Ingredients
Scale
- 1 quart (16 ounces) ripe strawberries, washed, hulled, and sliced
- 1 tablespoon lemon juice
- ⅓ to ½ cup sugar (adjust based on sweetness of strawberries)
- 1 tablespoon quick-cooking tapioca or cornstarch
- Pinch of salt
Instructions
- Prepare the Strawberry Puree: Blend ½ cup of sliced strawberries with lemon juice and ½ cup of water until smooth.
- Cook the Mixture: In a pot, combine sugar, quick-cooking tapioca (or cornstarch), and salt. Stir in the blended strawberry puree and heat over medium until boiling. Lower to simmer for about 5 minutes until thickened.
- Add Fresh Strawberries: Mix in the remaining sliced strawberries and cook until it returns to a simmer. Transfer to a container to cool quickly.
- Store Your Filling: Once cooled, jar the filling and refrigerate for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: ¼ cup (60g)
- Calories: 60
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg