Simple Raspberry Compote Filling

This raspberry compote cake and cupcake filling is so fresh-tasting and super easy to make!


– Frozen Raspberries – Lemon Juice – Sugar – Cornstarch or Instant Clearjel

Step-by-step instructions!

Follow our easy instructions for success!

All you need are four ingredients, and it uses frozen raspberries, so you can make it any time of the year!

Whisk the sugar and your choice of instant clearjel or cornstarch together in a small bowl. Set aside.


Combine the frozen raspberries and lemon juice in a nonstick skillet or saucepan.


If you're using instant clearjel, cook the frozen raspberries 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 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.


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