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Raspberry Filling For Cake

This raspberry filling adds a refreshing twist to any dessert with its vibrant color and luscious texture.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 cups
Course: Dessert
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups fresh or frozen raspberries
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 tablespoon lemon juice

Equipment

  • Medium saucepan
  • Wooden spoon or spatula
  • Fine mesh strainer (optional)
  • Measuring cups and spoons
  • Whisk

Method
 

  1. In a medium saucepan, combine the raspberries, sugar, cornstarch, and water.
  2. Over medium heat, cook the mixture, stirring gently.
  3. Allow the mixture to come to a gentle boil while stirring constantly.
  4. Reduce the heat and let it simmer for about 5-7 minutes.
  5. Stir in the lemon juice after removing from heat.
  6. If you prefer a smoother texture, strain the filling through a fine mesh strainer.
  7. Let the filling cool to room temperature.
  8. Once cool, you can use it immediately or store it in an airtight container in the refrigerator.

Notes

This filling keeps well for up to a week. For a richer flavor, try adding a splash of vanilla extract before it cools.