strawberry puree

Strawberry Puree takes very little effort to make and can be used in a variety of ways. We love to add it to smoothies, baked goods, yoghurt and even use it as a sauce for pancakes.&nbsp;

Strawberry Puree

Strawberries ((SEE NOTE 1))

METHOD 1 (Raw Strawberries)

Wash strawberries and then hull (SEE NOTE 2)

Place strawberries in a food processor or blender and process until smooth (or desired consistency). (SEE NOTE 3)

If the seeds bother you, or your kids, you can pass the puree through a fine mesh sieve to separate them.

METHOD 2 (Cooked Strawberries)

Half or quarter the strawberries, add to a pan and allow to simmer over a very low heat for 15 mins.

This is my recipe for reduced strawberry puree! It takes the sweet flavor of ripe strawberries and intensifies them so that you can use it for baking, using as a sauce and so much more.

Strawberry Puree Recipe

oz strawberries

oz sugar

lemon

lemon juice

salt

Defrost strawberries if frozen or cut up strawberries if whole

Blend strawberries if you prefer a smoother texture of strawberry puree

Place strawberries and sugar into a small saucepan and bring to a simmer over med heat

Once bubbling, reduce heat to low and let slowly reduce until berries begin to break up and liquid is almost gone.&nbsp;

Occasionally stir the mixture to prevent burning. Add in lemon zest, juice and salt and stir to combine. Transfer to another container and let cool before use. 

Store extra in the freezer for up to 6 months

A strawberry reduction is super easy to make. In a nutshell, you puree strawberries, add a little lemon, salt and maybe some sugar and reduce by half over low heat. Reducing strawberries intensifies the flavor of the strawberries while reducing the water content. I typically use it for my strawberry cake recipe, strawberry buttercream, or as a cake filling so I like mine to be a bit thicker.

How to make a strawberry reduction

Simple and easy Strawberry Puree is ready in minutes and doubles as a fabulous sauce!

How to Make Strawberry Puree

strawberries (hulled and halved)

sugar

Place the strawberries, sugar and lemon juice in the bowl of a food processor or blender.

Puree the strawberries for 1 minutes.

Using a rubber spatula, scrape down the sides of the bowl and process for another minute or until the strawberries are smooth.

Transfer to an airtight container and store in the refrigerator until ready to use.

This recipe yields about 4 servings if divided between collared 6 oz. ramekins. This is a generous serving size, and even though this dessert is light it is deceptively rich. Consider using collared 4 oz. ramekins for more servings. Or, collar a 1 to 1.25 quart soufflé dish for one large dessert that can be portioned onto dessert plates. This recipe was adapted from The Good Housekeeping Illustrated Cookbook, circa 1980.

Cold Strawberry Soufflé

heavy whipping cream

strawberry puree (from about 2 pints of berries)

gelatin

liquid red food color

egg whites (from pasteurized eggs)

fine grain salt

strawberries

whipped cream

Prepare four 6 oz. ramekins with foil collars, or a 1-quart dish. (See notes for instructions.)

In the bowl of an electric mixer, whip the cream to stiff peaks. Cover and refrigerate.

In a saucepan, stir the gelatin with 3 tablespoons of the strawberry puree. Mixture will thicken and set. Place over medium heat and stir until gelatin melts and dissolves. Remove from the heat and stir in the remaining puree. Cool completely, about 15 minutes. In the bowl of an electric stand mixer, whip the gelatin and strawberry puree mixture on high speed until the mixture gains volume and lightens. Immediately fold the strawberry mixture into the whipped cream mixture. Do this gently to retain volume and lightness.

In a separate bowl, beat the egg whites and salt to soft peaks with an electric mixer. Gradually add in the sugar and beat to stiff peaks. Fold into the strawberry whipped cream mixture. Do this gently to retain the volume and lightness.

Spoon or pipe the soufflé mixture into the prepared dishes and smooth the tops using an offset spatula. Freeze until firm, about 4 hours. Remove collars while the desserts are still frozen. Thaw them in the refrigerator, about 2 hours. Keep refrigerated until ready to serve.

Before serving, garnish with sliced fresh berries. Pipe stars of whipped cream around the top edge of the soufflés, if using.

Making fruit puree is quick and easy. You can flavor it and adjust the sweetness depending on what you use it for. It's perfect for drinks, glazes, icings, and many desserts. It lasts a week or more in the refrigerator and can be frozen. 

How to Make Strawberry Puree (2 ingredients)

strawberries (fresh

flavorings (optional, see Notes below)

Wash and hull 1 pound strawberries cut them into pieces, and put them in a large bowl if using an immersion blender or the jar if using a blender. If using frozen strawberries, see Notes below.

Sprinkle with ¼ cup sugar and stir to mix. If adding citrus zest, do so now. You can leave it for an hour to macerate and create a strawberry syrup before you blend it and make the puree.

Blend everything until completely smooth and no pieces of fruit remain. If adding vanilla or liquor, do so at the end and blend a little more to incorporate.

Store in an airtight jar or container in the refrigerator for a week or in the freezer for a month. 

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Top 5 strawberry puree recipes from across the web

The most viewed strawberry puree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Strawberry Puree Recipe

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Cold Strawberry Soufflé

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The most viewed strawberry puree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine