Cherry Filling for Cakes Pies and Desserts – Best Cherry Pie Filling
A cherry filling is a simple, easy and effortless recipe that gets done in minutes and is an absolute treat. You can also use it in so many different ways. And try a spoonful over your breakfast yogurt, a stack of pancakes or waffles. Also, layer it between cake layers as a cherry cake filling. And spread it in a pre-baked crust as a cherry pie filling or use it on your favorite desserts and ice creams as a cherry dessert topping.
The BEST Cherry Filling Recipe for Cakes Tarts and Desserts
The many uses of fresh cherries
One of the best things about fresh cherries is that you can eat them as is, while you can also make so much more with them. I love cherries and have been crazy about them since I was a kid. And yet, back when we were kids we didn’t have the luxury of getting them in abundance as I do now. First of all, they didn’t grow locally, so mom would have to ration them. Hence, one small box would get divided between the three of us. So now guess what? When we have cherries in season, I sit with the kids and pig out on fresh cherries. Can you get enough of them? I don’t know because I’ve never reached a stage where I’d had enough cherries.
And yet, as I mentioned above, you can also do so much more with them besides eating them fresh. For example, you can make a cherry compote. You can also make cherry crumble, cherry pie, and cherry jam. Speaking of which, have you tried my cherry jam yet? There is a reason why it’s among my most popular recipes on this blog. You will love it.
The BEST Cherry Filling Recipe for Cakes, Pies, and Desserts
So what’s so great about a homemade cherry filling?
Whether it’s a homemade cherry pie filling or a homemade cherry cake filling, fresh cherries fillings are a lot different when you prepare them at home as compared to buying a ready-made cherry filling in a can. Don’t believe me? Try it just once and I promise you will see that it’s a big difference. For one, the homemade cherry pie filling is not loaded with starch. In addition, it’s also not loaded with sugar. Rather, it’s packed with fruit goodness. So even if your kids eat a few extra spoons you won’t complain.
But you know what’s the best part about this homemade cherry filling?
It does not need much! Just a few ingredients. And I mean like simple five ingredients, including the cherries and water. And no more than 5 minutes. While the only difficult part of this cherry filling recipes is pitting the cherries.
Pitting the cherries is the only task I do not enjoy much. So, I use a simple tool like this one below. And yet, I must admit, I am quite fascinated with these other two on the market that look so much more efficient.
![Cherry Pitter - Heavy Duty Zinc Alloy Cherry Stoner [Ion-1B] Black](https://images-na.ssl-images-amazon.com/images/I/41Me1L64%2BxL._SL160_.jpg)
What can you do with this cherry filling?
Use it as a cherry cake filling or cherry cake topping
Homemade cherry cake filling between layers. Have you ever tried a simple vanilla cake with cherry filling? Or perhaps a chocolate cake with cherry filling? And, of course, the classic, a Black Forest cake with cherry filling. In conclusion, cherry cake filling makes a great treat in between layers.
And you will get bored of hearing me say this over an over again in all my filling recipes: use a buttercream dam on the edges of your cake layers so the filling won’t ooze out of sides. New to cake decorating? No problem, take a look at my cake decorating tutorials on how to fill and frost cakes. It’s all explained.
Cherry topping for cake – You don’t always need to use it between layers as a filling. I do that for my customer cakes when I need to dress them in fondant. And yet, when I make a dessert cake, I love to show off the cherry pie filling. Because it has such a gorgeous color!! Also, this is a very simple and easy recipe. So you must check it out – Moist Chocolate Cherry Cake.
Homemade cherry pie filling
Yes, it also works great as a pie filling, and it’s so easy too! All you do is spread it on a pre-baked crust with vanilla pastry cream as a base, and topped with cherry filling, same as I did in my Blueberry Pie Recipe. Or skip the Vanilla Pastry Cream, and simply spread the homemade cherry pie filling. Then decorate with some whipped cream on top and garnish with more fresh cherries. Both are different and oh so beautiful.
Homemade Cherry Dessert toppings
A fruit filling can take any dessert to the next level. Remember my Classic Vanilla Pound Cake with Blueberry Filling and Strawberry Filling. You can also use a good cherry filling exactly the same way. This is my Homemade Cherry Ice Cream topped with more cherry pie filling. Talk about indulgent. And don’t worry, my Homemade Cherry Ice Cream recipe needs no ice cream maker and you will also be surprised how easy it is to make.
Also, this is my Pink Cherry Cupcakes with cherry filling and whipped cream buttercream – another great recipe that uses this cherry filling.
Ingredients and substitutes (Save/Pin)
- Fresh cherries – I’m using fresh cherries here. And yet, I have also used frozen before. The fresh ones need to be de-seeded of course.
- Sweetened or unsweetened frozen cherries – You can also make a cherry pie filling from frozen cherries. And if you do, usefrozen cherries make sure to check if they are sweetened or unsweetened. Since some frozen brands have sugar added as a preservative. You can still use them, just reduce the sugar in the recipe.
