We just love strawberry cakes, and a delicious strawberry filling is a must! Luckily, this strawberry filling is easy to make and brings so much flavor!
While our strawberry cake layers have a nice strawberry flavor on their own, having actual strawberry pieces in the filling elevate the dessert to the next level!
If you’ve been searching for a go-to strawberry filling, this is the one.
How to Make a delicious Strawberry Filling
*See the Full Recipe Card at the Bottom of this Post for Additional Details!
This is a cooked filling which consists of strawberries (fresh or frozen), and sugar.
Add all ingredients to a small saucepan, and heat on medium/high heat until it comes to a boil.
Stir as the sugar begins to melt and the strawberries soften. When the mixture begins to boil, lower the heat and stir constantly until the the mixture thickens.
If you’d like, you can press some of the strawberries against the side of the pan as they soften. Pour the strawberry filling into a heat proof bowl and allow to cool.
Does Strawberry Cake Filling Need Refrigeration?
Yes, fruit fillings are perishable. Although I don’t consider this cooked strawberry filling to be as quickly perishable as a whipped cream filling, it should still be refrigerated until closer to the time of the event to be on the safe side.
This filling can be refrigerated in an air-tight bowl until ready to use- you will want to use it within five days.
What Cakes Go Well with Strawberry Filling?
Strawberry Cakes are great with Strawberry Filling because the filling enhances the strawberry flavor of the cake. Here are a few of our favorite strawberry cakes, as well as other popular cake pairings for strawberry filling!
Does this Strawberry Filling Require a Dam?
I do prefer to use a dam whenever I am working with a soft filling or fruit filling just to be on the safe side. Otherwise, when you assemble your cake, the filling is more likely to shift and escape.
Although this is a fairly thick strawberry filling, I still like to pipe a quick dam, using the frosting that the cake is frosted with piped from a piping bag.
As you can see in the photo below, we sometimes use this strawberry filling in addition to another filling–in this case, we paired it with a white chocolate frosting. (From our Strawberry Sour Cream Cake with White Chocolate Frosting)
(If you decide not to create a dam, don’t spread the filling all the way to the edge of the cake. Instead, stop about 1/4 inch from the edge.
- 2 cups chopped strawberry (fresh or frozen — chop in rather small pieces)
- 1/4 cup (50g) sugar
- 2 Tablespoons (18g) cornstarch (cornflour in the UK)
- 1 Tablespoon (9g) water
- Add all ingredients to a small saucepan. On medium/high heat allow mixture to come to a boil.
- Stir as the sugar begins to melt and the strawberries soften. When the mixture begins to boil, lower the heat and stir constantly until the mixture begins to thicken.
- You can press some of the strawberries against the side of the pan as they soften. Pour into a heat proof bowl to cool. It can be refrigerated in an air-tight bowl until ready to use. Use within 5 days. This makes enough filling for a 3 layer cake.
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