Ingredients
Scale
- 1 quart ripe strawberries, washed, hulled, and sliced
- 1 tablespoon lemon juice
- ⅓ to ½ cup sugar (adjust based on sweetness)
- 1 tablespoon quick-cooking tapioca or cornstarch
- Pinch of salt
Instructions
- In a blender, combine half of the sliced strawberries with lemon juice and water (omit water if using cornstarch). Blend until smooth.
- In a pot, mix sugar with tapioca (or cornstarch) and salt. Pour in the blended mixture and stir well.
- Heat over medium until boiling. If using tapioca, lower heat and simmer for about 5 minutes until thickened; if using cornstarch, remove from heat once thickened.
- Stir in remaining sliced strawberries and heat until it simmers again; then turn off heat.
- Transfer filling to a container to cool before storing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: ¼ cup (60g)
- Calories: 70
- Sugar: 12g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg