Go Back
–+ servings

Easy Small Batch Strawberry Filling

This small batch strawberry filling is one of my favorite ways to easily elevate cakes and cupcakes! You can use fresh or frozen berries in this recipe, but either way, the filling is always juicy, flavorful, and perfectly sweet! Try this filling in between vanilla cake layers, in red velvet cupcakes, or even over ice cream. It's so good!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 6 servings

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.

Notes

If you're using frozen strawberries, no need to defrost. Just stir the mixture often so the berries don't burn.
I recommend tasting fresh berries before using them. If they are very tart, add more sugar 1 teaspoon at a time, as needed. If they are very sweet, you can also reduce the sugar slightly.
This recipe makes enough filling for 6 cupcakes or a 4-inch cake.

Nutrition

Serving: 1servingCalories: 32kcalCarbohydrates: 8gProtein: 0gFat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 46mgFiber: 1gSugar: 6gVitamin C: 18mgCalcium: 5mgIron: 0mg
Keyword cake, cupcakes, filling, strawberry
Tried this recipe?Let us know how it was!