My favorite way to elevate cakes and cupcakes is with this quick and easy small batch strawberry filling! You can make this recipe with either fresh or frozen berries, but either way, it's always juicy and glossy, with just the right amount of sweetness. Spoon it into small batch red velvet cupcakes or these beautiful lemon poppy seed cupcakes!
Last weekend, I bought way too many strawberries at the farmers' market. Like, more than my husband and I could ever eat. I honestly don't know what I was thinking, they were just so pretty!
But I don't ever want to waste a good farmers' market strawberry, so I did what I always do when I have too much fruit. I either turn it into a galette or turn it into a cake filling!
I've been making a version of this filling since I was in pastry school. It's such a versatile recipe, I barely even measure at this point lol. Sometimes I use raspberries instead, sometimes I add a little lemon zest, and sometimes I don't have lemons at all, so I swap the juice with water.
All that to say, this recipe isn't that serious, so feel free to play with the flavors! The filling always comes out jammy and bright. And while I love it in cakes and cupcakes, you could totally spoon it over crème brùlée for two or vanilla ice cream!
Fresh vs frozen berries
I've made this recipe with both fresh and frozen strawberries, and either works great! Typically, I use frozen berries just cause they're easy to store. But if you have some strawberries that are a little past their prime, this is a great way to use them up!
Bonus: frozen berries are flash-frozen at the height of their ripeness, so they're always sweet and flavorful (plus they're more affordable). If you do use frozen berries, no need to defrost, just throw them in!
Make on the stovetop
Stir the filling often so it doesn't burn or stick to the sides! The filling is ready when it's thickened and coats the back of a spoon.
When it comes to small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, here are all my tips on how I measure ingredients for small batch baking.
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Easy Small Batch Strawberry Filling
Equipment
- Small saucepan
Ingredients
- 170 grams strawberries fresh or frozen (6 ounces)
- 15 milliliters fresh lemon juice (1 Tablespoon)
- 2 teaspoons cornstarch
- 30 grams granulated sugar (2 Tablespoons)
- 1-2 teaspoons water if needed
- ¼ teaspoon pure vanilla extract optional
Instructions
- If you're using fresh strawberries, slice off the stems and dice the berries. Then, measure out the berries so you have 170 grams (6 ounces).
- Next, whisk the fresh lemon juice and cornstarch in a small saucepan until smooth. Mix in the fresh or frozen strawberries and granulated sugar.
- Set the saucepan over medium heat and stir constantly until the mixture comes to a simmer. Use the back of a wooden spoon to break up the berries as they soften. Simmer for 5-7 minutes, stirring very often, until the filling is jammy and coats the back of a spoon. If the filling gets too thick, add 1-2 teaspoons of water as needed.
- Remove the saucepan from the heat and stir in the vanilla extract, if using. Then, immediately pour the filling into a bowl and cool to room temperature, 15-20 minutes. It will thicken more as it cools. Use the filling right away or transfer it to an airtight container and refrigerate it for up to 4 days.
Did you make this recipe? I'd love to hear what you think!