strawberry filling

A strawberry filling is an ultimate ingredient that works excellent in endless dessert recipes. Including cake fillings, tart fillings, and fruit tarts. You can also use it as a topping for your favorite ice cream or breakfast pancakes. In addition, this recipe is so simple and easy. As a result, you will never want to use a store-bought strawberry filling again

The Ultimate Strawberry Filling For Cakes Tarts And Desserts

oz Strawberries

White sugar

tbsp Cornstarch

Lemon juice

Water ((divided))

(pinch)

The Ultimate Strawberry Filling for Cakes Tarts and Desserts

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&nbsp;deep strawberry red color.

When thick enough to coat the back of a wooden spoon or spatula it&#039;s ready.

Check consistency - for a cake filling you can make a bit more thicker.&nbsp;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.&nbsp;Let cool completely.

https://content.jwplatform.com/videos/SWGfN5VG.mp4

THE ULTIMATE STRAWBERRY FILLING RECIPE
A strawberry filling is an ultimate ingredient that works excellent in endless dessert recipes. Including cake fillings, tart fillings, and fruit tarts. You can also use it as a topping for your favorite ice cream or breakfast pancakes. In addition, this recipe is so simple, easy and effortless. As a result, you will never want to use a store-bought strawberry filling again.

Strawberry Filling  Blog

These easy homemade Mini Strawberry Pies are the ultimate fun, delicious treat! Made with flaky, buttery sprinkle filled pie dough, they can be filled with homemade or store bought strawberry jam. Perfect for Valentine's Day!

Mini Strawberry Pies

strawberries,

sugar (to taste)

1/4 lemon, juiced and zested

sea salt

cornstarch

teaspoon vanilla

all purpose flour

salt

sugar

unsalted butter, cold, cubed

water

egg, beaten

milk

heavy cream

vanilla

Rainbow sprinkles

Add the berries, sugar, lemon juice, zest, salt and cornstarch to a medium saucepan. Bring to a boil over medium heat, stirring often for 5-7 minutes or until jam thickens. Stir in vanilla then pour jam into a bowl. Place bowl in the fridge to cool. Jam will continue to thicken as it cools. 

Chop butter into cubes and place in the fridge while you assemble the rest of the ingredients.

Fill a small bowl with some cold water and an ice cube. Stir the ice cube around a bit and set bowl aside.

In a food processor, pulse together the flour, sugar, and salt. Add the cubed butter and pulse until the dough forms pea sized balls. Add ice water a tablespoon at a time while continuing to pulse mixture until it is just combined. Take the blade out of the food processor and add sprinkles. Alternatively, sprinkles can be added after cutting the dough out in a later step. 

Turn the dough out onto a sheet of plastic wrap. Loosely wrap the ball of dough in plastic wrap and gently press to shape the dough into a disk shape. Place the disk in the fridge for at least two hours or up to two days.

When ready to assemble pop tart, remove the dough from the fridge and let it stand at room temperature for 15 minutes. Line a baking sheet with parchment paper, generously flour your counter, and prepare your egg wash by whisking together the egg and milk. Set aside. 

Roll the first disk out on your floured counter to about 1/8&#8243; thickness. 

Lightly flour your 3&#8243; cookie cutter or biscuit cutter and cut out circles. Place the circles on your baking sheets. Scraps can be rolled out/cut out a second time. 

Brush the edges of the bottom layer with the egg wash. Spoon a rounded teaspoon of  jam and a few bits of chopped strawberries onto the crust and spread it with the back of your spoon or an offset spatula, leaving a 1/4 inch border.  Carefully place a top circle over the bottom crust. Gently press the edges of the dough with your finger tips to seal the top and bottom crusts together. Use a fork to crimp all the edges. (Lightly dip fork in flour if needed to prevent sticking). Use a fork or a toothpick to poke a few holes in the dough and place in the fridge for 30 minutes. Preheat oven to 375 F.

Remove dough from fridge and brush the tops allover with the egg wash. Bake for 15-17 minutes or until golden brown, rotating pan halfway through cooking. Remove from heat and transfer to a rack to cool. Serve with a drizzle of icing, with a scoop of ice cream or enjoy as is! 

Stir together the powdered sugar, heavy cream, milk, and vanilla. Drizzle over the pop tarts! 

FOR THE STRAWBERRY FILLING

These are super tasty little pies, big hit with family. 

Thanks Natalie!

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.

We LOVE this light and dreamy Whipped Cream Cheese Filling recipe! It is easy to make, flavorful, and makes the perfect filling for cakes and cupcakes!

