This Easy Homemade Strawberry Puree is the secret to real strawberry flavor in your cakes and frostings — made with just fresh or frozen strawberries, no added sugar, and ready in about 10 minutes. I’ve been making this in my kitchen for years, and it is the best way to get genuine, bright strawberry flavor into your baked goods without watering down your batter or breaking your buttercream. It blends up perfectly smooth, strains easily for a seed-free result, and folds right into cake batter, buttercream frosting, and cream cheese filling. If you’ve ever wondered how bakeries get that real strawberry flavor into their cakes — this is exactly how.
Oriana’s Thoughts On The Recipe
I started making this strawberry puree years ago when I was developing my strawberry cake recipe. I needed real strawberry flavor — not extract, not jam, not food coloring — just pure, concentrated strawberry that would hold up inside a cake batter without making it too wet. This puree was the answer. I’ve been making it on repeat every strawberry season since, and now I use it in everything from my strawberry buttercream to my strawberry banana bread batter.
Why You’ll Want to Try My Recipe
What is Strawberry Puree?
Strawberry puree is simply fresh or frozen strawberries blended until completely smooth. In baking, it’s used as a natural flavoring agent — a way to add real, concentrated strawberry flavor directly into batters, frostings, and fillings without relying on artificial extracts or jams that can throw off the texture of a recipe.
Unlike strawberry jam (which is cooked down with sugar and has a completely different consistency) or strawberry extract (which is artificial and one-dimensional), homemade strawberry puree tastes like actual fruit. It’s unsweetened, which means you control the sweetness of your final recipe entirely. And because it’s already liquid and smooth, it incorporates beautifully into buttercream and cake batter without creating lumps or separating.
What is the difference between strawberry puree and strawberry jam for baking?
Strawberry jam is cooked down with sugar and pectin, which gives it a thick, sweet, gel-like consistency. Using jam in baking adds sweetness you may not want and can change the texture of your recipe. Strawberry puree is unsweetened, smooth, and uncooked — it adds pure strawberry flavor without altering the sugar balance of your recipe. For baking, puree is almost always the better choice.
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- Puree the Strawberries
2- Reduce
3- 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.
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 Strawberry Puree in Baking
Because this puree is unsweetened and smooth, it works as a direct flavor addition in baking recipes — not as a topping or sauce. Here’s how to use it:
- In Cake Batter: Add strawberry puree directly into your cake batter in place of some of the liquid in the recipe. It adds real strawberry flavor and a natural pink color without making the batter too wet — just make sure you account for the extra moisture. My Strawberry Cake recipe was built specifically around this puree, and the difference versus using extract is night and day.
- In Buttercream Frosting: This is one of the best uses. Add 2–3 tablespoons of strawberry puree to your buttercream and beat until fully incorporated. Because the puree is unsweetened and smooth, it folds right in without breaking the frosting. If the frosting softens too much, add a little extra powdered sugar to bring it back together. The result is a strawberry buttercream that actually tastes like fresh strawberries — not candy, not extract.
- In Cream Cheese Frosting and Fillings: Fold strawberry puree into cream cheese frosting for a strawberry cream cheese filling that’s perfect for layer cakes, cupcakes, and roll cakes. Start with 2 tablespoons and add more to taste. The same rule applies — if it gets too soft, add a little more powdered sugar.
- In Banana Bread and Quick Breads: Swap some of the mashed banana or liquid in a quick bread recipe for strawberry puree to add a natural strawberry flavor. My Strawberry Banana Bread uses this method, and it gives the bread a gorgeous color and real berry flavor in every bite.
- In Muffin and Cupcake Batter: Add a tablespoon or two directly into your batter for natural strawberry flavor and color. It works especially well in vanilla or lemon-based batters.
How Much to Use: A good starting point for most recipes is 2–4 tablespoons per batch of frosting or batter. Because the puree is concentrated and unsweetened, a little goes a long way. Always adjust based on your specific recipe.
IMPORTANT: This recipe is NOT intended to be used as a topping or sauce for desserts or ice cream. If you want a strawberry topping sauce, please use Easy Strawberry Sauce Recipe.
How to Thicken Strawberry Puree for Baking
Fresh strawberry puree is naturally on the thinner side. For most buttercream and batter uses, this is fine — it incorporates easily. But if you need a more concentrated, thicker puree (especially for fillings that need to hold between cake layers), here are two reliable methods:
Reduce it on the stove. Pour the puree into a small saucepan and simmer over medium-low heat, stirring occasionally, for 10–15 minutes until it reduces by about a third. This concentrates the strawberry flavor and naturally thickens the puree without any additives. Let it cool completely before adding to frosting or batter.
Storage and Freezing Instructions
Store: 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 cool completely, then place it in an airtight container or a freezer-safe 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.
Frequently Asked Questions
Strawberry puree is made with strawberries. Some recipes call for a 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 cupcake 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 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 lemon juice and cornstarch, are often added. As a result, its consistency and sweetness are closer to a jam.
