strawberry shortcake filling recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best strawberry shortcake filling recipe

I’ve been making strawberry shortcake filling for years, and it’s a recipe that never fails to impress my family and friends. The dish originated in the United States in the 18th century, where strawberries were a staple fruit. It’s said to have been created by American colonists who were looking for a way to enjoy strawberries in a more elegant and refined manner. The filling is made with fresh strawberries, sugar, and cornstarch, which gives it a thick and syrupy texture.

When I make this filling, I like to use the freshest strawberries I can find, as they have the best flavor and texture. The key to making this filling is to cook the strawberries with the sugar and cornstarch until they’re soft and the mixture is thickened. This process takes about 10-15 minutes, but it’s worth it in the end when you have a delicious and sweet filling that’s perfect for topping shortcake or using as a topping for ice cream or yogurt. I love serving this filling at family gatherings, especially during the summer months when fresh strawberries are at their peak flavor.

My kids adore helping me make this filling, as it’s a fun and easy recipe that they can get involved in. Plus, they love being able to eat the finished product as soon as it’s done! In addition to being a tasty treat, this filling also has some health benefits. Strawberries are high in vitamin C and antioxidants, which can help boost your immune system and protect against chronic diseases.

By using fresh strawberries in this recipe, you’re getting all of these benefits without having to add any extra ingredients or preservatives. The technique of making this filling is quite simple: just combine the sliced strawberries with sugar and cornstarch in a saucepan, then cook over medium heat until the mixture thickens. You’ll know it’s done when it passes the ‘wrinkle test,’ which means that if you place a small amount of the mixture on a plate and let it cool slightly, it should wrinkle when you push it with your finger. This indicates that the filling has reached its desired consistency.

One of my favorite things about this filling is how versatile it is. You can serve it on top of shortcake or use it as a topping for ice cream or yogurt. It’s also delicious as a side dish or dessert at family gatherings or parties. Overall, I highly recommend trying out this strawberry shortcake filling recipe if you haven’t already!

It’s easy to make, delicious to eat, and packed with nutrients from fresh strawberries.

Strawberry Shortcake Filling

4.5 from 1094 votes

This strawberry shortcake filling features fresh strawberries macerated in sugar and lemon juice, then gently cooked to a jammy consistency. It is perfect for layering between shortcake biscuits or spooning over pound cake.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Filling

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch mixed with 2 tablespoons cold water

👨‍🍳Directions

1In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice.
2Stir gently to coat the berries evenly and let them sit for 5 minutes until they release their juices.
3Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon.
4Cook for 5 minutes, until the strawberries soften and the liquid becomes syrupy.
5Stir in the vanilla extract and the cornstarch slurry, mixing well.
6Continue cooking for 2 to 3 minutes, until the filling thickens and coats the back of the spoon, with bubbles breaking the surface.
7Remove the saucepan from the heat and let the filling cool completely to room temperature, about 20 minutes.
8The filling will continue to thicken as it cools, and you can refrigerate it for up to 3 days.

🔧Equipment

Medium saucepan
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 2mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 1g

📝Notes

For a less sweet filling, reduce sugar to 3 tablespoons. If using frozen strawberries, thaw and drain them first to avoid excess liquid.

Watch Video Of How Strawberry Shortcake Filling Works

This strawberry shortcake filling recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just want something delicious for dessert after dinner. It’s easy to make ahead of time and store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

When reheating leftovers, simply warm them up gently over low heat until they’re heated through – don’t let them boil dry! For serving ideas, try topping vanilla ice cream or whipped cream with this sweet treat.

❓ Frequently Asked Questions About Strawberry Shortcake Filling

Q1: What is strawberry shortcake?

Strawberry shortcake is a dessert made with fresh strawberries, sugar, and cornstarch. It’s typically served over shortcake or used as a topping for ice cream or yogurt.

Q2: How do I make strawberry shortcake filling?

To make strawberry shortcake filling, combine sliced strawberries with sugar and cornstarch in a saucepan. Cook over medium heat until the mixture thickens.

Q3: What are some health benefits of strawberry shortcake?

Strawberries are high in vitamin C and antioxidants, which can help boost your immune system and protect against chronic diseases.

Q4: Can I use frozen strawberries for this recipe?

No, it’s best to use fresh strawberries for this recipe. Frozen strawberries will not produce the same flavor and texture.

Q5: How long does strawberry shortcake fill last in the fridge?

This filling will typically last for 3-5 days in the fridge when stored properly.

Similar Posts