Strawberry puree is a must have condiment for breakfasts, alongside maple syrup, strawberry compote and brown sugar syrup. Whether it’s pouring it all over pancakes or French toast or just using it to flavor milkshakes or strawberry milk, everyone should have some strawberry puree on hand to satisfy those fruity cravings.
Strawberry puree is one of those things that everyone should have on hand in their home. It is different from a compote, strawberry compote has chunks of strawberries in it. You use a puree when you don’t want any chunks, but also don’t want to make a super sweet strawberry syrup. (Also, syrup is more time consuming to make.)
You can use it in so many dishes, from sweet to savory, to add a little sweetness and acidity to everyday meals. Even more importantly, you can use it to top pancakes and waffles for something even better than maple syrup, if that can be believed.
Make this as sweet as you like it, and feel free to play around with the sweetening ingredients. Sugar, honey, agave syrup – there are no wrong answers here, and each type of sugar will make something entirely different and delicious in its own right.
Strawberry Puree Ingredients
Make sure to check the recipe card down below for the precise amounts.
- Fresh strawberries (washed and sliced
- Lemon juice
- White sugar or honey to taste – we prefer using honey
How to Make Strawberry Puree
- Blend your strawberries using the puree button until it turns liquid
- Cook on medium heat in a heavy saucepan for 10 minutes with the lemon juice
- Sweeten to taste, and take it off the heat when it cooks down to a syrup, and it has thickened
How Sweet Should You Make Your Strawberry Puree?
How sweet you make your strawberry puree is going to entirely depend on the freshness of your strawberries.
If you are using some really fresh, local strawberries, you can probably get away with only using a little bit of sugar or sweetener. However, older, more distantly produced strawberries are probably going to need a lot of sweetness to overcome their tart flavor.
The choice of sugar you use is also going to depend on the type of strawberries and your personal preference. Using plain white sugar, for example, is going to be great for some really fresh strawberries, as it will allow the natural flavor of the strawberries to shine through.
If your fruit is a little bit less than ripe, though, you can use something like honey, agave syrup, or even maple syrup, as that will lend plenty of its own flavor profile to the puree to make up for any lack of freshness.
How to Use Strawberry Puree
This strawberry puree recipe is best used as a base in other recipes to bring a natural sweetness and fruitiness to any dish you want to serve it with.
You could add it to a summer strawberry salad for an interestingly sweet lunch, especially when paired with some balsamic vinegar.
Of course, you can also just use it to top pancakes or eat it with a spoon – it’s your choice.
How to Store Your Strawberry Puree
The best way to use store this strawberry puree is in the freezer because it lets you have readily portioned strawberry puree whenever you want it.
While you can also refrigerate it for up to 5 days in a sealed container, you could instead freeze them in ready to use ice cube trays.
Just fill a clean ice cube tray with your leftover strawberry puree and freeze them uncovered for 2 hours. After they have turned rock solid, store them in a freezer-safe Ziploc bag. This means you can then take out some portioned cubes of strawberry puree whenever you like!
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- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Karlynn Johnston
- 1 pound fresh strawberries washed and sliced
- 1/2 tsp lemon juice
- 2-4 tablespoons white sugar or honey to taste
- Place the strawberries into a blender. Use the puree button to turn them into liquid. Pour into a heavy saucepan and add the lemon juice.
- Cook the pureed strawberries on medium heat for 10-15 minutes, stirring often to prevent burning.
- You can add in sugar during the cooking process to your liking, this all depends on how sweet your strawberries are.
- The puree is done when it thickens up and cooks down to almost a syrup.
- Remove from the heat and let cool.
- Store in the refrigerator for up to 5 days, or until you use it.
- add the white sugar to taste
- we use honey when we are making this to put in strawberry milk for the kids
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.