Hi guys! I hope you’re making my favorite Strawberry Cake! I use this delicious and easy strawberry filling to just about ANY cake. It stores really well in the fridge and freezer and I find it to brighten up any cake! Also, this compote can very easily be turned into a pineapple filling or a blueberry filling by changing the fruit. No, you don’t need to use frozen fruit all the time but it is fruit picked at the peak of freshness and typically costs less - which is why I enjoy using it more.
Ingredients
Roughly 4 cups of frozen, sliced strawberries
1/2 cup sugar
3 tablespoon cornstarch
2 tablespoons water
2 tablespoon lemon juice
Instructions
In a medium pot, add the berries, sugar, and lemon juice and cook on a medium heat until the strawberries have thawed and the mixture is starting to simmer.
In a small bowl, combine the cornstarch and water until it is a smooth paste.
Add in the cornstarch mixture and stir until the mixture starts to thicken. Remove from heat and transfer compote to a seperate bowl. As you allow this compote to cool, it will get thicker.
Cover the compote with plastic wrap to prevent a skin forming on top of it and transfer it to the fridge until you’re ready to use it.