This easy mixed berry cake filling made from frozen blueberries, blackberries, and raspberries is full of fresh and natural berry flavor. It's slightly tart, making it a perfect complement to sweet cakes and buttercreams. This easy compote is made of just four ingredients--in addition to a frozen triple berry blend, we will be adding lemon juice, sugar, and either Instant Clearjel or cornstarch.
What is a Compote?
A compote is simply a fruit filling that's been cooked down slightly and thickened. It makes a perfect filling for vanilla cakes or cupcakes.
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This tried-and-true bakery recipe from Amycakes Bakery whips up incredibly quickly due to my secret bakery ingredient, Instant Clearjel, but I'll also tell you how to substitute cornstarch to get very similar results.
How to Make Easy Berry Cake Filling
Because this triple berry compote uses a frozen berry blend and Instant Clearjel, it whips up incredibly quickly. The Instant Clearjel (also known as modified cornstarch) is a tasteless thickener that makes this filling glossy and smooth (whereas cornstarch alone produces a cloudy compote that can separate over time).
Instant Clearjel does not require heat to thicken, so we are going to add it after we've cooked our berries and it will thicken instantly. You can learn more about this secret bakery ingredient in my article Instant Clearjel: a Magical Bakery Ingredient.
How to Substitute Cornstarch to Make this Mixed Berry Cake Filling
Before I discovered Instant Clearjel (which is a type of cornstarch), we used regular cornstarch to make many delicious cake fillings at Amycakes Bakery, so don't worry if that's all you have on hand.
Because cornstarch requires heat to thicken, you'll want to add it to your pan with all the other ingredients (berries, lemon juice, and all the sugar). Use cornstarch in place of instant clearjel as described within the recipe.
Cook all the ingredients while stirring until the mixture comes to a boil, then continue to stir on medium-low for about 10-15 minutes until it's quite thick. It requires a little more time than my Instant Clearjel version but makes a delicious filling.
Can You Freeze this Mixed Berry Compote?
Definitely! It freezes great before you fill the cake, and you can also freeze the cake after it has been filled with this compote. Just thaw the compote or the cake overnight in the fridge the day before you want to serve it.
Can I Use Different Berries in this Berry Cake Filling?
Absolutely--I love the convenience of the frozen triple berry blend, but I've also tried it with Strawberries, Blueberries, and Raspberries (equal parts). You can use any berries, but you may wish to adjust the sweetness to taste.
Some berries may also require more thickener than others. You can also try my Strawberry Compote Cake Filling Recipe, and my Raspberry Compote featured in my Vanilla Bean Cake with Raspberry Filling Recipe.
This compote would be a delicious filling in my Vanilla Almond Cake, or my Golden Vanilla Cake with Vanilla Buttercream, or my Lemon Cream Cake.
I hope you enjoy it! Let me know your thoughts in the comment section below, or pin it for later using the image above. 🙂
Thanks for Reading. ❤️
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📖 Recipe & Step-by-Step Instructions
Easy Mixed Berry Compote Cake Filling with Frozen Berries
Ingredients
Thickener Ingredients
- 2 ½ Tablespoons Instant Clearjel or or 2 Tablespoons Cornstarch (See Note # 1 for the differences)
- 100 grams (½ cup) Sugar
Remaining Compote Ingredients
- 8 ounces (227 grams, around 2 cups) Frozen Berry Blend (unsweetened) (I use Frozen Natural Triple Berry Blend. It's a mix of blackberries, raspberries, and blueberries. You can also use 3 different types of frozen berries in equal parts.)
- 1 ½ Tablespoons Lemon Juice (I use bottled)
Instructions
- Whisk the sugar and your choice of 2 ½ Tablespoons Instant Clearjel or 2 Tablespoons Cornstarch together in a small bowl. Set aside.
- Combine the frozen berries and lemon juice in a nonstick skillet or saucepan.
When using Instant Clearjel
- If you're using Instant Clearjel, cook the frozen fruit and lemon juice on medium heat until the berries are fully thawed and the liquid begins to simmer. Using a sturdy spatula, cut any large berries into very small pieces (around ¼ inch pieces) as they simmer. The berries should be soft enough that they are easy to cut with the spatula. Cook for about 5 minutes or until the berries are softened and you are happy with their size.
- Remove from heat and immediately add the Instant Clearjel/Sugar mixture and stir in quickly until it dissolves. The compote will thicken immediately, and continue to thicken as it cools. *Reminder--make sure you are using INSTANT clearjel. Cooktype and original clearjel do not work the same as Instant and require heat to thicken like the cornstarch method*
When Using Cornstarch
- If you're using Cornstarch, add the cornstarch/sugar mixture to the pan of frozen fruit and lemon juice and stir. Cook on medium heat until the berries are fully thawed and the liquid begins to simmer. Using a sturdy spatula, cut any large berries into very small pieces (around ¼ inch pieces) as they simmer. The berries should be soft enough that they are easy to cut with the spatula. Cook for about 10-15 minutes as the mixture boils, scraping the pan frequently with a sturdy spatula. The compote is finished when it is thick and coats your spatula and the berries are soft.
How to Store it
- Chill the berry compote in the refrigerator up to 2 weeks. It may be used from cold as a cake or cupcake filling (See Note #2). Enjoy!
Notes
- Read my article Instant Clearjel: a Magical Little-Known Bakery Ingredient to see why I think this ingredient is worth having in your pantry. Instant Clearjel must always be whisked thoroughly with other dry ingredients before being added to wet ingredients to avoid clumping. Cornstarch works great as well--the difference is that the Instant Clearjel option will be slightly thicker and glossier, and unused compote made with cornstarch can separate slightly the longer it sits in the fridge--simply stir before using.
