Easy And Delicious Homemade Strawberry Cake Filling

Finely chop strawberries and strain the liquid.

Add the cornstarch and water to a small bowl and stir with a spoon until the cornstarch is fully dissolved and a slurry has formed. Set aside.

Add strawberries, sugar, and lemon juice to a medium-sized saucepan and stir to mix. Heat over medium-low heat, stirring constantly until the mixture starts to simmer. Reduce the heat to low and allow the mixture to continue to simmer lightly until the strawberries have started to break apart and the mixture has reduced. This will take about 6-8 minutes.

Add the cornstarch mixture to the strawberries. Stir well to combine, and allow to simmer for about 2 minutes, or until the mixture thickens slightly. You’ll know the filling is done when it coats the back of the spoon or spatula. Don't let this cook for too long - the mixture will continue to thicken as it cools.

Remove the sauce from heat, cover, and allow to cool completely.

Transfer the strawberry mixture to a small container and cover it with plastic wrap, pressing the plastic wrap to the surface of the strawberry mixture. This will help prevent a film from forming on the top of the strawberry cake filling.

Chill the strawberry cake filling in the refrigerator for at least 12 hours, or overnight, before using. This will ensure the filling has thickened enough so that it won't spread as easily when you're using it between cake layers.

Use the strawberry mixture in cakes, ice cream, on breakfast pancakes, or wherever else you want to add a sweet strawberry flavor.