Raspberry Filling

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A filling that can be used for cakes. You can substitute any berry you like: blueberry, strawberry, pear, or blackberry. A filling with endless possibilities! I use this in a variety of cakes and its always a hit! It will be enough for 1 cake or 12 cupcakes.


  • 4 cups raspberries
  • ¾ cup white sugar
  • 1 cup water, divided
  • 1 ½ teaspoons lemon juice
  • 2 tablespoons cornstarch


Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.n

Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.n

Prep time: 10 mins / Cooking time: 20 mins / Total time: 1 hr

Serving: 12 / Yield: 12 servings

Calories: 73.7

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