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, unsweetened and sweetened Pureed Strawberry Recipes are included, along with suggestions for using strawberry puree.
You know the adage, ‘When Life Gives You Strawberries, Make Strawberry Puree!’
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.
Table of Contents
At its simplest, strawberry puree (or any puree, for that matter) is just strawberries blended into 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, you can choose whether to keep the seeds in or strain them out.
Why You Will Love This Strawberry Puree Recipe
Making strawberry puree is a delightful process for several reasons, and here’s why you’ll love incorporating it into your culinary practices:
- Simplicity: Strawberry puree is incredibly easy to make. It requires just strawberries and, optionally, a sweetener. The straightforward process doesn’t demand much time or culinary expertise, making it accessible to everyone.
- Versatility: Strawberry puree can be used in many ways, from desserts and beverages to savory sauces. This versatility allows for creativity in the kitchen, enabling you to enhance a wide range of dishes with strawberries’ fresh, vibrant flavor.
- Natural Sweetness: Strawberries have a natural sweetness that can reduce the need for added sugars in your recipes. Making your own puree allows you to control the sweetness level, catering to your preference and dietary needs.
- Health Benefits: Strawberries are packed with vitamins, fiber, and antioxidants. By making your own puree, you’re creating a healthful ingredient that can contribute to a balanced diet, offering a delicious way to enjoy the nutritional benefits of fresh fruit.
- Seasonal Enjoyment: Making strawberry puree when strawberries are in season is a great way to savor their peak flavor.
- Cost-Effective: Buying strawberries in bulk during the peak season and making puree can be more cost-effective than purchasing pre-made purees or flavored products. It’s a great way to save money while still enjoying high-quality, flavorful ingredients.
- Customization: When you make your own strawberry puree, you have complete control over the ingredients. You can choose to make it with or without seeds, adjust the thickness, and decide whether to cook it down or keep it fresh, tailoring the puree to your specific needs and preferences.
- Waste Reduction: Making puree is an excellent way to use up strawberries that are slightly overripe or less visually appealing, reducing food waste and ensuring that every berry is put to good use.
How to Make Strawberry Puree
For Fresh Strawberry Puree
- Prepare the Strawberries: Wash the strawberries thoroughly. Hull them by removing the green leafy tops and any tough white core.
- Puree the Strawberries: Place the cleaned strawberries in a blender or food processor. Blend on high until you achieve a smooth consistency, about 45 seconds to 1 minute. Add a little water or lemon juice to adjust the consistency if you prefer a thinner puree.
- Strain (Optional): For a seedless puree, pour the blended strawberries through a fine-mesh sieve into a bowl. Use a spoon to help push the puree through, leaving the seeds behind.
- Sweeten (Optional): Taste the puree. If it’s too tart, you can add a bit of sugar or honey. Start with a teaspoon, mix well, and taste. Continue adding sweetener in small increments until you reach your desired sweetness.
- Store: Transfer the puree to an airtight container. It can be refrigerated for 2-3 days or frozen for up to 6 months.
For Cooked Strawberry Puree
- Follow steps 1-4 for fresh puree
- Cook the Puree: Transfer the puree to a saucepan. Add sugar or honey if you’re using it. Cook over medium-high heat until the mixture comes to a simmer. Reduce the heat to maintain a gentle simmer.
- Reduce: Let the puree simmer, stirring occasionally to prevent sticking and burning, until it thickens to your desired consistency. Depending on how thick you want the puree, this could take anywhere from 10 to 20 minutes. The puree will also thicken slightly as it cools.
- Cool: Remove the puree from the heat and let it cool. If you’ve added lemon juice, you can stir it in after cooking.
- Store: Once cooled, transfer the puree to an airtight container. It can be kept in the refrigerator for up to a week or frozen for up to 6 months.
Frequently Asked Questions
Honestly, I have never felt the need to sweeten my puree. That 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 sugar or honey. Taste it to see if any sweetness is needed, and then add it by the teaspoon.
I got a much smoother puree with my blender than my food processor. I let it blend for about 45 seconds to 1 minute.
Removing the seeds is so easy that I always do it. 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.
I typically get 1 3/4 – 2 cups of puree from 1 pound of fresh strawberries. Removing the seeds takes a little less than 1/4 of a cup of that total.
If you want a thickened topping, you might consider cooking it down. It will thicken the puree, and cooking will concentrate the flavor. But, if you want a fresher-tasting strawberry puree, leave it uncooked.
I rarely cook down my puree at first. If it needs to be cooked for the recipe I will use, that typically happens within that recipe.
The cooked puree is on the left, and the fresh is on the right.
Your strawberry puree can be refrigerated for 2-3 days or frozen for up to 6 months. For easy use, freeze your puree in ice cube trays.
How to Use Strawberry Puree
Strawberry puree is a versatile ingredient that can be used in a variety of ways. Here are some suggestions:
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.
- Strawberry puree is the primary ingredient in Strawberry Curd.
- 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.
- For a fruity twist, strawberry puree can be added to smoothies, milkshakes, seltzer, champagne, prosecco, or cocktails. 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.
How to Make Fresh Strawberry Puree
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
How to Make 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
Other Recipes That Use Strawberries
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!
Bookmark this page or pin the following image to refer back to this Strawberry Puree Recipe in the future.
Thanks so much for spending a few minutes of your busy day with me!
To ensure you don’t miss future content, pop your email in the pale green box on the right or click here. I usually send one email weekly, so I won’t inundate your inbox. I’m sensitive to an overflowing email inbox!
We will only use your email address to send you emails, no more than 1-2 weekly. In addition, you will have access to my growing library of knit & crochet patterns and other printables. Check back often as this library will continue to grow. You can unsubscribe anytime by emailing me or clicking on the “unsubscribe” link at the bottom of all emails.
And you can access many of the products I refer to on my Nourish and Nestle Amazon Page. You can access it here.
So, if you’d like to participate in the ‘subscriber benefit’ action, simply subscribe to Nourish and Nestle here or use the form on the right sidebar. It’s slightly towards the top.
I have sent all my subscribers the link to the Subscriber Benefits Library. If you missed it or misplaced it, let me know.
Until next time…
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!