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This homemade strawberry filling is fresh, flavorful, and easy to make, adding vibrant flavor to your desserts and breakfast dishes. It works wonderfully as cake filling or as a topping for other sweet treats like cupcakes, waffles, and pancakes.
about this strawberry filling
When I tell you this recipe is SO easy, I am not lying. Using just five ingredients – strawberries, sugar, lemon juice, cornstarch, and water – it’s fresher and tastes better than the store-bought versions, without any artificial colors or preservatives. With less than 15 minutes of active cooking time, it’s easy to prepare, even for beginner cooks.
This strawberry filling can be used in so many ways. I love to add it to yogurt, layer it in cakes, or serve it warm over ice cream. Using fresh strawberries, this recipe is a simple and efficient way to enjoy the start of strawberry season. It requires no complex techniques, making it both quick and easy to prepare without any hassle.
ingredients
strawberries. Fresh is best for bright flavor, but frozen strawberries work too! Just thaw and drain them first in order to get the right consistency.
sugar. For this recipe, I used granulated sugar. This helps bring out the natural sweetness of the strawberries.
lemon juice. Adds a touch of acidity to balance the sweetness and highlight the berries’ natural flavor. Fresh lemon juice is best, but you can use bottled lemon juice. Make sure to keep an eye out for your measurement as it can become too bitter.
cornstarch. Thickens the filling for a luscious, spoonable consistency.
water. Combines with cornstarch to form the slurry that thickens the mixture.
this recipe’s must-haves
For this recipe, you will need a medium saucepan to cook the filling, ensuring it heats evenly. For the cornstarch slurry, have one of your mixing bowls ready to whisk everything together smoothly.
Use a whisk to combine the slurry without any clumps. As the mixture cooks, a wooden spoon or rubber spatula will be perfect for stirring and achieving the right consistency.
here’s how to make this strawberry filling
Prep the Strawberries
Remove the tops of the strawberries and finely chop them by hand. You can also use a food processor, but pulse lightly to avoid turning them into a puree.
Cook the Berries
Combine the chopped strawberries, sugar, and lemon juice in a medium saucepan. Place over medium-low heat and stir constantly until the mixture starts to simmer. Reduce the heat to low, and continue simmering for 6 to 8 minutes until the strawberries soften and the mixture reduces slightly.
Thicken the Mixture
While the strawberries simmer, whisk a tablespoon cornstarch with water in a small bowl to create a smooth slurry.
Stir the slurry into the simmering strawberry mixture. Continue cooking for 2 to 3 minutes, stirring occasionally, until the filling thickens enough to coat the back of a spoon.
Cool and Store
Remove from heat, transfer the filling to a bowl, and cool completely. Cover the surface with plastic wrap, ensuring it touches the filling to prevent a film from forming. Refrigerate for at least 12 hours for the best consistency.
tips and tricks
Choose ripe strawberries. Deep red, fragrant strawberries will deliver the best flavor. Avoid berries with white or green patches near the stems.
Don’t overcook or boil hard. Remove the mixture from heat as soon as it thickens. Remember, the filling will thicken even more as it cools. This needs to be cooked at a simmer.
Adjust consistency. If the filling feels too thick after refrigeration, simply stir in a teaspoon of warm water.
Looking for more strawberry recipes? Check out some of our other fruity favorites like Chocolate Strawberry Cake I Chocolate Covered Strawberry Brownies I Strawberry Cheesecake Mousse I Raspberry Blueberry and Strawberry Galette
variations
Balsamic Twist: Add a tablespoon of balsamic vinegar with the lemon juice to boost flavor. The tangy vinegar balances the sweetness, creating a bold taste that works in both sweet and savory dishes.
Vanilla Bean: Scrape the seeds from one vanilla bean and mix them in while cooking for a warm, rich flavor. Real vanilla tastes better than extract and makes this sauce feel extra special. A small step with a big reward.
Boozy Kick: After cooking, stir in a tablespoon of rum, Grand Marnier, or Chambord. Most of the alcohol will cook off, but the bold flavor will stay.
