Fresh strawberry filling is super easy to make and it really adds an amazing flavor to cakes of all kinds – my particular favorite is vanilla cake, and while I’ve been sitting here typing, I had a brainstorm – I’m positive I’m not the first person to ever think of this but hello… Banana? Strawberry Banana cake?! Now my heart is racing… I need a minute.
Ok, we’ll get back to that strawberry banana idea a bit later, but right now it’s time for part two in our tribute to Matt and Gladys! Actually, today is their 1 year anniversary, so happy anniversary, dear friends!
I’ll admit, I’m a total snot about cake fillings. Most of them, especially this strawberry filling, are so easy to make that I just cannot understand why a professional would use anything less. That’s my own personal preference, and I’m sure I’ll get a ton of feedback explaining the whys and wherefores of using ready-made cake fillings. The smell alone is enough to make me delirious, I can’t imagine giving up all of the smells the completely invade my house when I’m baking – and that includes the fillings – But enough of me and my bias toward pre-made filling (Dear Lord, don’t even get me started on using jams and preserves for filling, just don’t).
Let’s talk about the video – This, our second video was a little more complicated than the first – We had to film in parts instead of straight through like the first one, so a few more editing skills were required. I’m starting to get the hang of this iMovie thing though, so each subsequent effort will be better. I’m still not super comfortable on camera but it does get better and I’m really looking forward to my LIVE sessions on Facebook to help me get even more relaxed.
Don’t forget! On the 15th I’ll be sending our e-mail subscribers the Shopping List for May and on the 20th, someone will win a $20 Amazon card! You must be a subscriber to our newsletter and you must also like our Facebook page to be eligible. Good luck to this month’s entrants and as always the results will be delivered via Facebook LIVE 🙂
As always, the recipe appears below the video – Enjoy! Don’t forget to share your creations on our Facebook page, and be sure to let us know if you have any questions or ideas for future videos!
|Prep Time||5 minutes|
|Cook Time||10 minutes|
- 1 pound Fresh Strawberries diced (weigh before dicing)
- 1.5 cup Sugar
- 2 tbsp Cornstarch
- 2 tbsp Warm Water
- Clean, hull, and dice fresh strawberries - transfer immediately to a saucepan.
- Add sugar and mix well
- Using a potato masher or similar tool, mash the strawberries and sugar together until the sugar is clear.
- Mix the cornstarch and water together and then add it to the pan, stirring it in well.
- Heat over medium heat, stirring constantly until boiling. The mixture should noticeably thicken.
- Remove from heat, add to a container, cover it loosely with plastic wrap and let sit for about an hour.
- Cover tightly and place in refrigerator overnight to set.
- Overnight in fridge is best. If you can't let this rest overnight, make sure it is COLD when you use it.
- You can replace fresh with frozen strawberries in equal parts.
- If making more than one batch or if you aren't happy with the thickness of the filling, you can add more cornstarch mixture after the filling reaches a boil. Always mix equal parts cornstarch and water and start SMALL - 1/2 teaspoon at a time. What I would do is make another 2 tablespoons and then use a 1/2 teaspoon to add a little at a time until I reached my desired consistency.