A strawberry filling is an ultimate ingredient that works excellent in endless dessert recipes. Including cake fillings, tart fillings, and fruit tarts. You can also use it as a topping for your favorite ice cream or breakfast pancakes. In addition, this recipe is so simple and easy. As a result, you will never want to use a store-bought strawberry filling again
Enough to fill 3 x 8 inch layers, 1 x 9-inch tart or pie
Wash, clean, and hull strawberries. Chop them into equal size pieces Pro tip - hull simply means to remove the stalk and core (core is the white stalk below the green leaves because it stays hard)
Place strawberries in a saucepan with half the water, sugar, lemon juice, and salt.
Place it on medium heat until all the sugar is dissolved shaking the pan to cook evenly. Pro tip - the sugar will melt and the mixture will look very runny. But it will be ok as it cooks.
Continue to cook a minute more, then, use a vegetable or potato masher and mash the fruit. Pro tip - mashing the fruit is optional but it will create a softer smoother textured filling
Add cornstarch to the remaining water and stir well. Add it to the strawberriesPro tip - cornstarch tends to settle down so make sure to stir before you add it to anything
Continue to cook on medium - the mixture will thicken and looks glossy. The color will change from an opaque light red to a translucent deep red color.Pro tip - it is important that the cornstarch comes to a boil only then will it go from opaque to a transparent glossy sheen. This means the cornstarch is cooked.
Optional - At this point, you can strain the filling by pouring it thru a sieve. I like to leave it fruity and chunky just as I have here.Pro tip - straining will remove all the fruit fiber and give a smoother filling consistency which may be ideal for some desserts
Remove from heat - Pour into a mason jar. Let cool completely.
The cornstarch will continue to thicken as the filling cools. You can add a few tablespoons of hot water to adjust consistency.For a cake filling, I like to make a thick consistency so it does not ooze out of the cake sides. For Pies and tarts, I like a bit of syrup and For desserts, I like to mash the fruit more so it almost like a thick syrup consistency. T
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 fridge for up to 3 months.
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