Dessert | April 10, 2019

Fresh Fruit EASY Cake Filling Recipe

When I posted this recipe 4 years ago I had no idea it would be this popular! I mean, I loved it! FRESH fruit inside cakes, donuts, pastries, crepes, make a HUGE difference. The best part this easy cake filling recipe is done in just about 10 minutes. BAM! No need to use anything canned or fake, Make this fresh fruit filling and it’ll turn every dessert into the best you ever had.

white layered cake with fresh fruit filling

WHAT YOU NEED FOR FRUIT CAKE FILLING

  1. Fresh fruit! Choose what you prefer or whatever is in season! If you are using a fruit with a skin- like peaches, peal them first and then chop.
  2. Lemon
  3. Sugar
  4. Water
  5. Corn Starch

That’s it! As for gadgets you might want to grab-

  • a potato masher
  • a fine strainer (to remove clumps or seeds if desired)
  • of course, a sauce pan, do I really need to say that :)

three jars of different berry cake filling

HOW TO MAKE FRESH FRUIT CAKE FILLING RECIPE

Wash and prep your fruit. I LOVE to make berry fillings. You can totally combine different berries and fruit too. Make a triple berry, or strawberry peach, ooo or pineapple mango filling. The cake filling world is your oyster! Just make sure you have at least 4 full cups of fruit. 

  1. In a pan combine ALL your ingredients!

pan with raspberries, corn starch, sugar, water and lemon

2. Bring your ingredients to a boil. The fruit will start to soften and turn to mush. I like to use a potato masher and help the fruit really   crushed well.

pan with potato smasher crushing berries

Let the sauce boil for a couple of minutes coming to a thick jam-like texture.

cake filling in pan

If you prefer your fruit filling without any seeds or and clumps then strain it through a fine strainer.

cake filling being strained through the fine strainer

You’ll be left with a beautiful, fresh, silky fruit filling.

bowl of fruit filling

FAQ ABOUT THIS EASY CAKE FILLING:

1,How many cups does this make when finished. A. This recipe reduces down to about 3 cups of fresh fruit filling. It is enough filling for a three layered cake

cakes with fruit filling and frosting

2. Can I just use Jam for cake filling instead of this? A. This fresh fruit cake filling is not as sweet as jam is- making it a perfect pairing for cakes, pastries and other really sweet desserts. It helps keep the balance of desserts not being so sweet you can’t taste the other flavors and textures you are eating. Also, jams contain a lot of preservatives which is not needed for cakes and desserts when they are typically going to be eaten with in a few hours- few days. 

3. Can I use frozen fruit? A.  YES! while i love to taste of fresh fruit sometimes that’s not possible all year round. Or if you have frozen your own produce it’ll have much of the same quality taste too!. 

three jars of different fruity cake filling

LOOKING FOR SOME RECIPES TO USE THIS FILLING FOR?

I love it in this AMAZING White Cake Recipe

Toppings on Crepes (either chocolate or regular)

This delicious homemade sour cream pound cake is perfect!

Or put it in a trifle with fresh fruit and pudding!

a slice of fluffy white cake

Keep in touch!

If you tried this Fresh Fruit Cake Filling or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

5 from 7 votes
three jars of different berry cake filling
Fresh Fruit Cake Filling
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
 

Delicious, fresh and EASY cake filling. Use on other cakes, cupcakes, pasties, or toppings! 

Course: Dessert
Cuisine: American
Keyword: cake filling recipe, fruit cake filling
Servings: 6
Calories: 176 kcal
Author: Desarae
Ingredients
  • 4 cups fresh seasonal fruit of your choice
  • 1 cup water
  • 1/2 cup sugar
  • 4 Tablespoons corn starch
  • 2 TBS lemon juice
Instructions
  1. Cut fruit into small pieces. If using a fruit with a thick skin, like peaches, you may want to peel first.
  2. In a sauce pan add fruit, water, sugar, corn starch and lemon juice. Bring to a boil and stir. Stirring constantly reduce heat and allow to cook until filling is thickened. (just for a few minutes)
  3. makes about 3 cups prepared fruit filling

Recipe Notes
  1. How many cups does this make when finished. A. This recipe reduces down to about 3 cups of fresh fruit filling. It is enough filling for a three layered cake. cakes with fruit filling and frosting
  2. Can I just use Jam for cake filling instead of this? A. This fresh fruit cake filling is not as sweet as jam is- making it a perfect pairing for cakes, pastries and other really sweet desserts. It helps keep the balance of desserts not being so sweet you can't taste the other flavors and textures you are eating. Also, jams contain a lot of preservatives which is not needed for cakes and desserts when they are typically going to be eaten with in a few hours- few days. 
  3. Can I use frozen fruit? A.  YES! while i love to taste of fresh fruit sometimes that's not possible all year round. Or if you have frozen your own produce it'll have much of the same quality taste too!. 
Nutrition Facts
Fresh Fruit Cake Filling
Amount Per Serving
Calories 176 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 11mg0%
Potassium 141mg4%
Carbohydrates 45g15%
Fiber 3g13%
Sugar 35g39%
Protein 1g2%
Vitamin A 477IU10%
Vitamin C 5mg6%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

13 thoughts on “Fresh Fruit EASY Cake Filling Recipe

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  1. 5 stars
    Hello! I am looking to make fruit fillings for a wedding cake.This looks amazing. I have questions for you based on your recipe:

    1. How much filling does this make for what size cake?
    2. How long does this filling last in the freezer?

    Thank you!

  2. 5 stars
    I made this with one cup of pineapple and one cup of mango (thawed from frozen) and it was delicious! Can’t wait to try more fruits! Thank you!

  3. Hi, I have been looking for a recipe that will hold up in cakes/cupcakes at room temperature. Just wondering when using the filling for cakes/cupcakes how would you store the cake? I assume that when your filling has come to room temperature you would put it in the fridge? Would the same be true if you are using the filling in desserts or will the cakes/cupcakes be okay at room temperature for a few days?
    Thanks!

  4. 5 stars
    I was very worried about my filling coming out too sweet (I used fresh/ripe strawberries,) and so I researched this recipe and compared it against several others just to make sure I got the best one. I also tried to use half the amount of sugar than what was originally required in this recipe but after stirring and taste testing I found out there was no need to stress so much! I went ahead and added rest, and I honestly just couldn’t be happier with the level of sweetness I ended up with. I’m so glad I settled on this recipe!

  5. 3 layer cake? We are asking what SIZE cake lol 3 layers could mean a 6″- 3 layer cake. 8″- 3 layer cake, 10″- 3 layer cake, 12″- 3 layer cake, etc. From the picture above it LOOKS to be a 6″ or 8″ cake WITH 3 layers. Please specify size of cake because if this is for a 3 layer 6″ cake the amount of filling made would NOT be enough for a 3 layer 12″ cake.

    1. You are right, it is difficult to say how far the filling will go- so I put in the recipe card that this recipe makes about 3 cups of prepared fruit filling. Since people use a variety of fillings for the same cake and different layers. Or some add a generous amount vs a small amount with frosting. You can choose how much to add to each layer.

  6. Haven’t tried it yet, but you don’t need lemon for all fruits. Definitely add it to bland fruits like blueberries, but most don’t need it, especially with the small amt of sugar in this recipe. Keep the flavors of the main fruit.

  7. 5 stars
    Hello. Your recipe is amazing. Very very very helpful! :)
    My question is if I use it in a cake. What will be the shelf life of the cake in refrigerator? If not why else I can do with fresh strawberries for a cake to make the shelf life for 2-3 days in refrigerator?
    Really appreciate your response!
    Thankyou