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Place strawberries in a saucepan with the sugar, lemon juice, and salt.
Divide the water into two - pour half with the fruit and combine the other half into the cornstarch/cornflour.
Heat the fruit on low to medium until sugar is dissolved shaking the pan to cook evenly.
Add the well-mixed cornstarch mixture into the bubbling fruit.
Continue to cook on low - the mixture will thicken and looks glossy.
The color will change from an opaque light red to a translucent deep strawberry red color.
When thick enough to coat the back of a wooden spoon or spatula it's ready.
Check consistency - for a cake filling you can make a bit more thicker. Personally, I prefer one consistency for all. Thick and not too runny.
At this point, you can strain the filling by simply pouring it thru a sieve. Or leave it fruity and chunky just as I have here.
Remove from heat - Pour into a mason jar. Let cool completely.