Fresh Mint: When the dish cools, stir in a tablespoon of finely chopped fresh mint. Mint adds a fresh, bright flavor that’s great for spring and summer recipes.
What is the difference between strawberry filling and jam?
Strawberry filling and jam are both made with fresh strawberries, sugar, and lemon juice. However, jam is typically cooked for a longer period of time to create a thicker consistency, while strawberry filling can be made with less cooking time for a more chunky and syrupy texture.
Why is my strawberry filling not thickening?
If your strawberry filling is not thickening, it could be because you didn’t cook it for long enough or you didn’t add enough cornstarch. Make sure to follow the recipe instructions carefully and adjust the cooking time or cornstarch amount accordingly.
Need more inspiration for a sweet treat? Check out my dessert recipes page!
what to serve with this strawberry filling
This topping is so versatile. Add it to your favorite recipes like pancakes, waffles, French toast, or crepes. You can swirl it into yogurt, oatmeal, or parfaits like this Tiramisu Parfait for added flavor, or spread it between cake layers as a strawberry cake filling or cheesecake frosting topping.
It’s delicious spooned over scoops of ice cream or gelato, slathered onto thumbprint cookies or scones for a fruit filling finish, or layered in trifles for a vibrant touch. You can even fancy up your drinks by adding a spoonful to Prosecco or champagne for a delightful twist.
how to store
Refrigerate. Store in an airtight container for up to 5 days.
Freeze. Pour the filling into freezer-safe bags or containers. Freeze for up to 2 months. Thaw in the fridge overnight before use.
Reheat. Warm gently on the stovetop or in the microwave. Stir in a splash of water if it thickens too much during storage.
more of our favorite desserts
This homemade strawberry filling shows how simple ingredients can create something amazing. It goes great with other fruity recipes, like our rich Strawberry Coulis, which is great for drizzling over pancakes or cheesecake.
For a truly delicious dessert, pair it with our Chocolate Covered Strawberry Brownies. If you’re craving something rustic, use this filling in our Raspberry, Blueberry, and Strawberry Galette for a dessert packed with flavor.
Finally, if you make this strawberry filling recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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strawberry filling
equipment
- medium saucepan
- whisk
- wooden spoon or spatula
ingredients
- 18 ounces fresh strawberries
- 1/2 cup granulated sugar
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp cornstarch
- 1 1/2 Tbsp water
instructions
- Remove the tops of the strawberries. Finely chop* the strawberries by hand, or use a food processor. If using the appliance, pulse until finely chopped. Do not puree or pulse too much, or the strawberries will turn to mush. You may need to work in batches, depending on the size of your appliance.
- Add chopped strawberries, sugar, and lemon juice to a medium saucepan over medium-low heat. Cook, stirring constantly, until the mixture starts to simmer. Reduce heat to low and continue to simmer, stirring occasionally, until the strawberries have started to break apart and the mixture has reduced slightly. This will take about 6 to 8 minutes.
- While the mixture is simmering, whisk together cornstarch and water in a small bowl until combined. Set the slurry aside.
- Once the strawberry mixture has reduced slightly, add the cornstarch slurry, stirring to combine. Simmer for about 2 to 3 minutes, until the mixture thickens a bit. The filling should coat the back of a spoon or spatula. Make sure that you do not cook the filling too long as it will thicken as it cools.
- Remove from heat and cover. Set aside to cool completely in the pan.
- Once cooled, place the strawberry filling in a bowl. Cover with plastic wrap, letting the plastic touch the top of the mixture to help prevent a film from forming. Place in the refrigerator to cool for at least 12 hours (the longer the better) before using. Stir well before using if it has been refrigerated for more than 24 hours.
- You can use this strawberry sauce in cakes, to top ice cream, as a spread for pancakes or waffles, and more.
- This filling keeps well in an airtight container in the refrigerator for up to 5 days.
video
notes
- This filling keeps well in an airtight container in the refrigerator for up to 5 days.
- For longer storage, it can be frozen for up to 3 months. Thaw overnight in the refrigerator before using.
Thank you!