Easy strawberry puree recipe
Strawberry puree is super easy to make. In a nut shell, you puree strawberries, add a little lemon, salt and maybe some sugar and that’s it. Strawberry puree makes a great sauce for pouring over your cheesecake, ice cream or even on top of salads. I typically use it for my strawberry cake recipe or as a cake filling so I like mine to be a bit thicker.
How to make a reduced strawberry puree
To make your strawberry puree thicker, you’re going to want to simmer it for a few minutes. Simmering the mixture reduces the amount of moisture that is in the puree allowing for a stronger strawberry flavor with less liquid. Add reduced strawberry puree into cake batter or even for buttercream. The best thing about making a reduced strawberry puree is that it keeps all the flavor of the strawberries without adding extra moisture.
Fresh or frozen strawberries for strawberry puree?
I prefer to use frozen strawberries because frozen fruit is generally picked at the peak of freshness and then frozen. You get the most flavor in frozen strawberries.
If strawberries are in season though and you need to use them up, making puree is a great option. You can freeze leftover puree and defrost as you need it. If you’re super talented and know how to can, you can make canned puree. This is definitely on my to-learn list.
When buying fresh strawberries, choose brightly colored, shiny berries that are dry, firm, and plump. They should still have fresh-looking green caps attached. Avoid soft, dull looking, or shriveled berries. Since strawberries do not ripen after being picked, avoid berries that are partly white as that means they are unripe.
Anyone can make a strawberry puree. It’s super easy and you know I like easy. It just takes two very important things. Strawberries and some patience.
How to make reduced strawberry puree
- Defrost 1 lb of strawberries overnight in the fridge or chop up your fresh strawberries (you can also microwave frozen strawberries to defrost them)
- Place them in a small sauce pan and bring to a simmer
- Turn heat down to low and let reduce by 1/2. Usually about 20 minutes
- Occasionally stir the mixture to prevent burning
- Stir in your lemon and salt. You may add a little sugar if you prefer yours to be sweeter. Start with 2 Tablespoons and see how it tastes.
- Let cool before using
Should you strain your strawberry puree to remove seeds?
I honestly have never been bothered by seeds in my fruit but some people really hate it. You can definitely strain your puree to remove seeds and create a finer texture in your final product.
How to store leftover strawberry puree
You can store leftover strawberry puree in the fridge for two days or you can freeze it up to 6 months. Fresh strawberries are very prone to mold so be sure to only leave cakes with fresh fruit fillings at room temperature for no more than 2 hours. Cakes with fresh fruit filling can be refrigerated for two days before consuming.
Strawberry Reduction Recipe
Strawberry reduction is when you take fresh or frozen strawberries and heat them to reduce the amount of liquid. This reduction has all the flavor of the strawberries without the added liquid and is great for using in other recipes like cakes or buttercream.
- 1 lb fresh or frozen strawberries
- 1 tsp lemon zest
- 1 pinch salt
Defrost strawberries if frozen or cut up strawberries if whole
Blend strawberries if you prefer a smoother texture of strawberry puree
Place into a small sauce pan and bring to a simmer over med heat
Once bubbling, reduce heat to low and let slowly reduce until berries begin to break up and liquid is almost gone.
Occasionally stir the mixture to prevent burning. Add in lemon zest and salt. Transfer to another container and let cool before use.
Store extra in the freezer for up to 6 months
March 6, 2019