This easy homemade strawberry puree is the secret to adding fresh berry flavor to all your favorite desserts. Use it as a cake filling like in my strawberry vanilla cake, swirl it into white chocolate strawberry cupcakes, or spoon it over cheesecakes, frostings, and more.
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What is strawberry puree?
Strawberry puree is simply sweetened strawberries cooked into a smooth mixture. With just three ingredients — strawberries, sugar, and lemon juice — this easy strawberry puree recipe is quick to prepare at home.
It’s very similar to strawberry compote or strawberry coulis, but the texture is smoother.
You can use this homemade strawberry puree in buttercream, cheesecake batter, or sponge cakes, as a filling for layer cakes, or as a topping for cupcakes, cookies, cheesecakes, smoothies, and milkshakes.
Why you'll love this recipe
Ingredients You Need
You need these ingredients to make this Strawberry puree recipe:
- Strawberries: You can use either fresh strawberries if you are in the strawberry season, or frozen strawberries to make this recipe year-round.
- Sugar: Essential to soften the tart flavor of cooked strawberries, you can use granulated sugar, or natural sugar such as honey, maple syrup, or agave syrup. (I don't recommend using brown sugar or coconut sugar, which could alter the strawberry flavor).
- Lemon: Use fresh lemon juice or bottled lemon juice to preserve the strawberry pulp.
How to Make Strawberry Puree Recipe
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Place the fresh or frozen strawberries, sugar, and lemon juice in a medium saucepan and cook over medium heat, stirring occasionally, until you obtain a compote-like texture with softened pieces.
Blend in a blender or food processor, or directly with a hand mixer until smooth.
If necessary, strain the strawberry purée through a fine mesh sieve to remove grains and residues.
How to Use Pureed Strawberries
- Flavor frostings & creams – Mix into strawberry buttercream or strawberry whipped cream or strawberry ganache.
- Cake filling – Use in strawberry cream cake, strawberry cupcakes, or chocolate cakes.
- Natural coloring – Add a light pink hue to cakes, cheesecakes, or pancakes.
- As a topping – Spoon over pavlova, New York cheesecake, or with granola.
- In drinks – Blend into smoothies, lattes, or a strawberry milkshake.
Tips for this recipe
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.
Variations & Substitutions
Recipe Questions
Is strawberry jam same as puree?
No, jam is half sugar and half fruit, strawberry puree contains less sugar.
Does Strawberry puree freeze well?
Yes, you can freeze leftover puree, once it has been completely cooled for 3 months, you can place them in an ice cube trays to defrost very small quantities.
How to get a thick texture?
The longer you cook it, the more the liquid evaporates, giving it a thick texture. You can always add gelatine, flour or cornstarch to thicken it a little more.
How to make a sugar-free puree?
I recommend adding sugar to soften the acidity of the fruit. You can always use natural sugar or agave syrup to make a healthy strawberry puree recipe.
How do you puree strawberries without a blender?
When the strawberries are cooked and softened, you can crush them with a fork or use a puree masher.
More Filling Recipes
More Strawberry recipes
I hope you love this easy 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: 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
Great recipe, it's delicious and perfectly sweet!