"Easy to make filling that isn't too sweet." — Lisa
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2 1/2 cups
frozen strawberries, thawed and cut into bite size pieces
found this recipe last minute recipe and it turned out great!! thanks! i did add a squeeze of lime juice though!
Even after cooking 20 min it was too runny and ended up making a mess of the cake. Need to add more thickener, cook longer, or get freezing cold, I don't know. It did taste good, but the cake looked sad.
Perfect I didn't change anything followed as written though I used fresh strawberries since I had plenty left over from another recipe.
This was super easy to make and it tasted great without making the cake too sweet! I am going to try adding more strawberries next time I make it.
ONLY 18 RATINGS??? HOW CAN THIS BE. This is SO amazing and heavenly and dangerously addictive; you might NEVER want to eat any other strawberry filling EVER. -slurps up the gooey goodness- YUMMM
This was one of the easiest, most fulfilling recipes I've ever tried. I followed the recipe to a T, chilled the filling for several hours before using, and used it with a great cream cheese frosting, which paired really well with the strawberry flavor. I loved the taste of the filling - slightly tart, but still sweet, and extremely flavorful. I'll be using this again, no doubt.
This was wonderful. Still warm from the stove it would make an amazing topper for waffles. I was worried that it wouldn't get thick enough for a cake filling, so I put it in the refrigerator overnight. The next morning I checked and it had set up perfectly. I received many compliments on this in my cake. Thank you so much for the recipe.
this was extremely easy and wow did it taste wonderful!!
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Cake Filling
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 5
This impressive cake is rich with the flavor of real strawberries.
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