How to Make Strawberry Puree
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This Strawberry Puree recipe is SO SIMPLE to make and great for using up leftover strawberries. It’s can be used in so many delicious ways and you’re going to want to put it on everything!
Strawberry week may be over (did you see ALL of the amazing strawberry recipes that I posted last week!?) but I’m not done posting about this amazing fruit! We went strawberry picking a few days ago and I now have a mountain of berries to use up. I’m certainly not complaining :)
One of the things that I love about this puree is that it keeps in the freezer well. I like to make a BIG batch of it and then freeze some of it to use up over the following months.
Strawberry puree ingredients:
This recipe is so easy and tastes wonderful on a variety of treats. Here’s what you need to make it:
- Strawberries. These are the star of the show! Fresh, ripe, sweet, and juicy strawberries are readily available in the spring and summer. However, this recipe totally works with frozen berries too (see note below!).
- Sugar. Start with about 1/3 cup of sugar and then taste the sauce. If you like your puree sweeter, you can always add more sugar.
- Lemon zest and lemon juice. Both are optional ingredients, so if you don’t have them available, no worries. However, they do add a brightness to the flavor that’s really delicious.
How to make strawberry puree:
This recipe is so easy to make and I love it for that! There’s not much to it other than stirring several simple ingredients together over the stovetop and then blending it all together.
- Combine & simmer ingredients. In a pot over medium heat, combine ingredients and bring them to a very gentle simmer.
- Cook. Stir frequently as the berries cook and break down a bit and they turn into a thick sauce. You can lightly mash the strawberries, if you don’t like the sauce as chunky.
- Blend. Once cooled slightly, use an immersion blender, blender, or food processor to blend the mixture until it’s creamy and smooth.
- Serve and enjoy. You can serve warm or let the sauce cool and store in an airtight container in the fridge for a couple of weeks. Enjoy!
Frozen Strawberry puree?
Frozen strawberries totally work in this recipe, and you’ll want to make this puree all through the winter when fresh strawberries aren’t as good or readily available.
To do this, simply thaw the frozen strawberries in a large bowl at room temperature. There will be some excess liquid in the bowl and you can add that to the pot with the strawberries. You’ll never guess that the puree isn’t made with fresh berries!
Can I skip the cooking process?
Technically, yes, you can! I’ve made this puree before by simply blending together all of the ingredients (no cooking at all). Personally, I think that it tastes a LOT better if you spend the few minutes to cook it a bit first.
Ways to use this strawberry puree:
Here are some of our favorite ways to serve it:
Variations and tips:
- Use another berry, like blueberries to make this puree or use a mix of berries.
- Instead of lemon juice, you can use orange juice to make the compote.
- You can use this recipe to make a strawberry compote. Once the strawberries have cooked and cooled a bit, you can leave them as is instead of blending them at all.
How long does this puree last?
Once completely cool, store the puree in an airtight container in the fridge. It will keep well for a couple of weeks. You can also store it in the freezer for 6 months.
Strawberry Puree for Drinks:
My ALL TIME favorite way to use this puree is in cocktails! You can simply mix a little bit of this into any of your favorite drinks. Here are some of my favorites great for adding this puree in:
More delicious strawberry recipes to try:
- Frozen Strawberry Margarita
- Strawberry Lemonade Vodka
- Baked Strawberry Donuts
- Strawberry Banana Smoothie
- Strawberry Milk
- Easy Strawberry Shortcake
- Vegan Strawberry Lemonade Muffins
As usual, please let me know if you end up making this recipe and how you like it. You can come back here to leave a comment or snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!Print
This Homemade strawberry puree is the perfect topping for yogurt, ice cream, pancakes and more. It’s easy to make and ready in less than 15 minutes!
- 20 ounces of strawberries, fresh or frozen (stems removed)
- ⅓ cup of sugar, plus more as desired
- 1 teaspoon of lemon zest (optional)*
- 1 tablespoon of lemon juice (optional)
- Place all of the ingredients in a medium pot over medium heat and bring to a gentle simmer.
- Cook for about 8 minutes, stirring frequently until the strawberries break down a bit and the sauce thickens. Add more sugar as desired and continue to cook long enough for the sugar to dissolve and mix in with the berries (usually about a minute).
- Let cool for a few minutes and then blend using an immersion blender. You can also blend the mixture in a blender or food processor, just be careful transferring the hot strawberries.
- Store in an airtight container in the fridge for up to a couple of weeks. You can also store the compote in the freezer for 6 months.
*If using frozen strawberries, place them in a large bowl and let them thaw completely at room temperature. There will be some excess liquid in the bowl and you can add that to the pot with the strawberries.
*As desired, you can swap the lemon juice for orange juice.
- Category: sauce
- Method: stovetop
- Cuisine: american
Keywords: strawberry puree, how to make strawberry puree, strawberry sauce
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