Strawberry Cake Filling

It was perfect, but too simple for me. So I subbed oj for the water and used a pinch of lavender oil.

i loved this !! worked great i used flour instead of cornstarch only because i didn’t have it but work out great ! flavor is wonderful! consistency is perfect !

I used frozen strawberries and only 3/4 cps water with some lemon juice! Also half sugar, half monk fruit sweetener. Delicious

I needed to make a last-minute cake so I made a plain vanilla depression cake and used this as a filling. All in this is pretty good; I made it as directed and it turned out well. I think it could use a squeeze of lemon to brighten the flavor, hence the 4-star rating. I would make this again with the minor addition noted.

Easy to make. I used fresh strawberries from my garden. Not too sweet unlike the commercial one.

Delicious! I’ve made it twice, one for cake and then another time to use on pancakes. It’s good, I just tend to get a couple cornstarch clumps so whisk well!

I loved it soo so much I did add a little lime juice though and it made it a whole lot better!

I did use fresh strawberries( 1lb) and not quite as much sugar and water and after reading that some people added lime juice -I added some lemon juice( didnt have lime juice),tasted great and so easy and fast! Will be my go to filling!!

This was great! I used 1 tub of fresh strawberries and lime juice and real vanilla. Will be my go to!

Someone suggested adding lime and that was the best decision ever. This came out so delicious

Personally me, i didn’t have a problem with getting that thick consistency, it turned out very thick. I think it’s probably because I used regular strawberries instead of frozen.. It’s super delicious heh

I added another 1/4 cup corn starch, another 1/4 cup sugar and 3 large dashes of lemon juice. Brought all to the boil and used a potato masher to blend the strawberries in. Much better! The original recipe wasn’t sweet or thick enough for me.

It turned out quite nice. I put slightly less sugar and it is delicious with a funfetti cake. Turned out a little runnier than expected but absolutely scrumptious.

I followed the directions exactly and it came out great!! But does anyone know the shelf life for it??

It worked really well in the cake that I made today. It was super easy to make and I used frozen strawberries to make it and it worked great. Since I used frozen strawberries I did use a lid to help them heat up faster but not burn them.

Easy to make and tasted great!

Great recipe. Easy to follow instructions. I use it for filling cake and on ice cream, yum!

This filling turned out perfect! I used frozen strawberry halves and they broke down into pieces as I stirred it during the 10 mins of cooking time. I finished it off with squeezing in half a lemon for that extra pop of flavour, but could also do with a little bit of vanilla. Totally using this recipe again!

I made this and it turned out great! Just reduced the water by a quarter cup to make sure it thickened and then chilled in the frig. For about 4 hours. Worked wonderful with the red velvet Bundt cake! This was a birthday cake and everyone raves about it, including the strawberry filling.

Made this. It is much too sweet to be a cake filling. We saved it to put on pancakes or peanut butter sandwiches. It would probably work as a cake filling if I would have cut the sugar to 2-3 tablespoons instead of 3/4s of a cup. It was easy to make, and I will try again.

This was amazing! I made it for my husband’s birthday cake and he loved it. I used a white cake and the “quick and almost-professional buttercream icing” recipe on this side to go with it.