Homemade Strawberry Cake Filling is made with only a few simple ingredients and almost no prep time, using fresh strawberries, sugar, water, lemon juice, and cornstarch, ready in only 20 minutes!
Place a medium saucepan on the stove over medium-high heat. In a small bowl, whisk together the water and cornstarch until there are no lumps. Pour into the saucepan.
Add strawberries, sugar, and lemon juice. Bring to a boil, then reduce to a simmer over medium-low heat, stirring frequently. Use the back of the spoon to break up the strawberries as they soften.
Cook until filling reaches the desired thickness, about 10 minutes. The longer it cooks, the more the water will cook off and the thicker the strawberry filling will be.
(Optional Step) Once the filling reaches the desired texture, add a few drops of red food coloring, stirring until well-combined. Allow filling to cool completely before using.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate for 3-4 days in an airtight container. Freeze in an airtight container for 2-3 months. Cooking Tips
If your strawberries are extra juicy, it might take a few extra minutes to cook down.
How sweet your strawberries are will impact the flavor, so add more sugar as-needed.
If you feel like your filling is too acidic, add a pinch of baking powder to balance it out.
I like to make mine with some chunks of strawberries in it. If you want a really smooth cake filling, make a strawberry puree in a food processor before cooking.