This quick strawberry filling for cakes and creams is exactly what the title says. It is a fruit condiment to be used on different preparations. The quick boiling with little amount of sugar keeps the fresh flavor of strawberries. To stabilize this filling we use potato starch which makes it become similar to marmalade.
It is perfect for those who prefer not to use fresh fruit to fill cakes. You can use it to fill different cakes such as sponge cake or cream tarts. It is also a perfect and stable addition to create cream variations such as custard or pastry cream. If you use this filling you can create fabulous creams with a strong strawberry aftertaste.
It can also be used to make desserts, decorate pancakes, crepes and waffles or simply to be enjoyed over a slice of bread with butter.
Quick strawberry jam preparation for filling cakes
Wash and pat dry your strawberries. Remove the leaves and slice. Place in a small pot with a spoonful of sugar. Now I would like to specify that the amount of sugar that you use is personal. It all depends on how ripe your strawberries are. If they are very sweet you just need a spoon but if they are the first spring strawberries I recommend adding more white sugar.
Stir, cover the pot and turn on the flame.
Cook with the pot covered until the strawberries release their juice. Now remove the lid, add a tablespoon of lemon juice and mix. Cook over medium-low heat for 10 minutes, stirring often.
In a small glass, mix well 30 ml of water with a spoon of potato starch. Combine the prepared mix with strawberries and stir in quickly. The fruit should thicken right away. Turn off the heat and stir a little more to avoid creating lumps.
Pour the prepared filling into a container and let it cool completely. It can be kept in the refrigerator for 5 days.
lot of love. B.
p.s. If you love recipes with strawberries, check out this recipe: Fresh strawberry milk (photo below).