How to make a berry cake filling that’s also great for use in pies, tarts, and other desserts!
This fresh berry cake filling is made with strawberries, raspberries, and blackberries. It’s July here and I’m trying to use them all up before the season is over! You can freeze the leftovers to use later and have berry cake filling whenever you need it!
How to make berry cake filling
You can use frozen berries for this if you don’t have fresh berries. Just defrost and puree if them berries are really large (like strawberries).
If you are using fresh berries you can also puree them ahead of time or you can just chop the strawberries into smaller pieces before you cook them. Blackberries and raspberries do not need to be chopped.
- Place berries in a medium saucepan with 5oz of sugar and bring to a simmer.
- Combine the cornstarch with the water to make a slurry. Pour the slurry into the bubbling berries.
- Cook a few minutes until the mixture is thick (1-2 minutes).
- Remove the berries from the heat and stir in the zest of one lemon and your lemon juice.
I pour my berry filling into a large cake pan and put it in the fridge so that it cools quickly (if you need to use it right away). Otherwise, you can store this berry cake filling in the fridge for 3 days or freeze for up to 6 months.
Berry cake filling is SO versatile and a must for your baking tool belt! You can use any variety and assortment of berries that you like. I used 1 cup each of strawberries, blackberries and raspberries. I used frozen but fresh is awesome too! You can also use other fruits like peaches, kiwis, pineapple etc. You can also increase the thickness of the filling if you like by adding an extra Tablespoon of cornstarch.
Berry Cake Filling
How to make a mixed berry filling from blackberries, strawberries and raspberries. Makes a great cake, pie or dessert filling!
Berry Cake Filling
- 4 cups fresh or frozen berries
- 5 oz sugar
- 2 oz water
- 1 1/2 oz cornstarch
- 1 zested lemon
- 1 Tbsp lemon juice
Berry Cake Filling Instructions
Place the berries in a medium saucepan with 5oz of sugar and bring to a simmer.
Combine the cornstarch with the water to make a slurry. Pour the slurry into the bubbling berries.
Cook a few minutes until the mixture is thick (1-2 minutes). Remove the berries from the heat and stir in the zest of one lemon and your lemon juice.
Cool berry filling before using. Refrigerate for 3 days or freeze for 6 months.
July 12, 2019