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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.
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. This tried-and-true bakery recipe from Amycakes Bakery whips up incredibly quickly 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). Substitute the cornstarch in equal parts to the Instant Clearjel. Cook all the ingredients while stirring until the mixture comes to a boil, then continue to stir on medium-low for about 5-10 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.
I hope you enjoy it!
Thanks for Reading. ❤️
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Easy Triple Berry Compote Cake Filling with Frozen Berries
Remaining Compote Ingredients
- 9 oz (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.)
- ¼ cup Sugar
- 1 Tbsp + 1 1 /2 tsp Lemon Juice (I use bottled)
- nonstick skillet
- Whisk Thickener ingredients together in a small bowl. Set aside.
- Combine Remaining Compote Ingredients in a nonstick skillet or saucepan.
- 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 1/4 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 add the Instant Clearjel/Sugar mixture and stir in quickly. The compote will thicken immediately, and continue to thicken as it cools.
- Chill the berry compote in the refrigerator. It may be used from cold as a cake or cupcake filling. (See Note #2)
- 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. I have tested this recipe with the following Instant Clearjel brands: Hoosier Hill Farm, Prepared Pantry, and Ingredion (Make sure what you purchase is labeled as “Instant.” Cooktyle Clearjel is a different product that does not work the same in cakes). If you don’t have Instant Clearjel you can substitute Cornstarch and cook the compote longer as described in my Instant Clearjel Substitutes.
- 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.
- You may substitute the cornstarch in equal parts to the Instant Clearjel, but the cornstarch will require heat to thicken. Combine all ingredients in the saucepan, and cook all the ingredients while stirring until the mixture comes to a boil, then continue to stir on medium-low for about 5-10 minutes until it’s quite thick.