If you have been wondering what to do with those leftover strawberries in the fridge, this delicious homemade strawberry puree recipe is an excellent option. It requires just one main ingredient and 15 minutes of your time and is a quick and easy way to dress up your favorite dishes and desserts.
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❤️ Why you’ll love it
This easy strawberry purée recipe gives you a versatile and delicious way to repurpose those sweet and delicious berries you may have bought too many of during your last grocery run. It is 100% homemade and only requires one main ingredient to make, so there is no need to go on a search for any other ingredients. This recipe has become one of my favorite go-to recipes for dessert toppings and fillings and will quickly become one of your favorites as well!
One of the best parts about this recipe (other than the ease of making it) is that there are numerous ways to use it. You can use it to decorate cakes and cupcakes, top cookies and cheesecakes, and blend it into various beverages. And since the primary ingredient is strawberries, it easily pairs well with other flavors such as chocolate, bananas, kiwi, mango, basil, or mint. You can also easily use this recipe with different varieties of fresh berries.
This strawberry recipe is absolutely delicious during the summer months when the berries are in season and pack lots of natural sugar. However, you can make it at any time of the year with added sweeteners or flavor enhancers. See the Key Ingredients and Variations sections below for a few ideas!
🧾 Key ingredients
Making strawberry purée requires just one ingredient: Strawberries. However, you can enhance the texture and flavor with other optional ingredients.
Strawberries – Ripe, fresh strawberries are best. You can also use frozen strawberries straight from the freezer (no need to thaw them first), but you will need to add a little bit of water.
Lemon juice (optional) – Lemon juice helps to reduce the sweetness of the strawberries in case they are too sweet or syrupy.
Cornstarch or agar agar (optional) – If you plan to use the purée for a cheesecake or any other dessert where you want it to stay firm in place, you will need to add a bit of cornstarch or agar agar. You can also use tapioca, which is my preference.
Flavoring agents (optional) – You can add vanilla extract, orange extract, or lemon extract for a different flavor profile. You can also add sweetener if the strawberries are not fully ripened or sweet enough.
Herbs and spices (optional) – Kick up the flavor of your purée with fresh herbs and spices such as basil, mint, ground cinnamon, or ground cardamom.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Making strawberry puree
Wash the whole strawberries with the leaves on. Remove the leaves once the strawberries are clean. Slice the strawberries in half or into quarters. Cutting them will help to reduce the cooking time.
Add the strawberries in a saucepan.
Add your choice of sweetener and a bit of water.
Heat the strawberries and sweetener over medium heat and bring to a boil. Stir occasionally until the strawberries are soft.
For a smooth purée, use an immersion blender, food processor, or regular blender and purée the mix until it reaches the desired consistency. If you prefer that it have some chunks like a strawberry compote, you can use it as is.
Once the sauce is ready, add the optional vanilla extract, cinnamon, cardamom, basil, or mint leaves.
Place the purée in the refrigerator to chill before topping your favorite dessert!
💡 Expert tip
When cooking the strawberries, I recommend adding a little bit of water to the pan if you do not have a nonstick pan. The water will prevent the strawberries from sticking to the bottom of the pan before they start releasing juice.
As mentioned, you can add several flavors to the purée to give it a more unique and delicious taste.
You can also use different fruits such as raspberries, cherries, blackberries, blueberries, red currants, or black currants. Or, combine several various berries for a mixed berry purée.
For a boozy infusion, you can add a small amount of champagne, prosecco, rum, Grand Marnier, or Cointreau.
🥣 Serving ideas
There are numerous ways to use this sweet and delicious strawberry purée.
- As a dessert topping – Use it as a strawberry sauce to top your favorite desserts and treats such as my decadent chocolate pudding, panna cotta, tapioca pudding (pictured below), rice pudding, cheesecake, ice cream, or cookies.
- As a breakfast topping – You can also use it as a topping for breakfast entrees, such as oatmeal, yogurt, my crispy vegan waffles, and red lentil pancakes. Or, use it as a filling for cupcakes, muffins, donuts, or my homemade Pop-Tarts!
- As icing – Instead of traditional frosting, use this purée to glaze or ice your pound cake or brownies. It is especially heavenly over my fudgy vegan brownie cupcakes!
- In a drink – Use the purée for drinks, smoothies, or cocktails to add strawberry flavor. It is an excellent addition to strawberry lemonade and tropical smoothies!
❄️ Storing tips
In the refrigerator – Store strawberry purée in an airtight container or jar in the fridge for up to five days.
In the freezer – Place the purée in an airtight, freezer-safe container and freeze for up to three months. You can also pour it into ice-cube trays and freeze them in blocks, then move the cubes to a freezer bag once frozen.
For an even smoother sauce, you can use a fine mesh sieve to remove the seeds from the purée. To prevent smaller seeds from seeping through, first line the mesh sieve with cheesecloth and then strain the purée through the cheesecloth, pressing down with a rubber spatula.
I have only tested this recipe with cane and coconut sugar, which both require the same amount. You can also use sweeteners such as Stevia, erythritol, muscovado sugar, maple syrup, honey, or agave, but you must adjust the quantities to achieve the same results.
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Warm Strawberry Puree
- Wash the strawberries with the leaves on, then take the leaves out. This strawberry huller makes it extra easy.
- To shorten cooking time, I recommend slicing the strawberries or cutting them at least to quarters.
- Combine the washed strawberries and the sweetener of your choice in a saucepan. I usually add a bit of water so they don’t stick to the bottom before the strawberries start releasing juice. Place it on medium heat and then bring to boil while stirring occasionally. When strawberries are soft, you’re ready.
- If you prefer to have some chunks and bites, then you can serve it as a strawberry compote. If you need it to be smooth, take an immersion blender or a regular one and puree it until desired consistency.
- I love to add spices and flavors after the strawberry sauce is ready. I tried and loved it with vanilla extract or a bit of cinnamon or cardamom. Ground basil or mint leaves can really bring your sauce to the next level.
- Chill it before topping any dessert!