Description

A simple and delicious raspberry cake filling that is perfect for layering cakes, filling pastries, or adding a fruity touch to desserts. Made with fresh or frozen raspberries, this filling is sweetened with granulated sugar, thickened with cornstarch, and brightened with lemon juice for balanced flavor. Optional vanilla extract adds a subtle aromatic note. The filling is cooked on the stovetop and can be strained for a smooth, seedless texture.

Ingredients

Scale

Raspberry Filling

2 cups raspberries (fresh or frozen)
1/2 cup granulated sugar
2 tablespoons lemon juice (freshly squeezed)
Pinch of salt

Thickening Slurry

2 tablespoons cornstarch
2 tablespoons cold water

Optional

1/2 teaspoon vanilla extract

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Instructions

Cook the Raspberries: In a medium saucepan, combine raspberries, sugar, lemon juice, and salt. Cook over medium heat, stirring frequently, for 5 to 6 minutes or until the raspberries break down and release their juices.
Make the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and cold water until fully dissolved and smooth. This mixture will help thicken the filling evenly.
Thicken the Filling: Once the raspberry mixture reaches a gentle boil, slowly pour in the cornstarch slurry while stirring continuously. Cook for another 2 to 3 minutes, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Add Vanilla (Optional): Remove the saucepan from heat and stir in the vanilla extract if using. Let the mixture cool for 5 to 10 minutes in the pan.
Strain if Desired: For a seedless filling, pour the warm mixture through a fine mesh sieve into a clean bowl, pressing gently with a spatula to extract as much liquid as possible.
Cool Completely: Transfer the finished filling to a jar or airtight container. Let it cool fully at room temperature, then refrigerate until ready to use. It will thicken more as it chills.

Notes

Use fresh or frozen raspberries depending on availability; frozen can be used straight from the freezer.
Adjust sugar amount to taste if you prefer more or less sweetness.
Straining the filling removes raspberry seeds for a smoother texture, perfect for delicate cakes and pastries.
Store the filling refrigerated in an airtight container for up to one week.
This filling can also be used for tarts, turnovers, or as a topping for pancakes or waffles.