600 g strawberries diced into small pieces
  • 120 g granulated sugar or rock sugar
  • 20 g lemon juice

Instructions

Mix and Rest

  • Place the 600g of diced strawberries in a clean container. Add 120g granulated sugar (or rock sugar) and mix gently to coat the strawberries evenly.
  • Avoid crushing the strawberries while mixing. Let the mixture rest for 1 hour to release the juices and dissolve the sugar.

Cook the Mixture

  • Transfer the strawberries and their juices to a nonstick pan. Cook over high heat until the mixture comes to a boil.
  • Skim off any foam that forms on the surface for a smoother texture.

Simmer to Thicken

  • Once boiling, reduce the heat to medium-low and simmer the mixture. Stir constantly, about 20-30 times per minute, to prevent burning and ensure even cooking.

Add Lemon Juice

  • When the mixture starts to thicken, add 20g of lemon juice and stir to combine. This enhances the flavor and helps preserve the filling.

Final Cooking

  • Continue simmering until the filling reaches your desired consistency. To check, scoop some filling with a spoon: it should fall slowly and mound slightly on the spoon without sliding off quickly.

Cool and Store

  • Let the strawberry filling cool completely before use. Store in an airtight, sterilized container in the refrigerator for up to 2 weeks.

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