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Easy Raspberry Cake Filling

This vibrant and luscious Easy Raspberry Cake Filling combines bright sweetness and a hint of tartness, making it the perfect addition to any cake or dessert.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert, Filling
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups fresh raspberries Rinsed gently under cold water.
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch For thickening the filling.
  • 1 tablespoon lemon juice Adds a hint of tartness.
  • 1/2 cup water For cooking the mixture.

Method
 

Preparation
  1. Gather all your ingredients and rinse the raspberries gently under cold water, then let them drain.
Cooking
  1. In a medium saucepan, combine the rinsed raspberries, granulated sugar, lemon juice, and water. Stir gently to avoid crushing the berries.
  2. Place the saucepan over medium heat and bring to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until the raspberries start breaking down.
  3. In a small bowl, mix the cornstarch with a couple of tablespoons of cold water to create a slurry.
  4. Add the cornstarch slurry to the raspberry mixture and keep stirring while bringing it back to a boil. Cook for another 1-2 minutes until the mixture thickens and becomes glossy.
  5. Remove from heat and allow it to cool to room temperature. Store in the refrigerator until ready to use.

Notes

If substituting raspberries, strawberries or blueberries can be used for a similar flavor. Ensure to cool the filling properly to avoid soggy cake.