Easy strawberry puree made with fresh or frozen strawberries, a smooth and flavorful fruit base I use often in pastry for cakes, fillings, cupcakes, and frostings.
What is strawberry puree?
Strawberry puree is a simple cooked blend of berries, sugar, and lemon that I use frequently in pastry for cake fillings, frostings, and desserts.
It also answers the common searches for how to make strawberry puree, how to puree strawberries, and how to make it with frozen berries.
Use this puree in frosting, cheesecake batter, layer cake fillings, or as a topping for cupcakes, cookies, smoothies, or milkshakes.
Why you'll love this recipe
Works with fresh or frozen berries and gives a smooth, reliable texture for cakes and cupcakes.
- Quick & Easy – Just 3 ingredients and ready in minutes.
- Fresh Taste – Sweet, fruity flavor from fresh or frozen strawberries.
- So Versatile – Perfect for cakes, cupcakes, cheesecakes, or drinks.
Ingredients You Need
Fresh or frozen strawberries both work, which is what I use year-round for cake fillings and buttercream.
- Strawberries - Fresh when in season, or frozen berries if you want to make this puree year-round.
- Sugar - Granulated sugar is best. You can swap for honey, maple syrup, or agave.
- Lemon juice - Fresh or bottled lemon juice helps brighten the flavor and preserve the puree.
Tips for this recipe
These steps help you get the smooth, stable strawberry puree needed for pastries and cake work.
- Choose Ripe Strawberries: Select fresh, ripe strawberries for the best flavor and natural sweetness.
- Wash Thoroughly: Rinse the strawberries well to remove any dirt or pesticides.
- Simmer Until Soft: Let the strawberries cook until they are soft and have released their juices.
- Blend Smoothly: Once cooked, use a blender or an immersion blender to puree the mixture until smooth.
How to Make Strawberry Puree Recipe
A quick method to make strawberry puree from fresh or frozen berries, just like I prepare it for cakes and frostings.
Add the strawberries (fresh or frozen), sugar, and lemon juice to a medium saucepan.
Cook over medium heat, stirring now and then, until the strawberries soften into a compote-like texture.
Blend until smooth using a blender, food processor, or hand mixer.
If needed, strain through a fine sieve to remove seeds for a perfectly smooth strawberry puree.
How to Use Pureed Strawberries
Pureed strawberries are a pastry essential for fillings, buttercream, toppings, or natural coloring.
- Flavor frostings & creams – Mix into strawberry buttercream, whipped cream, or ganache for a natural berry flavor.
- Cake filling – Use inside layer cakes, cupcakes, or chocolate cakes for a fruity center.
- Natural coloring – Add a soft pink hue to cakes, cheesecakes, or pancakes.
- As a topping – Spoon over pavlova, cheesecake, yogurt, or granola.
- In drinks – Blend into smoothies, lattes, or a strawberry milkshake.
Storage instructions
In the fridge: Leftover puree is kept for 3-5 days in the fridge in a jar with a lid or an airtight container.
Recipe Variations
Simple variations to adapt the puree for frosting, fillings, or mixed-berry desserts.
- Vanilla Strawberry Puree: Add a teaspoon of vanilla extract to the mixture for a rich, aromatic flavor.
- Berry Mix Puree: Blend strawberries with other berries like raspberries, blueberries, or blackberries for a mixed berry puree.
- Honey Sweetened Puree: Substitute sugar with honey for a natural sweetness and unique flavor.
- Balsamic Strawberry Puree: Add a splash of balsamic vinegar for a sophisticated, tangy flavor.
Recipe Questions
How do you make strawberry puree for cakes?
Cook the berries, blend smooth, and reduce longer for a thicker texture used in cake filling.
Can you make strawberry puree with frozen strawberries?
Yes, frozen berries work just as well and I use them often when fresh fruit isn’t in season.
How do you get a smooth, seedless strawberry puree?
Blend, then pass through a fine sieve for a silky texture ideal for frosting or cake layers.
More Strawberry recipes
- Strawberry compote
- strawberry coulis
- Strawberry cream cake
- strawberry buttercream
- strawberry whipped cream
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Strawberry Puree Recipe
- Total Time: 18 minutes
- Yield: 1 jar
Description
A concentrate of homemade strawberry purée made with just 3 ingredients, perfect for flavoring your frosting, and icings, into your cake or cupcakes as filling or to eat by the spoonful (for about 200 g of purée/ 1 cup jar).
Ingredients
- 400 g (2 cups) Strawberries - fresh or frozen
- 40 g (¼ cup) Sugar - granulated
- ½ lemon juice
Instructions
- Place the whole strawberries in a medium saucepan with the sugar and lemon juice.
- Cook over a medium heat for 5 minutes, then lower the heat and continue cooking for around 10-15 minutes until you have a thick, puree-like consistency with chunks of strawberries.
- Remove from heat and allow to cool completely.
- Blend the mixture in a food processor or with blender until smooth.
- Strain through a fine sieve if necessary to remove seeds and other residues.
- Place the strawberry purée in a glass jar with a lid and store in the fridge.
Notes
Storage:
- Refrigerate in a clean jar or airtight container for 4–7 days.
- Freeze in portions (ice cube trays work great) for up to 3 months. Thaw overnight in the fridge.
Sugar-Free Purée
- Swap white sugar with maple syrup, honey, or agave syrup.
- For a very tart but natural version, use only ripe strawberries and skip sweeteners.
Extra Tips
- For a thicker texture, simmer longer to reduce excess liquid.
- To use as a sauce, blend until silky smooth and strain for a finer finish.
- Add a splash of vanilla or lemon zest for extra flavor.
- Prep Time: 3 minutes
- Cook Time: 15 minutes
- Category: filling, cream
- Cuisine: American
Mylène
Great recipe, it's delicious and perfectly sweet!
Adrian
Good recipe, but unclear on how much lemon juice to add. Ended up just squeezing the juice from 1/2 a fresh lemon.
Fadela
Hi!
Thank you, The juice from half a medium lemon is roughly 1 tablespoon (15 ml), but it doesn’t need to be exact for this recipe.