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Easy homemade strawberry puree in a glass bowl

How to Make Strawberry Puree

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!
Course Dessert
Cuisine American
Keyword baking tips, easy, how to, puree, strawberry
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 /2 cup or so of reduced strawberry puree
Calories 145kcal


  • 1 lb (450 gr) fresh strawberries, washed and hulled (see notes)


  • Add the strawberries to a food processor or blender and puree until smooth. You will get about 1 1/4 cup.
    How to make strawberry puree step 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.
    How to make strawberry puree step 3
  • 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.
    How to make strawberry puree step 11


IMPORTANT: 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.
STRAWBERRIES: You can use fresh or frozen strawberries. If strawberries are in season, I recommend using fresh strawberries, if not, frozen will work fine, but the puree will take they take longer to reduce. If using frozen allow defrosting before using.
MAKE AHEAD: Since the reduced strawberry puree needs to completely cool down to the dough or mixture, I suggest getting started the day before. Just let the reduced strawberry puree sit in the refrigerator overnight. 
STORING: You can store the strawberry puree 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. Read more freezing tips in the post content above.
This strawberry puree is perfect to add to cake or cupcake batter, cheesecakeno-bake cheesecakebuttercream, glaze, cookie dough, etc.
Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 145kcal | Carbohydrates: 35g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 694mg | Fiber: 9g | Sugar: 22g | Vitamin A: 54IU | Vitamin C: 267mg | Calcium: 73mg | Iron: 2mg