- Cornstarch – I think this is by far the most commonly used ingredient. And yet, if for some reason, you cannot use cornstarch – try arrowroot powder or potato starch. I have used both on two different occasions – and there is not much difference.
- Sugar – I prefer to use a fine grain sugar for this so I get a nice thick syrup consistency.
- Lemon juice – Helps cut the sweetness and also brings out the flavor.
Also, when I have no time to make a dessert for my kids – I serve them this cherry filling over whipped cream. It’s amazing! So simple and yet so delectable.
Recipe – The BEST Cherry Filling Recipe for Cakes Pies and Desserts (Save/Pin)
Useful Tips and Tools
- Use a heavy bottom Sauce Pan to prevent the filling from getting too dry, and avoid burning.
- And a Whisk works well if you want to crush the fruit to a paste consistency.
- Also, I like a chunky filling with bits of strawberry, so I prefer to use asilicone spatula and lightly crush the fruit as I go.
- In addition, I like storing my fillings in Mason Jars in the fridge until it is ready to use. So I store any leftover in freezer safe ziplock bags. And lay them flat on the tray so they use less space.
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Ingredients
- 200 grams cherries (1 1/2 cups or 7 oz)
- 50 grams white sugar (1/4 cup)
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 120 ml water (1/2 cup)
The Best Cherry Filling for Cakes Tarts and Desserts
Method
- First of all, wash and remove seeds from the cherries.
- Place cherries in a saucepan with sugar, lemon juice, and half the water (1/4 cup).
- Heat on low to medium until sugar is dissolved.
- In a separate bowl, combine the remaining water (1/4 cup) with the cornstarch. And mix well.
- Add the cornstarch mixture to the cherries mixture.
- Continue to cook on low – the mixture will thicken and look glossy.
- When thick enough to coat the back of a wooden spoon or spatula it’s ready.
- Check consistency – for a cake filling, you can make a bit thicker.
Personally, I prefer one consistency for all. Thick and not too runny. - Remove from heat – And pour into a mason jar.
- Let cool completely.
The homemade cherry filling recipe, how to make the cherry filling for cake pies and desserts, cherry filling, Cherry cake filling
Frequently asked questions?
How long does cherry filling last in the fridge?
This cherry filling will last at room temperature for two days if stored properly, covered with plastic wrap in a cool dry place. The filling can also be kept in the fridge for 4 to 5 days or frozen for up to a month. Simply thaw in the fridge overnight for a nice creamy consistency.
Can I use frozen cherries to make cherry filling?
Absolutely. I get fresh cherries in the season. And yet, during the year I have to use frozen cherries. Also, the frozen tend to be more affordable and work best for cake and pie fillings. In addition, frozen cherries can have tough skin. Hence, it is important to use my method in which I cook the cherries in water for a few minutes before I thicken it. This method produces a soft cherry filling that tastes just as good as fresh cherry filling.
How much cherry pie filling do I need for a cherry pie?
You will need twice this recipe for a cherry pie. You can also use fresh or frozen cherries. And if you have fresh cherries save some for garnish.
What cake-flavor works best with cherry cake filling?
Cherry filling is a classic combination with chocolate cake. So it’s often used in a black forest cake. And yet, it can also work well with a vanilla cake. Cherries also pair well with almond cake, or fruit cakes, such as apricot, nectarines, or plums.
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You can also find a collection of my tutorials and recipes here on Pinterest.
Best Cherry Cake Filling Recipe, Cherry Pie Filling Recipe, Cherry Dessert Topping Recipe
The BEST Cherry Filling Recipe for Cake Tarts and Desserts
Ingredients
- 200 grams Cherries (7 oz)
- 50 grams White sugar (1.7 oz)
- 1 tbsp Cornstarch
- 1 tbsp Lemon juice
- 120 ml Water (divided)
Instructions
- Wash and remove seeds from the cherries.
- Place cherries in a saucepan with, sugar, lemon juice, and half the water (1/4 cup).
- Heat on low to medium until sugar is dissolved.
- In a separate bowl combine the remaining water (1/4 cup) and cornstarch. And mix well.
- Add the cornstarch mixture to the cherry.
- Continue to cook on low - the mixture will thicken and look glossy.
- When thick enough to coat the back of a wooden spoon or spatula it's ready.
- Check consistency - for a cake filling you can make a bit more thicker. Personally, I prefer one consistency for all. Thick and not too runny.
- Remove from heat - And pour into a mason jar.
- Let cool completely.
Nutrition Information
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Jeff
August 18, 2018 at 9:58 pmVeena! Thanks so much for this recipe! I had originally planned to make the Chocolate Cherry Cake in which this Cherry Sauce is referenced, but, after making it, decided to skip the cake and use the sauce on ice cream, angel food cake, and…by the spoonful! It’s so good! We’ve switched out the cherries for blueberries and peaches…and they are amazing as well! Thanks again…SO GOOD!!
Veena Azmanov
August 19, 2018 at 12:46 amYou are very welcome Jeff. So happy to hear you had success with this recipe and enjoyed it so much. Yes, it works great with other fruits as well.
