How to Make Strawberry Puree: Fresh or Cooked
This post shares How to Make Strawberry Puree for use in a variety of desserts and beverages. Options for both cooked and fresh and unsweetened and sweetened Pureed Strawberry Recipe are included, along with suggestions to use strawberry puree.
You know the old adage, ‘When Life Gives You Strawberries, Make Strawberry Puree!’
Ok, I may be taking some liberties, but you know what I mean!
Pureeing strawberries is just another way to savor these delightful little berries and extend your enjoyment of them.
If you have the strawberries, we have the recipes! Our list of Great Strawberry Recipes includes Strawberry Curd, Strawberry Rhubarb Jam, Strawberry Puree, and Strawberry Jam Cake!
At its simplest, strawberry puree (or any puree, for that matter) is just strawberries blended to a paste or liquid. In its strictest definition, a pureed fruit or vegetable is typically cooked, think applesauce or pumpkin puree for pies.
The beauty of this Strawberry Puree is that you can keep it fresh or cook it down a bit to concentrate the flavors. Additionally, you can add sugar or not, depending on the sweetness of the berries and your ultimate use. And, as if you needed one more decision to make, you get to choose whether to keep the seeds in or strain them out.
sweetened or unsweetened?
Honestly, I have never felt the need to sweeten my puree. That being said, if your strawberries are on the tart side, you can surely add a little sweetness with honey or sugar.
If you are considering adding sweetness, wait until the puree is made to add the sugar or the honey. Give it a taste to see if any sweetness is needed and then add it by the teaspoon.
blender or food processor?
I was able to get a much smoother puree with my blender than with my food processor. I let it blend for about 45 seconds to 1 minute.
keep the seeds or remove the seeds from your pPuree?
Removing the seeds is so easy that I always go ahead and remove them. I think it makes the puree more versatile.
Removing the seeds is simply a matter of pouring the puree through a fine-mesh sieve and stirring the puree for a minute or two until only the seeds and wee bit of pulp are remaining.
how much strawberry puree will a pound of strawberries yield?
I typically get between 1 3/4 – 2 cups of puree from 1 pound of fresh strawberries. Removing the seeds takes a little less than 1/4 of cup from that total.
fresh or cooked strawberry puree?
For a thickened topping, you might consider cooking it down. Not only will it thicken the puree, but cooking will concentrate the flavor as well. If you are looking for a fresher-tasting strawberry puree, then leave it uncooked.
I rarely cook down my puree at first. If it needs to be cooked down for the recipe that I will use it in, that typically happens within that recipe.
The cooked puree is on the left and the fresh is on the right.
how to store your puree
Your strawberry puree can be refrigerated for 2-3 days or frozen for up to 6 months. Freeze your puree in ice cube trays for easy use.
how to use strawberry puree
Strawberry puree is a versatile ingredient that can be used in a variety of ways. Here are some suggestions:
Strawberry puree is the primary ingredient in Strawberry Curd.
As a topping: Use strawberry puree as a topping for ice cream, yogurt, pancakes, waffles, or oatmeal.
Use strawberry puree in desserts like cheesecake, pudding, mousse, or sorbet. It can also be used to flavor frosting for cakes or cupcakes. Thicken it with cornstarch and sugar to glaze cakes
Strawberry puree can be added to smoothies, milkshakes, seltzer, champagne, prosecco, or cocktails for a fruity twist. What about Strawberry Lemonade or Limeade!
Use strawberry puree to make a sweet and tangy sauce for grilled meats or vegetables.
Use strawberry puree to add a fruity flavor to breakfast dishes like French toast or crepes.
When using strawberry puree in recipes, be sure to adjust the amount of sugar or other sweeteners as needed, depending on the sweetness of the strawberries. You can also add lemon juice or other citrus juices to enhance the flavor and balance the sweetness.
How to Make Fresh Strawberry Puree
How to make fresh strawberry puree; either sweetened or unsweetened, with seeds or without.
Ingredients
- 1 lb fresh strawberries
- Sugar, optional and as necessary
- Lemon Juice, optional, up to 1 TB
Instructions
- Wash and hull your strawberries
- Place in a blender and blend on high for 1 minute. For a smooth puree, I found that my blender worked better than my food processor.
- If you want to remove the seeds, pour your strawberry puree into a fine-mesh sieve over a bowl and stir the puree until all that remains are the seeds. My experience is that the seeds and related pulp amount to less than 1/4 cup while the puree will be between 1 1/2 cups to 2 cups.
- Before you add sugar, taste your puree to make sure it needs it. If you do add it, do it in teaspoonful increments until you've reached the desired sweetness.
- Refrigerate for up to 2 days or freeze for up to 6 months.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 0g
How to Make Cooked Strawberry Puree
How to make a cooked strawberry puree
Ingredients
- 1 lb fresh strawberries
- Sugar (optional and as necessary)
- Lemon Juice (optional, up to 1 TB)
Instructions
- Wash and hull strawberries
- Place in a blender and blend on high for 1 minute. For a smooth puree, I found that my blender worked better than my food processor.
- If you want to remove the seeds, pour your strawberry puree into a fine-mesh sieve over a bowl and stir the puree until all that remains are the seeds. My experience is that the seeds and related pulp amount to less than 1/4 cup while the puree will be between 1 1/2 cups to 2 cups.
- Before you add sugar, taste your puree to make sure it needs it. If you do add it, do it in teaspoonful increments until you've reached the desired sweetness.
- To cook and reduce your strawberry puree, put it in a pot over medium-high heat and bring it to a simmer while stirring.
- Once at a simmer, reduce heat to low and stir from time to time until desired thickness is reached, up to 20 minutes. Remember to stir so that it doesn't stick to the bottom of your pot.
- Let cool.
- Refrigerate for up to 2 days or freeze for up to 6 months.
Nutrition Information:
Yield: 12 Serving Size: 2 ouncesAmount Per Serving: Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 0g
how will you use it?
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This sounds so good! I’m looking forward to strawberry season here in Virginia.
Its coming soon! Enjoy.
Definitely on my list to make this Spring!
You will find so many uses for it!
Something so beautiful about the natural beauty, color and simplicity of a food made from fresh berries! Love this simple recipe! And all of the uses!!
Thanks Kathleen! I’m now on a quest to find all the foods I can make with Strawberry Puree! GEt ready for some delightful cocktails!