Strawberry Cake Filling – Creamy, Easy and Economical Recipe

Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Strawberry Filling. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!

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How to make Strawberry Cake Filling

Learn how to for snack and coffee step-by-step recipes inspired by top online culinary schools. Whether you’re an aspiring chef or just love gourmet cooking at home, these professional recipe ideas are perfect for busy days and high-quality meals.

Ingredients:

1 pint (16 oz / approx. 450 g) of fresh strawberries, cleaned and chopped
1 can (14 oz / 395 g) of sweetened condensed milk
7 oz (200 g) of heavy cream (or ¾ cup)
1 tbsp of cornstarch
½ cup (4 fl oz / 120 ml) of milk

Directions:

In a saucepan, dissolve the cornstarch in the milk. Add the sweetened condensed milk and cream, mixing well until fully combined.

Cook over low heat, stirring constantly until the mixture thickens. Once thickened, remove from the heat.

Cover the cream with plastic wrap, placing it directly on the surface to prevent a skin from forming. Let it cool completely.

Once cooled, stir in the chopped strawberries until well incorporated.

Use immediately as a filling for cakes, cupcakes, tarts, or even as a topping for pancakes and waffles!

🍓 Tips for the Best Strawberry Filling:

Use ripe, fresh strawberries for the best flavor. If using frozen strawberries, thaw and drain them first to avoid excess moisture.
Want more texture? Add a handful of diced strawberries right before assembling the cake to keep some bite.