Strawberry Puree
Strawberry Puree is such a simple but versatile recipe to have on hand. It is fresh, fruity, and just the right amount of sweet. You can drizzle it over pancakes, waffles, cheesecakes, ice cream, or even stir it into drinks and cocktails. Whether you are using fresh summer strawberries or frozen berries from the freezer, this puree always delivers bright, fruity strawberry flavor.
I love that this easy Strawberry Puree only takes about twenty minutes from start to finish. It is a great way to use up berries that are a little too ripe or to brighten up your desserts with a burst of berry goodness. You can leave it chunky or strain it for a perfectly smooth sauce.
And, it freezes! Make a double batch when the berries are ripe and in season, and freeze the leftovers. Yum!
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Ingredients
- Strawberries – Fresh strawberries work best in this easy recipe.
- Granulated sugar
- Lemon juice
How to Make Strawberry Puree
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by adding the strawberries, granulated sugar, and lemon juice to a medium saucepan. I like using a heavy-bottomed saucepan here because it heats evenly and helps prevent scorching.
Set the pan over medium heat. Cook for about five minutes, stirring occasionally, until the strawberries start to soften and release their juices. Once they begin to break down, reduce the heat to low and simmer the mixture for ten to fifteen minutes. Stir occasionally as it thickens into a chunky puree.
Remove the pan from the heat and let the mixture cool completely. You can speed this up by transferring it to a shallow dish and placing it in the refrigerator.
Once cooled, transfer the mixture to a blender or food processor and blend until smooth. If you prefer a perfectly silky texture, pour the blended puree through a fine mesh strainer to remove the seeds.
Transfer the finished puree to a glass jar with a tight-fitting lid. Store in the refrigerator until ready to use. The puree will stay fresh for up to one week.
Chef Jenn’s Tips
- Use very ripe strawberries for the sweetest flavor.
- Frozen strawberries work beautifully and are a great year-round option.
- Strain the puree for a seedless, smooth finish that is perfect for sauces and drinks.
- Add a splash of vanilla extract for an extra layer of flavor.
Recommended
Serving Suggestions
This strawberry puree is fantastic drizzled over pancakes, waffles, French toast, ice cream, cheesecake, or angel food cake. You can also swirl it into yogurt or oatmeal, blend it into smoothies, or use it to flavor cocktails and mocktails.
Storage
Store the finished puree in a clean glass jar or airtight container in the refrigerator for up to one week. You can also freeze it in small portions for longer storage. Thaw overnight in the refrigerator before using.
Strawberry Puree
Ingredients
- 2 cups strawberries fresh or frozen
- ¼ cup granulated sugar
- 1/2 lemon juice
Instructions
- Add the strawberries, granulated sugar, and lemon juice to a medium-sized saucepan.
- Cook over medium heat for about five minutes, stirring occasionally, until the strawberries begin to soften.
- Reduce the heat to low and simmer for ten to fifteen minutes, stirring occasionally, until the mixture thickens into a chunky puree.
- Remove from the heat and let the mixture cool completely.
- Transfer the cooled mixture to a blender or food processor and blend until smooth.
- Strain through a fine mesh sieve if you prefer a smoother texture without seeds.
- Store the finished puree in a clean glass jar with a lid and refrigerate until ready to use.
Notes
Chef Jenn’s Tips
- Use very ripe strawberries for the sweetest flavor.
- Frozen strawberries work beautifully and are a great year-round option.
- Strain the puree for a seedless, smooth finish that is perfect for sauces and drinks.
- Add a splash of vanilla extract for an extra layer of flavor.
