Skip to Content

How To Make Strawberry Puree

Purees are a fantastic addition to a huge range of different dishes. We can use purees to enhance the overall flavor and appearance of a main dish or use fruit purees to add more vibrancy and flavor to our desserts.

One of the best types of puree we can make is strawberry puree. Strawberry puree is arguably the easiest and tastiest puree we can use for all of our dessert recipes.

How To Make Strawberry Puree

Thrown together in a matter of minutes, we can use it to enhance the sweetness and appearance of cheesecakes, cakes, buttercream, and so on.

However, if you’ve never made strawberry puree before, you might not know what to do. If that’s the case, you’ve come to the right place!

In this post, we’re going to show you how to make a super simple strawberry puree that packs a punch. Let’s dive straight in!

What Is A Puree?

Before you can even think about making a strawberry puree, you need to know exactly what a puree is. For those that don’t know, here’s a simple explanation.

A puree is a smooth paste or thick liquid that is usually made from cooked food. Most purees are made from vegetables and fruits that have been cooked, ground, blended, pressed, or sieved. 

They are usually processed until they have a liquid consistency or until they turn into a creamy paste. The primary purpose of puree is to add more flavor and color to a dish.

Why Should You Make Strawberry Puree?

Right then, why should you make our strawberry puree? Well, for starters, strawberry puree is incredibly versatile.

Strawberry puree can be used to add more flavor to cakes and cupcakes, to top a cheesecake, and to make a delicious buttercream.

It can even be used to decorate a dessert plate. 

Secondly, our strawberry puree recipe is super easy to make. The only ingredient you need to make it is strawberries. Finally, strawberry puree is packed with sweet flavors and nutrients too.

This makes it healthy and delicious.

Ingredients You’ll Need To Make Strawberry Puree

As we mentioned above, the only ingredient you need to make our strawberry puree is strawberries. 

To be more exact, you need 1 lb or 450 grams of fresh strawberries to make this puree. The strawberries you decide to use need to be washed and hulled before you make the puree.

Apart from that, you don’t need anything else to make this recipe.

Should You Use Frozen Or Fresh Strawberries To Make Strawberry Puree?

Another great thing about this recipe is that you can use fresh or frozen strawberries to make it. We recommend using fresh strawberries whenever possible, but frozen strawberries work perfectly too.

The only difference you will notice is that frozen strawberries will take longer to reduce. If you decide to use frozen strawberries, leave them to defrost before making your puree.

Why Does This Recipe Not Include Sugar?

You might be wondering why our recipe doesn’t call for sugar. The reason for this is quite simple. By not including sugar in our recipe, we can use the puree in more ways.

For example, instead of just using our strawberry puree as a sauce, we can also use it as a flavoring ingredient in cheesecake, cupcake, and cake recipes. 

If this puree contained sugar, it would be too sweet to do that.

How To Make Strawberry Puree

How To Make Our Strawberry Puree Recipe

Making our strawberry puree couldn’t be any easier. There are three simple steps to follow and it should only take you 25 minutes to make. 

We’ve listed the instructions you need to follow below!

1. Wash and hull your strawberries and add them to your food processor. You can also use a blender if you don’t have a processor. Blend the strawberries until they reach a smooth puree consistency.

You will be left with roughly 1 ¼ cup.

2. Once smooth, add your puree to a skillet or saucepan. Cook the puree over medium heat for approximately 5 to 10 minutes. Stir constantly so the mixture doesn’t stick. The puree should begin to bubble and thicken.

3. Next, reduce the heat and let the puree simmer for 15 minutes until it reduces by half. You should be left with approximately ½ cup.

When the strawberry puree has reduced, remove it from the heat and pour it into a bowl. Leave the puree to cool and then use it however you like.

Storing Your Strawberry Puree

When it comes to storing any strawberry puree you haven’t used yet, you have two options. You can either place your puree in a fridge or freeze it in your freezer.

Either way, you will need to pour your puree into an airtight container or freezer bag. If you decide to keep your puree in the fridge, it will be fine to use for up to 5 days. 

Strawberry puree kept in a freezer can be used up to 3 months later. Before using your frozen strawberry puree, make sure you defrost it. You can do this in the microwave in 20 to 40 seconds.

How To Use Your Strawberry Puree

Strawberry puree can be used in many ways. The most obvious way to use your puree would be to pour it over a cheesecake or cake. However, you can use it in other ways too.

You can find a list of the different ways to use strawberry puree below!

  • Buttercream flavoring
  • Cake flavoring
  • Cheesecake topping
  • Strawberry glaze
  • Strawberry sauce
  • Cheesecake flavoring
  • Strawberry Bundt cake

Final Thoughts

In this post, we’ve shown you how to make a delicious strawberry puree in less than 30 minutes. Our recipe is super simple, sweet, and versatile.

You can use our puree to top cakes, enhance flavors, and improve the overall appearance of your dessert.

All you have to do now is make our strawberry puree and see what you think.

Frequently Asked Questions

Is Strawberry Puree The Same As Reduction And Sauce?

No, strawberry puree isn’t the same as reduction or sauce. Reduction and sauce are made with lots of sugar. They are usually cooked for longer too.

How Do You Make Strawberry Puree Thicker?

If you want to make a thicker strawberry puree, simmer it for longer. Simmering strawberry puree for longer reduces the amount of moisture in the puree, which in turn makes it thicker.

Anna Ingham
Latest posts by Anna Ingham (see all)