How to Make Strawberry Puree for Cakes (Recipe)
Listen friends, if you’re still using store bought strawberry puree, we need to talk. This homemade strawberry puree recipe for cake is the real deal—thick, luscious, packed with real berry flavor, and made with pro techniques that take it from basic to luxurious. We’re talking perfectly balanced sweetness, a hint of vanilla for depth, and just the right amount of lemon juice to make those fresh strawberries sing. Whether you’re swirling it into buttercream, layering it between cake tiers, or drizzling it over cupcakes this puree is about to become your new favorite ingredient. So grab those berries, and let’s get cooking—because once you taste this, there’s no going back to the store-bought stuff.
Let’s jump into what makes this homemade strawberry puree recipe for cake a real game changer.
Why We Love This Easy Strawberry Cake Filling Recipe
Thick and Luxurious Texture: Unlike your basic store-bought runny or watery puree, this delicious strawberry filling is busting with fresh flavors and thickened to perfection using just the right amount of pectin.
Tons of Fresh Berry Flavor with Basic Ingredients: No artificial flavors here! By using fresh, real strawberries you can use this fruit filling to enhance the flavors of your next cake naturally.
Balanced Sweetness, with a Hint of Brightness: The combination of sugar, lemon juice, and vanilla creates a depth of flavor that’s sweet, tangy, and absolutely irresistible.
Fancy without any Fancy Tools: This recipe comes together using only a saucepan and spatula or wooden spoon, no hand mixer, food processor or immersion blender needed to achieve a smooth puree!
Versatile for More Than Just Cakes: This puree is the perfect thickness for using between cake layers, but it’s equally fabulous when swirled into buttercream, used as a fruity filling for cupcakes, drizzled over vanilla ice cream, or even as a fruity topping on french toast for brunch.
Ingredients
904g fresh strawberries
532g +100g white sugar
50g pectin
56g lemon juice
10g vanilla extract
pinch of salt
Instructions
1. Cut off the tops of your whole strawberries and cut them into quarters.
2. Add the fresh berries and 532g of sugar into a large, wide pot over medium-high heat. Use a rubber spatula or wooden spoon to smash everything together.
3. Meanwhile, whisk together the pectin and the 100g of sugar and set asideScale the fresh lemon juice separately and set it aside to be added later.
4. Continue to cook the strawberry mixture for about 30 min until the juice has thickened slightly, the bubbles have become larger, and the foam has almost disappeared.
5. Add the pectin/sugar mixture to the reduced strawberry puree and stir to combine. Then, add the lemon juice and bring the mixture to a hard boil while stirring continuously. Continue to boil for about 5-10 min till thickened slightly and it coats the back of the spoon.
6. Remove the mixture from heat and stir in the vanilla extract. Transfer the mixture to a metal container, cover, and freeze until cold, about 2 hours.
7. Once the strawberry compote mixture has chilled, remove it from the freezer and add salt to taste. Transfer the finished product to an airtight container and refrigerate until you’re ready to use. Want to freeze it? Transfer it to a freezer bag and freeze for up to 3 months.
Pro Baker Tips for the Silkiest, Most Luxurious Fresh Strawberry Puree
Fresh is best. Using fresh strawberries and fresh lemon juice will give you the boldest, strawberriest flavored homemade strawberry sauce with the freshness and brightness from the lemon juice.
Using a pot with a wide base is a must, this is the best way to ensure the mixture gets heated quickly and evenly giving you a thick, luxurious puree.
Measuring your ingredients using a scale will ensure this simple strawberry puree turns out fabulous every time.
If your puree is still very watery and soupy after the cooking process, you can add more sugar or pectin in small amounts (or just be patient and allow it to boil for longer.) If it’s too thick you can add in a splash of warm water, or a little bit of lemon juice to adjust the consistency.
The faster you chill your fruit puree, the more vibrant the red from the strawberries will pop and the more locked in the fresh strawberry flavor will be!
Store the leftover puree in an airtight container in the refrigerator for up to a week. You can also freeze any leftover puree in ice-cube trays so you can use it whenever you want! The strawberry purée will stay fresh in the freezer for up to 3 months. Simply allow the mixture to come to room temperature before using.
How to Use Your Strawberry Puree
This fresh strawberry filling isn’t just a one-trick pony. Want a buttercream that actually tastes like strawberry jam instead of artificial flavors? Swirl this magic elixir right in. Need to level up your cake game? Slather it between vanilla cake layers for a juicy, fruity punch that’ll have people questioning their life choices (in a good way). Or try swirling it into your favorite vanilla cake batter to create homemade strawberry cake. Feeling extra? Drizzle it over cheesecakes and cupcakes. And if you’re really trying to impress, use it as a filling for macarons.
This fresh strawberry sauce is a game-changer for all your baking needs. Want a buttercream that truly tastes like strawberries instead of artificial flavoring? Simply mix this in for a delicious, natural boost. Looking to elevate your cake? Spread it between the cool cake layers for a burst of juicy, fruity flavor—the perfect cake to celebrate strawberry season. You can even swirl it into vanilla cake batter for a homemade strawberry cake. It’s also perfect for drizzling over cheesecakes and cupcakes or as a filling for macarons if you're feeling fancy. However you use it, this purée is sure to make your desserts shine!
FAQs
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Absolutely! Just thaw and drain them first to avoid excess water (aka a soupy mess!) The flavor might be slightly different, but it will still be delicious.
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You can cook it down longer to thicken naturally, but pectin helps it set beautifully and prevents a watery mess.
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Yep! Stir in a splash of warm water or a bit of lemon juice to loosen it up.
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Stored in an airtight container for later use, it’ll keep for about one week in the fridge or three months in the freezer. You can also freeze in small portions using ice cube trays.
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Definitely! Pancakes, french toast, yogurt, ice cream, cocktails—you name it
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Overcooking the puree can make it appear darker. Using my quick chilling tips and tricks help lock-in that bright red pop! No food coloring needed!
There you have it folks! The absolute best strawberry puree recipe for cakes (and let’s be honest, so much more!) With simple ingredients, this easy recipe is a great way to add fresh strawberry flavor to your next cake. Not feeling the urge to make a whole cake? These are some of my other favorite ways to use this delicious filling: swirled into a fresh strawberry buttercream, layered between cake layers, drizzled over vanilla ice cream the possibilities are endless!
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