Strawberry Cake Filling

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We just love strawberry cakes, and a delicious strawberry cake filling is a must. This homemade 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 will bring the cake to another level.

If you've been searching for a go-to strawberry cake filling, this is the one!

Delicious Strawberry Filling for Cakes and Cupcakes

How to Make Strawberry Cake Filling

*See the Full Recipe Card at the Bottom of this Post for Additional Details!

This is a cooked strawberry 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 filling into a heat proof bowl and allow to cool completely before using. 

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. When refrigerating a cake with this filling, it is best to remove it 2-3 hours before serving for best cake flavor and texture.

Strawberry Sour Cream Cake with White Chocolate Buttercream
Here is our Filling in Action! Strawberry Sour Cream Cake.

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 cakes complete this filling perfectly.

Some of our favorites are Strawberry Cake, Vanilla Buttermilk Cake, Lemon Cake, Strawberry Cake from a Box, and White Velvet Cake.

Does this Strawberry Filling Require a Dam?

We prefer to use a dam whenever working with a soft filling like whipped cream, lemon curd, etc. Otherwise, when you assemble your cake, the filling is more likely to shift and escape. 

Although this is a fairly thick filling, we 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 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)

White Chocolate Strawberry Cake
Here is our filling in action. This was our Strawberry Sour Cream Cake with White Chocolate filling and 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 ¼ inch from the edge.


No time for a cooked filling? Sliced, fresh strawberries are always a great option for fillings when paired with whipped cream or frosting. A great example of this is our Strawberry Shortcake Cake.

Enjoy the Recipe

Thanks so much for stopping by. We hope that you enjoy this delicious strawberry cake filling. Make sure to also check out our favorite strawberry cakes as well as our full cake recipes collection!

Delicious Strawberry Cake Filling

Strawberry Filling for Cakes

Delicious Strawberry Cake Filling

Delicious and easy Strawberry Cake Filling for Cakes and Cupcakes! This strawberry filling recipe is enough to fill a three layer 8 inch cake.


  • 2 cups chopped strawberry (fresh or frozen — chop in rather small pieces)
  • ¼ cup (50g) sugar
  • 2 Tablespoons (18g) cornstarch (cornflour in the UK)
  • 1 Tablespoon (9g) water


  1. Add all ingredients to a small saucepan. On medium/high heat allow mixture to come to a boil.
  2. 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. 
  3. 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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    1. Hi Inez, if using this as well as Chantilly cream in the filling, I would spread the cake with strawberries first and then top with cream. It will be good!

      1. Absolutely amazing with the Strawberry box cake and filled with Chantilly cream and strawberry filling. I followed your advice and spread the strawberry filling first using a dam, piping Chantilly cream over the filling. It made a beautiful cake and my husband declared it was the best cake he’d ever eaten! My granddaughters loved it for their rainbow birthday cake. Thank you! Inez

        1. Hi Inez, Thank you so much for posting your review! We are very happy that you and your family enjoyed the cake!

  1. Does this thicken as it cools, or should you make sure it's at the right thickness before you turn off the heat?

    1. Hi Jessica, it should thicken to an amount that you would be happy with as a filling, keep in mind that it will thicken just a bit more as it cools.