Strawberry Whipped Cream Cheese Filling

oz (226 grams) Full Fat Cream Cheese, softened (don't microwave)

Cup (156 grams) Sifted Powdered Sugar

Cup (46 grams) Strawberry Puree (puree about 5-6 medium strawberries)

Teaspoon(4 grams) Strawberry Extract

(232 grams) heavy cream

Fluffy layers of vanilla cake are filled and frosted with fresh strawberry buttercream in the 3-layer cake.

Vanilla Cake with Strawberry Filling and Buttercream

(280 grams) all-purpose flour

(300 grams) granulated sugar

tea baking powder

tea kosher salt

(240 milliliters) whole milk

eggs

tea vanilla extract

(120 milliliters) avocado or canola oil

(60 ml) unsalted butter (melted)

strawberries (lightly packed)

lemon (juice squeezed)

unsalted butter (softened)

strawberries

Preheat the oven to 350°F. Grease and flour three 6-inch cake pans and set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, eggs, and vanilla extract and whisk until combined. 

Add the melted butter and oil. Whisk the batter until the fats begin to emulsify into the batter, then switch to a large rubber spatula or wooden spoon. Continue to stir until smooth. It is okay if a few lumps remain.

Tip the mixture into the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean or with a few moist crumbs. Completely cool the cake before frosting.

To Make the Cake

Puree the diced strawberries in a mini food processor or blender. Pour into a saucepan along with the granulated sugar and salt. Cook to simmer then reduce the heat to low.

Continue to cook to reduce the sauce and make the flavor more concentrated, about 15 minutes. Do not reduce to less than 1 cup of puree.

Make a slurry by whisking the cornstarch with a couple teaspoons water until dissolved. Pour the slurry into the strawberry sauce. Add a squeeze of a 1/2 lemon and stir to combine. Keep stirring the sauce until it thickens then remove from the heat to cool completely.

When ready, use an electric mixer to mix the butter until smooth. Add the powdered sugar and mix on low speed until combined.

Add about 4 tablespoons strawberry sauce. Mix to combine.

To Make the Strawberry Filling and Buttercream

Place one layer of cake on cake board or serving dish. Fill a piping bag with a plain tip with strawberry buttercream.

Pipe a ring of buttercream around the outer edge of the cake, about 1/2-inch tall. Fill the center with buttercream and spread with the back of a spoon to create a shallow bowl.

Dollop 2 to 3 tablespoons strawberry sauce and gently swirl to combine, making sure none of the sauce reaches the edges of the cake. Top with the next layer and repeat.

Cover the cake with a thin layer of buttercream all over. Chill the cake for 15 minutes or until firm.

Smoothly ice the cake with buttercream frosting. Use any remaining frosting to decorate. Add fresh strawberries, if desired.

To Assemble

What&#039;s better than a Pop Tart? A Giant Strawberry Pop Tart made completely from scratch! Two all-butter crusts hold homemade strawberry jam inside. It&#039;s a slab pie that you can share with a crowd!The pie crusts are rolled out and trimmed to 13x9 inches. If you have a 13x9 baking pan, you can use it as a template. Lay it on top of the pie crusts and trim around it.

Giant Strawberry Pop Tart

all-purpose flour

fine grain sea salt

unsalted butter (cold)

strawberries (or frozen berries, thawed)

lemon juice (squeezed from fresh lemon quarter)

vanilla extract

confectioners’ sugar

milk (plus more to thin if needed)

rainbow sprinkles

In the bowl of a food processor, pulse together the flour and salt. Cut the butter into tablespoon pieces and add half on top of the flour mixture. Pulse 5-6 times and add the remaining butter. Pulse in short bursts until pea-sized pieces are scattered throughout the flour. Add ice cold water 1 tablespoon at a time through the feed tube while processing in short bursts. Keep pulsing until a shaggy ball is formed to one side of the bowl.

Turn out the dough and shape into a ball. Cut in half. Roll each piece of dough on a piece of floured parchment paper to about 14x10 inches. Trim each piece to 13x9 inches using a large chef’s knife. Stack the dough between parchment paper and transfer on a baking sheet to the refrigerator. Chill while you make the strawberry filling.

Pie crusts

Place the strawberries, sugar, and lemon juice in a medium saucepan. Cook over medium high heat until the berries give off their juices and start to lose their shape. Keep stirring until some of the liquid is cooked off and the mixture is slightly syrupy, about 10 minutes (the time depends on how juicy your berries are). The berries should be almost translucent.

In a small cup, stir the cornstarch into the water. Immediately add the mixture to the berries while whisking constantly. Cook an addition 1-2 minutes, or until mixture further thickness. Stir in the salt and vanilla extract. Remove from the stove top and let cool 10 minutes. Pour into a shallow dish and transfer to the refrigerator to cool completely, about 30 minutes.

Strawberry filling

Beat the egg and the water together in a small bowl.

Egg wash

Preheat the oven to 375F.

