Then, stir the lemon-tapioca mixture into the sugared berries.
Bring the whole mixture to a boil over medium-high heat, stirring constantly. It will thicken up quickly.
Reduce the heat to medium-low, and cook for 4 or 5 more minutes to cook down the berries, stirring frequently.
Allow the filling to cool before using it to fill cored cupcakes, cake layers, or tart shells.
Cut a ¾" (2 cm) core about an inch (2.54 cm) into the centre of each of a dozen vanilla cupcakes and spoon cooled filling into each one.
For a pink whipped cream frosting, scoop about a teaspoon (5 ml) gel from the strawberry filling (avoiding chunks of strawberry), and add it along with a teaspoon of sugar to 1 cup (250 ml) heavy whipping cream, whipped.