Strawberry Puree Recipe

Strawberry Puree

Compote or Puree?

What’s the difference?

Well, they are pretty much the same thing, but to put it simply: one is pureed and the other one is not.

Why would you use one over the other?

Well, it depends what you are making.

Fruit compotes like my black cherry compote is the perfect filling for my black forest cake.

Compotes are chunky, they are chock full of fruit and can even be served with toast or scones for a breakfast treat instead of jelly!

Try a heaping spoonful of warm compote over vanilla ice cream….you will be in la la land for sure!

Purees are used for a variety of different recipes; for example in its most basic form it is added to smoothies and for fancy cocktails.

Adding fruit purees to sorbets and vanilla ice cream base is a no brainer.

Add to a simple syrup for a fruity infused layer cake.

But for me, the ultimate best best best is using a freshly made puree in a fruit based chiffon cake.

To Cook? Or not to Cook? That is the question!

I’m a cooker when it comes to making puree.  It’s the way I was taught in school and in all of my many jobs thereafter.

Many of the strawberry puree recipes I’ve seen though, are directing you to just mash or blend the berries in a blender and then you are done.

There is nothing wrong with this method for a quick easy puree; but I find that cooking the strawberries over a low heat with a small amount of sugar for just about 25 – 30 minutes really helps to break down those fibers in the fruit while promoting maximum liquids to be extracted.

Especially when your intention is to use this puree in a cake recipe, I will advise to implement the cooking method.  When using purees in cake recipes, it is important to get some of that excess liquid a bit more concentrated and slow cooking is the way to do it.

I should add that ANY FRUIT IS APPROPRIATE FOR MAKING INTO PUREE, so this is a base recipe, or rather guide to pureéing fruit since there is no real recipe other than:

Taste your fruit. Does it need sugar?  Yes?  Add sugar.  No.  Don’t add sugar.

5.0 from 1 reviews
Strawberry Puree Recipe
 
Prep time
Total time
 
Fresh Berries may require a few tablespoons of water to help the cooking process.
Frozen berries typically do not, since the thawing will create excess water
Sugar is not a necessary ingredient and one that should be adjusted based on the fruit being used and your personal preference
Author:
Serves: 4 cups
Ingredients
  • 2 Lbs Fresh Strawberries (Or fruit of choice)
  • Granulated Sugar 0 - ¼ cup
Instructions
  1. Cook the berries with optional sugar over a low heat from approximately 30 minutes or until fruit is breaking down.
  2. Add water only if the fruit seems dry and starting to stick to the bottom of the pot.
  3. Puree with a stick hand blender or in a food processor or regular blender
Notes
Store fruit puree in a clean airtight container in the refrigerator for up to 1 week.


Freeze for longer storage up to 6 months

 If you are using frozen fruits, which by the way I think is fabulous since frozen fruits in my opinion can tend to be better tasting at times than fresh fruits!

But be aware that frozen fruits will give extra water on the thaw so you may have to increase the cooking time to evaporate off more of that moisture.

Other wise everything else is the same

 

BONUS FROZEN STRAWBERRY MINT MOJITO COCKTAILS!

Frozen Strawberry Mojito

5.0 from 1 reviews
Frozen Strawberry Mint Mojito
 
I am not much of a drinker, but when I do (hahaha) I like my drinks frozen, tastes more like dessert that way!
Author:
Serves: 4 - 8oz drinks
Ingredients
  • Strawberry Puree 2 cups (480ml)
  • Fresh Mint 20 leaves
  • Malibu Coconut Rum ¾ cup (190ml)
  • Ice Cubes 4 cups
  • Simple Syrup ¼ cup
Instructions
  1. Place all ingredients in a blender until you have a frosty frappe drink!
  2. Enjoy!
 

 

 

 

 

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50 Comments

      1. I’m making the puree right now for the chiffon cake. I’ll update on the cake later this afternoon and any thoughts on the puree. Personally, I prefer comments that reflect the fact they tried something any issues. So I’ll update later.

        Thanks Gretchen, Just found you about a week ago and truly educated and encouraged to do your recipes. Your videos are so practical.

  1. Gretchen, do you know/are you familiar with those containers of fake strawberry glaze that are sold in the produce section next to the strawberries? Marie’s sells one, I think. They’re translucent and sort of gloppy (gloppy being the highly technical term) but I’ve been killing myself trying to figure out how to recreate that at home, from scratch. It may not be possible since that stuff uses modified starch, but I don’t know. I make a beautiful blackberry sauce, cornstarch thickened, that’s thick and glossy and perfect but when I try to do the same with strawberries, ugh. It’s just an ugly opaque pink and I just can’t figure out how to fix it! The perfect strawberry glaze is my white whale! *shakes fist at glaze*

    1. I am familiar with them only because I have seen it, never used it.
      It very gelatinous and reminds me of the stuff in the canned fruit toppings and pie fillings.
      So you are definitely on the right track with what you are doing, what are you using it for?
      Whenever I glaze fruits I use a melted jelly- like a clear jelly (I will be doing a fruit tart soon and will show exactly what I’m talking about there)

      1. Yup, it’s definitely like the canned filling goo, only more translucent. I’d like to use it for strawberry whipped cream shortcakes and cakes. I’m pretty sure that most of the time when I see that goo on a bakery cake, it’s probably the store bought goo; it’s just hard to accept that I can’t make it from scratch!

