Strawberry puree is quick to make and useful in so many ways. It’s lightly sweet, full of berry flavor, and works with both fresh and frozen strawberries.
Use it as a topping for pancakes, waffles, cheesecake, or ice cream. You can also mix it into drinks, swirl it into yogurt, or stir it into oatmeal.
It comes together in about 20 minutes and is a great way to use up overripe berries. Leave it a bit chunky or strain it for a smooth finish—it works either way. You can also freeze it. Make extra when strawberries are in season, and stash the rest in the freezer for later.
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.
Add the strawberries, sugar, and lemon juice to a medium saucepan. A heavy-bottomed pan works best to avoid burning.
Place the pan over medium heat. Cook for around 5 minutes, stirring now and then, until the berries soften and start to release their juice. Turn the heat to low and let it simmer for 10 to 15 minutes, stirring occasionally, until it thickens into a chunky sauce.
Take the pan off the heat and let the mixture cool. To cool it faster, transfer it to a shallow container and pop it in the fridge.
Once cool, blend the mixture until smooth using a blender or food processor. If you want it seedless, strain it through a fine mesh strainer.
Pour the finished puree into a jar with a lid. Store it in the fridge and use within a week.
Chef Jenn’s Tips
- Use very ripe berries for the best flavor.
- Frozen strawberries work great and are available year-round.
- Straining gives you a smoother finish—ideal for sauces and drinks.
- A splash of vanilla adds extra depth if you like.
Recommended
Serving Suggestions
Use this puree over pancakes, waffles, ice cream, or cheesecake. Stir it into yogurt, oatmeal, smoothies, or your favorite drinks.
Storage
Keep the puree in the fridge in a sealed container for up to 1 week. For longer storage, freeze in small portions. Thaw overnight in the fridge when ready to use.
Strawberry Puree
Ingredients
- 2 cups strawberries fresh or frozen
- ¼ cup granulated sugar
- 1/2 lemon juice
Instructions
- Place the strawberries, sugar, and lemon juice into a medium saucepan.
- Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries start to soften.
- Lower the heat and let the mixture simmer for another 10 to 15 minutes, stirring now and then, until it thickens into a chunky consistency.
- Take the pan off the heat and allow the mixture to cool completely.
- Transfer to a blender or food processor and blend until smooth.
- Pass it through a fine mesh strainer.
- Pour the finished puree into a clean glass jar or airtight container and refrigerate until you’re ready to use it.
Notes
Chef Jenn’s Tips
- Use very ripe berries for the best flavor.
- Frozen strawberries work great and are available year-round.
- Straining gives you a smoother finish—ideal for sauces and drinks.
- A splash of vanilla adds extra depth if you like.