Learn how to make a super simple strawberry reduction with just 3 ingredients. This strawberry puree sauce is perfect for cakes, frostings, and other desserts!
What is Strawberry Puree?
Sometimes called a strawberry reduction, strawberry puree is made by cooking strawberries and sugar. The heat draws out the water and sugar from the strawberries and then evaporates the water to create a thick sauce, leaving us with a concentrated strawberry flavor.
Why You’ll Love This Strawberry Puree Sauce
Simple Ingredients. I love that this recipe can be made with just 2 ingredients (and other optional add-ins). It makes it quick and easy to throw together and make ahead.
Intense Strawberry Flavor. When baking we want an intense strawberry flavor. Because we are cooking and reducing the strawberries, it gives a more concentrated strawberry flavor that doesn’t bake out in the oven.
Perfect for Desserts. This strawberry puree is perfect for all your baking projects. You can use it as filling for cakes, in cake batter, in cheesecakes, as a topping for funnel cakes, ice cream, and other desserts, and even in drinks like milkshakes.
What is Strawberry Puree Made Of?
Strawberries – You can use fresh or frozen strawberries. Grab whatever is in season or easiest to find. This recipe works well with either. If you get fresh strawberries, look for bright red and plump berries with bright green leaves.
Sugar – You’ll want to use white granulated sugar. The sugar adds sweetness to the strawberry reduction sauce.
Lemon Zest – This is optional but does pair nicely with the strawberry flavor.
How to Make a Strawberry Reduction
Step 1: Add the strawberries, sugar and lemon zest (optional) to a small pot and cook over medium-low heat. NOTE: If you want a smoother sauce, you can blend the strawberries in a blender first, but I prefer a jam like consistency.
Step 2: As it bubbles, use a potato masher or fork to break up or mash the strawberries. Allow the sauce to reduce and thicken until the liquid is almost gone. NOTE: This may take anywhere from 15-30 minutes or longer, depending on how thick you like your sauce. It will also become thicker as it cools down.
Step 3: Remove from heat and transfer to a heat proof jar and allow to cool before using.
Tips for Making Strawberry Puree Sauce
Use Ripe Strawberries. Frozen strawberries are picked and frozen at the peak of freshness. So sometimes, frozen strawberries may be better than fresh. When picking fresh strawberries, you want to look for fully bright red and plump berries with bright green leaves. Avoid partly white, dull, soft berries with withering leaves.
Adjust Sugar. Now I must admit, that I like my strawberry sauce to be sweet, so I do use more sugar than most recipes out there call for. Most recipes use about 50 grams (¼ cup). So depending on your needs, you can use little to no sugar for this strawberry puree recipe.
How to Store Strawberry Puree for Cakes
If not using immediately, pour the reduced strawberry puree into a jar with an air tight lid, then store in the refrigerator.
How Long Can I Keep Strawberry Puree?
You can store the strawberry puree sauce in the refrigerator for up to 7 days since the heated sugar in the strawberry reduction acts as a preserver. Canning would be a better option if you know how. You can also freeze the strawberry puree for up to 6 months.
Frequently Asked Questions
Is strawberry puree the same as strawberry syrup?
No. While the cooking process is similar, they are different. Strawberry syrup is made with sugar and water, like in my strawberry lemonade recipe, and is strained, so you are just left with strawberry syrup. Whereas the puree has more texture because of the mashed strawberries.
Strawberry Puree Recipe
Learn how to make a super simple strawberry reduction with just 3 ingredients. This strawberry sauce is perfect for cakes, frostings, and other desserts!
Ingredients
- 16 oz strawberries
- 125g sugar
- 1 tsp lemon zest (optional)
Instructions
1. Chop your strawberries into havles and remove the tops.
2. Add the strawberries, sugar and lemon zest (optional) to a small pot and cook over medium-low heat.
Note: If you want a smoother sauce, you can blend the strawberries in a blender first, but I prefer a jam like consistency.
3. As it bubbles, use a potato masher or fork to break up the strawberries. Allow the sauce to reduce and thicken until the liquid is almost gone. Stir occasionally to prevent sticking and burning.
Note: This may take anywhere from 15-30 minutes or longer, depending on how thick you like your sauce. It will also become thicker as it cools down.
4. Remove from heat and transfer to a heat proof jar and allow to cool before using.
If you try this Strawberry Puree Sauce let me know what you think! Leave a comment below or tag me on Instagram @itsavemartin !
xoxo, ave
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