Yes — this is one of the best uses for it. Because this puree is unsweetened and smooth, it folds directly into buttercream without breaking it. Add 2–3 tablespoons and beat until fully incorporated. If the frosting becomes too soft, add extra powdered sugar a tablespoon at a time until it comes back together. The result is a strawberry buttercream that tastes like fresh berries, not artificial flavoring.
It depends on your specific recipe, but a good starting point is 2–4 tablespoons per batch. Because the puree is concentrated and adds moisture, you may need to reduce another liquid in the recipe slightly. My Strawberry Cake recipe is already balanced around this puree, so no adjustments are needed there.
Absolutely — frozen strawberries work beautifully and are actually a great option year-round. They’re picked at peak ripeness, which means the flavor is often stronger and more consistent than out-of-season fresh berries. Just thaw them completely first and drain any excess liquid before blending, or use the liquid as part of your puree.
For most baking uses — buttercream, cake batter, quick breads — straining is optional. The seeds are very small and mostly disappear into the batter. However, if you’re making a filling that goes between delicate cake layers, or if you want a completely smooth, professional-looking result, straining through a fine-mesh sieve gives you a silky, seed-free puree. It takes about 2–3 minutes and is worth it for layer cakes.
Stored in an airtight jar in the refrigerator, strawberry puree lasts up to 5 days. For longer storage, freeze it in a zip-top bag or ice cube tray for up to 3 months. The ice cube method is especially practical for baking — pop out 2–3 cubes whenever your recipe calls for puree, thaw, and you’re ready to go.
Yes — in fact, I recommend it. Make a batch at the beginning of the week and store it in the fridge in an airtight jar. It stays fresh for up to 5 days, so it’s ready whenever you need it for frosting, batter, or a quick bread. If you’re planning ahead for a big bake, freeze it in ice cube portions so you can pull exactly what you need.
Baking with Strawberries? Here’s What to Make Next
Recipe Card
How to Make Strawberry Puree
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 1 lb (450 g) fresh strawberries, washed and hulled (see notes)
Instructions
IMPORTANT:
- This puree is designed to be added to batters and frostings — not used as a topping or sauce. For a strawberry topping sauce, see my Easy Strawberry Sauce Recipe.
Blend the strawberries:
- Add the strawberries to a food processor or blender and puree until completely smooth. The puree will be bright red and pourable — no chunks remaining. You should get about 1¼ cups.
Cook the puree:
- Pour the strawberry puree into a medium saucepan. Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble — about 5 to 10 minutes. You'll notice the color deepening and the puree starting to cling to the spoon.
Simmer and reduce:
- Reduce the heat to medium-low and simmer, stirring occasionally, for 15–20 minutes, until the puree has reduced to about ½ cup. It should be thick enough to coat the back of a spoon and deeply red in color — it will smell intensely of strawberries when it's ready. Remove from heat and pour into a bowl.Tip: Optional — strain for seed-free puree: For extra-smooth results (especially in buttercream), pour the finished puree through a fine-mesh strainer, pressing gently with the back of a spoon. This removes any remaining seeds and gives you a silky, professional-quality puree.
Cool completely:
- Let the puree cool to room temperature, about 30 minutes, then transfer to an airtight container and refrigerate until completely cold before adding to any batter or buttercream. The puree must be fully cold — warm puree will melt your frosting or affect your batter.
- Don’t rush the reduction. Keeping the heat at medium-low and being patient gives you a puree with deep, concentrated flavor — not a watery one. If it reduces too quickly, lower the heat.
- Cool it all the way. Adding even slightly warm puree to buttercream will cause it to separate. Give it a full hour in the fridge to be safe, or make it the night before.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Strawberry Puree Variations
The base recipe is unsweetened pure strawberry, which is exactly what you want for most baking applications. But depending on how you’re using it, here are a few variations worth knowing:
With Lemon Juice: Add a squeeze of fresh lemon juice before blending. The lemon brightens the strawberry flavor and adds a subtle tartness that works especially well in buttercream frosting — it keeps the frosting from tasting flat. Lemon juice also helps the puree hold its vibrant red color longer.
With Vanilla: Add ½ teaspoon of pure vanilla extract to the blender. This version adds a warm, rounded flavor that pairs beautifully with cream cheese frostings and vanilla cake batters.
Mixed Berry: Replace half the strawberries with raspberries for a deeper, more complex berry flavor. This version works well in chocolate cake frostings and dark berry-flavored batters.
Sugar-Free (already is): This recipe is already unsweetened by design — which is the correct version for baking. If you need a sweetened version for a specific use, you can add powdered sugar to the puree after blending and stir to dissolve.
Originally posted in June 2020, the post content was edited to add more helpful information, with no change to the recipe in April 2022. Updated it again in May 2026.
There is no mention of straining the strawberry puree. Is that just an “understood” process not mentioned or is this NOT to be strained to remove the seeds? Thank you.
Hello Judie! Great question! It’s not necessary, but if you prefer, you can strain the strawberry puree to remove the seeds. It really comes down to texture — both ways work just fine 😊
Going to use this for a ganache filling in candy very easy to make
Hi Christopher! That sounds delicious 😍 I’m so glad you found it easy to make—using it as a ganache filling for candy is such a great idea! Let me know how it turns out! 💕
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 =)