strawberry cake filling

This delicious strawberry filling is all you need to elevate your cake to the next level. Made with fresh strawberries or frozen strawberries, this filling gives your favorite chocolate, lemon and vanilla cakes and cupcakes a sweet surprise! It also tastes fantastic served over ice cream or with whipped cream.Not big on strawberries? Swap them out for raspberries or pineapples for a fruit filling that will give you a sweet taste of summer all year around. Simple to make, this recipe is all you need to liven up your treats in no time.

Strawberry Cake Filling

Ounces Frozen Whole Strawberries

Cup Granulated Sugar

Cup Water

Tablespoons Cornstarch

Lemon

In a medium saucepan, combine strawberries, sugar, water, cornstarch and lemon juice.

Bring mixture to boil, stirring occasionally

Once boiling, cook mixture for 13-15 minutes or until strawberries have broken down and mixture has thickened.

Cool completely. Transfer to a large bowl and refrigerate for 3-4 hours before using.

This homemade Strawberry Cake recipe is the perfect creamy dessert for summer! Light, refreshing, and sweet enough to satisfy any craving!

Homemade Strawberry Cake Recipe

Vanilla

heavy cream

vanilla

sugar

strawberries (+ more for garnish)

Make vanilla dream cake according to recipe. Cool completely. Slice cakes in half lengthwise to create 4 layers.

Whip heavy cream with vanilla and powdered sugar until stiff peaks form. Remove half of the cream and set aside. Stir diced strawberries into the remaining cream.

Place one layer of cake onto a serving platter. Spread 1/3 of the strawberries and cream filling overtop. Add another layer of cake and continue layering until all 4 layers are in tact. If filling looks like it's being pushed out from the sides of the cake, simply scrape the edges to even everything out. Frost the entire cake with remaining plain whipped cream. Top with sliced strawberries as a garnish.

Refrigerate 4 hours to overnight to set completely {so it will cut nicely}. Slice and serve.

This chocolate strawberry cake is made of three moist chocolate cake layers, homemade strawberry filling, and fudgy chocolate frosting.

Chocolate Strawberry Cake

(210 grams) all-purpose flour

(330 grams) granulated sugar

(66 grams) Dutch-processed unsweetened cocoa powder

tsp baking powder

tsp baking soda

salt

(120 milliliters) vegetable or avocado oil

eggs

(120 milliliters) milk

(80 milliliters) sour cream

tsp vanilla extract

coffee

(1 lb) sliced strawberries (fresh or frozen)

(100 grams) granulated sugar

cornstarch

lemon juice

water

(340 grams) unsalted butter, (softened)

(390 to 520 grams) powdered sugar

(50 grams) cocoa powder

Preheat the oven to 350°F. Grease and flour three, 8-inch cake pans and set aside.In a mixing bowl whisk together the flour, cocoa powder, sugar baking powder, baking soda, and salt.  Set aside.

In a separate large mixing bowl, whisk together oil and eggs until smooth. Add the milk, sour cream, and vanilla. Stir together until smooth.

Add the dry ingredients to the wet ingredients and stir together until combined. Carefully mix in the coffee or hot water. The batter will be thin.

Pour the batter into the cake pans. Bake in a preheated oven for 22 to 25 minutes or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs. Cool the cakes in their pans for 10 to 20 minutes before removing them from their pans. Continue to cool the cakes on a wire rack before storing, slicing, or frosting.

To Make the Cake

Place the strawberries in a medium saucepan and set over medium-high heat. If frozen, begin cooking until they start to thaw and juices come out.

Add the sugar, cornstarch, and salt and stir to combine. Add the lemon juice and water.

Continue to cook the sauce until the juices are bubbling. Reduce the heat and simmer until the fruit partially breaks down and the sauce thickens, about 5 minutes.

Remove the strawberry cake filling from the stove and transfer it into a separate container to cool. A shallow dish will help it cool and thicken faster.Store in the refrigerator until ready to use.

To Make the Filling

Using a hand or stand mixer, cream the butter until soft and smooth.  Stop the mixer and add in 3 cups of powdered sugar and cocoa powder. Turn the mixer back on low speed and mix until the dry ingredients are incorporated.

Add the vanilla and warm water. Continue to mix until smooth and combined. Add more powdered sugar if the frosting is too soft to spread.

To Make the Frosting

Place one layer of cake on a cake board or serving dish. Fill a piping bag fitted with a round tip with the frosting. Pipe a ring of frosting around the top edge of the cake.

Scoop about 3/4 cup of strawberry filling into the center of the frosting ring. Spread to smooth with an offset spatula.

Place the next layer of cake on top and repeat. Spread a thin layer of frosting on the side and top of the cake to create a crumb coat then refrigerate for 15 mintues. Smoothly frost the cake with fudge frosting.

Decorate with slices of fresh strawberries before serving.

To Assemble

This quick and easy strawberry cake filling is thick enough to be used to fill layer cakes or spoon over other desserts.

(1 lb) sliced strawberries

tsp cornstrach

Remove the strawberry cake filling from the stove and transfer it into a separate container to cool. A shallow dish will help it cool and thicken faster.

Store in the refrigerator until ready to use.

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Top 4 strawberry cake filling recipes from across the web

The most viewed strawberry cake filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Cake Filling

Homemade Strawberry Cake Recipe

Chocolate Strawberry Cake

Strawberry Cake Filling

The most viewed strawberry cake filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine