One of the easiest fillings you'll come across! One online reviewer says, "Delicious! I use this as a filling on so many cakes, and as a drizzle to cheesecakes. Everyone loves it." Make this Strawberry-Lemon Filling up to three days ahead, if desired.
This recipe goes with Strawberry-Lemon Sheet Cake
Southern Living JUNE 2004
Bring strawberries, 4 tablespoons sugar, and lemon juice to a boil in a medium saucepan, and cook 5 minutes.
Whisk together remaining 2 tablespoons sugar and flour in a saucepan. Whisk in strawberry mixture; cook over medium heat 5 minutes or until thickened and bubbling around edges. Pour into a glass bowl, cover surface with plastic wrap; chill at least 2 hours.
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