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raspberry filling

Raspberry Filling

Delicious raspberry filling that is sweet, tart and perfect for filling a cake
5 from 62 votes
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Serves: 12 oz
Calories: 128kcal


Raspberry Filling Recipe

  • 3 cups (3 cups) fresh or frozen raspberries
  • 5 oz (141 g) sugar
  • 1 Tbsp (1 whole) lemon zest
  • 1 Tbsp (1 Tbsp) fresh lemon juice
  • 1 ounce (2 Tbsp) water 4 Tbsp
  • 2 Tbsp (1 Tbsp) Clear Jel or cornstarch


Raspberry Filling Instructions

  • Combine raspberries and sugar in a sauce pan and bring to a boil. Use an immersion blender to make the filling smooth (or leave chunky if you prefer).  
  • Combine your cornstarch and water to make a slurry. Pour it into the raspberry mixture and let it simmer until mixture is clear and thickened. Remove from heat, stir in lemon juice and zest and let cool before using. 

    Store leftovers in the fridge for up to a week or freeze for 6 months. 


The most delicious lemon raspberry cake recipe ever! Lemon cake full of flavor and filled with fresh raspberry filling


Calories: 128kcal (6%) | Carbohydrates: 33g (11%) | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (5%) | Sodium: 1mg | Potassium: 45mg (1%) | Fiber: 2g (8%) | Sugar: 30g (33%) | Vitamin A: 10IU | Vitamin C: 9mg (11%) | Calcium: 8mg (1%) | Iron: 0.2mg (1%)