Indulge in fresh strawberries’ delicious, vibrant taste with strawberry cake filling recipe. Very sweet and slightly tangy, this filling adds a delicious fruity flavor to any cake. Made from simple ingredients and carefully prepared, it accompanies your favorite vanilla, chocolate, or sponge cake. Follow this detailed recipe to make a thick, rich strawberry filling that will elevate your baking professionally, ensuring every slice is bursting with fresh flavor.
Preparation Time: 10 minutes
Cooking Time: 15 minutes (including time to simmer and thicken the filling)
Cooling Time: 2 hours (to chill and set the filling)
Nutrition (Per Serving)
Assuming the filling serves eight portions (for an average 20 cm layer cake):
Calories: 80 kcal | Carbohydrates: 19 g | Sugars: 15 g | Fat: 0 g | Protein: 0.5 g | Fiber: 1.5 g | Sodium: 10 mg
Ingredients:
- 400 g strawberries, hulled and chopped
- 100 g granulated sugar
- 30 ml lemon juice (freshly squeezed)
- 25 g cornstarch
- 60 ml water
- 1 pinch salt
- 5 ml vanilla extract
How to Cook
Making the perfect strawberry shortcake filling is a simple process that requires little attention and care. Start by peeling and chopping fresh strawberries, then toss them in a saucepan with sugar, lemon juice, and a pinch of salt.
Preparation
1. Peel and cut 400 g of strawberries into small pieces. Set aside.
2. To create corn flour porridge, mix 25 g cornstarch with 60 ml water in a small bowl until completely dissolved. This slurry will help thicken the filling without curdling.
Cooking the Filling Cake
1. Combine the chopped strawberries, 100 g sugar, 30 ml lemon juice, and a pinch of salt in a medium saucepan. Stir well to combine.
2. Place the pan over medium heat. Stir frequently and cook until the strawberries begin to release their juice and the sugar is completely dissolved (about 5-7 minutes).
3. Once the mixture starts to boil, reduce the heat to low. Add the cornstarch slurry little by little while stirring to avoid lumps. Raise the heat back to medium and gently bring to a boil.
4. Continue cooking for 2-3 minutes, stirring frequently, until the contents thicken and transparent. This indicates that the cornstarch is fully activated and the filling has been set correctly.
5. Remove the pan from the heat and stir in 5 ml of vanilla extract. This adds depth of flavor to the filling.
Cooling Down
Transfer the strawberry filling to a clean bowl and cool to room temperature. Stir occasionally to release steam and prevent skin from forming on the surface.
Once the filling has cooled to room temperature, cover the bowl with plastic wrap, touching the surface of the filling to avoid condensation. Refrigerate for at least 2 hours or until completely cooled and set. This step ensures the filling is firm enough to spread between the cake layers without flowing.
Put Fruit Filling between cake layers.
To place the fruit filling between the cake layers without spilling or causing the layers to slip, follow these detailed steps:
Tools
- Cake turntable (optional but helpful)
- Offset spatula
- Piping bag with a round tip (or a ziplock bag with a corner snipped off)
- Large serrated knife or cake leveler
- Small spoon or spatula for spreading
Step by Step
1. Use a large serrated knife or cake leveler to trim the tops of the cake layers so they are even. This provides stability and ensures an even layer.
2. Insert a piping bag with a round tip and fill it with buttercream or thick cream cheese frosting.
3. Spread a thick layer of frosting around the edge of the bottom cake layer. This “dam” will prevent the contents of the fruit from spilling out.
4. Spoon the cooled strawberry filling (or fruit filling of your choice) into the center of the frosting dam.
5. Use a small spoon or spatula to spread the filling evenly and keep it inside the frosting reservoir. To avoid instability, make sure the filling layer is even and not too thick.
6. Carefully place the next cake layer on top of the filling, aligning it evenly. Press gently to secure the layers, but not too hard so the filling doesn’t get pinched.
7. If you have more layers, repeat the process: create a dam of frosting, add the filling, and place the next cake layer on top.
8. Spread a thin layer of frosting (crumb coating) all over the cake to seal in the crumbs. These layers don’t have to be perfect. Refrigerate the cake for about 20-30 minutes to allow the crumb coat to set.
9. Once the crumb layer has formed, spread the final layer of frosting on the cake evenly with an offset spatula. Decorate as desired.
You can use Jam as a cake-filling
- Choose the Jam. Select a high-quality jam with a flavor that complements your cake. Ensure the Jam is thick and not too runny. If the Jam is too thin, simmer it in a saucepan for a few minutes to reduce and thicken it.
- Level the Cake Layers; use a large serrated knife or a cake leveler to trim the tops of your cake layers so they are flat and even. This provides stability and ensures even layers.
- To create a Frosting Dam, fit a piping bag with a round tip and fill it with thick buttercream or cream cheese frosting. Alternatively, use a ziplock bag with a corner snipped off.
- Pipe a thick ring of frosting around the edge of the bottom cake layer. This “dam” will prevent the Jam from spilling out.
- Add the jam filling and spoon the Jam into the center of the frosting dam.
- Use a small spoon or spatula to spread the Jam evenly within the dam. Ensure the layer of Jam is even and not too thick to avoid instability.
- Add the next cake layer and carefully place it on top of the jam filling, aligning it evenly. Press gently to secure the layer but not too hard to avoid squeezing out the Jam.
- Repeat if necessary. If you have more layers, repeat the process: create a frosting dam, add the jam filling, and place the next cake layer on top.
Storage
The strawberry cake filling can be prepared and stored in the refrigerator for up to 5 days. For more extended storage, freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before using.
