This strawberry puree recipe is fresh, simple, and ready in minutes. Made with just strawberries, sugar, and lemon juice, it’s the perfect addition on top of desserts like ice cream, strawberry tiramisu, or even on pancakes, yogurt bowls, and more.
Published: October 9, 2025 by Pamela.
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I made this strawberry puree to drizzle between the layers of my strawberry tiramisu. When I create recipes, I always look for simple ways to complete them without adding extra work, easy but still delicious. While making the tiramisu, I wanted a quick coulis that would add freshness and flavor to the tiramisu without taking much time. This one came together in just a few minutes and turned out perfect.
Ways to Use Strawberry Puree
Strawberry puree is so versatile you’ll end up using it in more ways than you expect. You can drizzle it between cake layers, on cheesecake, spoon it over pancakes, waffles, or yogurt. It tastes fresh and replaces syrup or jam when you want something lighter. You can even use this in drinks, like mixing it into lemonade or adding it to cocktails and smoothies.
What You Need to Make Strawberry Puree
You only need three simple ingredients to make this strawberry puree recipe.
- Strawberries: Use fresh, ripe strawberries for the best flavor and color. The sweeter they are, the less sugar you’ll need. Wash them well, remove the stems, and cut them into small pieces before blending. If you need a guide on how to properly wash strawberries, check this article.
- Granulated Sugar: Regular white sugar works best. It brings out the flavor of the strawberries and helps balance any tartness. You can adjust the amount depending on how sweet your berries are.
- Lemon juice: Lemon juice keeps the puree bright in color and adds a bit of freshness to the taste. Use fresh lemons if you can, it’s always better. I use 1 Tbsp per 500g of strawberries so adjust accordingly.
That’s all you need. Three ingredients and a blender, and your homemade strawberry puree is ready in under five minutes.
[Measurements are posted in the recipe card below the instructions.]
How to Make Strawberry Puree Step by Step
Step 1: Prepare the strawberries
Start by washing your strawberries well, removing the stems, and cutting them into smaller pieces. Add them to a bowl instead of the blender for now. This makes it easier to measure everything correctly before blending.
Step 2: Measure the ingredients
Place your blender (while it’s still off) on a kitchen scale and turn the scale on. Add the strawberries you just cut into the blender and check the weight, for example, I got 229g, round it to 225g. Then reset the scale to zero and add the sugar directly on top of the strawberries.
The ratio I use is 50g of sugar per 250g of strawberries, this is why I added 45g of sugar. You can adjust the sugar slightly if your strawberries are extra sweet or a bit tart. Once the sugar is in, add ½ tablespoon of lemon juice (again, I add 1 Tbsp of lemon juice er 500g so here I added ½ a Tbsp).
Blend everything until the puree is completely smooth. Scrape down the sides if needed so everything mixes evenly.
How to Store Strawberry Puree
Store strawberry puree, in a clean jar or a small container with a lid, it in the fridge, it will stay fresh for up to 5 days. You can also freeze it. Pour it into ice cube trays or small containers, then thaw it in the fridge or at room temperature if you’re going to use it right away.
🍓I used this strawberry puree in my strawberry tiramisu, and it turned out so fresh and creamy. Let me know if you give it a try, I’d love to hear how yours turns out.
Frequently Asked Questions about Strawberry Puree
Can I use frozen strawberries to make strawberry puree?
Yes, frozen strawberries work fine. Let them thaw first so they blend smoothly. They might release a little more liquid, but the flavor stays the same.
Do you need sugar in strawberry puree?
You don’t have to add sugar if your strawberries are sweet. Sugar just helps balance the flavor but it’s optional.
Can I make strawberry puree without lemon juice?
Yes, you can make strawberry puree without lemon juice. The flavor will still be good, but lemon juice adds freshness and helps keep the color bright red.
💬 Tried this strawberry puree recipe? I’d love to know what you think! Leave a quick comment or tap the ⭐️ to rate, your feedback helps me keep improving recipes.
How to make strawberry puree thicker or reduced strawberry puree
To make your strawberry puree thicker, also known as reduced strawberry puree, pour it into a small pan and heat it over medium heat for two to three minutes. Stir often so it doesn’t stick to the bottom. As it warms up, some of the water from the strawberries will evaporate, and the puree will slowly reduce and thicken. Once it reaches the texture you like, take it off the heat, pour it in a jar, and let it cool at room temperature. It will thicken a little more as it cools.
You can then store it in the fridge for about a week.
🍓 Recipes with strawberries you might like
⭐️ If you tried this strawberry puree recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Strawberry Puree Recipe
Ingredients
- 225 g Fresh strawberries washed, trimmed, and cut
- 45 g Granulated sugar
- ½ Tbsp Lemon juice
Instructions
- Wash the strawberries, remove the stems, and cut them into small pieces. Add them to a bowl.
- Place your blender (while it’s off) on a kitchen scale and turn the scale on.Add the strawberries to the blender and check the weight. If it’s around 225 g, reset the scale to zero, then add 45 g sugar and ½ tablespoon lemon juice.Blend until completely smooth, scraping the sides if needed. For a thicker puree, pour it into a small pan and heat it for 2 to 3 minutes, stirring often, until it slightly reduces.* Store in a clean jar, in the fridge, for up to 5 days.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
- If you’re making the reduced version, make sure you store it in a jar, keep it at room temperature until it cools completely before storing it in the fridge. It stays fresh for a week.
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