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:
Ingredient Information
For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.
StrawberriesThe quality of the strawberries will directly influence 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 another sweetener of choice.
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.
- Wash and pat dry the strawberries with paper towels, making sure to absorb as much water as possible.
- Hull strawberries using a sharp paring knife.
- Add strawberries to blender or food processor. (you can alternatively use an immersion blender (stick blender).
- 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.
- Wash and hull the strawberries (as in the no-cook method). Quarter and add to a medium saucepan.
- Simmer the strawberries over low heat for approximately 15 minutes. *For enhanced sweetness add optional sugar and lemon juice at this stage.
- Add puree to blender or food processor. Alternatively, for a chunkier puree, you could mash.
- 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 flavour. Alternatively, use it in mocktails for kids.
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
Strawberry puree can be mixed with a range of other purees to make a delicious dessert for babies. Some ideas include...
Peach Puree
Pear Puree
Kiwi Puree
Yogurt
Oatmeal
Avocado Puree
Apple Puree
Banana Puree
Blueberry Puree
A lot of Strawberry Puree recipes have added sugar. Adding sugar enhances the strawberry flavour, as does adding citrus juice such as lemon or lime juice. You can add as little or as much as you like to taste.
For babies and young kids do not add any sugar.
No, you could serve them mashed or as a finger food. Read more about how to serve strawberries to babies.
More Strawberry Recipes
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kid-friendly inspiration on Pinterest and Instagram.
Strawberry Puree
Equipment
- blender or food processor
Ingredients
- 450g / 1lb Strawberries ,washed and hulled (see notes)
Optional (Do not add if making for a baby)
- 1-3 tablespoons (depending on taste) Sugar
- 1-2 teaspoons (depending on taste Lime Juice
Instructions
No Cook Method
- Place strawberries in a high-speed blender or food processor and blend until smooth (or desired consistency).
- Taste the puree and if you feel like it needs more sweetness or the strawberry flavour brightened then add sugar and lime juice.
Cook Method (for a more concentrated puree)
- Half or quarter the strawberries, add to a pan and allow to simmer over a very low heat for 15 mins. If you want a sweeter puree you can also add the sugar and lime juice at this point.
- Place strawberries in a food processor or blender and process until smooth (or desired consistency).
Video
Recipe Notes
- The amount of strawberries you blend may have to be adjusted according to your blender's capacity. Amounts are adjustable, whether you want a small or large batch, is up to you.
- Wash the strawberries before hulling to stop water from filling in the strawberries.
- If using ripe, flavourful strawberries you may find that you do not need extra sweetness. Taste and add sugar as needed.
- Do not add sugar if serving a baby / young child.
- If the seeds bother you, or your kids, you can choose to pass the puree through a fine mesh sieve to separate them.
Rose
Hi there, I’m going to use your recipe to mix into my kids oatmeal. Since strawberries are not in season, I will be using frozen. What are your thoughts on cooking frozen berries (vs fresh) before pureeing them? Thank you!
Amy
Hi Rose, frozen works well. When they are thawed they are soft and will blend/mash easily.
Sharion Depew
If I was puree in a cake recipe . How do I adjust the recipe to make the cake come out righ
Amy
Hi Sharion, if you want to add the puree to a cake I would be inclined to reduce it down for maximum flavour without adding excess liquid. Here is a recipe using reduced strawberry puree. https://sallysbakingaddiction.com/strawberry-cake/
Lore Boydsam
I want to make your recipe using the cooking method, but I did not see the amount of water to be used to simmer the strawberries---one cup or one and half cup? Please advise ..
Amy
No need to add water. Just cook on low heat and the strawberries will release moisture.
Janie
On the strawberry puree you show it to have 28 calories per serving.. How much is a serving?
Barbara ceruti
I did cook the strawberries and not only is the color off but the taste is nothing like fresh berries. Maybe I will use jam it does taste like strawberries. What do u think?
Amy
Hi Barbara, I'm not sure what could have gone wrong. Were the berries ripe? Maybe add a little sugar to enhance the flavour?
Sadie
What would be the reason for cooking the berries?
Amy
Hi Sadie, I mention in the post that you can cook the strawberries if you are looking for a more concentrated puree for using in baked goods / desserts, it reduces excess moisture and the flavour is enhanced.
Rebecca
So easy and tasty! Paired perfectly with my pistachio cake!
Amy
Great! Thanks, Rebecca. Loving the sound of a pistachio cake!
Heather
Can I use this for on top of toast for my 11 month old? Or is it too watery? Looking for a jam type topping without all of the sugar
Amy
Hi Heather, it is quite runny but you can add some chia seeds and refrigerate. That will thicken it up. I have a no added sugar chia jam recipe (you can replace the raspberries for strawberries)
Casey
How long does this recipe stay good for in the fridge and freezer?
Amy
HI Casey, The puree will be good in the fridge for two days and three months in the freezer. 🙂
Jeanette McCarthy
Hi Gemma,I ha e tried your 2 ingredient ice cream and we truly love it. Our favorite is coffee ice cream,could you tell me how to i
incorporate the coffee into the mix? Thank you
Mrs. White
Can you use frozen strawberries and if so how much?
Amy
Yes, you can use frozen. Just keep the same weight 🙂
Nadalie
Can you make the purée ahead of time and refrigerate? I’m making a strawberry cake for a shower and thought of making the purée in advanced.
Amy
Hi Nadalie, How far in advance do you want to make it? You can make it the day before and refrigerate. You can also freeze the puree 🙂
Awo
Hi what do you mean by Hull ?
Amy
Hey, I just mean to remove the green leafy bit 🙂
KK
Do you freeze this and then mix it with other ingredients or do you mix it with the other ingredients first (for baby purées)
Amy
Hi KK, You can do either. I used to freeze fruit purees individually then I could defrost and combine easily. It is up to you though.