Strawberry Lemon Filling

Strawberry Lemon Filling | @MariaTiramisuCA #strawberry #lemon #filling #mariatiramisu

Strawberry Lemon Filling. © 2015.

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.

Strawberry Lemon Filling
Prep time
Cook time
Total time
A quick, and delicious filling made with fresh strawberries and tangy lemon juice. Great for layer cakes and cupcakes.
Recipe type: Dessert
Yield: 1¾ cups
  • 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
  1. Whisk 2 tablespoons of sugar, flour, and cornstarch in a medium heat-proof glass bowl. Set aside.
  2. Stir strawberries, water, lemon juice, and 5 tablespoons of sugar in a medium saucepan. Bring to a boil over medium heat.
  3. Stir mixture with a rubber spatula over medium heat for 6 minutes.
  4. Stir in the vanilla extract.
  5. Whisk the strawberry mixture into the flour mixture, until the flour mixture is well incorporated. *See note below for a thicker filling.
  6. Cover the top of the mixture with plastic wrap, and chill for 3 hours.
For a thicker filling, scrape the strawberry-flour mixture into the saucepan and stir for 1 more minute over medium heat. Return mixture to the the heat-proof glass bowl. Cover the top of the mixture with plastic wrap, and chill for 3 hours.

Recipe, photo, and post by Maria Perugini of

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About the Author

Maria "Tiramisu" Perugini

Maria is a recipe developer, international event & project manager, and world traveller with a background in business. She is the writer and photographer at, the food & travel website she created to share dessert recipes & Italian recipes for curious home cooks. Read more about Maria, and her website.  [CONNECT: Twitter @MariaTiramisuCA  | Instagram | Facebook | Pinterest | Email:] 

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