Here’s a quick, and delicious filling for layer cakes… Say hello to my Strawberry Lemon Filling recipe, including fresh strawberries and tangy lemon juice.
I love the deep pink color of this filling, perfect for Spring celebrations, Easter celebrations, Valentine’s Day celebrations, bridal showers, and birthday parties.
This preserve-like filling has a fresh and sweet strawberry flavor, with a touch of tanginess from lemon juice. I usually spread it in between vanilla and lemon cake layers, or serve it with angel food cake, pound cake, shortcakes, and cream scones. It’s also a great topping for cupcakes and mini cupcakes. Sometimes, I’ll add a dollop of sweetened whipped cream on top of the cupcakes for a richer dessert.
The Strawberry Lemon Filling recipe is listed below. I hope you enjoy it.
What are your favorite Spring flavors? Share your thoughts with me in the comments section below.
- 7 tablespoons white granulated sugar, divided
- ¼ cup white all-purpose flour
- 2 teaspoons cornstarch
- 2 cups fresh strawberries, hulled and chopped
- ¼ cup water
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- Whisk 2 tablespoons of sugar, flour, and cornstarch in a medium heat-proof glass bowl. Set aside.
- Stir strawberries, water, lemon juice, and 5 tablespoons of sugar in a medium saucepan. Bring to a boil over medium heat.
- Stir mixture with a rubber spatula over medium heat for 6 minutes.
- Stir in the vanilla extract.
- Whisk the strawberry mixture into the flour mixture, until the flour mixture is well incorporated. *See note below for a thicker filling.
- Cover the top of the mixture with plastic wrap, and chill for 3 hours.
Recipe, photo, and post by Maria Perugini of MariaTiramisu.com.
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