Way before I started making my own fruit filings (like this easy homemade strawberry filling), I used to find it very convenient to buy ready made ones from the stores. But now, since I make my own, I will never go back to the store bought ones.
Fresh Homemade Strawberry Filling
When making your own, you get to not only adjust the taste to suit your liking, you can also make them to the consistency you want. I like my fruit filling to be packed with fruits rather than the sauce, and I can only achieve this by making my own. Plus, it is so easy to make them, I have gotten hooked to making my own fillings and jams ever since I tried for the first time.
The other point I wish to make about this easy homemade strawberry filling is its versatility. Not only can you use it as a pie filling, you can also pair it with so many other desserts and food – cakes, cheesecakes, pies, tarts, ice cream, doughnuts and just about any other food you can think of. See how I used this strawberry filling to make a yummy almond strawberry cake here.
It’s a great way to use up those extra fruits you have around during their full season and a great way to enjoy them even when they are offseason.
How to Make Strawberry Filling – Video
Check out my full video on how to make this easy strawberry filling:
Ingredients
There are only 5 ingredients that are necessary to make this filling.
- Strawberries
- Sugar
- Cornstarch
- Water
- Lemon juice
Making the filling
- Start by preparing the strawberries. Wash, hull and cut them. If you like chunky pieces of fruit in your filling, halve or quarter the strawberries. If you like smaller pieces, chopped them to smaller pieces.
A bowl of fresh strawberries
- Add them to a small 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 before using or storing.
Storing the strawberry filling
- 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.
Recipe Notes
Basically, most fruit filling recipes start with fruits and sugar as the main ingredients. Cornstarch is added to thicken the fillings and in some recipes, including my blueberry filling and this strawberry filling recipe, I also added some lemon juice.
Strawberries
- It is important to use fruits that are just ripe, not too ripe nor unripe. Hull them and cut them into smaller pieces if you wish for a smoother, jam-like filling or add them in whole or halves if you wish your filling to be chunky with strawberries.
- I definitely like mine with large chunks so I cut my strawberries into halves and quarters.
Sugar
- I use plain white sugar. It is not necessary for castor/granulated sugar as it is going to be cooked over heat and will get melted anyway, so either is fine.
Cornstarch
- The main purpose of cornstarch in this recipe is to thicken the filling mixture. Once the fruits and sugar are put on heat, there will be quite a bit of liquid released in the pan. To cook the mixture until the liquid dries out would result in overcooked fruits and overly thick filling.
- The best option is, therefore, to add some cornstarch to the mixture and let it thicken up in a soft consistency. That way, the fruits do not get overcooked and become overly soft too.
Lemon Juice
- 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.
Water
- The use of water in this recipe is very minimal and its sole purpose is to dilute cornstarch before adding it into the fruits.
- Sometimes, cornstarch lumps up when added into wet ingredients and to avoid that, I mix it with water first and then pour it to the fruits.
Easy Homemade Strawberry Filling Recipe
Here is the full printable version of my easy homemade strawberry filling recipe.
Strawberry Filling Recipe
Ingredients
- 200 g strawberries
- 100 g sugar
- ⅓ tbsp cornstarch
- 1 tbsp water
- 1 tsp lemon juice
Instructions
- Wash the strawberries and drain the water. Hull the fruits and cut them up as you wish.
- In a saucepan, add the strawberries, sugar and lemon juice and let simmer over very low heat.
- Mix cornstarch with water and add the mixture into the simmering fruits mix.
- Let the fruits soften and simmer in the sugar syrup until the sugar is completely dissolved and the fruits start to soften.
- Continue to simmer over low heat, stirring often until the mixture thickens.
- Remove the strawberry filling off the heat and let it cool to room temperature before storing it in a clean jar or container.
- Keep the fruit filling refrigerated until it is ready to be used.
- This amount makes about 200 grams of filling.
Nutrition
And that is pretty much how I make my easy homemade strawberry filling.
Here are my other posts you might want to check out:
75th Birthday Cake Idea for Dad
Happy baking and decorating 🙂
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