Ingredients
Equipment
Method
- In a saucepan, combine the sliced strawberries and sugar. Let them sit for about 5 minutes to macerate, releasing their natural juices.
- In a small bowl, mix the cornstarch with water until smooth. This slurry will help thicken your filling without lumps.
- Add the cornstarch mixture and lemon juice to the saucepan with the strawberries. Stir well to combine.
- Cook the mixture over medium heat, stirring constantly, until it thickens and the strawberries soften, about 10 minutes. The filling should coat the back of a spoon.
- Remove from heat and let the filling cool completely before using it in your cake or pastry. It will continue to thicken as it cools.
Notes
Chef's Tips:
• For a smoother texture, you can blend the cooled filling until desired consistency is reached.
• Avoid overcooking to prevent the filling from becoming too thick and losing its fresh strawberry flavor.
• Serve with whipped cream or vanilla ice cream for an extra touch of indulgence.
Food Safety:
• Ensure the filling reaches a simmer to kill any bacteria from the strawberries.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.