fruit cake filling

This is the best strawberry filling for cake &amp; cupcakes. It is thick and won&#039;t bleed out of the cake. Use it in tarts or dessert recipes. Can be frozen too.

Strawberry Filling For Cake

strawberries (washed & hulled.)

Sugar

lemon juice

cornstarch

water

In a wide pan, add chopped strawberries, lemon juice, sugar, and stir well.

Switch on the gas and cook the strawberries on a medium flame.

Cover the pan with the lid and cook for 4-5 minutes until the mixture comes to a boil.

Strawberries should be tender at this point.

Uncover and smash strawberries roughly with a fork or back of the spoon.

Cover and let it cook for a minute.

In the meantime, dissolve water with cornstarch to create a liquid paste.

You can use the liquid in which strawberries are cooking as well to make a cornstarch slurry.

Now slowly add in the slurry with one hand and mixing the filling continuously with another hand.

Within a few seconds, the strawberry filling will start to thicken.

Cook for a minute and switch off the flame.

The consistency should be thick and not runny.

Note that mixture thickens more after cooling completely, turning into a thick jam.

Store as directed until use.

This recipe is simple and adds fresh flavor to your favorite cake or cupcake recipe! It will fill one 8&quot; or 9&quot; two layer cake or 12 cupcakes. This makes about 1 1/4 cups of filling. Recipe includes a how-to video!

Raspberry Cake Filling

sugar ((65 grams))

raspberries (8 ounces (226 grams))

lemon juice (optional, but recommended

Combine sugar and cornstarch in small saucepan and whisk until combined.

Add raspberries, water, and lemon juice and stir together until all ingredients are combined.

Turn stovetop heat to medium (Important! don’t increase the heat above this, you want everything to heat slowly so the sugar dissolves and the mixture thickens properly) and cook, stirring almost constantly, until berries release their juices and mixture begins to bubble (it usually takes about 7 minutes for my mixture to begin to bubble).

Continue to cook, stirring constantly, until thickened (this usually takes me about 2 minutes). Remember that the filling will continue to thicken as it cools, you don’t want it to become pasty in the saucepan or it will be too thick after cooling

Transfer to a heatproof container and allow to cool to room temperature before spreading over cake. If not using immediately, store in an airtight container in the refrigerator for up to a week. If mixture is too thick to spread over cake after refrigerating, briefly heat it in the microwave for several seconds until it is a spreadable consistency.

https://embed.mediavine.com/videos/bm6otkaygvhxefqwtdjl

A simple recipe for raspberry cake filling. Today's recipe is easy and can be made on the stovetop with fresh or frozen raspberries.

Delicious, fresh and EASY cake filling. Use on other cakes, cupcakes, pasties, or toppings!&nbsp;

Fresh Fruit Cake Filling

fruit

sugar

Tablespoons corn starch

Cut fruit into small pieces. If using a fruit with a thick skin, like peaches, you may want to peel first.

In a sauce pan add fruit, water, sugar, corn starch and lemon juice. Bring to a boil and stir. Stirring constantly reduce heat and allow to cook until filling is thickened. (just for a few minutes).

Makes about 3 cups prepared fruit filling.

Top 3 fruit cake filling recipes from across the web

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Strawberry Filling For Cake

Raspberry Cake Filling

Fresh Fruit Cake Filling

Top 3 fruit cake filling recipes from across the web

The most viewed fruit cake filling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Filling For Cake

Raspberry Cake Filling

Fresh Fruit Cake Filling

The most viewed fruit cake filling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine