This homemade, raspberry filling recipe is simple and easy. It can be made from fresh or frozen raspberries. Also, this filling is so versatile it goes well between cake layers, macarons, tarts, pies, as well as on the side of a delicious dessert.
Table of Content
One of my favorite things about a tasty raspberry filling is the color. Look at that deep raspberry red color! Can you imagine that between layers of a cake? And especially between the layers of my white wedding cake?
I always make more filling, not just to save in the freezer, but also some to be eaten right out of the jar with a spoon. I have a sweet tooth, and if it weren't for the weighing scale, I'd be eating sweet treats for breakfast, lunch, and dinner.
About this fruit filling
- A fruit filling is one that is always in my freezer. Mostly in tiny little bags. Just enough to top on small desserts or pancakes for the kids' breakfast. So when I have a cake order that includes a fruit filling, you can bet that I will make at least twice the amount needed.
- If you noticed, I have left my fruit-filling chunky. I even take extra care when making the filling. That is why I shake the pan, not stir the fruit, so it holds its shape, though it's soft and ready to burst into tiny pieces.
- The texture is a personal preference. It depends on how you are going to use it. For example, if I were using it between cake layers, I would strain it because no one likes biting into seeds when eating. And yet, if I use it over desserts, like cheesecake, or over pancakes, then I'm not straining it. Love the chunky fruity topping.
Ingredients and substitutes
- Fresh or frozen fruits - You can use either of these. Fresh berries are not always available to me. So, frozen is often my option. I prefer to use frozen, as the fruit breaks down nicely, giving you that melt in the mouth texture and mouthfeel. And if you notice, unlike most other recipes that call for mashing the fruit up, I prefer to leave them whole, so they look like a berry in the desert. Since that mouth full of fruit when you bite into a dessert is decadent on its own.
- 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.
Step by step instructions
- In a saucepan, over medium heat, add the raspberries, sugar, lemon juice, and ¼ cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit.
Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some raspberries whole. - Combine the remaining water with cornstarch. Add it to the raspberries. Continue to cook on low heat until the filling is thick and glossy. Remove and let cool for a while.
Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.
- At this point, you can strain the seeds by simply pouring the filling thru a sieve. Or leave it fruity and chunky just as I have done here.
- Remove and pour into a mason jar. Let cool completely or use as directed in your recipe.
Pro tip - The filling will thicken as it cools so keep that in mind when you take it off the heat. - Enjoy!
Frequently asked questions
The raspberry filling can be kept at room temperature for up to two days. It will also last in the fridge for up to 4 or 5 days and can be frozen for over a month. Always keep filling recipes well wrapped to prevent it from drying out.
Absolutely. I get fresh raspberries in the season. And yet, during the year I have to use frozen raspberries. Also, the frozen ones tend to be more affordable and work best for cake and pie fillings.
You will need twice (double batch) this recipe for a raspberry pie. You can use either fresh or frozen raspberries. And if you have fresh raspberries, save some for garnish.
The raspberry filling works excellent on a simple vanilla cake or chocolate cake. You can also try my vanilla cream cake or simple moist chocolate cake.
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Recipe
The Ultimate Raspberry Filling
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Ingredients
- 8 oz (225 g) Raspberries
- ¼ cup (50 g) White sugar
- 1 tbsp Cornstarch
- 1 tbsp Lemon juice
- ½ cup (120 ml) Water
- ½ tsp Salt
Instructions
- In a saucepan, over medium heat, add the raspberries, sugar, lemon juice, and ¼ cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some raspberries whole.
- Combine the remaining water with cornstarch. Add it to the raspberries. Continue to cook on low heat until the filling is thick and glossy. Remove and let cool for a while. Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.
- At this point, you can strain the seeds by simply pouring the filling thru a sieve. Or leave it fruity and chunky just as I have done here.
- Remove and pour into a mason jar. Let cool completely or use as directed in your recipe.Pro tip - The filling will thicken as it cools so keep that in mind when you take it off the heat.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Alana
I would like to ask...
I noticed this recipe is 1/2 tsp of salt and your strawberry filling recipe is 1/8 tsp or a pinch. Is this one really 1/2 tsp? I have made the strawberry, it was amazing & beautiful! Worked wonderfully on my mom’s birthday cake. This raspberry is heavy on salt taste. Does this change once it cools?
Veena Azmanov
Alana. You can add less salt in this one too.
Desiree
Week 2- Day 3 done
Bari
Week 2, Day 3 Done
afton
would this be good for a cream puff fillig? i am needing to add some rasberry as well as the pastry cream
Veena Azmanov
Yes Afton. You can add this in cream puffs as filling too! Enjoy!