- When using triple berry compote as a cake filling, pipe a 1-2" tall ring of buttercream around the edge of the cake, then spoon the compote in the middle of the buttercream ring (as shown in my Berries 'n' Cream Cake recipe). This will prevent the compote from spilling out of the cake.
Nilha Pearce says
Soooo delicious! I have a mile high chocolate cake with chocolate ganache frosting that I have always glazed the layers with a mixture of blackberry and raspberry jams. I replaced them with the mixed berry compote and it took a delicious cake to a whole new level ! I also used it to fill white cake layers frosted with chocolate buttercream. It was terrific as well.
Thank you for sharing this wonderful compote!
Amy says
That sounds amazing! Thank you so much for your comment; I'm so glad you enjoyed the berry filling! 🙂
Eve says
Absolutely delicious! I didn't bother chopping up the fruit, just left them 'whole' (they ended up squishy enough). A guest at the party I made the cake for came to ask me where I'd bought the 'jam'! Would this also work as a pie filling?
Amy says
Thank you for your comment, Eve! So glad you enjoyed the berry cake filling! While I haven't tried this as a pie filling, I think it would work well as it is similar to my cherry cake filling, which I do use as a pie filling.
Nikita says
Easy recipe, used cornstarch, is nice and thick and tastes great!
Using it to fill between cakes.
Amy says
That is wonderful to hear, thank you for your comment! So glad you enjoyed the mixed berry filling. 🙂
Sakima says
Made this recipe as a filling for a birthday cake. Have to say, it came out great.
Definitely will keep this recipe in my book. Thanks for sharing it.
Amy says
I'm so glad you enjoyed the berry filling! It's one of my favorites. Thank you for taking the time to comment! 🙂
Brianna Robinson says
This looks so yummy! If using reg cornstarch do you mix it with equal parts water before adding it to the pan for heating? Normally that's how cornstarch is handled but I know this will add a little extra moisture so wanted to check.
Amy says
Thanks for checking! When we used to make it with cornstarch at the bakery, we just added all the ingredients to the pan at the same time--no added water (you can whisk all the sugar and cornstarch together first). Since everything is heated from cold, it doesn't clump this way. As the fruit thaws, it will add a lot of liquid that will thicken once the compote comes to a boil. 🙂
Joann says
Looks yummy! I’m wondering...would any ingredient amounts need to be altered if I just use one type of berry? I have a customer that is wanting a vanilla cake with a raspberry filling.
Amy says
I find that frozen raspberries are usually more tart than other berries, so I use more sugar and instant clearjel. You can find that filling recipe within this cake: https://amycakesbakes.com/vanilla-bean-cake-with-raspberry-filling/. You can also start with this recipe, and add a little additional sugar/instant clearjel mixture at the end to taste until you get your desired sweetness level. 🙂
Lori | The Kitchen Whisperer says
Such a beautiful and delicious recipe! I LOVE how easy it is and the fact it uses frozen berries! This was excellent on pancakes!
Amy says
Oooh good idea! So glad you enjoyed the recipe!
Heidy Linn says
This Easy Triple Berry Compote Cake Filling with Frozen Berries came out so well! I loved the specific instructions and hints! I will be saving this delicious recipe to make again! Have a great day!
Amy says
I'm so glad you enjoyed it, thank you!
Julia says
We used this recipe to mix in with a little bit of greek yogurt! Helped to sweeten up the usual tanginess and was great for a snack.
Amy says
That sounds delicious, I'm glad you enjoyed it!
Tammy says
This cake is absolutely beautiful! I love fruit fillings in cake too..it's a perfect summertime dessert! Delicious recipe!
Amy says
Thank you Tammy! 🙂
Veronika Sykorova says
I always love using mixed frozen berries! More berries more flavor! This filling made my cake so moist and delicious!
Amy says
So glad you enjoyed it! I love the frozen berry blend too--delicious and saves so much time!
Cathleen says
I have always wanted to make a cake with a nice berry filling, so this is the perfect recipe! My anniversary is next week, so I think I will save this recipe to make then. Thank you so much for sharing 🙂
Amy says
Oh good, I hope you guys enjoy it! 🙂
Liz says
I love a good berry cake/cupcake filling! Will be trying this recipe for a filling for a birthday cake!
Amy says
Thank you Liz, I hope you enjoy the recipe!
Kayla DiMaggio says
Yum! I added this triple berry compote to a yellow cake that I was making and it added such a wonderful flavor. I spread it between the layers and it was just absolutely perfect!
Amy says
Thank you, so glad you enjoyed the recipe! 🙂
Farrukh Aziz says
Fabulous recipe for cake filling! I love desserts made from berry, and what's better than some berry cake filling? It tasted awesome, and I like how easy it was to prepare! Thanks for the recipe!
Amy says
Thank you so much!
Linda says
This recipe was an eye-opener! I'd never heard of Instant Clearjel before now 🙁 and it sounds like the perfect ingredient for fillings. I can't wait to try it with this easy berry filling. Love that it uses all packaged/frozen ingredients. And a big thanks for the tip on adding buttercream around the outside of the filling to keep it from squeezing out. I always wondered how the bakery got theirs to stay inside the frosting so easily.
Amy says
Thank you Linda! It really is an awesome ingredient. I hope you enjoy the recipe!