Description
This easy raspberry cake filling is a fresh and vibrant homemade raspberry compote perfect for layering between cakes, spooning into cupcakes, or swirling into cheesecake. Made with simple ingredients like raspberries, lemon juice, and cornstarch, it’s a quick fruit filling recipe that’s naturally flavorful, smooth or chunky, and freezer-friendly.
Ingredients
1 ½ cups raspberries
¼ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
Instructions
1. In a medium saucepan, combine the raspberries, sugar, and lemon juice over medium heat.
2. Stir frequently, allowing the berries to break down and release their juices.
3. In a small bowl, mix the cornstarch and water to form a smooth slurry.
4. Pour the slurry into the raspberry mixture while stirring constantly.
5. Continue cooking for 1 to 2 minutes until the mixture thickens.
6. Remove from heat and let cool to room temperature.
7. Strain through a fine mesh sieve if a seedless texture is desired.
8. Store in an airtight container in the refrigerator for up to one week or freeze for longer storage.
Notes
Raspberries can be fresh or frozen, but should be unsweetened.
You can adjust sugar based on how sweet or tart your berries are.
Straining is optional but great for a smoother consistency in cakes.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 35
- Sugar: 5g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg