1poundFresh Strawberriesdiced (weigh before dicing)
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.