Go Back
Judy John

Strawberry Jam Cake Filling Recipe

This strawberry jam cake filling offers rich flavor, thick consistency, and a smooth texture perfect for layering cakes and enhancing desserts with a sweet, fruity finish.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Jam Filling
  • 2 cups fresh strawberries chopped
  • 3/4 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch optional
  • 2 tbsp water

Equipment

  • Mixing Bowl
  • Saucepan
  • Wooden Spoon
  • Measuring Cups
  • Stove
  • Jar
  • Spatula

Method
 

  1. Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until fruit breaks down.
  2. Stir frequently as mixture bubbles. Mash slightly for smoother texture if desired.
  3. Mix cornstarch with water separately, then add to pan. Stir until thick and glossy.
  4. Simmer until jam reaches desired thickness. It should coat the spoon without running.
  5. Cool completely before using. Filling thickens further as it rests.

Notes

For thicker jam, cook longer or add more cornstarch. For softer consistency, reduce thickener. Chill before assembling to prevent slipping layers. Add vanilla or spices for variation. Store refrigerated up to one week or freeze for longer storage.