Strawberry Purée

When your strawberries are a little too soft for snacking but too fragrant to waste, this purée is the quickest way to turn them into something beautiful. It’s bright, spoonable, and smooth—ready for swirling into yogurt, topping pancakes, or folding into whipped cream.

This strawberry purée recipe shows both no-cook and lightly cooked methods, with a seedless option—perfect for cheesecake swirls, fillings, and cocktails.

By the end, you’ll master a no-cook version that tastes like peak June, plus a lightly cooked, thicker purée that won’t weep on cakes or cheesecakes. I’ll show you the tested ratio for consistent sweetness and color, how to get a silky finish, and the exact tweaks to make it pourable or spoon-thick.

Ratios & Times (Quick Answer)

• No-cook: 500 g strawberries + 50–100 g sugar + 10–15 g lemon → blend 30–60 s; strain for seedless; chill 30 min.
• Cooked (thicker/glossier): same ratio; simmer 3–5 min (gentle, not rolling); blend; strain.
• From frozen: thaw 400–500 g, include juices; add 1–2 tsp lemon to brighten.
• Extra-thick (for toppings): whisk 5 g cornstarch + 15 g water into hot purée 30–60 s.

Why This Recipe Works (The Tested Formula)

Strawberry purée is about balance: fruit + acid + just enough sugar to amplify flavor without masking it. My base ratio is 100% berries : 10–20% sugar : 2–3% lemon juice by weight. In practice, that’s 500 g strawberries (about 3 ½ cups hulled, halved) + 50–100 g sugar (¼–½ cup) + 10–15 g lemon juice (2–3 tsp). For a thicker “coulis,” we simmer briefly to reduce water and concentrate flavor.

Key temps: for the cooked version, bring to a gentle simmer (not a rolling boil) for 3–5 minutes, just until the purée thickens and darkens slightly. Most people over-blend and skip straining; the part most folks get wrong is not pressing the purée through a fine-mesh sieve—this one minute yields a glossy, professional finish. Spoon it over treats like our No-Bake Boston Cream Pie Bars for a fruit-forward flourish.

Ingredients for Strawberry Purée (Fresh or Frozen)

You only need three core ingredients. Sugar and lemon juice are flexible—adjust to berry sweetness and your use-case (topping vs filling). Frozen strawberries work perfectly; thaw first and use the juices.

• Strawberries, hulled – 500 g (about 3 ½ cups, halved)
• Granulated sugar – 50–100 g (¼–½ cup), to taste
• Lemon juice – 10–15 g (2–3 tsp)
• Optional (thicker, glossy finish): cornstarch – 5 g (1 tsp) mixed with 15 g (1 Tbsp) cool water
• Optional flavor boosters: ¼ tsp vanilla extract or pinch of salt

Swaps: Use honey (40–80 g / 2–4 Tbsp) instead of sugar for a softer sweetness; or maple syrup (60–120 g / 3–6 Tbsp) and reduce simmer time by 1 minute. For a refined-sugar-free version, sweeten to taste with ripe bananas and blend—delicious swirled into Strawberry Banana Cheesecake Salad.

How to Make Strawberry Purée (No-Cook, Cooked, From Frozen)

For no-cook purée (freshest flavor):
Add strawberries, 50 g (¼ cup) sugar, and lemon juice to a blender. Blend 30–60 seconds until completely smooth, starting low and increasing speed. Taste; add up to another 50 g (¼ cup) sugar if needed. Strain through a fine-mesh sieve, pressing with a spatula until only seeds remain. Chill 30 minutes to thicken slightly.

For cooked, thicker purée/coulis (best for cakes):
Blend berries, sugar, and lemon juice until smooth. Pour into a 16–20 cm / 6–8 in saucepan. Bring to a gentle simmer over medium heat, stirring. Simmer 3–5 minutes until lightly thickened and color deepens. For extra body, stir in cornstarch slurry and simmer 30–60 seconds more until glossy. Remove from heat and strain for silkiness; cool completely before spreading over desserts like Chocolate Chip Banana Bread for a pretty glaze.

Serving ideas: Drizzle over pancakes and waffles, layer in parfaits, or spoon onto ice cream. It’s an instant upgrade for holiday trays next to Crockpot Christmas Crack.

Pro Tips & Troubleshooting

• Weigh for consistency: Use the 100% fruit : 10–20% sugar : 2–3% lemon ratio; under-sweetened purée tastes flat once chilled.
• Strain every time: A 30–60 second strain removes seeds/fibers for a pastry-shop finish.
• Cook just enough: Overcooking dulls color and flavor; stop once the bubbles look syrupy and trails hold briefly.
• Adjust sweetness cold: Chill a spoonful; cold temp mutes sweetness—recheck and tweak before storing.
• Prevent weeping in cakes: Use the cooked version or add 1 tsp cornstarch per 500 g berries.
• Brighten leftovers: If flavor feels muted after refrigeration, add a squeeze (½–1 tsp) of fresh lemon before serving.

Variations & Budget-Friendly Ideas

• Strawberry Sauce (pourable): Use 500 g berries, 50 g sugar, 10 g lemon; simmer 2 minutes only (no cornstarch).
• Spoon-Thick Coulis: Use 500 g berries, 80–100 g sugar, 15 g lemon; simmer 4–5 minutes + 1 tsp cornstarch slurry.
• Mixed Berry Purée: Replace up to half the strawberries with raspberries or blueberries—same ratio.
• Vanilla-Strawberry: Add ¼ tsp vanilla after cooking for a rounder dessert flavor.
• Budget tip: Buy frozen strawberries in bulk; they’re flash-frozen at peak ripeness and often cheaper than fresh.

Storage, Make-Ahead & Reheat

• Room Temp: Up to 2 hours while serving.
• Fridge: Store in a clean jar 4–5 days. Press plastic wrap directly on the surface to minimize oxidation.
• Freezer: Up to 3 months in airtight containers or zip bags (portion in 120 ml / ½ cup amounts). Thaw overnight in the fridge.
• Reheat: For cooked purée, warm gently in a small saucepan over low heat, stirring, or microwave in 10–15 second bursts. If too thick after chilling, whisk in 1–2 tsp water.

FAQs

How do I make strawberry purée seedless?

Blend, then press through a fine-mesh sieve; discard seeds.

Can I make strawberry purée without sugar?

Yes—use very ripe berries; add 1–2 tsp lemon for brightness. For stability on cakes, use the cooked method or a little sugar.

What’s the difference between purée, coulis, and compote?

Purée = blended smooth; coulis = sweetened/sieved sauce; compote = chunky cooked fruit.

Sources & Further Reading

• Serious Eats – Fruit purées and sauces basics; great primer on balancing sweetness and acidity.
• King Arthur Baking – Tips on measuring by weight and thickening fruit sauces for pastry work.
• USDA FoodKeeper – Guidance on refrigeration and freezing timelines for fruit products and purées.

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