Strawberry Puree

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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. 

strawberry puree on cheesecake with fresh berries

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.

strawberry puree recipe

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.

frozen strawberries in a box

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.

fresh ripe strawberries should be bright, plump, shiny and have fresh looking stems. They should also smell like strawberries

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

how to make strawberry puree

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
4.41 from 5 votes

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. 

Course Dessert
Cuisine American
Keyword strawberry puree
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 cups
Calories 146 kcal


  • 1 lb fresh or frozen strawberries
  • 1 tsp lemon zest
  • 1 pinch salt


  1. Defrost strawberries if frozen or cut up strawberries if whole

  2. Blend strawberries if you prefer a smoother texture of strawberry puree

  3. Place into a small sauce pan and bring to a simmer over med heat

  4. Once bubbling, reduce heat to low and let slowly reduce until berries begin to break up and liquid is almost gone. 

  5. Occasionally stir the mixture to prevent burning. Add in lemon zest and salt. Transfer to another container and let cool before use. 

  6. Store extra in the freezer for up to 6 months

Nutrition Facts
Strawberry Reduction Recipe
Amount Per Serving
Calories 146 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 43mg 2%
Potassium 694mg 20%
Total Carbohydrates 35g 12%
Dietary Fiber 9g 36%
Sugars 22g
Protein 3g 6%
Vitamin A 1.1%
Vitamin C 326.4%
Calcium 7.3%
Iron 10.3%
* Percent Daily Values are based on a 2000 calorie diet.

Strawberry puree made from ripe strawberries has an amazing flavor and can be reduced to to intensify flavor, add to cakes and even buttercream! I love this strawberry puree, it's so versatile and so easy to make

Freshly made strawberry puree always makes my mouth water! So easy to make and can be used for so many things from strawberry cake, strawberry buttercream and even a strawberry cake filling! Or you can just put it on a warm biscuit with some butter (guilty). You'll love this thick strawberry puree recipe!


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