The Ultimate Raspberry Filling for Cakes, Pies, and Desserts
This raspberry filling is the ultimate topping over desserts. Fill it between layers in cakes for a scrumptious raspberry cake filling. And use it as a raspberry pie filling, or top it over delicious pastry cream for a quick raspberry dessert topping. This simple, easy and effortless recipe for the ultimate raspberry filling also makes for a perfect breakfast when served with pancakes or waffles.
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?
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. 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.
Just look at these delicious mini raspberry cheesecakes (recipe coming up next) topped with this raspberry filling. Can dessert get any more exotic or delicious?
With seeds or seedless
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. Also though it’s soft and ready to burst into tiny pieces.
Now, this is a personal preference. It also 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 to fish seeds out of their cake when eating. And yet, if I use it over desserts, like this cheesecake, or over pancakes, then I’m not straining it. Love the chunky fruity topping.
Let’s talk Ingredients and Substitutes (Save/Pin)
- 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.
Useful Tips and Tools
- Use a heavy bottom Sauce Pan to prevent the filling getting too dry quickly and avoid burning.
- Also, a Whisk works well if you want to crush the fruit to a paste consistency.
- Also, I like a chunky filling with bits of raspberry, so I prefer to use asilicone spatula and lightly crush the fruit as I go.
- Also, 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.
How to Make Raspberry Filling for Cakes, Pies, and Desserts (Save/Pin)
Method
- Place raspberries in a saucepan with the sugar, lemon juice, and salt.
- Divide the water into two. Pour half with the fruit and combine the other half into the cornstarch/cornflour.
- Heat the fruit on low to medium until sugar is dissolved, while shaking the pan to cook evenly.
- Add the well-mixed cornstarch mixture into the bubbling fruit.
- Continue to cook on low – the mixture will thicken and look glossy.
- The color will change from an opaque light red to a translucent deep raspberry red color (see video).
- 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 it a bit thicker.
I prefer one consistency for all. Thick and not too runny. - At this point, you can strain the seeds by merely pouring the filling thru a sieve. Or leave it fruity and chunky just as I have done here.
- Remove from heat – and pour into a mason jar.
- Let cool completely.
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. Also, frozen raspberries can have tough skin. Hence, it is essential to use my method in which I cook the berries in water for a few minutes before I thicken it. This method produces a soft raspberry filling that tastes just as good as fresh raspberry filling.
You will need twice 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.
Don’t forget to save this recipe on Pinterest for later.
You can also find a collection of my tutorials and recipes here on Pinterest.
The Ultimate Raspberry Filing for cakes, Pies, and Desserts
Print Pin RateDescription
Ingredients
- 200 grams (7.00 oz) Raspberries
- 50 grams (3.50 tbsp) White sugar
- 1 tbsp (1 tbsp) Cornstarch
- 1 tbsp (1 tbsp) Lemon juice
- 1/2 cup (0.5 cup) Water
- 1/2 tsp (0.5 tsp) Salt
Instructions
- Place raspberries in a saucepan with sugar, lemon juice, and salt.
- Divide the water into two – pour half with the fruit and combine the other half into the cornstarch/cornflour.
- Heat the fruit on low to medium until sugar is dissolved, while shaking the pan to cook evenly.
- Add the well-mixed cornstarch mixture into the bubbling fruit.
- Continue to cook on low – the mixture will thicken and look glossy.
- The color will change from an opaque light red to a translucent deep raspberry red color (see video).
- 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.
- 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 from heat – And pour into a mason jar.
- Let cool completely.
Recipe Video
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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
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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!
Maddie
Is this filling ok to freeze after being made??
Veena Azmanov
Yes, Maddie. I always freeze because I make three batches at once. That way it is always in the freezer for my cakes.
Tammy
These cheesecakes look so pretty! I love them with blackberry…I wish I could reach in for one right now…they are delightful!
Veena Azmanov
Thank you, Tammy. So happy to hear that. I hope you try it soon.
Melissa Griffiths
YUM. Raspberry is one of my favorite fruit flavors in dessert – this would work with so many different things! So smart to have it on hand.
Veena Azmanov
Absolutely Melissa. So much you can do with this Raspberry Filling.
Gloria
Well my grandkids LOVE raspberries. This would be perfect on ice cream, waffles, in yogurt…and of course tarts. With berry season here, what a great way to put them to good use.
Veena Azmanov
Definitely perfect on Ice Creams Gloria. My kids love vanilla ice cream with lots of fruit fillings.
Denise
Not only does this look delicious but those mini raspberry cheesecakes! They are so pretty and cute and I bet I could eat a dozen of them! This recipe will come in handy this summer.
Veena Azmanov
Thank you, Deinse. Yes, those mini cheesecakes are to die for. Really delicious.