STRAWBERRY FILLING FOR CAKES OR CUPCAKES
This Strawberry Filling is my go-to filling for chocolate cupcakes, white cupcakes, ice cream too. It is so simple to make that anyone can do this and the payoff in flavor is huge.
I started filling my cupcakes because I don’t really like a big hunk of cake with frosting on top. To balance the cupcakes I made I started filling them with all sorts of fillings. The Strawberry Filling is one of the earliest that I made. Now I make an espresso filling for chocolate cupcakes, a bourbon vanilla for a burnt sugar cupcake. I fill every cupcake I make.
Seriously, try this recipe next time you whip up some cupcakes. You won’t regret it.
I have made this easy Strawberry Filling for years as a cupcake filling mostly, but also on ice cream. It is a delicious filling and is so easy to make.
INGREDIENTS
3 Cups Fresh or Frozen, hulled and chopped
½ Cup Sugar
2 ½ Tablespoons Cornstarch
DIRECTIONS
Add all ingredients to a medium saucepan and stir to combine. Bring to a boil, stirring constantly and crushing berries slightly with a masher or the back of a spoon.
Boil the mixture for 2 minutes to thicken, stirring constantly.
Pour into a heat-proof bowl and cool completely. Use once it is cooled or cover and refrigerate for up to a week.
I made this seedless, but pushing the filling through a tight woven sieve and reserving the gel, not the berry flesh or seeds. I do this because many people who are older are sensitive to seeds. You can use it unstrained and it is just as good.
