The Ultimate Raspberry Filling for Cakes, Pies, and Desserts
This raspberry filling is the ultimate topping over desserts. Fill it in cakes between layers or pour into a baked shortcrust pastry tart over delicious pastry cream for a quick dessert. This simple, easy and effortless recipe for the ultimate raspberry filling makes perfect breakfast when served with pancakes or waffles too.
Best Raspberry Filling Recipe, Raspberry cake filling, Raspberry pie filling, Raspberry dessert topping
One of my favorite things about a good raspberry filling is the color!! Look at that deep raspberry red color. Can you imagine that between layers of a cake? Especially between 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, pancakes for the kids’ breakfast. So when I have a cake order that included a fruit filling, you can bet that I will make at least twice the amount needed. Not just to save in the freezer but some to be eaten just right outta the jar with a spoon. I do have a sweet tooth and if it wasn’t for the weighing scale I’d be eating sweet treats for breakfast lunch and dinner.
Look at these delicious mini raspberry cheesecakes (recipe coming up next) topped with this raspberry filling. Can dessert get any more exotic or delicious?
Best Raspberry Filling Recipe, Raspberry cake filling, Raspberry pie filling, Raspberry dessert topping
With seed or seedless
If you notice I have left my fruit filling chunky. I even take extra care when making the filling which is why I shake the pan not stir the fruit so it holds its shape even though it’s really soft and ready to burst into tiny pieces.
Now, this is a personal preference as well as depends on where you are going to use it. For example, if I was using it between cake layers I would strain it because no one likes to fish seeds out of their cake when eating. But if I have to use it over desserts like this cheesecake or over pancakes then I’m definitely not straining it. Love the chunky fruity topping.
Best Raspberry Filling Recipe, Raspberry cake filling, Raspberry pie filling, Raspberry dessert topping
Let’s talk Ingredients and Substitutes (Save/Pin)
- Fresh or frozen fruits – You can definitely use either of these. Fresh berries in abundance isn’t a luxury for me, so; frozen is often my way to go. Personally, I do prefer to use frozen as the fruit really breaks down nicely giving you that melt in the mouth texture and mouthfeel. 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. 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 and preferred ingredient but for some reason, if you cannot use cornstarch – try arrowroot powder or potato starch. I have used both on two different occasions – not much different.
They both make a thicker consistency of filling but work pretty much the same. I would say use a tad less but since I used both only once I’d say start with less then add more if necessary. - Sugar – I prefer to use a fine grain sugar for this so I get a nice thick syrup consistency.
- Lemon Juice – Do help cut the sweetness and brings out the flavor so much more.
Best Raspberry Filling Recipe, Raspberry cake filling, Raspberry pie filling, Raspberry dessert topping
Recipe – Ultimate Raspberry Filling for Cakes, Pies, and Desserts (Save/Pin)
Tools
Best Raspberry Filling Recipe, Raspberry cake filling, Raspberry pie filling, Raspberry dessert topping
Ingredients
- Raspberries – 200 grams (2 cups or 7 oz)
- White Sugar – 50 grams (1/4 cup)
- Corn Starch – 1 tbsp
- Lemon Juice – 1 tbsp
- Water – 1/2 cup
- Salt – 1/2 Tsp
Method
- 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 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 looks glossy.
- The color will change from an opaque light red to a deep 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 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 here.
- Remove from heat – Pour into a mason jar
- Let cool completely
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Best Raspberry Filling Recipe, Raspberry cake filling, Raspberry pie filling, Raspberry dessert topping
The Ultimate Raspberry Filing for cakes, Pies, and Desserts
This raspberry filling is the ultimate topping over desserts. Fill it in cakes between layers or pour into a baked shortcrust pastry tart over delicious pastry cream for a quick dessert. This simple, easy and effortless recipe for the ultimate raspberry filling makes perfect breakfast when served with pancakes or waffles too.
Ingredients - Choose (Metric or US Customary) below
- 200 grams Raspberries
- 50 grams White Sugar
- 1 tbsp Corn Starch
- 1 tbsp Lemon Juice
- 1/2 cup Water
- 1/2 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 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 looks glossy.
-
The color will change from an opaque light red to a deep 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 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 here.
-
Remove from heat - Pour into a mason jar
-
Let cool completely
Recipe Video - full version (detailed)
Love making desserts?
Well, there are lots to choose right here on my blog. Below you can see some filling recipes that are on this blog or to be added soon. So whether you looking for a simple quick fruit filling of strawberries and cherries or an indulgent fruit crud such as lemon or orange. Try a creamy caramel filling or an eggless pastry cream filling for those light and low carb days.
You can find more filling and frosting recipes here on this page – Filling & Frosting recipes
Cake Filling, Pie Fillings, Dessert toppings, Fruit Fillings, Caramel fillings and more
would this be good for a cream puff fillig? i am needing to add some rasberry as well as the pastry cream
Yes Afton. You can add this in cream puffs as filling too! Enjoy!
Is this filling ok to freeze after being made??
Yes, Maddie. I always freeze because I make three batches at once. That way it is always in the freezer for my cakes.
These cheesecakes look so pretty! I love them with blackberry…I wish I could reach in for one right now…they are delightful!
Thank you, Tammy. So happy to hear that. I hope you try it soon.
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.
Absolutely Melissa. So much you can do with this Raspberry Filling.
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.
Definitely perfect on Ice Creams Gloria. My kids love vanilla ice cream with lots of fruit fillings.
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.
Thank you, Deinse. Yes, those mini cheesecakes are to die for. Really delicious.