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Learn how to make homemade strawberry puree! This easy recipe showcases
the amazing flavor of strawberries and can be made with both fresh or frozen
berries. This strawberry sauce is incredible on baked goods, pancakes, drizzle
into yogurt, and so much more. Ready in just 20 minutes!
Summer is such a great time for fresh produce, with the star of the show being strawberries!
Homemade strawberry puree is one of those incredible recipes that you can make yourself and use in so many different ways. Let me show you to make (and freeze) a batch today!
Once you become obsessed with homemade strawberry items, check out our strawberry syrup made with fresh strawberries and easy strawberry jam with pectin.
Using Out-of-Season Berries:
Grocery store berries are grown for shipping and their looks, and not really for taste. If you’re dealing with some sad winter berries that are lacking flavor (whomp whomp), macerating them before blending will go a long way to create a tastier sauce.
To macerate strawberries: slice clean berries into quarters, sprinkle with 2 tbsp of sugar, and stir gently.
Allow them to sit uncovered on your counter for 2-3 hours or in the fridge for at least 5 hours. The sugar will draw out any natural juices in the berries and greatly improve the finished product.
Using fresh ripe berries:
Blend sliced berries, lemon, and sugar (if using) in a food processor, blender, or using a stick/immersion blender. You can make it as smooth or as chunky as you’d like.
How to Make Strawberry Sauce Without Seeds
Do you prefer to remove all the seeds from your sauce? Place it in a fine-mesh strainer over a clean bowl and pour the blended berries into the strainer.
You may need to “push” the sauce through with a silicone spatula or wooden spoon to get every last drop.
Making Strawberry Sauce Reduction
If you want a thicker sauce for cheesecake or baked goods, you’ll want to make a strawberry reduction. This is so easy to do.
You’ll take the puree you made and then cook it in a saucepan over medium-low heat for 10-15 minutes, stirring often, until the sauce has thickened.
Pro Tips/Recipe Notes
- Storage: If you use lemon juice and sugar, your strawberry sauce is good for up to five days in the fridge. No lemon juice or sugar? Make sure you enjoy it within three days.
- Try using lime juice instead of lemon for a different flavor profile.
- Scrape a bit of vanilla seed (or use vanilla extract) and mix it into the sauce for an even more delicious flavor.
- If you’re using a high-powered blender, make sure you “pulse” or blend on low to process the fruit. Something like a Vitamix or Blendtec will liquify rather than “sauce” the berries if you’re not too careful.
Homemade Strawberry Puree (Fresh or Frozen Strawberries)
Equipment
Ingredients
- 4 cups strawberries {hulled and quartered}
- 1 tsp lemon juice
- 1 tbsp sugar {optional}
Instructions
Strawberry Puree
- Wash berries, remove the green tops and cut into quarters (eights for huge strawberries).4 cups strawberries
- In a food processor or blender, "pulse" the berries until the consistency is smooth.
- Stir in lemon juice and optional sugar.1 tsp lemon juice, 1 tbsp sugar
{Optional} Strawberry Reduction
- Take the puree and cook it down in a saucepan for 10-15 minutes over medium-low heat until the sauce has thickened. Stir often.
Notes
- (optional) remove seeds by pressing the finished sauce through a fine-mesh strainer.
- Storage: if you use lemon juice and sugar, your strawberry sauce is good for up to five days in the fridge. No lemon juice or sugar? Enjoy within three days.
- To freeze: place sauce in ice cube trays or small canning jars, and store for 3-6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
YOU FREAKING ROCK !
Happy cooking! 🙂
Can this recipe be made with other fruits, such as blueberries or mango? If so, would 4 cups of fruit be used? Thank you.
I haven’t tried it with other fruits, but I assume it would. Since I haven’t done it, I can’t give you a firm answer on the amount of fruit needed.
One thing about blueberries is that unless you have a very powerful blender, the skins become very annoying in the final product. You may want to heat them a bit so they soften and THEN blend them to avoid the issue with the skins.
10/10 would recommend! I usually am solely focused on jam, but had enough good berries to expand to something else and this was perfect to have on hand over several months. Pulled out of freezer for cocktails, to stir into yogurt and once just to eat.
Yes, it’s so freezer-friendly. I’m thrilled it’s been so helpful for you!
Thanks for taking the time to leave a review. 🙂