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.
WHAT YOU NEED FOR FRUIT CAKE FILLING
- 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.
- 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 :)
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.
- In a pan combine ALL your ingredients!
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.
Let the sauce boil for a couple of minutes coming to a thick jam-like texture.
If you prefer your fruit filling without any seeds or and clumps then strain it through a fine strainer.
You'll be left with a beautiful, fresh, silky 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
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!.
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!
Keep in touch!
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Fresh Fruit Cake Filling
- 4 cups fresh seasonal fruit of your choice
- 1 cup water
- ½ cup sugar
- 4 Tablespoons corn starch
- 2 Tablespoon lemon juice
- Cut fruit into small pieces. If using a fruit with a thick skin, like peaches, you may want to peel first.
- 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).
- Makes about 3 cups prepared fruit filling.
- 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.
- 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.
- 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!.
I'm planning on using frozen fruit. Should I thaw and drain the fruit before I begin cooking it, or start with the fruit frozen?
Wendy Enticknapp says
Made it with grapes I had a half box that were in desperate need of using up swapped the corn starch for plain flour and strained it to make a super thick filling for a Victoria sponge, will definitely do it again thanks for your insite.
Made it loved it!!
How do I store the left over filling that wasn’t used on the cake? How long will it last? Can it be put in the freezer?
If you freeze it in an air tight container it will last for a few months in there. The Fridge up to two weeks
Lisa Michelle says
Yum! Easy and super tasty, especially with the bit of lemon being just enough to really brighten the flavor of the fresh strawberries. Just waiting for it to cool so I can be sure the mixture will thicken to the extent I'm hoping. 🤞
How can this be adapted to citrus fruit?
For citrus fruit follow the same steps except you will juice you oranges or lemons, boil and add cornstarch etc. Let cool.
Gloria Loya says
Thank you making was great
Hi a cup of a few milliliters or a few grams of fruit!
A US cup is equal 128 grams of fruit
I am trying this for the first time. I cannot find what icing goes best with this cake and fruit filling. Please advise. Im sure I wont hear back in time.lol
It can really depend on the cake you are making? You can do a chocolate cake + chocolate buttercream and fruit (like raspberry) or yellow cake, blueberry filling and a lemon buttercream :)
Sherry Christian says
I love this recipe. I use it for sooo many things. Cake filling, donut filling, pancake topping, ice cream topping... I like having a variety on hand but, I'm limited with freezer space. Can this recipe be canned like jam, with a wax seal?
Danielle Washington says
Hi. Are there any special recommendations when using bananas?
I have not used bananas. They do have a different texture- if you use them let me know how it turned out and if you made any adjustments.
Kriss Golka says
Hi, I just made this with strawberry and kiwi. It is still cooling, but doesn't seem like it is thick enough to use on a cake. Do I just need to wait for it to finish cooling all the way, or should I add more cornstarch to thicken it. Even though I let it simmer for more than a few minutes it hasn't really reduced much either. I'm not sure what I did wrong?
It will thicken when it cools, but it possible that the kiwi added a lot more liquid than berries typically do. I agree that making a slurry of cornstarch and water then wishing it in while the fruit is boiling will fix the problem!
Purva Bhavsar says
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!
hi! yes, the filling is really thick so it will hold up in your cake layers great for a week in the fridge or freezer!
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.
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.
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.
R. Garo says
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!
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?
Yeah this fruit filling when finished is similar to a jam in consistency, and the sugar acts as a preservative to it will be good for a day or two.
This is a staple for all our cakes!
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!
Dara Dalton says
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?
This makes about 3 cups. I had plenty for this three layer cake!
If it is frozen it will last forever! but if it is in the refrigerator up to 30 days.