Strawberry Filling for Cupcakes

A strawberry filling for cupcakes is an ultimate ingredient that works excellent in endless dessert recipes. Including cake fillings, tart fillings, and fruit tarts. You can also use it as a topping for your favorite frozen dessert or breakfast pancakes. In addition, this recipe is so simple, easy and effortless. As a result, you'll never want to use a store-bought strawberry filling again.

Many of my friends buy strawberry filling from the supermarket. Often because they don't know how easy it is to make it at home. It is super easy, and you'll use fresh or frozen fruits to form it. So, what do you do when you have extra strawberries in season? Well, I do a few things.

First of all, I make a strawberry filling and place the additional during a ziplock bag, in order that they use less space. And, I also like to freeze strawberries - individually. As a result, I even have frozen strawberries all year round for my desserts and smoothies.In addition, I also make an enormous batch of a strawberry preserves without pectin. And my recipe is low in sugar, therefore you'll eat more of it. 

Cake filling - confirm you employ a buttercream dam on the sides of your cake layers since this is often a soft filling. Therefore, it needs that support. And, if you have no clue what I'm talking about - I suggest you look at my cake decorating tutorials on how to fill and frost cakes. It's all explained there.

Pie filling - Yes, it also works great as a pie filling. You can spread it on a prebaked crust with vanilla pastry cream as a base, and also top it with topping . Dessert accompaniment - A fruit filling can take any dessert to subsequent level. In the photo below, I served it with my Classic Vanilla cake . You can also try it with your favorite cheesecake. And you want to do this Crustless Strawberry filling for cupcakes with Strawberry Sauce.

Fresh Strawberries - While I'm using fresh strawberries within the season, I even have also used frozen ones too. Sweetened or unsweetened frozen strawberries - And if you are doing use frozen strawberries, confirm to see if they're sweetened or unsweetened. Since some frozen brands have sugar added as a preservative. You can still use them, and yet reduce the sugar as appropriate for the recipe.

Cornstarch - I think this is by far the most commonly used and preferred ingredient. And yet, if you cannot use cornstarch - try arrowroot powder or potato starch. I have used both on two different occasions - and they are almost the same. They both make a thicker consistency of the filling and work pretty much the same. So, I would say use a tad less. And yet, since I used both only once so far, I'd say instead of adding all the slurry at once, save a little until the end and see if you need it.