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Top view of a jar of strawberry filling. A spoon is on top, filled with the filling.
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4.60 from 5 votes

Strawberry Filling (Easy Homemade Recipe)

This easy homemade strawberry filling is so true to its name. It is so easy to make even for first timers and you would want to keep making it over and over again.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 200 g
Calories: 2kcal
Author: Priya Maha


  • 200 g strawberries
  • 100 g sugar
  • tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon lemon juice


  • 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.



    • Fresh strawberries can be replaced with frozen ones. Thaw them completely and drain off all liquid from the thawing process before using the strawberries. 
    • Lemon juice can be replaced with lime juice. Use in the exact same quantity.
    • 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.
    • Use ripe strawberries. 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. 
    • 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 is purely for taste. The lemon juice, though added in small quantity, really help is bringing out the flavor of fruits in the fillings.


Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg