Strawberry Filling (Easy Homemade Recipe)

❤️Why you will love this recipe

• This is an easy strawberry filling recipe with very simple ingredients. And it makes absolutely delicious strawberry filling.
• It is a small batch recipe, and is perfect for making fresh strawberry filling whenever you want it.
• You get to adjust the consistency to suit your liking. I like my fruit filling to be packed with fruits rather than the sauce, and I can only achieve this by making my own.
• The fruit filling is very versatile. Not only can you use it as a simple strawberry pie filling in buttery pie crust, you can also pair it with so many other desserts and food – as a strawberry cake filling between layers of plain white cake or vanilla cake, chocolate cake (like this chocolate pound cake), or even strawberry cake layers. You can also use it as cupcake filling, toppings for cheesecakes, as a donut filling or puff pastry filling. This fruit filling pairs well with buttercream frosting and cream cheese frosting. See how I used this strawberry filling to make a yummy almond strawberry cake.
• It’s a great way and easy way to use up those extra fruits you have around during strawberry season and a great and easy way to enjoy them even when they are offseason. 

Like this easy recipe? Here are my other posts you might want to check out:

• Light Fruit Cake Recipe
• Almond Strawberry Cake
• 75th Birthday Cake Idea for Dad
• Blueberry Filling Recipe
• Oreo Strawberry Cheesecake
• Small Batch Strawberry Jam (Homemade Recipe without Pectin)
• Strawberry Rolls with Cinnamon Cream Cheese Glaze
• Strawberry Jam Cookies (Sandwich Cookies)

📋Ingredients

• Strawberries - use well ripened fresh berries for best results.
• Sugar - I use plain white sugar. It is not necessary for castor sugar or granulated sugar or powdered sugar as it is going to be cooked over heat and will get dissolved anyway, so either is fine. 
• Cornstarch - helps thicken the filling.
• Water - use filtered water.
• Lemon juice - enhances the taste of the filling. Strain before using to remove any seeds.

🧾Substitution and Variations

• Fresh strawberries can be replaced with frozen ones. Thaw them completely and drain off all liquid from the thawing process before using the berries.
• Lemon juice can be replaced with lime juice. Use in the exact same quantity.
• You can add half a teaspoon of vanilla extract into the homemade filling right before removing it off the heat for a vanilla flavored delicious strawberry filling.

Making the filling

• Start by preparing the strawberries. Wash, hull and cut them. If you like chunks of strawberries in your filling, halve or quarter the strawberries. If you like smaller pieces, chopped them to smaller pieces.

• Add them to a small saucepan or pot.
• In a small bowl, mix the cornstarch with water and add this solution to the fruits. Mixing with a little water helps prevent the cornstarch from becoming lumpy when added to the fruits.
• Also, add the sugar and lemon juice. Cook the fruits on low heat until they turn soft and the sugar-lemon juice mixture has thickened. As the sugar melts, the filling will look very watery. Continue to cook over low heat until it thickens. Stir often to ensure the fruits don’t get burnt.
• Once thickened, remove it from fire and let it cool completely to room temperature before using or storing.  

🍽️Serving & storage

• This strawberry filling is very similar to strawberry jam. The only difference is that cornstarch is added here to thicken the filling, while there is none in the jam.
• The filling, if not used immediate, should be refrigerated. Similar to the jam, you can store it in a jar or even a container.
• This strawberry filling can last in the fridge for a good 1 week. If you wish to keep it longer, freeze it. Let it thaw in the fridge before using. The filling should last in the freezer for at least one month.

💡Expert Tips

• It is important to use ripe strawberries, not too ripe nor unripe. Hull them and cut them into smaller pieces if you wish for smaller chunks of strawberries in your filling.
• For a smooth filling (i.e. strawberry sauce or strawberry coulis), blend the strawberries before cooking them. Cut the strawberries as indicated in the recipe card below, and then add them to a food processor or immersion blender and process to a strawberry puree before cooking the ingredients into a smooth filling.
• The main purpose of cornstarch in this recipe is to thicken the filling mixture. Avoid adding it directly to the filling as it can clumpy and become lumpy in your filling. Make a cornstarch slurry with some water. Mix well to break any lumps before using.
• Cornstarch in the slurry tends to settle to the bottom if left unmixed after some time. Make sure to mix it well before pouring into the filling.
• Unlike jams without pectin where lemon juice is essential (especially fruits low in pectin) to help the gelling process of the jam, the use of lemon juice in this homemade strawberry filling and my blueberry filling recipe here is purely for taste. The lemon juice, though added in small quantity, really help is bringing out the flavor of fruits in the fillings. 

⭐What can you use the filling for?

• Use it as a cake filling between cake layers. It pairs well with any classic layer cakes (like this moist vanilla cake), sponge cakes and chiffon cakes.
• Use it as a cupcake filling. Core the center of the cupcakes and use a piping bag or a small spoon to fill the cupcakes. Cover with your choice of frosting or whipped cream (like this mascarpone whipped cream).
• Use it as a filling for pastries such as turnovers, hand pies, or Danish pastries and tarts.
• Use it as a topping for cheesecakes like this Oreo strawberry cheesecake, ice cream, pancakes and waffles.
• Use it to make layered parfaits or dessert cups. Alternate layers of strawberry filling with whipped cream, yogurt, or granola for a beautiful and tasty dessert. Top it off with fresh strawberries or a dollop of whipped cream.

💭FAQs