Strawberry Compote Cake Filling

Hi guys! I hope you’re making my favorite Strawberry Cake! I use this delicious and easy strawberry filling to just about ANY cake. It stores really well in the fridge and freezer and I find it to brighten up any cake! Also, this compote can very easily be turned into a pineapple filling or a blueberry filling by changing the fruit. No, you don’t need to use frozen fruit all the time but it is fruit picked at the peak of freshness and typically costs less - which is why I enjoy using it more.

Ingredients

  • Roughly 4 cups of frozen, sliced strawberries

  • 1/2 cup sugar

  • 3 tablespoon cornstarch

  • 2 tablespoons water

  • 2 tablespoon lemon juice

Instructions

  1. In a medium pot, add the berries, sugar, and lemon juice and cook on a medium heat until the strawberries have thawed and the mixture is starting to simmer.

  2. In a small bowl, combine the cornstarch and water until it is a smooth paste.

  3. Add in the cornstarch mixture and stir until the mixture starts to thicken. Remove from heat and transfer compote to a seperate bowl. As you allow this compote to cool, it will get thicker.

  4. Cover the compote with plastic wrap to prevent a skin forming on top of it and transfer it to the fridge until you’re ready to use it.

Gooey Salted Caramel Sauce

Ingredients

  • 1 1/2 cups granulated sugar

  • 1/4 cup water

  • 2 tsp lemon juice*

  • 3/4 cup heavy cream, room temp

  • 2 tablespoons unsalted butter

  • 1 tablespoon flakey sea salt

Directions

  1. In a medium saucepan, combine the sugar, water, and lemon juice.

  2. Place pan over medium-high heat and allow the sugar mixture to start boiling. (No need to stir)

  3. After 6-8 minutes, mixture will begin to turn a deep golden brown color. When this step occurs, remove from heat immediately.

  4. With a whisk or wooden spoon ready, add in the heavy cream and stir. Mixture will bubble up but go back down quickly.

  5. Then, add the butter and stir until melted and follow that with the sea salt.

  6. Wait for the mixture to cool to room temp before transferring to a bowl and store in refrigerator for up to 3 weeks or freezer for up to 3 months. Mixture will continue to thicken to about the consistency of corn syrup.

* Lemon juice is citric acid that helps reduce crystallization during the sugar syrup making process! Highly recommend this ingredient if you are newer to making caramels.