Fresh Strawberry Puree
This simple strawberry puree is bright, smooth, and useful in so many ways. Spoon it over pancakes, swirl it into yogurt, pour it into drinks, or use it as a quick dessert sauce.
Total
10 min
Servings
Makes about 1 1/2 cups
Level
Easy
Strawberry puree is one of those small recipes that makes a lot of other foods feel finished. It is just blended strawberries with a little lemon juice and, if your berries need it, a spoonful of sugar.
Use ripe, sweet strawberries when you can. Fresh berries give the brightest flavor, but thawed frozen strawberries also work well, especially when strawberries are out of season.
This version is uncooked, so it tastes fresh and light. If you want a thicker sauce for filling cakes or layering into desserts, see the tips for an easy cooked option.
01What you'll need
Ingredients
4 items · Makes about 1 1/2 cups
- 1 pound fresh strawberries, hulled and halved
- 1 to 2 tablespoons granulated sugar, maple syrup, or honey, optional and to taste
- 1 tablespoon fresh lemon juice
- Pinch of fine salt, optional
02How to make it
Step-by-step
1. Wash the strawberries
Rinse the strawberries under cool running water. Pat them dry with a clean towel. Dry berries make a thicker, better-flavored puree because you are not adding extra water.
2. Hull and halve them
Remove the green tops and the firm white center underneath. This is called hulling. Cut large strawberries in half so they blend more easily.
3. Add the flavorings
Put the strawberries in a blender or food processor. Add the lemon juice and a small pinch of salt, if using. Add 1 tablespoon sweetener if the berries taste tart. You can add more later.
4. Blend until smooth
Blend for 30 to 60 seconds, stopping to scrape down the sides if needed. The puree should look smooth and pourable. If your blender needs help moving, add 1 teaspoon water or lemon juice at a time.
5. Taste and adjust
Taste the puree. Add more sugar, maple syrup, or honey if you want it sweeter. Add a few more drops of lemon juice if it tastes flat. Blend again for a few seconds.
6. Strain if desired
For a very smooth puree, pour it through a fine-mesh sieve into a bowl and press with a spoon. This removes most of the tiny seeds. Skip this step if you like a more natural texture.
7. Serve or store
Use the puree right away, or transfer it to a clean jar or airtight container. Chill until ready to serve. Stir before using, as it may separate slightly in the fridge.
03From our kitchen
Cook's tips
- Make-ahead: Strawberry puree can be made 1 to 2 days before you need it. The flavor stays fresh, and the color is usually brightest during the first day.
- Storage: Keep in an airtight container in the refrigerator for up to 3 days. If it smells fermented, looks fizzy, or grows mold, throw it away.
- Freezing: Freeze in small containers or ice cube trays for up to 3 months. Thaw in the fridge, then stir or blend briefly to bring the texture back together.
- Using frozen strawberries: Thaw them first and include any juices in the blender. Frozen berries are often softer, so they puree very easily.
- Sweetener swaps: Use granulated sugar for a clean flavor, maple syrup for a deeper note, or honey for floral sweetness. Do not give honey to children under 1 year old.
- For a thicker sauce: Simmer the puree in a small saucepan over medium-low heat for 5 to 8 minutes, stirring often, until slightly reduced. Cool before using in cakes, pastries, or layered desserts.
Cook's note
The amount of sweetener depends on the strawberries. Ripe summer berries may need none at all, while out-of-season berries may need the full 2 tablespoons.
04Frequently asked
Questions & answers
Can I make strawberry puree without sugar?
Yes. If your strawberries are ripe and sweet, you can skip the sugar. Lemon juice still helps brighten the flavor, so keep a little in the recipe if you can.
Can I use this puree for drinks?
Yes. Stir it into lemonade, iced tea, sparkling water, smoothies, cocktails, or mocktails. For drinks, straining the puree makes it smoother and easier to sip.
Why is my strawberry puree watery?
The berries may have been very juicy, or they may not have been dried after washing. You can thicken the puree by simmering it for a few minutes, or by blending in a few more strawberries.
Do I need a blender?
A blender gives the smoothest result, but a food processor works too. For a rustic puree, mash very ripe strawberries with a fork or potato masher, then stir in the lemon juice and sweetener.
Can I use strawberry puree as cake filling?
Yes, but it is better to cook it down first so it is thicker and less likely to soak into the cake. Simmer it until reduced, then cool completely before spreading.
05Keep cooking
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