Creamy Strawberry Cake Filling
This luscious strawberry cake filling blends the richness of condensed milk and coconut milk with the brightness of fresh strawberries. Ready in just 15 minutes with no baking required, it transforms any simple sponge into a stunning celebration cake. A crowd-pleaser for birthdays, parties, or everyday indulgence.
🛒 Ingredients
5 servings
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1 can light cream or heavy cream (7 fl oz / 200 ml)
- 1 can coconut milk (7 fl oz / 200 ml)
- 1 egg yolk
- 1 tablespoon unsalted butter
- 2 cups whole milk
- 3 tablespoons cornstarch dissolved in ½ cup cold milk
- 1 cup fresh strawberries, chopped
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Directions
- 1
In a saucepan, combine the milk with the dissolved cornstarch. Add the butter and egg yolk, whisking until the mixture is fully blended and smooth.
- 2
Pour in the condensed milk and coconut milk. Cook over medium heat, stirring constantly, until the mixture thickens into a creamy, lump-free pudding.
- 3
Remove from heat and allow to cool for a few minutes. Stir in the cream gently until well incorporated.
- 4
Fold in the chopped strawberries and mix carefully. Let the filling cool completely before using it to fill your cake layers.
💡 Chef's Tip
Chill the filling for at least 1 hour before spreading for a firmer texture. Feel free to swap strawberries for raspberries or blueberries for a fun variation.
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