Sweet, seasonal strawberries create this jammy ruby-red filling. It’s perfect between moist cake layers, like Sour Cream White Cake or in my Sunny Day Strawberry Lemon Cake recipes, in tarts, pie filling, on toast, or eaten with a spoon!
Nothing could be sweeter, or simpler! Start with fresh, washed, hulled and diced berries. Add sugar, water, lemon juice and touch of salt. Boil. Add a simple cornstarch slurry and cook until thick and divine. Let cool and use as you see fit.
Sweet Strawberry Filling
Sweet, easy and versatile, this Sweet Strawberry Filling is ideal for pie or tart filling, layered between cake, or simply enjoyed on toast!
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Total Time: 40 minutes + Cooling Time
- Yield: 1 cup filling 1x
Ingredients
1–1/2 cup fresh strawberries, hulled and diced
1/4 cup granulated sugar
1/4 cup water
1 tbsp. lemon juice
1/8 tsp. salt (kosher or table)
1/4 cup water
1 tbsp. cornstarch
Instructions
In a heavy-duty saucepan, combine strawberries, water, granulated sugar, lemon juice, and salt. Cook strawberry mixture over medium-low heat, stirring constantly. Combine water and cornstarch in a small bowl. Set aside.
When mixture reaches a boil and sugar has dissolved, stir in water and cornstarch. Stir strawberry mixture constantly until it reaches a thick consistency and deep red color. The filling will be somewhat translucent and should easily coat the back of a spoon. Your finger should leave a bare line when pulled through the filling on the spoon.
Pour filling into a bowl to cool completely. You can also strain the filling through a sieve if you want a smooth filling. Use as necessary.
IMNPB
Recommended To You
