This raspberry filling is the perfect way to level up your baking! With a wonderful tart flavour, it helps to take that sweet edge off baked goods. Use it as a filling or topping for cakes, cupcakes, cheesecakes, macarons, biscuits and so much more!
And it’s not just me that loves this raspberry filling! When I used to sell cakes, I often used this recipe as a filling for my chocolate and vanilla cakes. My customers absolutely LOVED IT! 🙂
How to make this raspberry filling
This raspberry filling is literally the easiest thing to make and so easy to adjust!
Start off by placing a saucepan over a low-medium heat. Add all of the ingredients (frozen raspberries, cornstarch, lemon juice and white sugar) into the saucepan and stir so that it’s mixed well.
Let the mixture slowly heat up and stir every now and then to make sure nothing is sticking to the bottom of the pan.
Once the raspberries have disintegrated and you have a liquid mixture, continue to cook for a few minutes to allow it to thicken up.
Once done, remove from the heat and place it in a heatproof bowl or container. Allow it to come to room temperature before using. The mixture will continue to thicken up as it cools, so don’t worry if it’s a little runny when you take it off the heat. If you want a very thick filling, then cook it for an additional few minutes until it’s quite thick and then take it off the heat to continue to set.
And that is literally it! You’re left with the most delicious, tart raspberry filling ready to amplify your baked goods!
This recipe is so easy to adjust. If you want it sweeter, add in more sugar. If you want it more sour, add in more lemon juice 🙂
Raspberry Filling
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1 cup (110 g) frozen raspberries
- ¾ tbsp (6 g) cornstarch - also known as cornflour
- 1 tbsp (15 g) lemon juice - must be fresh
- 3 tbsp (38 g) white granulated sugar
Instructions
- Place a saucepan over a low-medium heat. Add all of the ingredients into the saucepan and stir so that it's mixed well.
- Let the mixture slowly heat up and stir every now and then to make sure nothing is sticking to the bottom of the pan.
- Once the raspberries have disintegrated and you have a liquid mixture, continue to cook for a few minutes to allow it to thicken up.
- Once done, remove from the heat and place it in a heatproof bowl or container. Allow it to come to room temperature before using (see note 1).
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
30 Comments
Hi..can I use fresh raspberries instead of frozen raspberries for this recipe
Hi Divya! Yes fresh raspberries will work great too 🙂
Hello Maryam!
Sounds delicious!!
I would like to make this filling but have a question, can you keep this filling in the fridge a few days before using it to fill a cake or do I have to make it and fill the cake right away?
Of so in the fridge, how long will it stay good?
Thank you in advance!
Love, Susanne
Hi Susanne! Yes you can absolutely make this ahead of time 🙂 a few days before you need to use it will be fine, although it will stay fresh in the fridge for a few weeks (just be sure to store it in an air tight container in the fridge) 🙂
Can I use blueberries instead of raspberries? Thank you.
Hi there! I haven’t tried with blueberries myself so I’m not too sure sorry! I have tried with other berries like strawberry and it works great, so blueberries may be okay I’m just not 100% sure 🙂
Thanks so very much for sharing your knowledge. God bless you.
You’re so welcome Ezinne! 🙂
Hi is it possible to strain out the seeds when it has thickened or should I heat the raspberries with sugar then strain the mix then add in the cornstarch to thicken it up?
Hi Abeerah! If you’d like to strain the seeds then yes probably better to strain it before the cornstarch is added in 🙂
Can you use strawberries in place of raspberries?
That should work fine 🙂
GLORY , this recipe can work with any other cake. like vanilla cake l mean the strawberries recipe
Hi Glory! Yes you can totally use this filling in heaps of cake flavours 🙂 vanilla goes really well with it!
This recipe would work for other fillings? Blueberry?
Hi Heather! Yes I imagine it would work the same, you may just need to adjust the sugar levels based on the type of fruit you’re using 🙂
I want to make this to put between layers of my cheesecake cake along with some cream cheese buttercream. Would I layer the jam first, then buttercream between layers or the other way around?
Also, will frozen strawberries work instead of raspberries?
Thanks.
Hi Jody! 🙂 You want to place the frosting down first, pipe a ‘dam’ around the edge of the cake and then fill the jam in the middle (so it doesn’t seep out of the cake). And yes frozen strawberries will work too 🙂
You are one of a kind cake master 🙏 thanks for sharing your incredible and delicious recipes
Aww thank you so much Carmen! Appreciate the support 😀