Nothing enhances the cake experience like a well-paired filling. Mixed berry filling is one of my go-to profiles. It is versatile, pairing well with chocolate, vanilla, and just bout every other cake flavor. The bonus is that is is easy to make. Don’t have mixed berries, make this as a single berry flavor, too using blueberries, raspberries, blackberries. Whatever you’d like. Be sure to store your cake in the refrigerator if you use berry fillings.
- Let berries partially defrost.
- Add partially defrosted berries to a food processor. Puree until smooth. If you want to remove seeds, strain the puree. Push the pulp through the strainer using a silicone spatula.
- To a heavy duty pot, add pureed berries, sugar, water, and cornstarch. Stir to combine. Cornstarch should be completely dissolved.
- Cook over medium heat, stirring constantly until berry mixture thickens and comes to a boil, about 6-8 minutes. Let boil one minute then remove from heat.
- Cool completely then cover with saran wrap and refrigerate
Use any berries you like. If you want to use just one type of berry, that will work too.
Be sure to add the cornstarch to the cold puree and mix until the cornstarch is dissolved. In order for cornstarch to thicken the mixture it must be dissolved in a cold liquid.
Be sure to refrigerate your filled cake.