Stable Strawberry Filling
A professional-grade strawberry filling that is thick, stable, and perfect for layering in cakes, cupcakes, and pastries.
Equipment
- Medium saucepan
- Whisk
- glass bowl
Ingredients
- 1 lb fresh strawberries, finely chopped
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tsp vanilla extract
Instructions
- Finely chop the strawberries and whisk together cornstarch and water to create a slurry.
- In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Simmer for 5–8 minutes until softened.
- Slowly whisk in the cornstarch slurry and cook for 1–2 minutes until thickened and translucent.
- Remove from heat and stir in vanilla extract. Transfer to a bowl and cover with plastic wrap touching the surface.
- Refrigerate until completely chilled and set before using in cakes or pastries.
Notes
This filling is sturdy enough for tiered cakes when used with a buttercream dam. For an ultra-smooth texture, blend briefly after cooking. Ensure it is fully chilled before using for best structure.