Fresh Strawberry Cake Filling

Thank you to andimal123 at for this delicious filling!


  • # 2 1/2 cups of strawberries, halved or sliced thinner if you like
  • # 1/4 cup sugar
  • # 1/2 cup water
  • # 2 tsp. cornstarch


  1. Crush 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir into berry juice. Cook, and stir till thick and clear. Cool slightly; pour over sliced strawberries. Cool to room temperature and use as cake filling.

BEFORE applying your berry filling, use some of the frosting (you are using on the outside of the cake) to build a “dam” around the edge of cake. This keeps your filling in place so it doesn’t squeeze out when you put on the next layer. An easy way to do this is to put some of the frosting you are using on the outside of the cake in a food-storage type bag and snip off a bottom corner (or use a round tip) to squeeze a line of frosting onto the edge of the cake. This rim of frosting forms a dam and keeps the berry filling where it should be. It also makes it easier to frost the outside of your cake without getting berry filling in your outer frosting.

Comments (4)


I used this with raspberries, blueberries, and strawberries and it worked out alright... It makes it sort of a jam consistency and it came out a bit watery. I would say mix the cornstarch with a bit of cold water to make a rue first before adding it to the warmed water and berries in order to make a thicker consistency!


I would do the slurry but also cook the sugar with the strawberries and water first,then add slurry of cornstarch


This was the perfect filling for me. The only this I did different was add 1 tablespoon of cornstarch instead of the teaspoon. I stacked a 6 layer cake with it and it didn't ooze or soak through the cakes. Thanks for sharing the recipe