        I actually made a strawberry whipped cream cake for yesterday and had made a sauce using cornstarch, a little Sure Jell, and also a chopped up Granny Smith apple, hoping to get something a bit more translucent than usual – then mixed the room temp sauce with lots of chopped berries. I was freaked out when I looked in on it a few hours after the fact because it looked like I’d basically made jam! But on Sunday morning, the juices from the berries loosened it up and it actually became a pretty good filling, though still not translucent.

        Maybe blackberries are just that much more pigmented and it’s going to be what it is! I don’t want to use food coloring; red coloring tastes awful to me.

        TL/DR – Thanks!! 🙂

        1. oh – the base sauce part was actually pretty much as you describe your puree, except simmered with the apple. I sieve that, and then used the cornstarch and Sure Jell on the sieved sauce. Just to clarify! The comment, not the sauce. The sauce certainly was NOT clarified. 🙂

  2. Hey Gretchen –

    I need to make a strawberry cream filling for a cake. I am thinking of using the Stabilized whipped cream recipe and adding the strawberry puree. Do you think the strawberry puree to thin for the whipped cream?
    Thanks for your help.

    1. Well you can add puree to it, but not too much for the reason you mentioned, if you can get some strawberry extract or fruit paste concentrate that would be great to add to it as well

  3. Hi Gretchen, I made up 3 quarts of the strawberry purée and it came out perfect, I thank you so very much for the recipe. I also made the strawberry mint mohitos minus the mint, they were delishous. It was basically just a strawberry mohito but with all the other ingredients. My husband loved them. I also took some of the purée and added some fruit pectin to thicken it up to put between my cake layers, pectin made the purée just like a spreadable jam. So again great job.

  4. Hi Gretchen, I want to thank you especially for this strawberry puree. Same as for white cake I experienced until I was blue (make that pink) in the face to accomplish a pure strawberry cake. The wet raw strawberries were just too wet and UNpink. This is purrfect. THANK you. This will now be my umpteenth time. And I love your chiffon strawberry cake – that’s wonderful for our summers here in South Africa. OUR Christmasses are strawberry laden (pavlova’s etc) – light and colourful. THANKS again!

  5. Hi Gretchen,

    About how long do you think this will take to fully defrost, and should I defrost it in the fridge?
    Thanks 🙂

  6. Hi Gretchen, wondering if the sponge cake you used to make with strawberry purée the “fresh strawberry sponge cake” is better then this one? As that is the recipe I always used.

      1. No you had the sponge cake recipe that added strawberry purée. Now this one is a chiffon cake. I’m just wondering why the different cakes, sorry I should of explained I don’t use any other recipes but yours as they always work out much better.

        1. Also so sorry to take up your time. I had someone asks me for a cake with strawberry jelly, filling as she explained to me. She said like they sell cakes in the stores with the jelly inside. I’m just wondering is there a way to make the purée into a jelly type texture that tastes good? So sorry for bothering you just your the only one I trust asking.

          1. Jelly is jelly- and yes it actually starts off as puree with tons of sugar added and lots and lots of cooking (I have made jellies in the past and it is alot of work) so you are best to just buy Jam for pastry (I like Hero Brand) otherwise you can of course make your own Jam (jelly) I have no recipe here for that though, but there are tons out on the internet

        2. Oh right, that was in my past life right? You can add puree to it, but many had trouble and honestly the sponge cake is not the greatest to take on fruit purees (I did that in the past because I had not yet taught the chiffon cake-) fruit purees in a sponge cake that is already really delicately balanced can often cause a dense rubbery texture. SO I prefer to use the chiffon.
          Click here for more clarity on what the differences are in cake recipes

  7. Here again, have you made raspberry puree without seeds? This is for the same wedding cake and I purchased raspberry filling but it has seeds. I almost killed my brother, well not really but he took one bite to try it and well it was too late and he ate the seeds. ooops. So I need to be able to make it from scratch that will hold up in the wedding cake. I was hoping to put a very thin layer of puree on tope of the layer then a thin layer of pastry cream. But I’m concerned that the raspberry filling will break down the pastry cream. Both my brother and future wife are insisting on almond cake with these fillings….. It’s good but I’m worried about the wedding cake sitting out and the pastry cream break down. On an earlier post/comment I had asked you about adding gelatin which I’m am going to do. But this is the other dilemma….. Thanks for your help.

  8. I’m wanting to make raspberry swiss butter cream will I cook my raspberries as per your puree recipe and when do I add it to the swiss butter cream will it make it too soft by adding it ? do I add more confectioners sugar to the recipe

    many thanks

  9. Dear Gretchen, I have a bride who wants Strawberry Shortcake cupcakes. Can I use the strawberry puree for the inside of cupcake. I was going to core out some of the cupcake and put puree in middle.

  10. Can this puree be reduced down enough to make it a filling for chocolate truffles? I am a huge fan of the strawberry and raspberry truffles they sell at Godiva and have been trying to duplicate the filling. Is there something I can add to give it thicker caramel like consistency?

  11. i just made Gretchen’s strawberry chiffon cake and it turned out excellent! the only minor mishap i had was that when i turned my cakes upside down to cool they fell out soon after, even though the pans were not greased and the cakes were not over-cooked. they didn’t collapse though. this recipe is also a keeper and will try it with different flavours. thank you Gretchen!

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