Strawberry Cake Filling
A thick homemade strawberry sauce perfect for filling cakes, cupcakes and more!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Dessert, Gift, Snack
Cuisine: Fusion
Diet: Gluten Free, Low Fat, Low Salt, Vegan, Vegetarian
Servings: 12 servings
Calories: 25kcal
- 250 g strawberries fresh or thawed frozen, stalks removed and chopped
- 50 g white sugar
- 1 tablespoon cornstarch called cornflour in the UK
- 50 ml water
- ½ tablespoon lemon juice optional
Add all of the ingredients to a small saucepan and heat on medium, allow to simmer for 5-10mins until the sugar has melted and the mixture is glossy.
For smaller chunks, mash your strawberry mixture and pour it into a container to cool before use.
- This recipe makes roughly 12oz / 340g of sauce.
- This recipe makes enough filling for a 3-layer 8-inch cake.
- You can stir in water 1 tablespoon at a time to your cooled strawberry mixture if it’s too thick.
- The cornstarch used in this recipe is a fine white flour, not a yellow grainy flour. This is called cornflour in the UK and other places.
- Store your strawberry cake filling in an airtight container in the fridge for up to 1 week.
Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 33mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 12mg | Calcium: 4mg | Iron: 1mg