Learn how to make Strawberry Puree! Perfect to add to your cake, cupcake, or cheesecake batter. It will add lots of strawberry flavor to your desserts, without adding extra moisture, and a lovely pink color! Recipe includes step-by-step photos and lots of tips.
Strawberry Puree for Flavoring Cakes, Cupcakes and Buttercream
This Strawberry Puree is super easy to make and so convenient. Made with just fresh strawberries, no sugar added!
It concentrates the strawberry flavor within a little amount of liquid, which makes it perfect to be added to batters, such as cakes, cupcakes, cheesecakes, and more. I love to use it to make Homemade Eggless Strawberry Bundt Cake and my Best No-Bake Strawberry Cheesecake.
It also adds a lovely pink color to your desserts!
Important: This recipe is NOT meant to be used as a sauce to top desserts or ice cream. If you want a strawberry topping sauce, please use my Easy Strawberry Sauce Recipe.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
To make strawberry puree, you will need only one ingredient: STRAWBERRIES!
Check out my post about How to Pick & Store Fresh Strawberries.
Fresh Or Frozen Strawberries for Strawberry Puree?
You can use both! If strawberries are in season, I recommend using fresh strawberries; if not, frozen will work fine, but the puree will take longer to reduce. If using frozen, allow defrosting before using.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
1 – Add the strawberries to a food processor or blender and puree until smooth.
2 – Add the strawberry puree to a saucepan or skillet. Cook over medium heat, stirring constantly until mixture begins to thicken and bubble, about 5 to 10 minutes.
Reduce the heat to medium-low and allow the strawberry mixture to simmer for 15 -20 minutes until reduced to half.
3 – Remove from heat, pour into a bowl, and set aside to cool.
PRO TIP: Since the reduced strawberry puree needs to completely cool down, I suggest getting started the day before. Just let the reduced strawberry puree sit in the refrigerator overnight and use it the following day.
Frequently Asked Questions
Strawberry puree is made with strawberries. Some recipes call for sweetener and lemon juice.
This recipe is not meant to be used as a topping or sauce for dessert, so it does need the extra sweetness. Instead, this strawberry puree is intended to be added, as an ingredient, for flavoring recipes, such as cake and cupcakes batter, cheesecakes, buttercream, etc. If you are looking for a strawberry sauce/topping for desserts use my Easy Strawberry Sauce Recipe.
Yes, frozen strawberries will work fine, but the puree will take they take longer to reduce. If using frozen allow defrosting before using.
You can store the strawberry puree in the fridge in an airtight container for up to 5 days
Strawberry puree is made with no sugar or very little sugar, and it’s mostly used to add strawberry flavor to cakes, cupcakes, buttercream, etc. Strawberry sauce, coulis, or reduction is cooked for longer with lots of sugar. Other ingredients, such as lemons juice and cornstarch, are often added. As a result, its consistency and sweetness are closer to a jam.
Storing
You can store strawberry puree leftovers in the fridge in an airtight container for up to 5 days.
Freeze
You can freeze leftover puree and defrost it as you need it. To freeze, let the puree cold completely, then place it in an airtight container or freezing plastic bag and freeze for up to 3 months.
To use frozen strawberry puree, simply thaw in the refrigerator or heat in the microwave for 20-40 seconds, stirring after 10 seconds.
PRO TIP – Stock up for later use!
When strawberries are in season, I usually make 4 – 5 lbs of fresh strawberries into a puree and then freeze it in ½ cup individual servings to use when I need it.
You can also pour the puree into ice-cube trays and freeze it until solid. Freezing in ice cube trays is super convenient because it allows you to defrost small amounts. Flexible ice cube trays work best.
Once the cubes are fully frozen, quickly pop them all out and place them into a freezer bag or container and return them to the freezer.
How To Use the Strawberry Puree?
This strawberry puree is perfect for flavoring cake or cupcake batter. I use it to make Homemade Eggless Strawberry Bundt Cake and my Best No-Bake Strawberry Cheesecake. You can also use it to make strawberry buttercream or strawberry glaze.
IMPORTANT: This recipe is NOT meant to be used as a sauce to top desserts or ice cream. If you want a strawberry topping sauce, please use Easy Strawberry Sauce Recipe.
How to Make Strawberry Puree
Equipment
Ingredients
- 1 lb (450 gr) fresh strawberries, washed and hulled (see notes)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Add the strawberries to a food processor or blender and puree until smooth. You will get about 1 1/4 cup.
- Add the strawberry puree to a saucepan or skillet. Cook over medium heat, stirring constantly until mixture begins to thicken and bubble, about 5 to 10 minutes.
- Reduce the heat to medium-low and allow the strawberry mixture to simmer for 15 -20 minutes until reduced to half; about 1/2 cup or so. Remove from heat, pour into a bowl, and set aside to cool.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in June 2020, the post content was edited to add more helpful information, with no change to the recipe in April 2022.
How do you use this for cupcakes or muffins?? I’ve been looking for a recipe that uses berries in the batter, not just adding chopped strawberries to it,, so thank you!! I’m especially interested in muffins.
Hello Ilikebells! You can use this puree to make strawberry cupcakes, cakes, frosting, etc. You can explore all my muffin recipes here: https://mommyshomecooking.com/category/recipes/breads-and-muffins/
Will this work to replaced pumpkin purée in a pumpkin cheesecake bar recipe? I swirl them together with a knife, but I don’t want them to blend? Could you add sugar so it’s sweet?
Hello Sheri! To make cheesecake bars, I recommend using this recipe instead > Easy Strawberry Topping Sauce Recipe
Is this recipe enough for the strawberry buttercream recipe or do I need to reduce it to half?
Hello Riya! Yes, it’s enough. You probably will have some leftovers, which you can freeze for later use if you want.
I made your recipie, easy to do and tasted great. I add it to strawberry ice cream shakes, vanilla greek yogurt, just plain milk for my grand kids. Awsome. Thanks.
Hello Rachael! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
I have a question. Could you use this as an add on to sparkling water? That’s how I thinking of using it. Would I need to cook it to eliminate water if I’m adding it to water?
Hello Lisa! I haven’t tested it personally, but you can certainly give it a try. Let me know how it turns out for you!
Hi! I made this cake last year for my dad’s birthday and I’m doing it again this weekend but in cupcake form. It seems I have quite a bit of extra strawberry puree – would I be able to add that to the frosting for a strawberry flavor?
Hello Megan! Yes, you can add some to the frosting and refrigerate the rest for later use. If you don’t want to have leftovers, you can reduce the recipe by half. I hope this helps!
What are your recommendations for puree that is seedless?
Hello Margaret! You can barely see any seeds in this pure, but you can pass it through a fine-mesh strainer to make sure it’s totally seedless. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
why do you cook the already pureed strawberries?
curious. why do you cook the already pureed strawberries?
Hello Marsha! I cook the strawberry puree to reduce it and eliminate the extra water in it. Thanks for your interest in my recipe. Please come back and let me know how you like it =)