Strawberry Cake Filling
Made with REAL strawberries, this Strawberry Cake Filling is the perfect addition to any cake, whether it’s classic vanilla or decadent chocolate. It’s easy to make, with a thick, jammy texture that won’t make your layers soggy!
It’s easy to make a good, basic cake at home—my Vanilla Sheet Cake and Vegan Chocolate Sheet Cake are reader favourites. But if you want to give homemade cake a bakery-style upgrade, layering it with a filling is a great way to do it, and this strawberry filling for cake is divine! It works with chocolate cake, yellow cake, or white cake, and it adds a sweet and bright strawberry flavour that’s absolutely irresistible.
Why Your Next Cake Needs This Strawberry Filling
We’re talking instant upgrade here! These are the reasons I love this strawberry filling for cake:
- No fake colours or flavour. This cake filling is made with real strawberries, so the flavour and colour are true to actual berries, rather than being cloying and artificial.
- Thick and jammy. Cook the strawberry filling down until it’s THICK and it won’t make your cake layers soggy.
- Easy to make. There’s no reason to use canned strawberry pie filling for your cake or other pre-made options when it’s so easy to make your own cake filling at home! It takes just 10 minutes of prep and 10 minutes of cooking.
Notes on Ingredients
Here’s the short list of ingredients you’ll need for this strawberry cake filling. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Strawberries – Use a strawberry huller or paring knife to cut out the hull, then chop the berries.
- Sugar – This isn’t just for sweetness, but it also helps the strawberries thicken and get jammy.
- Lemon juice – For a bright note that perks up the flavour of the berries.
- Cornstarch – The other element that thickens the filling.
- Water
- Vanilla extract – If you’d like, but this is optional.
How to Make Strawberry Filling for Cake
The process is easy! Here’s what you’ll need to do.
- Cook the strawberries. Add the strawberries and sugar to a saucepan over medium heat. Cook for 4 to 5 minutes, or until the strawberries start releasing their juices.
- Add the lemon juice. Stir in the lemon juice and cook for 2 minutes more. Mash the berries a bit to break them down.
- Thicken the filling. Whisk the cornstarch with the water, then slowly stir this into the strawberry mixture. Simmer for 2 to 3 minutes, or until the filling thickens.
- Finish. Remove from heat and add the vanilla, if desired. Transfer to a bowl and cool to room temperature, then refrigerate for at least 30 minutes, until chilled and set. Use as desired!
Strawberry Cake Filling Variations
I love this recipe as-is, but I have a few ideas for switching things up if you want to experiment!
- Make it extra lemony. For a brighter lemon flavour, add lemon zest to the filling too. This would be fantastic layered between strawberry cake or lemon cake layers.
- Add other berries. Replace half the strawberries with raspberries or blueberries.
- Use arrowroot starch instead of cornstarch. If you don’t like to use cornstarch, you can swap in arrowroot starch instead.
My Favourite Ways to Use This Recipe
You may already have a cake in mind for your strawberry cake filling, but if not, here’s some inspiration!
- Add a layer to this No-Bake Strawberry Icebox Cake.
- Use it instead of frosting between the layers in my Vegan Chocolate Cake or Vegan Vanilla Cake with Buttercream Frosting.
- Make a Chocolate Strawberry Cake.
- Use it as a filling for Vegan Vanilla Cupcakes.
- Spoon it over Creamy Vegan Cheesecake.
How to Store
- Refrigerator: Store the strawberry cake filling in an airtight container in the refrigerator for up to 5 days.
- Freezer: You can also freeze strawberry filling for cake in a freezer bag for up to 6 months. Press out the excess air before freezing and thaw in the refrigerator before using.
More Recipes for Strawberry Lovers
Enjoy friends! If you make this strawberry filling for cake, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Strawberry Filling for Cake
Ingredients
- 3 cups fresh strawberries, hulled and chopped – 450g
- ⅓ cup granulated sugar, 67g
- 1 tablespoon lemon juice, 15mL
- 1 tablespoon cornstarch, 8g
- 1 tablespoon water, to dissolve cornstarch – 15mL
- ½ teaspoon vanilla extract, optional – 2.5mL
Instructions
- In a medium saucepan over medium heat, combine the chopped strawberries and sugar. Cook, stirring frequently, for about 4–5 minutes, until the strawberries begin releasing their juices.
- Stir in the lemon juice and continue to cook for another 2 minutes. Gently mash some of the strawberries with a spoon or potato masher to help break them down.
- In a small bowl, whisk together the cornstarch and water to form a slurry. Slowly pour the slurry into the strawberry mixture while stirring constantly. Let it simmer for 2–3 minutes until thickened to a jam-like consistency.
- Remove from heat and stir in the vanilla extract, if using.
- Transfer the mixture to a bowl and let it cool to room temperature. Then refrigerate for at least 30 minutes, or until fully chilled and set.
Notes
- Refrigerator: Store the strawberry cake filling in an airtight container in the refrigerator for up to 5 days.
- Freezer: You can also freeze strawberry filling for cake in a freezer bag for up to 6 months. Press out the excess air before freezing and thaw in the refrigerator before using.
- Makes enough for one 8- or 9-inch layer cake or for filling + topping.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
