Description
A bright, silky strawberry purée you can make no-cook for peak freshness or lightly cooked for a thicker, glossy finish—perfect for desserts, breakfasts, and drinks.
Ingredients
-
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: Cornstarch – 5 g (1 tsp) + 15 g (1 Tbsp) cool water (for thicker coulis)
-
Optional: ¼ tsp vanilla extract or a pinch of salt
Instructions
-
Blend: Add strawberries, 50 g (¼ cup) sugar, and lemon juice to a blender. Blend until completely smooth (30–60 seconds). Taste and add more sugar if needed.
-
No-Cook Version: Strain through a fine-mesh sieve into a bowl, pressing to remove seeds. Chill 30 minutes.
-
Cooked Coulis (Thicker): Transfer blended mixture to a 16–20 cm / 6–8 in saucepan. Bring to a gentle simmer over medium heat; cook 3–5 minutes until slightly thickened. For extra body, whisk in cornstarch slurry and simmer 30–60 seconds more until glossy.
-
Strain & Cool: Press through a fine-mesh sieve for a silky finish. Cool fully before using on cakes or folding into cream.
Notes
Use the cooked version for toppings that need to hold their shape (cheesecakes, loaf glazes). For breakfasts, the no-cook version tastes brightest. Try spooning over Chocolate Chip Banana Bread or alongside our No-Bake Boston Cream Pie Bars.
- Prep Time: 10 minutes
- Cook Time: 0–5 minutes (optional)