Learn how to make strawberry puree with fresh strawberries. This easy recipe is perfect for strawberry sauce, desserts, cocktails, and more!
Making homemade strawberry puree is a simple process that you can easily do in a food processor or blender. It's great to make during strawberry season when strawberries are at their peak flavor.
It gives you all of the fresh strawberry flavor without lots of sugar. Plus, it’s put together in no time.
Grab those strawberries when they go on sale for cheap and make a big batch! Use some immediately and then save the leftover strawberry puree in the freezer for the taste of summer, all year long.
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👩🏻🍳 How to use homemade strawberry puree
- This simple strawberry puree can be used for drinks like a rossini cocktail. It is also delicious on top of ice cream or sorbet.
- Use this delicious homemade puree to make strawberry panna cotta!
- Add some sweetener or cook it down for a thicker or sweeter puree. This is perfect for strawberry shortcakes or as a filling for layered cakes or cannoli cupcakes.
- Strawberry puree is great for savory recipes too! It can be used in a marinade for meat or in salad dressing.
🍓 Selecting the best strawberries
- For the best sweet strawberries, look for berries with a bright red color, a natural shine, and a plump texture.
- Look for strawberries that have bright green stems and/or leaves instead of dried and wilted ones.
- Any strawberries that have a lot of yellow or green color, will not have a lot of flavor.
- Make sure to look at the top and bottom of the container of strawberries to make sure there aren't any signs of mold.
- Strawberries are good to stay at room temperature for about 12-24 hours. Store them in the refrigerator for best results.
- I like to soak any fresh berries in a mixture of 1 part distilled vinegar and 4 parts cool water for about 15-20 minutes.
- Washed berries should be patted completely dry and stored in a container lined with a paper towel to help prevent mold.
🔪 Step by step instructions
First, wash the strawberries and pat them dry. Remove the stems and tops by slicing off the top with a small sharp knife. If you have one, a spoon can also be used to scoop them out, or use a strawberry huller. Add the strawberries to a high-powered blender or food processor and blend until smooth.
Strain the fresh puree using a fine mesh strainer to remove any seeds and pulp and then store or use immediately.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
📋 Substitutions and variations
- Frozen - Frozen strawberries can be used instead of fresh. Let them thaw completely and drain any excess liquid from them.
- Herbs - Blend some fresh mint or basil leaves with the strawberries for a slightly different flavor to the puree.
- Sweetened - A little sugar or honey can be added to sweeten the homemade puree. Start with about ¼ cup of sugar or 1-2 Tablespoons of honey and then add more as necessary.
- Thicker Puree - For a thicker version of strawberry puree, simmer the puree with a ¼ cup of sugar and 2 Tablespoons of lemon juice over medium-low heat. Stir occasionally and cook until there is only a little amount of liquid left. Let the thicker puree cool completely before using or storing it for later.
- Spice it Up - Adding a pinch of cinnamon or cayenne pepper is a great option to add a bit of spice.
- Mixed Berry - Add other fresh berries to the blender, such as raspberries, blueberries, or blackberries to make a mixed berry puree.
⭐ Expert tips
- A high powered blender is the best way to get a smooth consistency for your puree. A regular blender, food processor, immersion blender, pastry blender, or potato masher can also be used. The resulting puree will not be as smooth.
- After blending the strawberries thoroughly, pour them through a fine mesh sieve. Help push the mixture through the sieve with a spoon for a much smoother puree.
🥡 Storage suggestions
The fresh strawberry puree will keep in an airtight container in the refrigerator for 3-5 days.
Store this easy strawberry puree recipe in small portions in the freezer in ice cube trays or in a freezer-safe container, or freezer bags. The frozen puree will keep for about 4-5 months and can be defrosted in the refrigerator.
🍓 More strawberry recipes
If you love this post on how to make strawberry puree, check out these other strawberry recipes that I know you will love too!
- Strawberry Rhubarb Cheesecake Bars
- Homemade Strawberry Biscuits
- Strawberry Rhubarb Skillet Cobbler
- Homemade Italian Cream Sodas
📖 Recipe
How to Make Strawberry Puree
Ingredients
- 1 pound fresh strawberries
Instructions
- Wash strawberries well and pat them completely dry.
- Remove green tops with a sharp knife or strawberry huller.
- Add strawberries to a blender and puree until liquified.
- Strain the mixture through a sieve and use immediately or store it for later use. See storage instructions below.
Video
Notes
- A high-powered blender is the best way to get a smooth consistency for your puree. A regular blender, food processor, immersion blender, pastry blender, or potato masher can also be used. The resulting puree may not be as smooth.
- After blending the strawberries thoroughly, pour them through a fine mesh sieve. Help push the mixture through the sieve with a spoon for a much smoother puree.
Substitutions or Variations
- Frozen - Frozen strawberries can be used but must be thawed completely and drained of any excess liquid.
- Herbs - Blend fresh mint or basil leaves with the strawberries.
- Sweetened - Start with ¼ cup of sugar or 1-2 Tablespoons of honey and then add more as necessary.
- Thicker Puree - Simmer the puree with a ¼ cup of sugar and 2 Tablespoons of lemon juice over medium-low heat. Stir occasionally and cook until there is only a little amount of liquid left. Let the puree cool completely.
- Spice it Up - Adding a pinch of cinnamon or cayenne pepper.
- Mixed Berry - Add other fresh berries to the blender, such as raspberries, blueberries, or blackberries.
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