Strawberry Jam Cake Filling
Strawberry jam cake filling is a sweet, fruity mixture made by simmering strawberries with sugar and sometimes lemon juice until thickened. It adds a rich, flavorful layer to cakes, cupcakes, and pastries. This filling enhances desserts with vibrant color and taste, offering a smooth or slightly chunky texture, depending on preference or preparation method.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Small bowl (for slurry)
- Measuring cups and spoons
- Potato masher or fork (optional, for breaking down fruit)
- Fine mesh strainer (optional, for smoother consistency)
- Airtight container (for storing)
Ingredients
- 2 cups 300g fresh or frozen strawberries, hulled and finely chopped
- 1/2 cup 100g granulated sugar (adjust according to sweetness preference)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water to dissolve cornstarch
- A pinch of salt optional, to enhance flavor
Instructions
- In a medium saucepan, add the chopped strawberries, granulated sugar, lemon juice, and a pinch of salt. Stir to combine and set over medium heat.
- Allow the mixture to simmer for 5–7 minutes, stirring occasionally, until the strawberries begin to break down and release their juices. Use a potato masher or fork to help mash the fruit if a smoother texture is desired.
- In a small bowl, mix the cornstarch with the cold water to form a slurry. Pour this into the simmering strawberry mixture and stir constantly. Cook for another 2–4 minutes until the filling thickens.
- Once thickened to your desired consistency, remove the pan from heat. Let the jam cool completely before transferring it to an airtight container.