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 (1/4 cup) Sugar - granulated
- 1/2 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