Strawberry Cake Filling
Strawberry cake filling is the perfect way to add a fresh and fruity twist to your favorite baked goods. With its sweet and tangy flavor, this versatile ingredient can be used in a variety of desserts. From layer cakes to trifles, there are countless ways to incorporate this delicious filling into your next baking project.
Equipment
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Ingredients
- 2 cups frozen strawberries
- ½ cup granulated sugar
- ¾ cup water room temperature
- 3 tablespoon potato starch
Instructions
- Add the strawberries and sugar to a small saucepan over medium heat. Cook for 15 minutes, stirring often and breaking down the strawberries as they soften.2 cups frozen strawberries, ½ cup granulated sugar
- As the strawberries cook, whisk together the water and potato starch in a bowl until well combined and cloudy.¾ cup water, 3 tablespoon potato starch
- Turn the heat down to low and pour the potato starch mixture into the cooked strawberries.
- Cook the mixture for 5 minutes, stirring constantly.
- Remove the saucepan from the heat. Let the filling cool to room temperature before using.
Video
Notes
To ensure that your filling is thick and jam-like, cook it over low heat for a longer period of time.
Mix the potato starch with water to prevent clumping.
Stir the strawberry filling often to prevent it from burning or sticking to the bottom of the pan.
Storage: Store cooled strawberry cake filling in an airtight container in the refrigerator for up to one week. Place plastic wrap over the surface of the filling to keep it from forming a skin.
Freezing: Store the filling in an airtight container in the freezer for up to 3 months. Let it thaw overnight and give it a good stir before using.
Nutrition
Calories: 94kcalCarbohydrates: 23.6gProtein: 0.6gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gTrans Fat: 0gCholesterol: 0mgSodium: 4.3mgPotassium: 113.8mgFiber: 1.2gSugar: 19.1gVitamin A: 5.8IUVitamin C: 28.4mgCalcium: 11.3mgIron: 0.3mg
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