Creamy Strawberry Cake Filling
A luscious, velvety strawberry filling that takes your homemade cakes to the next level. Made with just a handful of pantry staples and fresh strawberries, it comes together in minutes and keeps beautifully chilled until serving time.
🛒 Ingredients
1 servings
- 200 ml heavy whipping cream
- 1 can sweetened condensed milk (14 oz / 395 g)
- 2 cups fresh strawberries, diced
- 1 tablespoon cornstarch
- ½ cup whole milk
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Directions
- 1
In a saucepan, whisk together the heavy cream and sweetened condensed milk over low heat.
- 2
Dissolve the cornstarch completely in the cold milk, then stir it into the saucepan.
- 3
Cook over low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon.
- 4
Remove from heat and press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Let it cool completely, then refrigerate.
- 5
Once fully chilled, gently fold in the diced strawberries and spread the filling between your cake layers. Keep refrigerated.
💡 Chef's Tip
For a firmer filling that holds its shape when sliced, refrigerate the cream for at least 2 hours before folding in the strawberries.
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