Delicious Strawberry Cake Filling Fresh Strawberries: Easy Recipe (Perfect for Any Cake Lover)

Delicious Strawberry Cake Filling Fresh Strawberries: Easy Recipe (Perfect for Any Cake Lover)
Delicious Strawberry Cake Filling Fresh Strawberries: Easy Recipe (Perfect for Any Cake Lover)

Okay, so I’ve been wanting to up my baking game, and I thought, what better way to start than with a classic – strawberry cake filling. I mean, who doesn’t love strawberries, right? And the idea of a cake bursting with fresh strawberry flavor just sounded too good to pass up. This whole thing started because I was trying to impress my friend with a homemade cake for her birthday.

First things first, I gathered all my ingredients. This wasn’t too hard. I just needed a bunch of fresh strawberries, some sugar, a bit of lemon juice, cornstarch, and water. It’s a pretty simple list, which is great because I’m no expert in the kitchen.

I started by washing and hulling the strawberries. This took a bit of time, but it was kind of therapeutic, you know? Just me, a bowl of bright red strawberries, and my thoughts. I sliced them up – not too thin, not too thick. You want them to hold their shape a bit but also cook down nicely.

Delicious Strawberry Cake Filling Fresh Strawberries: Easy Recipe (Perfect for Any Cake Lover)
  • Washed and hulled 2 pounds of fresh strawberries.
  • Sliced the strawberries into about 1/4-inch thick pieces.

Next, I dumped about half of the sliced strawberries into a saucepan with some sugar and the lemon juice. I put it over medium heat and started stirring. The goal here is to get the strawberries to release their juices and start breaking down. It took a little while, but eventually, the mixture started to bubble and thicken. The smell was amazing, by the way.

While that was going on, I mixed the cornstarch with a bit of water in a small bowl. You need to make sure there are no lumps, or you’ll end up with a lumpy filling, and nobody wants that. Once the strawberry mixture was nice and bubbly, I slowly poured in the cornstarch slurry while whisking constantly. This is key to getting a smooth filling. It thickened up pretty quickly after that.

  • Cooked half the strawberries with 1/2 cup sugar and 1 tablespoon lemon juice.
  • Mixed 2 tablespoons cornstarch with 1/4 cup water.
  • Added cornstarch mixture to the saucepan and whisked until thickened.

Once it was thick enough, I took it off the heat and stirred in the rest of the fresh strawberries. I also added a bit of vanilla extract at this point – just a teaspoon. It adds a nice depth of flavor. This way, you get a mix of cooked and fresh strawberry textures, which I thought was pretty cool. I let the filling cool down completely before using it in the cake.

When it was time to assemble the cake, I spread a generous layer of the filling between the cake layers. It looked so good – bright, vibrant, and full of juicy strawberries. And let me tell you, it tasted even better than it looked. It is a fruit-based mixture that is very easy to make at home, and it added both flavor and moisture to my cake. I also think the filling was refreshing. My friend absolutely loved the cake, and I felt like a total baking rockstar. It was a good day in the kitchen, for sure.

Tips

This strawberry cake filling turned out to be surprisingly easy to make, and it really took my cake to the next level. It is a very good experience. I’ll definitely be making this again. Maybe next time I’ll try it with raspberries or blueberries. The possibilities are endless!

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