10 Tips for when cooking this dish
-
Use ripe, in-season strawberries for best flavour.
-
Slice large berries in half for even texture.
-
Cook half the berries to create a thick base.
-
Stir constantly to avoid clumping the cornstarch.
-
Don’t skip the lemon juice — it brightens the flavour.
-
Add vanilla at the end to preserve its aroma.
-
Let the filling cool before using to avoid soggy crusts.
-
Store in a sealed container in the fridge for up to 5 days.
-
Can be frozen for up to 2 months in airtight containers.
-
Use as filling, topping, or layer in trifles and parfaits.
Serve it with suggestions
-
Spoon into a pre-baked pie shell and chill
-
Layer in trifles or parfaits with cream and sponge
-
Serve over cheesecake, pancakes, or waffles
-
Swirl into yogurt or oatmeal
-
Top vanilla ice cream or angel food cake
FAQs
Q: Can I use frozen strawberries?
A: Yes, thaw them first and drain excess liquid to avoid a watery filling.
Q: How do I thicken the filling without cornstarch?
A: You can use arrowroot powder or tapioca starch as alternatives.
Q: Can this be canned for long-term storage?
A: This version is not intended for canning. For safe preserving, use a tested canning recipe.
Q: Will this filling set firm enough for pie slices?
A: Yes, once chilled fully, the filling holds its shape for slicing.
Q: Can I adjust the sweetness?
A: Absolutely! Taste after cooking and adjust sugar if needed before cooling.
