Ingredients
Equipment
Method
- Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until berries soften.
- Mix cornstarch and water separately until smooth. This prevents lumps later.
- Pour cornstarch mixture into the pan. Stir constantly until the filling thickens and turns glossy.
- Simmer briefly until desired consistency forms. The texture should be spoonable, not runny.
- Remove from heat and cool completely before using. It will thicken further as it cools.
Notes
For thicker filling, cook longer or add more cornstarch. For softer texture, reduce thickener slightly. Chill before assembling to prevent cake layers from sliding. Add vanilla or zest for variation. Store in refrigerator up to five days or freeze for longer storage.