Pureed strawberries

Pureed strawberries

Together with maple syrup, strawberry compote, and brown sugar syrup, strawberry puree is a breakfast must. Everyone should keep some strawberry puree on hand to sate their fruity desires, whether they plan to use it to flavor milkshakes or strawberry milk, or just to pour over pancakes or French toast.

Why not make some Strawberry Milk with this delightful strawberry puree? Or how about topping some fluffy banana pancakes with it?

In a green glass jar with a spoon, there is strawberry puree.

Pureed strawberries

One item that everyone should keep on hand in their house is strawberry puree. It differs from a compote because strawberry compote has strawberry pieces. When you don’t want any bits of strawberry but also don’t want to produce a highly sweet strawberry syrup, you use a puree. (Making syrup takes extra time, as well.)

It may be used in a wide variety of dishes, both sweet and savory, to give regular meals a touch of sweetness and acidity. More significantly, if you can believe it, you can use it to top pancakes and waffles for something even better than maple syrup.

Feel free to experiment with the sweetening components and make this as sweet as you desire. There are no wrong answers since any variety of sugar will provide a completely unique and delectable result. Examples include sugar, honey, and agave syrup.

Ingredients for strawberry puree
For exact proportions, be sure to refer to the recipe card below.

Sliced, fresh strawberries with lemon juice.
To taste, white sugar or honey; we choose honey.
Making Strawberry Puree

Use the puree button to thoroughly blend the strawberries until they become liquid.
Lemon juice and heavy saucepan over medium heat for 10 minutes.
When it thickens and cooks down to a syrup, season with sugar to taste and remove from the fire.

How sweet should strawberry puree be made?
The freshness of your strawberries will have a significant impact on how sweet your strawberry puree turns out.

You can definitely get away with adding only a tiny bit of sugar or sweetener if you are using some truly fresh, local strawberries. To balance out their sour flavor, older, more distantly farmed strawberries will likely require a significant amount of sweetness.

The sort of strawberries you choose as well as your own preferences will influence the sugar you use. For some extremely fresh strawberries, using simple white sugar will be fantastic since it will allow the strawberries’ natural taste to come through.

However, if your fruit is a little underripe, you may use something like honey, agave syrup, or even maple syrup because they will add a lot of their own flavor to the puree to make up for any lack of freshness.

Using Strawberry Puree
This strawberry puree recipe works best when used as a foundation in other dishes to provide a touch of fruitiness and natural sweetness.

It would taste exceptionally delightfully sweet when combined with balsamic vinegar in a summer strawberry salad for lunch.

Of course, you can also just eat it with a spoon or use it to top pancakes; the option is yours.

How to Keep Strawberry Puree Fresh

The freezer is the greatest place to keep this strawberry puree since it allows you to have easily portioned strawberry puree anytime you need it.

Although you can freeze them in pre-made ice cube trays, you can also refrigerate it for up to 5 days in a tight container.

Pureed strawberries
Simple and quick strawberry puree that tastes fantastic in milkshakes, strawberry milk, pastries, pancakes, French toast, and more!


1 pound of freshly cut and cleaned strawberries,

1/2 teaspoon of lemon juice, and 2-4 tablespoons of white sugar or honey, to taste

Blend the strawberries in a food processor. To make them into a liquid, press the puree button. Lemon juice is then added after pouring into a large pot.
For 10 to 15 minutes, cook the pureed strawberries over medium heat, stirring often to prevent scorching.
Depending on how sweet your strawberries are, you may adjust the amount of sugar you add throughout the cooking procedure to your preference.
When the puree becomes thicker and cooks down to resemble syrup, it is finished.

Turn off the heat and allow to cool.
For up to five days or until you need it, keep in the refrigerator.