Easy Strawberry Cake Filling Recipe Without Cornstarch
Strawberry cake filling is a classic topping for cakes and cupcakes, adding a sweet and fruity flavor. While you can buy strawberry cake fillings in stores, it's much more delicious when made at home. The good news is that you don't need cornstarch to make a delicious strawberry cake filling, and you can whip up a batch in just a few minutes. Here's a simple recipe for strawberry cake filling without cornstarch that you can use to top your favorite cake or cupcakes.
Ingredients
For this recipe, you'll need:
- 1 cup fresh or frozen strawberries
- 3 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cold water
Instructions
Making the strawberry cake filling is easy. Start by washing and hulling the strawberries, if using fresh ones. Place the strawberries in a medium-sized saucepan and mash them with a fork or potato masher. Add the sugar, lemon juice, and vanilla extract, and stir everything together until the sugar is dissolved. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Once it's boiling, reduce the heat to low and simmer for 3 minutes, stirring occasionally.
Once the mixture has thickened, remove it from the heat and let it cool for a few minutes. In a small bowl, combine the cold water and cornstarch, and whisk until the cornstarch is dissolved. Slowly add the cornstarch mixture to the strawberry mixture, stirring constantly to prevent lumps. Continue stirring until the mixture has thickened to the desired consistency. Remove the pan from the heat and let the filling cool completely before using.
Serving Suggestions
This strawberry cake filling can be used to top cakes, cupcakes, or other desserts. It's especially delicious when used to fill layer cakes or to make strawberry tarts. You can also use it in combination with other ingredients to make breakfast pastries or turnovers. The possibilities are endless!
Storing
Once the strawberry cake filling has cooled completely, it can be stored in an airtight container in the refrigerator for up to one week. To use it after it's been stored, simply re-heat the filling over low heat until it has reached the desired consistency.
Nutrition
This strawberry cake filling is a healthier alternative to store-bought varieties, as it is made with fresh or frozen strawberries, sugar, lemon juice, and vanilla extract -- ingredients that are much better for you than the preservatives and artificial flavors found in many store-bought fillings. One serving of this filling (2 tablespoons) contains approximately 15 calories, 3.5 grams of sugar, and 0.5 grams of fat.
Conclusion
Making your own strawberry cake filling is a great way to add a delicious and healthy touch to your favorite dessert. This recipe is easy to make and doesn't require any cornstarch, so you can whip up a batch in just a few minutes. Enjoy!
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