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Raspberry Filling

Rated as 4.74 out of 5 Stars
13

"A filling that can be used for cakes. You can substitute any berry you like: blueberry, strawberry, pear, or blackberry. A filling with endless possibilities! I use this in a variety of cakes and its always a hit! It will be enough for 1 cake or 12 cupcakes."
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Ingredients

1 h servings 74
Original recipe yields 12 servings

Directions

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  1. Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.
  2. Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.

Nutrition Facts


Per Serving: 74 calories; 0.2 18.5 0.4 0 < 1 Full nutrition

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Reviews

Read all reviews 14
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This filling has the perfect tartness and the bright red-pink color contrasts beautifully in white cake. I used a 12-oz package of frozen raspberries thereby halving the remaining ingredients. I...

Most helpful critical review

I made this with hopes of using it as a cake filling. The recipe is far too runny. It is more of a thick syrup consistency. I threw it back into the pot and added a second cornstarch slurry in a...

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This filling has the perfect tartness and the bright red-pink color contrasts beautifully in white cake. I used a 12-oz package of frozen raspberries thereby halving the remaining ingredients. I...

Made this for my brother's chocolate fudge birthday cake and it was a big hit! I used 2 cups fresh strawberries and 2 cups frozen raspberries... DELICIOUS!!

This was delicious! I used this filling with a chocolate cake and it was perfect! It wasn't too sweet and it thickened nicely. Everyone raved about my cake and I will definitely use this recipe ...

I made this with hopes of using it as a cake filling. The recipe is far too runny. It is more of a thick syrup consistency. I threw it back into the pot and added a second cornstarch slurry in a...

I followed Quiltloverly's advice and used a 12-oz. pkg. of frozen raspberries and reduced the other ingredients by 1/2. I recommend that you take your time to press the fruit through the straine...

So I used strawberries and added a very liberal amount of fresh lemon peel gratings to give the flavor a little more complexity. Flavor-wise it was 5 stars. But I made it for cake filling about ...

I just made this to use in a wedding cake I was making and it is awesome! Tastes great, filling is perfect constancy and it is super easy to make. Love it!

I was afraid because I added in a little bit of cornstarch too early. It ended up turning out so tart and so tasty! Me and my family all loved it!

I have made this filling a few times and the only change I made was to add more cornstarch to the slurry. The filling has a fantastic flavor and consistency.