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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Printable Recipe
The Ultimate Raspberry Filling
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Ingredients
- 8 oz (225 g) Raspberries
- ¼ cup (50 g) White sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- ½ cup (120 ml) Water (see notes)
- ½ teaspoon 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!
Recipe Notes
- You can use fresh or frozen fruits. Make sure to check if the fruits are sweetened and adjust sweetness accordingly.
- Also, if the fruits are frozen you may need a little less water. You can omit the additional water and add only sugar, lemon juice, and salt. Once the sugar dissolves adjust water if necessary.
- Use fine-grain white sugar so it dissolves easily and does not affect the color of the filling. For example, brown sugar can give a very dull red color.
- Overcooking the fruit filling causes the cornstarch to become lumpy. If that happens just add a little water and cook to the right consistency.
- This filling will stay in the fridge for a week but can be frozen in the freezer for up to 3 months.
- This batch would be enough a
- cake filling for 2 x 8-inch cake layers,
- a tart filling for one 9-inch tart, and
- dessert servings with a 9-inch cheesecake.
- You can use this same recipe to make any other fruit filling such as blueberry, blackberry, raspberry, mango, cherry, etc.
- Doubling the recipe - If you double the amount do not double the amount of water and cornstarch. You can add ½ cup water with 1 tablespoon of cornstarch for up to 500 grams / 15 oz of fruit. Otherwise, it takes longer to reduce the water.
- The cornstarch needs to be activated for the filling to thicken up. Otherwise, it will be very syrupy with a starchy taste.
- If the filling is too thick means the water is reduced considerably, you can add a little more to bring it to consistency. Add regular water when still hot or warm water when the filling has cooled.
- When cooled, if the filling is too thick, first give it a good mix, only then add a few tablespoons of water as necessary.
- If used to fill a cake, make sure to fruit filling make so to make a frosting dam around the edges of the cake. This will prevent the filling from coming out of the sides of the cake. See my video, how to level, fill, torte a cake
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
Jaime
Thank you for having a cornstarch free option. I have a corn allergy and you wouldn't believe how hard corn is to avoid! I used potato starch and it turned out well. I'm happy.
Veena Azmanov
Great. Thank you for the lovely feedback. Jaime