How to easily prepare a fruity Strawberry puree sauce with just 3 ingredients at home, ideal for filling a vanilla cake like this vanilla cake with strawberry filling or whipping up a fluffy strawberry buttercream frosting.
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Strawberry puree is like a thick strawberry sauce or like a fruity jam made with just three ingredients: strawberries, sugar, and a splash of lemon juice. You simply cook everything down until it's thick and chunky, perfect for spreading on cakes, swirling into yogurt, or topping off ice cream.
Its versatility in baking and dessert-making is unmatched. Whether used as a base for frostings like strawberry whipped cream or strawberry Swiss buttercream, infused into sponge cakes, or folded into creamy mousses, strawberry compote adds a burst of sweet, fruity flavor to any dish.
If you like strawberries, you won't be able to resist its sweet and fruity taste and a perfect and delicious strawberry topping on vanilla ice cream, cakes, to make sorbets, yogurts, cottage cheese, and more.
Why you'll love this recipe
Craving for more Strawberry desserts? Give these a try, Strawberry coffee cake, Strawberry swirl cheesecake, Strawberry whipped cream cake and No bake strawberry cheesecake.
Ingredients notes
You need these ingredients to make this fresh or frozen strawberry puree recipe:
- Strawberries: You can choose between seasonal fresh strawberries or frozen strawberries to make this strawberry purée all year round.
- Sugar: Essential for a sweet compote, use white granulated sugar, but you can also replace it with natural sugar such as maple syrup, honey, coconut sugar or agave syrup for a lighter version.
- Lemon juice: As an option, fresh lemon juice and lemon zest add a tangy note and act as a preservative in fruit compote. You can replace it with another citrus juice, such as fresh orange juice.
How to Make Strawberry Filling For Cake
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Step 1: Place fresh or frozen strawberries and sugar and fresh lemon juice in a medium saucepan and cook over medium heat for around 15 minutes, until the strawberries have softened to the desired consistency.
Step 2: Gently mash if necessary with a potato press or fork, just enough to crush the strawberry reduction a little.
Let cool: Allow the pureed strawberries to cool completely, then transfer to a storage jar and place in the fridge.
Serving Suggestions
- Cake filling: To fill the Berry and cream Victoria cake, this chocolate strawberry cake, Strawberry lemonade cake or my strawberry whipped cream cake.
- Cupcake Filling: As an insert in Strawberry filled cupcakes.
- Dessert topping: On a New York cheesecake, this no-bake strawberry cheesecake or this strawberry swirl cheesecake.
- On fluffy pancakes, in French crêpes, Moroccan pancakes, or Belgian waffles.
- For flavoring: mascarpone whipped cream, diplomat cream, pastry cream or buttercream.
- Brioche & rolls: like these strawberry cinnamon rolls.
Tips for this recipe
Storage instructions
In the fridge: Frozen or fresh strawberry puree can only be stored in the fridge, in a glass jar with a lid (like a jam jar), or in an airtight container for around 1 week.
In the freezer: You can also freeze leftover puree in the freezer for up to 3 months in an airtight container or in ice cube trays, but let it defrost gently in the refrigerator overnight.
Variations & Substitutions
Recipe Questions
Can You Use Frozen Strawberries?
Yes, you can use frozen strawberries to make a strawberry compote.
Can Strawberry Compote Be Canned or Preserved?
Strawberry compote typically has less sugar than jam or preserves, so it may not be suitable for traditional canning or preservation methods. However, it can still be stored in the refrigerator for a short period of time.
What's the Difference Between Compote and Coulis?
The main difference between compote and coulis lies in their texture and preparation method. Compote is typically made by cooking chopped fruit with sugar until it becomes soft and chunky, while coulis is a smooth, pureed fruit sauce made by blending fruit with little or no sugar and straining out any solids.
More Filling Recipes
I hope you love this strawberry puree recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Strawberry Puree Recipe
- Total Time: 16 minutes
- Yield: 1 cup
Description
Recipe for homemade strawberry puree with just 3 ingredients (for a 1 cup jar)
Ingredients
- 400 g (2 cups) Strawberries - fresh or frozen
- 60 g (⅓ cup) Sugar - white
- 2 tbsp fresh lemon juice - approx. 30 ml
Instructions
- Place the whole fresh or frozen strawberries in a medium saucepan with the white granulated sugar and fresh lemon juice.
- Heat over medium heat for about 12-15 minutes, stirring occasionally, until the strawberries are softened but still chunky.
- Allow the strawberry compote to cool completely before placing in a glass jar with a lid in the fridge.
Notes
Storage: Up to 1 week in the fridge, up to 3 months in the freezer.
To make a sauce: Cut the strawberries into pieces before cooking them in a saucepan for about 10 minutes, then blend in a blender and strain if necessary.
To thicken: Add a teaspoon of cornstarch to the saucepan to thicken the texture, or cook longer on a low heat to evaporate the liquid and thicken the texture.
Natural sugar: You can replace white powdered sugar with maple syrup, honey, wholegrain sugar or agave syrup.
- Prep Time: 1
- Cook Time: 15 minutes
- Category: sauce, filling
- Cuisine: American
excellent and easy. thanks. used it for a layer cake