Berry Cake Filling

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!

berry cake filling

This berry cake filling tastes amazing in my berry chantilly cake recipe or mix it with easy buttercream and make fresh berry buttercream! 

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). 

mixed berries in white bowls

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. 

  1. Place berries in a medium saucepan with 5oz of sugar and bring to a simmer. 
  2. Combine the cornstarch with the water to make a slurry. Pour the slurry into the bubbling berries. 
  3. Cook a few minutes until the mixture is thick (1-2 minutes). 
  4. Remove the berries from the heat and stir in the zest of one lemon and your lemon juice. 

cooling berry cake filling

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

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 with berry buttercream and fresh berries on top

I used my berry cake filling to make this lemon berry cake! I combined about 1 cup of berry filling with my easy buttercream and whipped it until it was combined. Pro-tip, make sure your berry filling and buttercream are both room temp so they come together easily. 

lemon cake with berry cake filling

Recipe

Berry Cake Filling

berry cake filling
How to make a mixed berry filling from blackberries, strawberries and raspberries. Makes a great cake, pie or dessert filling!
Servings: 2 cups

Ingredients

Berry Cake Filling

  • 20 ounces fresh or frozen berries about 4 cups
  • 5 oz sugar
  • 2 oz water
  • 1 1/2 oz cornstarch
  • 1 zested lemon
  • 1 Tbsp lemon juice

Instructions

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.

Nutrition

Calories: 330kcal | Carbohydrates: 84g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Fiber: 1g | Sugar: 71g | Vitamin C: 2.9mg
Course: Dessert
Cuisine: American
Keyword: berry, berry filling
Calories: 330kcal
Author: Elizabeth Marek

berry cake filling is a great way to use up those leftover summer berries! All you need is some berries, sugar, cornstarch and a lemon

 

 

 

10 comments on “Berry Cake Filling

  1. Dear Liz

    I love your bubbly personality and your videos
    Is it possible to add metric measurements to your recipes – I’m in South Africa and it is difficult to convert to grams
    Hope it will be possible

    1. It’s very easy to convert to grams. Use a google calculator. 1 oz = about 28 grams. It is a lot of work for me to convert the recipes to every type of measurement for everyone all over the world.

      1. Why not use cup measurements instead of oz, at least everyone is farmiliar with that. Thanks for all ur recipes, they are on point

        1. I don’t use cups because I want the recipes to turn out for everyone who tries them. Volume is not accurate. Your cup of flour could be totally different than my cup of flour. Then your cake doesn’t turn out and you get upset because you wasted ingredients. Professional bakers use weight, not cups for these reasons as well. A scale costs less than $20 and makes life a lot easier. I don’t know why America has to make everything harder. Measuring by weight is literally so much easier than cups and less dishes.

          1. Then why you measure the fruits using cups? How am I supposed to know how much fruits to use for this recipe if I live in Europe? There is no such thing as a conversion for “1 cup of fruits”.

  2. 5 stars
    This is now my go-to recipe for fruit filling! I made this filling for a lemon cake and it was a hit…so simple to make. I used frozen raspberries (convenience), strained out the seeds (preference), and followed the recipe exactly to get the perfect consistency for filling a cake. Thank you for making this so easy!

  3. Would it be possible to use this in the strawberry cake mix recipe instead of the strawberry puree? Or will it affect the cake batter?

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