Anthony
July 14, 2018 at 8:05 pmIf you use frozen cherries, how much do you need? And when you give me the weight, could you please indicate if that’s measured when frozen or thawed? Thanks ahead of time.
Veena Azmanov
July 15, 2018 at 12:33 amHey Anthony. I substitute 1:1 – meaning 1 kg fresh cherries to 1 kg of frozen cherries. You do have ice crystal but that does not really matter much in terms of weight. There is a huge difference when substituting canned but in this cake the difference is negligible. Hope that helps.
Jennifer
April 8, 2018 at 9:45 pmJust finished making this for a cake filling. Used a little less sugar, cause me friend is diabetic, and didn’t have cornstarch….so I subbed flour. Came out so yummy!! Will definitely make it again!!
Veena Azmanov
April 8, 2018 at 10:01 pmThank you Jennifer. So happy to hear you had great success with this recipe. I like using less sugar for myself too. I once used agave syrup instead of sugar for a customer who was diabetic. I made her my diabetic chocolate cake with cherry filling and she still raves about it.
Archi Vijay
July 8, 2017 at 6:09 pmYum! Just what I was looking for! Can you tell me how long it can be stored and how to store it. Thanks!
Veena Azmanov
July 9, 2017 at 12:53 amFillings can last usually a week to 10 days in the fridge. Frozen for 3 months in the freezer. If you add it to a cake you can keep it out for 2 days. The sugar acts as a preservative.
Andrea
July 6, 2017 at 9:26 amThis looks great, thank you for sharing! What tool do you use to remove the pits?
Veena Azmanov
July 6, 2017 at 4:24 pmAndrea I have shared three Amazon links for the removing the pits. I used the very first and I had to do it one at a time lol. The other two look more efficient but have not tried them. Thanks
Monica | Nourish & Fete
July 5, 2017 at 10:11 pmThis looks lovely, and I adore the idea of serving the extra over whipped cream for a tasty, simple dessert!
Veena Azmanov
July 6, 2017 at 12:17 amYeah the filling over whipped cream is a real treat my kids love.
Mindy Fewless
July 5, 2017 at 10:04 pmYUM!! Perfect way to use up those cherries!!
Veena Azmanov
July 6, 2017 at 12:17 amAbsolutely Mindy. Love them in everything.
sue | theviewfromgreatisland
July 5, 2017 at 9:40 pmIs it possible to be addicted to cherries? Because I think I am ~ this looks luscious and so do-able!
Veena Azmanov
July 6, 2017 at 12:16 amThank Sue. Oh it is so do-able.
Dana
July 5, 2017 at 9:33 pmI LOVE how versatile this is. The fact that you can use it in both cakes *and* pies, among many other things, is fabulous. I’m not much of a cake girl myself, but this would be glorious in a homemade pie! Thanks for the filling tips!
Veena Azmanov
July 6, 2017 at 12:16 amAbsolutely Dana. This would make a glorious pie filling.
Jenn - Peas and Crayons
July 5, 2017 at 6:21 pmOhmygosh I could go recipe crazy with this tasty filling! Love it!
Veena Azmanov
July 6, 2017 at 12:15 amThanks Jenn. Hope you try it.
Gloria @ Homemade & Yummy
July 5, 2017 at 5:10 pmWhen I was a kid, my aunt had a fruit orchard. Every summer I would spend time there picking fruit…and eating the cherries off the tree while I picked them. I would use this on my Black Forest Cake….what a great treat it would be.
Veena Azmanov
July 5, 2017 at 11:57 pmAh so lucky Gloria.. Some of us only get to see these fruits when they come to the markets. Would be amazing to eat these fresh off the branches.
Elaine @ Dishes Delish
July 5, 2017 at 4:55 pmI love cherries. It is my favorite fruit!! I try to make my own filling too, but this gives me an alternate recipe! I love all the different ways you can use it. Beautiful photos and lovely recipe!
Veena Azmanov
July 5, 2017 at 11:56 pmMine too. I love cherries very much. And I love cherry desserts very very much. Thanks Elaine
Emma @ Supper in the Suburbs
July 5, 2017 at 4:35 pmI have a black forest cake recipe that this would be perfect for!!!
Veena Azmanov
July 5, 2017 at 11:56 pmI bet it would be perfect for that.
Kristine | Kristine in between
July 5, 2017 at 4:26 pmYou’re right, this cherry filling looks absolutely delicious! I’m pinning this for the next time I need cherry filling! Yummy!
Veena Azmanov
July 5, 2017 at 11:55 pmThank you Kristine.So happy to hear you saving it for later. Let me know if you use it. Thanks
Liz @ I Heart Vegetables
July 5, 2017 at 4:14 pmYUM! That filling sounds delicious! Cherry pie is such a perfect summer treat, this filling would be awesome!
Veena Azmanov
July 5, 2017 at 11:55 pmThanks Liz – it sure would make an awesome cherry pie filling