Fresh Strawberry Filling

A low sugar fresh strawberry filling with endless uses.

Course Breakfast, Dessert

Cuisine American

Keyword Breakfast, Cake, Filling, Pie

Prep Time 15

Cook Time 8

Total Time 23

Servings

Calories 18kcal

Author Jen

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)

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 ♥️

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.