This bright, ruby red raspberry filling instantly makes desserts feel special, with minimal effort!

raspberry filling in a small mason jar with a spoon beside

Sweet, Simple, Bold Berries

This raspberry filling has the perfect balance between sweet and tart flavors.
It’s quick to make using just a handful of pantry ingredients – just the kind of recipe I love to share!
It’s cozy, classic, and incredibly versatile. Make it seeded or seedless, sub in other fruits like blueberries or strawberries. Using frozen raspberries makes it perfect served year round at any occasion.
Delicious used with so many dessert ideas from cakes, to cheesecakes, to ice cream.

frozen raspberries, lemon zest, cornstarch, sugar, and lemon assembled to make raspberry filling

Simple Staples, Star Roles

Frozen Raspberries: An affordable option and can be enjoyed year long. They break down beautifully when cooked which is perfect in this case. In season, and if you are lucky enough to have them, use fresh!
Granulated Sugar: Adds sweetness and helps create that glossy appearance and thick texture. Adjust the amount depending on your taste.
Lemon: The juice balances the sweetness while the zest helps make the raspberry flavor pop.
Cornstarch: Used to thicken the berry mixture and creates the most luscious sauce.

cooked raspberry filling after being pureed

How To Make Raspberry Filling

Cook all ingredients until slightly thickened.
Leave filling more rustic as is, or blend with a hand blender (if desired) for a smoother option.

a spoonful of raspberry filling taken from a mason jar

Tips to Real Raspberry Results

Once the mixture reaches a boil, cook over medium heat, and stir constantly to avoid scorching.
Cornstarch thickens fast so be sure to whisk continuously for a smooth texture.
Remove filling from heat when it is slightly looser than your end goal, it will set up nicely as it cools.
Add optional splash of vanilla extract, especially if using for cakes or cheesecakes, for delicious warm flavor.

raspberry filling over vanilla ice cream

Endless, Easy Ways to Use

Spoon raspberry filling over cheesecake, pound cake, or angel food cake.
Delicious swirled into yogurt, oatmeal, or overnight oats.
Use as a cake filling or cupcake center. I used it to fill lemon cupcakes for a friend’s wedding (image below) and it was delicious! Be sure to cool completely before using.
Drizzle warm filling over pancakes, waffles, or French toast.

Keep It Fresh

Refrigerate raspberry filling in an airtight container for up to 5 to 7 days. To freeze, allow to cool completely first, store in an airtight container, and store for up to 3 months. Thaw overnight in the fridge and stir before using, or heat in the microwave to serve warm.

More Fruit Desserts!

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Raspberry Filling

Donnalea

Servings

Prep 10

Cook 5

Total 15

Print Pin

This homemade raspberry filling delivers bakery-style, sweet, and tart flavor.

Equipment

saucepan
hand blender

Ingredients

4 cups frozen raspberries
⅓ cup granulated sugar or more to taste
¼ cup water divided
1 Tablespoon fresh lemon juice
1 teaspoon lemon zest
3 Tablespoons cornstarch

Instructions

With Seeds

Combine raspberries, sugar, water, lemon juice, lemon zest, and cornstarch.
Heat over medium heat until boiling, cook for about 3 minutes until thickened.
Choose how smooth you want the filling. If you want a smoother filling, blend with a hand blender. For a more rustic filling, leave as is.

Without Seeds

Combine raspberries, sugar, ¼ cup water, lemon juice, and lemon zest.
Cook over medium heat until well blended, about 3 minutes.
Press through a mesh strainer, or even through a fine mesh sieve, into a pot.
Mix cornstarch with remaining ¼ cup water. Whisk while pouring into raspberry mixture and heat over medium heat until boiling. Boil for about 3 minutes or thickened.

Notes

Blend with a hand blender to create a smoother filling.
Refrigerate filling in an airtight container for up to 5 to 7 days. Freeze for up to 3 months.

Nutrition

Calories: 19kcalCarbohydrates: 5gProtein: 0.2gFat: 0.1gSaturated Fat: 0.003gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 0.3mgPotassium: 23mgFiber: 1gSugar: 3gVitamin A: 5IUVitamin C: 4mgCalcium: 4mgIron: 0.1mg

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