Strawberry Cake Filling

Strawberry and Pineapple cake filling are my favorite, especially when it’s not super sweet. I came up with a great recipe using fresh organic strawberries for this filling.

To be honest I don’t think this sauce needs to be limited to being used as cake filling only; I will be putting some on top of ice cream and maybe other desserts or pancakes, Yummy. This is good for 2-2 1/2 weeks when refrigerated give or take, my advice is to make it right before you need to use it and use it right away. Hope you try and enjoy this recipe.

Watch me make Strawberry Cake Filling here:

Strawberry Cake Filling

Print Recipe
Cooking Time: 15-30 minutes


  • 16 oz strawberries, chopped
  • 1/4 cup water
  • 2 1/2 tablespoons cornstarch
  • 1/3 cup of sugar + 1 tablespoon
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract



In a small saucepan on a low to medium flame add strawberries, water, lemon juice, salt, cornstarch, sugar and mix until well combined. Let simmer for 8-10 minutes, stirring consistently.


Add vanilla and stir. Turn off flame and allow filling to cool. Once cooled add to a mason jar or container with tight fitting lid and refrigerate. This is good for about 2-2 1/2 weeks.

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  • et moi emois
    February 4, 2016 at 8:20 pm

    I tried this with the strawberries. Hmmm. Way too much cornstarch. Too be fair I used cornflour. I don't know whether it made a difference but I only put 2tbsp and it immediately transform my lovely strawberry mixture into a stodgy mass. It still tastes good. But I'm still not sure I'm going to use it in my cake. Still, thanks for this website. Found a lot of interesting recipes

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