Raspberry Filling for Cakes Pies and Desserts

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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.

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.

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Step by step instructions (Save/Pin)

• 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.

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Frequently asked questions

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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.

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