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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

73.7 calories; 0.4 g protein; 18.5 g carbohydrates; 0 mg cholesterol; 0.7 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2016
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. It made enough to fill a 3-layer 9" round "White Almond Wedding Cake" from this site. Cream cheese frosting atop made this a lovely Valentines Day treat for my coworkers who raved. I'm anxious to try this in chocolate cake with mocha frosting. Excellent recipe! Read More
(8)

Most helpful critical review

Rating: 3 stars
05/08/2017
So I've never done a fruit filling before but i tried it today for something different. I used frozen did 48 oz because i wanted leftovers and doubled cornstarch to be on par w the reader who did the 12 oz frozen and 1/2 recipe etc.....it did not firm up enough i feel. I made it work but next time more cornstarch. Read More
(1)
31 Ratings
  • 5 star values: 24
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/13/2016
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. It made enough to fill a 3-layer 9" round "White Almond Wedding Cake" from this site. Cream cheese frosting atop made this a lovely Valentines Day treat for my coworkers who raved. I'm anxious to try this in chocolate cake with mocha frosting. Excellent recipe! Read More
(8)
Rating: 5 stars
02/13/2016
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. It made enough to fill a 3-layer 9" round "White Almond Wedding Cake" from this site. Cream cheese frosting atop made this a lovely Valentines Day treat for my coworkers who raved. I'm anxious to try this in chocolate cake with mocha frosting. Excellent recipe! Read More
(8)
Rating: 5 stars
04/07/2016
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 strainer when straining out the seeds. I used a spatula and pressed on the mixture and dragged the spatula. It's very thick, so you'll need to scrape the fruit off the underside of the strainer (I used a regular soup spoon). It was a bit time consuming (took a few extra minutes), but I think the result was excellent. Very easy recipe and it made enough to fill the inside of my 9-inch chocolate cake layers. The flavor combination was incredible and everyone raved about how delicious it was. Thank you so much! Read More
(5)
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Rating: 5 stars
02/19/2016
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!! Read More
(4)
Rating: 5 stars
06/30/2015
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 again. Read More
(2)
Rating: 4 stars
01/25/2016
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 2 days before it went in the cake (stored in refrigerator). On the stovetop the filling seemed thick enough. When it was time to go on cake it was clearly far too runny and watery. Perhaps I didn't let it reduce enough? At least it is delicious and goes really well on top of vanilla ice cream waffles etc. Read More
(2)
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Rating: 5 stars
05/14/2019
Made this Raspberry Filling for the Cream Cake recipe on this site. I will admit, I was lazy and did not strain out the pips. Additionally, I reduced the amount of sugar in this to a 1/4 cup since the cake and frosting were going to more than make up for the missing sugar. I used frozen raspberries so I also reduced the water to 1/3 cup. While changes were made, the spirit of the recipe was maintained. This is sublime. Not only did I use this in a cake, I have used it on PB&J sandwiches, and filled thumbprint cookies with the last bit of it. Thank you for this recipe Alisa Provost, I will make this many times over! Read More
(2)
Rating: 3 stars
05/08/2017
So I've never done a fruit filling before but i tried it today for something different. I used frozen did 48 oz because i wanted leftovers and doubled cornstarch to be on par w the reader who did the 12 oz frozen and 1/2 recipe etc.....it did not firm up enough i feel. I made it work but next time more cornstarch. Read More
(1)
Rating: 5 stars
01/22/2019
I used this raspberry filling in a black magic cake and wow! It not only has great texture but it also tastes absolutely amazing! The only problem that I encountered was that you should let the filling simmer for a little longer if you want it to be thick and not runny. Overall this recipe was great and the cake would not have been as good without it! Read More
(1)
Rating: 3 stars
05/07/2016
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 attempts to salvage it. Read More
(1)