Strawberry Puree

Strawberry Puree requires minimal effort and offers endless versatility. Perfect as a baby puree, but equally delightful drizzled over pancakes, waffles and cakes, or incorporated into baked goods, morning oatmeal, and creamy yogurts.

Nothing rivals the taste of homemade strawberry puree for that taste of summer. With minimal steps and ingredients, it captures the essence of fresh strawberries. Simple, fresh, and versatile.

Jump to:

• Video Tutorial
• Ingredient Information
• Step By Step Instructions
• Expert Tips
• Serving Suggestions
• Storage Instructions
• Recipe FAQs
• More Strawberry Recipes
• Strawberry Puree

Video Tutorial

Ingredient Information

For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.

• Strawberries: The quality of the strawberries will have a direct influence on the taste of the puree.
  Opt for ripe sweet strawberries that are vibrant red and plump with healthy green caps.
  Avoid strawberries with white tops, signs of bruising, mould, or excess softness.
  Frozen strawberries can also be used - allow them to thaw in a large bowl before pureeing.

• Optional Sugar and Lime Juice: (not to be added if making baby puree)
  If you feel the natural sweetness of the strawberry puree is not sufficient, and you are seeking a sweeter, dessert-inspired puree, a touch of sugar can be added to enhance the sweetness.
  A splash of fresh lime juice (or lemon juice) helps to harmonise the flavours and create a more pronounced strawberry flavour.
  You can of course choose to sweeten using maple syrup or other sweeteners.

Step By Step Instructions

This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of the post.

Version 1 - No cook puree

This easy recipe involves little effort and consistently delivers fantastic results.

1. Wash and pat dry the strawberries with paper towels, making sure to absorb as much water as possible.
2. Hull strawberries using a sharp paring knife.
3. Add strawberries to blender or food processor. (you can alternatively use an immersion blender (stick blender).
4. Puree to your desired consistency *Taste the puree and add optional sugar/sweetener and lemon/ lime juice to the blender, to taste. (Do not add for baby)

Version 2 - Cooked Strawberry Puree

For a thicker puree, consider this cooked version. This technique is especially well-suited for baked goods, as it minimises excess moisture while elevating the flavour profile.

1. Wash and hull the strawberries (as in the no-cook method). Quarter and add to a medium saucepan.
2. Simmer the strawberries over low heat for approximately 15 minutes. *For enhanced sweetness add optional sugar and lemon juice at this stage.
3. Add puree to blender or food processor. Alternatively, for a chunkier puree, you could mash.
4. Puree to desired texture.

Expert Tips

Here are my top tips for ensuring you have the best results 

• Washing and hulling your strawberries - Wash your strawberries before hulling them. This stops the strawberry from filling with water. To hull, use a small sharp knife to cut, in a circular motion, around the green leafy top of the strawberry and into the pale flesh directly underneath. Then remove the hull and discard. 
• Sweetness - This recipe can be adjusted to your taste by adding as much or as little sugar as you want. Always start with little to no sugar, taste and adjust until you find the right amount of sweetness you need. 
• Ultra Smooth Puree - While I personally opt to retain the seeds in my puree, if their presence is a concern for you or your kids, simply pass the puree through a fine mesh sieve to separate the seeds, ensuring a silky texture.

Serving Suggestions

There are a variety of ways to enjoy this simple strawberry puree. Our favourites include using it as a:

• Natural Sweetener: The unsweetened version makes a great natural sweetner mixed through yogurt, oatmeal or stirred through milk to make a healthier strawberry milk. 
• Sauce: Enjoy the puree drizzled over pancakes, waffles, ice cream or desserts.
• Ingredient: The reduced version is great for adding to baked goods such as muffins, bread and cakes. Adding to cream cheese for desserts or mixed with chia seeds to make a delicious chia jam
• By the spoonful: Kids love this puree by the spoonful. Try mixing it with apple sauce/puree for a different flavour combination. 
• Adults: Try mixing it with prosecco, or adding to a gin, vodka or tequila cocktail for a fresh strawberry flavor.

Storage Instructions

Refrigerate: Store in an airtight container, such as a mason jar, for 2-3 days.

For a Larger Supply: During peak strawberry season, when they're affordable and plentiful, you may wish to prepare a big batch of puree to freeze for later use. Freezing in ice-cube trays offers the advantage of convenient, small portions that can be defrosted as needed.

Freeze: Pour excess puree into ice-cube trays and freeze until solid. (Flexible ice cube trays are ideal for easy removal of frozen cubes.)
Once fully frozen, quickly remove the cubes and place them in a freezer bag or freezer-safe container. Store in the freezer for up 2-3 months.

Recipe FAQs

More Strawberry Recipes