My kids love anything raspberry but they especially in a cake. I have used this recipe many time over the years for fillings for birthday cakes. It is easy, delicious, and comes out perfect every time.
Raspberry Filling
Prep time
Cook time
Total time
Author: Country Girl
Recipe type: Dessert
Cuisine: American
Serves: 1 cake
Ingredients
- 1-1/2 cups raspberries (1 container)
- ½ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 tablespoons cornstarch
Instructions
- In a small saucepan, combine the raspberries, sugar and lemon juice. Use a spoon or potato masher to break the raspberries down to release their juices then use an immersion blender to puree.
- If you want a seedless filling, strain the mixture in a fine sieve and return to saucepan.
- Heat mixture over medium-high heat until it reaches a low boil.
- In a small bowl, combine the water and cornstarch.
- Add to the raspberry mixture and stir quickly to thoroughly combine.
- Continue to heat the mixture at a low boil.
- The mixture should thicken and begin to look glossy.
- Cook 2 minutes longer, stirring constantly to avoid scorching the bottom.
- Cool completely.