Name: Strawberry Cake Filling with Fresh Strawberries
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 pound Fresh Strawberries, (hulled and quartered); 1/4 cup Granulated Sugar; 1 Tablespoon Fresh Lemon Juice

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This easy 3-ingredient Strawberry Cake Filling is made with fresh strawberries. It thickens up beautifully without any added starch or gelatin. It’s the perfect fruit filling for gluten free cakes or gluten free cupcakes.

a gluten free vanilla cupcake filled with an easy 3-Ingredient Strawberry Cake Filling. The cupcake is cut open to show the filling and is topped with strawberry frosting and half of a fresh strawberry.

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I’m going to keep this post in line with this strawberry cake filling recipe – short and sweet!

With just 3 ingredients, you can make a delicious, thick strawberry filling for cakes and cupcakes. This recipe is made with fresh strawberries and I have not tested it with frozen strawberries.

It’ll cook in under 30 minutes but it does have to cool completely before filling your gluten free desserts.

Pair this cake filling with gluten free yellow cake, gluten free Victoria Sponge Cake, or gluten free vanilla cupcakes. Then top it off with Strawberry Frosting or Strawberry Cream Cheese Frosting.

Enjoy!

How to Make Strawberry Cake Filling (Visual Instructions)

strawberries, sugar, and fresh lemon juice in a silver saucepan — Add the strawberries, sugar, and lemon juice to a medium saucepan.

cooked strawberries, sugar, and fresh lemon juice in a silver saucepan to make strawberry cake filling — Add the strawberries, sugar, and lemon juice to a medium saucepan.

If you’ve made this recipe, leaving a star rating and note in the comments below would be so helpful for other gluten free bakers!

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Strawberry Cake Filling with Fresh Strawberries

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Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: 12

By: Sharon Lachendro

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Ingredients

1 pound Fresh Strawberries, hulled and quartered
1/4 cup Granulated Sugar
1 Tablespoon Fresh Lemon Juice

Instructions

Add the strawberries, sugar, and lemon juice to a medium saucepan and heat on medium heat.
Use a potato masher to crush the berries until no large berry pieces remain but are still slightly chunky.
Bring the mixture to a simmer, then allow the mixture to cook for 25-30 minutes. Stir often to prevent it from sticking and burning. Cook until it reaches a thick, jam-like consistency.
Remove from the heat and allow to cool completely. It will set and thicken more after cooling.
Once cool, refrigerate until ready to use.