I have been trying to come up with a recipe for a mix berry filling that was not too runny and that doesn’t have that preservative taste that some of the premade bag fillings have. This is recipe seems to be pretty thick and not too runny to break through the dams on my cakes.


  • 12 ounces fresh or frozen strawberries
  • 12 ounces fresh or frozen raspberries
  • 6 ounces fresh or frozen berry mix (Blackberry/Blueberry)
  • 1 cup sugar
  • 6tbs cornstarch


    I start with a large pot and simmer the berries on med high for aprox 30-40 minutes, if using fresh berries iI would add 1 cup of water. After 40 minutes add in 1 cup of sugar, a little at a time, and let boil stirring occasionally for about 10 minutes. Turn the heat down to medium low. Mix 2 tbs of the cornstarch with 1/3 cup cold water and then add to the boiling berry mixture, repeat until you have added 6 tbs cornstarch. Let the mixture sit and boil for aprox. 15 minutes, stirring frequently to prevent burning and sticking. Let the mixture cool for 30 minutes then pour it into a gallon ziplock bag and refrigerate at least 24 hours. I have always used my filling up within the week, so I am not sure how long it keeps after that, and I filled two 8″ cakes with it.


CalhounsCakery Says... 3 Nov 2011 , 6:33am

This sounds great! You say you filled two 8" cakes, how many layers of filling in each cake?

kisamarie Says... 5 Nov 2011 , 9:49pm

I did 2 layers of filling per 8" cake.

CasperCakeCreations Says... 8 Nov 2011 , 3:58am

Sounds great...should the cakes be refrigerated?

kisamarie Says... 8 Nov 2011 , 9:04am

I didn't refrigerate mine, it stayed out after it was completely decorated and was eaten within 3 days, no problem with anyone getting sick and it still tasted great. HTH!

thunderwoman Says... 6 Dec 2011 , 12:12pm

Did you need to remove any of the bigger seeds?

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