Many years ago, a pie called for a fresh fruit filling.

In learning how fast and easy it is to make, my world shifted.

Our version is low in sugar, but high in flavor.

Favorite Ways to Use Fresh Fruit Filling

pie and cake filling/topping
on toast
on traditional pancakes and waffles
in ebelskivers pancakes

How To Make Fresh Fruit Filling

purchase the sweetest strawberries
wash and hull the strawberries (drool, sample one, two, then wonder why partake in any other sweet than what our earth offers ; )
chop, chop, choppin’ ~~brocolli~~ strawberries
add cornstarch, sugar, spices (oh yes!), and those beauties to a small pot over medium-high
Stir, press, stir, and press to your desired consistency. I like a slight chunk, so don’t press too much, but this is your filling
After boiling, keep going for another couple minutes, as we’re now thickening
Remove and either pour into a bowl or let sit for about fifteen minutes
Sometimes I like lemon juice, other times not so much, so add slow and see what I’m in the mood for
Use or store until ready

I’m not into store-bought jam or jelly because of high sugar.

This recipe attracts me because:

Fresh fruit!

Low sugar!

And, the beauty.

Oh the beauty.

Strawberry Filling, you are forever.

Strawberry filling with two pieces of toast with filling on top

Print Recipe

Fresh Strawberry Filling

Name: Fresh Strawberry Filling
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 4 cups whole strawberries, coarsely chopped (washed and hulled); 1 - 2 Tablespoons cane or granulated sugar (depending on the sweetness of your fruit); 1 - 2 Tablespoons cornstarch; dash ground cinnamon ((optional, but so good)); dash ground clove ((optional, but delicious)); 1/2 - 1 Tablespoon lemon juice ((optional, but brings out the flavor))

A low sugar fresh strawberry filling with endless uses.

Prep Time15 mins

Cook Time8 mins

Total Time23 mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: Breakfast, Cake, Filling, Pie

Servings:

Calories: 18

Author: Jen

Ingredients:

4 cups whole strawberries, coarsely chopped washed and hulled
1 - 2 Tablespoons cane or granulated sugar depending on the sweetness of your fruit
1 - 2 Tablespoons cornstarch
dash ground cinnamon (optional, but so good)
dash ground clove (optional, but delicious)
1/2 - 1 Tablespoon lemon juice (optional, but brings out the flavor)

US Customary - Metric

Instructions

In a small saucepan, combine sugar, cornstarch, and spices. Add coarsely chopped strawberries, mix, and bring to a boil over medium-high heat. While stirring constantly, press the strawberries with the back of a silicone spatula or spoon to desired consistency. Once boiling, continue to cook for another two minutes. Remove from heat and let cool for 15 minutes, then add lemon juice.
Pour into a bowl or container and let cool completely.
Enjoy your strawberry filling ♥️

Notes

Adapted from https://www.tasteofhome.com/recipes/chocolate-raspberry-pie/

Frozen strawberries can be used as well.
The filling keeps best in the refrigerator for up to 5-7 days.
The strawberry filling can be frozen for up to a month.
This recipe yields enough for one 9" layer cake or can be halved for the bottom of a 9" pie.
Other fruit like blackberries, blueberries, raspberries, peaches, etc. can be used in place of strawberries.

Nutrition