Strawberry Cake Filling
A silky, luscious strawberry cake filling that enhances the flavor of cakes, offering a balance of sweetness and creaminess.
Ingredients
Strawberry Mixture
- 2 cups fresh strawberries, hulled and diced Use fresh, ripe strawberries for best flavor.
- 1/4 cup granulated sugar Adjust based on sweetness preference.
- 1 tablespoon lemon juice Enhances strawberry flavor.
- 2 tablespoons cornstarch Used for thickening.
- 1/4 cup water
Whipped Cream
- 1 cup heavy cream Whipped until stiff peaks form.
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation of Strawberry Mixture
- Place the diced strawberries in a mixing bowl.
- Add granulated sugar and lemon juice to the strawberries and stir until well coated. Let them sit for about 10-15 minutes to macerate.
- In a small saucepan, combine cornstarch and water. Mix well until smooth.
- Add the macerated strawberries to the saucepan and cook over medium heat, continuously stirring until thick and bubbling.
- Remove from heat and let the strawberry mixture cool completely.
Preparation of Whipped Cream
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks are formed.
Combining Mixtures
- Gently fold the cooled strawberry mixture into the whipped cream until fully combined and smooth.
- Your strawberry cake filling is now ready for use!
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Notes
Serve between cake layers or as a topping. Store in an airtight container in the refrigerator for up to three days, or freeze for longer storage.