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!
Easy Strawberry Puree Recipe
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.
It also adds a lovely pink color to your desserts!
This recipe NOT meant to be used as a sauce to top desserts. If you want a strawberry topping sauce, please use this recipe.
INGREDIENTS You’ll need:
To make strawberry puree you will need only one ingredient: 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.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
HOW TO MAKE STRAWBERRY PUREE
- Add the strawberries to a food processor or blender and puree until smooth.
- 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 simmer for 15 -20 minutes until reduced to half.
- Remove from heat, pour into a bowl, and set aside to cool.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
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 make the cake batter the following day.
STORING:
You can store strawberry puree leftovers in the fridge in an airtight container for up to 5 days or you can freeze it up to 3 months.
FREEZING:
You can freeze leftover puree and defrost 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 puree and then freeze in ½ cup individual servings to use when I need it.
You can also pour the puree into ice-cube trays and freeze until solid. Freezing in ice cube trays it super convenient because it allows you to defrost the 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 to the freezer.
HOW TO USE THE STRAWBERRY PUREE?
This strawberry puree is perfect to add to cake or cupcake batter, cheesecake, no-bake cheesecake, buttercream, glaze, cookie dough, etc.
This recipe NOT meant to be used as a sauce to top desserts or ice cream. If you want a strawberry topping sauce, please use this recipe.
How to Make Strawberry Puree
Ingredients
- 1 lb (450 gr) fresh strawberries, washed and hulled (see notes)
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 simmer for 15 -20 minutes until reduced to half; about a little more of 1/2 cup or so. Remove from heat, pour into a bowl, and set aside to cool.
Nutrition
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