A low sugar fresh strawberry filling with endless uses.
Course Breakfast, Dessert
Cuisine American
Keyword Breakfast, Cake, Filling, Pie
Prep Time 15minutes
Cook Time 8minutes
Total Time 23minutes
Servings 24
Calories 18kcal
Author Jen
Ingredients
4cupswhole strawberries, coarsely choppedwashed and hulled
1 - 2Tablespoonscane or granulated sugardepending on the sweetness of your fruit
1 - 2Tablespoonscornstarch
dashground cinnamon(optional, but so good)
dash ground clove(optional, but delicious)
1/2 - 1Tablespoonlemon 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.