How To Make Strawberry Puree is a simple, versatile recipe that makes a bright strawberry sauce perfect for toppings, drinks, and baking. Ready in about 35 minutes with only three ingredients.
Bright, Fruity, & Totally Delicious!
This strawberry puree is quick to make and far more flavorful than most store-bought options. With just strawberries, a touch of sugar, and lemon juice, you’ll have a fresh, vibrant puree that lifts desserts, breakfasts, drinks, and more.
I often make a big batch when strawberries are in season, then freeze portions so we can enjoy that fresh summer flavor year-round. The texture is naturally thick and a little chunky, but you can blend it smooth if you prefer.
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Rebecca’s Recipe Review
Taste: Bright, fresh, fruity.
Texture: Thick, slightly sticky, and pourable; can have small strawberry pieces unless blended smooth.
Ease: Easy to prepare (low difficulty).
Pros: Versatile topping or mixer with exceptional strawberry flavor.
Cons: If berries are dry the puree may be thicker; thin with a little water if needed.
Would I Make This Again? Yes!
Ingredients For Making Strawberry Puree
You only need three ingredients for this recipe:
- Strawberries – Fresh or frozen (thawed). Choose ripe berries for the best flavor.
- Granulated Sugar – Adds sweetness and helps create a balanced consistency.
- Lemon Juice – Brightens the flavor and balances sweetness; it won’t taste lemony.
How To Make Strawberry Puree
- Trim the stems from the strawberries and wash them if needed.
- Combine the prepared berries, sugar, and lemon juice in a medium pot.
- Heat over medium, stirring frequently. When it begins to simmer, lower the heat and continue to cook, stirring often to prevent boiling.
- Simmer 20–30 minutes, allowing the strawberries to break down and the mixture to reduce by about half. For a smoother texture, blend with an immersion blender or transfer to a blender.
- Remove from heat and let cool to room temperature before using or storing.
How To Serve & Enjoy Homemade Strawberry Puree
Use this puree to add fresh strawberry flavor to many dishes. Popular uses include:
- Mix into drinks — cocktails or non-alcoholic beverages benefit from the real strawberry flavor. Blend smoother for use as a syrup.
- Drizzle over pancakes, waffles, yogurt, or oatmeal for a bright breakfast topping.
- Top ice cream, cheesecakes, or other desserts for a fresh, fruity finish.
- Stir into iced tea or lemonade for a refreshing summer drink.
Storage Instructions For Homemade Puree
Keep the puree in an airtight container or mason jar in the refrigerator for up to 5 days.
Freeze Strawberry Puree To Enjoy Later!
To freeze, cool the puree completely, then pour it into ice cube trays. Once frozen, transfer the cubes to a freezer bag or airtight container. This method portions the puree for easy use; you can also freeze larger containers if you prefer.
More Recipes For Homemade Toppings:
- Homemade Whipped Cream without Powdered Sugar – A light, fresh topping made at home.
- Hot Fudge Sauce – Rich chocolate sauce for sundaes and desserts.
- Mixed Berry Compote – A chunky, fruity topping for pancakes or cheesecake.
- Homemade Chocolate Syrup – Stir into milk for homemade chocolate milk or use as a drizzle.
- Slow Cooker Dulce de Leche Caramel Sauce – Simple caramel made in the slow cooker.
Did You Make This Recipe?
If you try this recipe, please leave a review in the comments. I love seeing photos—tag @sugarandsoulco on social media or share in the community.
Strawberry Puree
Ingredients
Strawberry Puree
- 4 cups strawberries fresh or frozen (thawed)
- ¼ cup granulated sugar
- 1 Tablespoon lemon juice
Instructions
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Slice the stems off the strawberries and add them to a medium pot with the sugar and lemon juice.
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Cook over medium heat, stirring often to avoid boiling. Once it begins to simmer, reduce heat to medium-low.
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Allow the strawberries to cook and break down for 20–30 minutes, stirring frequently, until reduced by about half. Use an immersion blender if you want a smoother puree.
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Remove from heat and let cool to room temperature before using or storing.
Notes
- Substituting for simple syrup: This puree is thicker than simple syrup. To use it in place of syrup in drinks, blend until smooth to create a pourable strawberry syrup.
- Storage: Refrigerate in an airtight container for up to 5 days.
- Freezing: Cool completely, freeze in ice cube trays, then transfer to a freezer bag for easy portioning. Alternatively, freeze in airtight containers.
Nutrition
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Share your photo on Instagram @sugarandsoulco and tag the account to show how you used the puree.
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