Today I’m making a thick strawberry cake filling that is SO easy to make and tastes much better than any pre-made filling that you would buy at the grocery store. It’s super simple to make!

Strawberry Cake Filling

¾ Cup Water
3 Tablespoons Cornstarch
12 oz frozen unsweetened strawberries
¾ Cup Granulated Sugar
1 Tablespoon Lemon Juice

1. Pour water and cornstarch into a medium size sauce pan. Whisk into a slurry.

2. Pour strawberries, sugar and lemon juice into the pan and cook on medium-low for 10-15 minutes until the strawberries have broken down. Use a potato masher to mash the strawberries into a chunky consistency.

3. Once the filling has darkened and thickened up, transfer to a bowl and refrigerate to cool it down completely.

*The filling will last in the refrigerator for about a week. After the cake is filled, store it in the refrigerator. However, you can keep it out at room temperature for a few hours. Enjoy!

Cake Recipe: [ Ссылка ]
Buttercream Recipe: [ Ссылка ]

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