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Why You’ll Love My Recipe

Simple and delicious, this strawberry puree has many uses and can easily be frozen for use later.

Strawberry puree is a must have condiment for breakfasts, alongside maple syrup, strawberry compote and brown sugar syrup. Why not use this delicious strawberry puree to make some Strawberry Milk? Or use this to top some Fluffy Banana Pancakes?

Karlynn’s Recipe Notes

Skill Level: This recipe is very easy.
Total Time: This puree can be made in approximately 15 minutes.
Variations: Try different sweeteners for this recipe. Honey, maple syrup, even no-calorie sweeteners or something like agave syrup. Add a few drops of vanilla or a sprinkle of cinnamon or ginger. If you’d like to keep your strawberries chunkier, try making a strawberry compote instead.
Tools Needed: For this recipe, you’ll need a blender or immersion blender, a medium pot, some measuring spoons, and a mixing spoon. If you’d like to freeze the puree, grab some ice cube trays or silicone molds.

What You’ll Need For Ingredients

Strawberries: You can use fresh or frozen strawberries for this recipe. Frozen berries will probably contain more water and need to cook down for longer. They may also not be as sweet or flavourful as fresh berries, but you can balance this with the right amount of sugar.

Sugar: Depending on the sweetness of your strawberries and your own personal preferences, you’ll need to adjust the precise amount of sugar that you add to this recipe. If your berries are sweet enough, you may even be able to skip sugar altogether, though it is part of what helps the pure thicken.

How To Make Strawberry Puree

This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.

Puree the strawberries in a blender. Pour the liquified berries into a pot. Add lemon juice.
Cook strawberries over medium hear for 10-15 minutes, stirring often. Add sugar to taste.
When berries have thickened, remove from heat and let cool.

Karlynn’s Tips and Tricks for Making Strawberry Puree

Sugar Options: If you are using an artificial or no-calorie sweetener, remember that they often taste sweeter than processed sugars, and some are not one-to-one substitutes for white sugar. Be sure to taste frequently as you add whichever sweetener you choose. Maple syrup, honey, or agave syrup will all produce slightly different flavours and levels of sweetness so you’ll need to adjust those to your own preferences as well.

Don’t Skip the Lemon: The addition of lemon juice provides a dose of citric acid that keeps the strawberry puree’s colour vibrant. Citric acid also acts as a sort of preservative and adds some brightness to the flavours. If you’re allergic to lemon juice or can’t/don’t use it for another reason, you can use a small amount of powdered citric acid (commonly used for canning) or even a few drops of vinegar.

Storage Instructions

Fridge: You can store the puree in a sealed container in the fridge for up to 5 days.

Freezer: Freeze the leftover strawberry puree in ice cube trays or silicone molds until solid and then transfer the individual cubes of puree into a freezer safe bag or container for long-term storage. This way, you can take out small amounts whenever you need them.

More Delicious Dessert Recipes

Looking for more quick and tasty dessert recipes?

Try a loaf of Mom’s Glazed Lemon Bread or a Classic Fresh Strawberry Cake for afternoon tea.

Make a batch of Strawberry Pretzel Salad / Dessert or some Retro Strawberry Fluff for your next picnic.

Or use some of this puree with balsamic vinegar as a dressing for a simple Strawberry Salad this summer.

There it is, everyone. An easy recipe for strawberry puree that you can use over and over again. Try it out and let me know what you think.

Happy Cooking!

Karlynn