This filling is great in a layer cake or on top of brownies, cheesecake, and ice cream. So easy to make and so delicious!
Yields: 13 oz.
Total Time: 20 min
Prep Time: 5 min
Cook Time: 15 min
- 12 oz. raspberries
- 4 oz. granulated sugar (may need more depending on how tart the berries are)
- 4 oz. water
- 2 Tbsp. cornstarch
- Juice and zest of ½ lemon
- Place all the ingredients in a saucepan and cook over medium heat for 15 minutes or until thickened.
- Press through a fine mesh strainer.
- Store in an airtight container and refrigerate until cold.
This recipe is super easy (only 3 steps!) and very quick to make. The ingredients include water, granulated sugar, raspberries, the zest and juice of 1/2 a lemon, and cornstarch:
Place everything in a medium saucepan. If your berries are super tart feel free to add more sugar.
Stir everything together and place over medium heat.
The filling starts to boil after 10 minutes and thickens up around the 15 minute mark.
Once complete, pour this mixture into a fine mesh strainer. This will make our filling seed free!
Press the mixture through the strainer with a spoon. It takes a few minutes, but definitely worth the effort.
And then you’ll be left with a perfect, seedless raspberry filling! I store this in the fridge until it is cold – it will continue to thicken as it chills.
It is just so pretty! Love the color of raspberries.
One of my favorite ways to enjoy this filling is over freshly baked brownies… which I cover with chocolate 🙂
Stay tuned for a raspberry filled chiffon cake recipe!