Remove the pie crusts from the refrigerator. Place one on a large parchment-lined baking sheet. Cover the crust with the cooled strawberry jam within 1 1/2 inches of the edge. Brush the edge of the pastry with the egg wash. Top with the second pie crust, lining up the edges evenly.

Use a fork to crimp the edges of the pastry. Use the fork tines to poke holes all over the top crust. Lightly brush the entire surface of the pastry with the egg wash.

Bake the pastry for 20 minutes. The pop tart will puff up like a pillow as it bakes. Remove the pastry from the oven and allow it to deflate. Preheat the broiler. Place the pop tart under the broiler for 2-3 minutes, or until the surface is golden brown. The pastry may puff up a little while under the broiler.

Allow the pastry to cool on the pan 5 minutes, then slide it onto a wire rack to cool completely. If you’re serving the pop tart on the pan you can let it cool completely on the pan.

Assembly

Whisk together the confectioners’ sugar and vanilla. Add additional milk, if needed thin the mixture. It should be thick and opaque yet still pourable. Pour the mixture on top of the cooled pop tart. Top with rainbow sprinkles. Allow the glaze to crust, about 5 minutes.

To serve, cut into 12 squares (more or less to suit your appetite!).

Glaze and garnish

Wasn’t a fan of the icing, it had a weird taste to it but powdered sugar has always tasted off to me. Any other ideas for icing that doesn’t really include powdered sugar? Or maybe a store bought icing??? The actual pop tart part was fantastic! I didn’t get mine as thin as a poptart it’s a little thick but it was still really good!

Thanks for the recipe! I put a little spin on it for my husband's birthday, added lemon zest to both filling and dough, vanilla and almond extract to both filling and dough as well. Made triple berry jam the day before so I could easily make it in the morning. Parchment was a great idea so I could set each sheet in the freezer for a couple minutes (while placing jelly layer or doing dishes in between) and it baked perfectly! Reminds me of hand pies from my favorite norcal bakery ❤️🙌🎉

A soft and fluffy vanilla cake with a homemade strawberry filling and strawberry buttercream

Vanilla Cake with Strawberry Filling

unsalted butter (room temperature)

white sugar

neutral oil

eggs (room temperature)

almond extract

baking powder

kosher salt

¼ cups all purpose flour

buttermilk (room temperature)

strawberries (diced)

lemon juice

lemon

confectioner's sugar

Preheat the oven to 350℉/175℃. Grease and line two 8-inch baking pans with parchment paper and set aside.

In a stand mixer fitted with the paddle attachment, cream the room temperature butter with the oil and sugar until creamy on medium speed. This will take about 2-3 minutes, and it&#39;ll look a bit grainy and fluffy.

Add the eggs one at a time, beating well and scraping the bowl after each addition.

Mix in the almond and vanilla extract.

In a small bowl, whisk together the flour with the baking powder and salt.

Add 1/3 of the flour mixture, then mix on low. Add 1/2 the buttermilk. Repeat once more, then end with the flour mixture.

Pour the smooth cake batter into the prepared pans.

Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10-15 minutes before removing and letting them cool completely on wire cooling racks.

Make Cake

I recommend making this the night before if possible, or start making it before you bake the cakes! This will give it time to really thicken up.

In a medium sized saucepan, combine the diced strawberries with the lemon juice, lemon zest and sugar. Cook over medium-low heat until it begins to simmer, stir frequently.

Turn the heat to low and let it simmer for 25-30 minutes, it should become very thick. Coat the back of a spoon and if you&#39;re able to do that and run a line through it with your finger, then it is ready.

Take off the heat and let cool completely. Store in a large mason jar or airtight container in the fridge for up to 1 week.

Make Strawberry Filling

Blend the freeze dried strawberry pieces with a food processor or blender until you have fine crumbs. Set aside.

In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and confectioners&#39; sugar on low speed.

Once combined, turn the speed to medium-high and beat until it becomes very thick.

Stop the mixer and add the vanilla extract, almond extract, salt and strawberry powder. Beat on medium-high speed until light and fluffy.

Turn the mixer on your lowest speed and slowly pour in the cream until the frosting becomes creamy and spreadable - you might not need all the cream!

Make Frosting

Place one cooled cake layer down on a plate or cake stand. Spread a small amount of strawberry frosting on top, then pipe a ring of strawberry frosting on the outer edges of the cake - this will create a barrier so the strawberry filling doesn&#39;t leak out!

Take the cooled and set strawberry filling out of the fridge. Place ½ cup (or more if you like, ½ cup is what I used in the images above!) of the filling in the middle and use a small offset spatula to evenly spread it over the cake. Spread it up to the ring of frosting.

Place the second layer on top, then frost the whole cake with the remaining frosting. Enjoy!

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