Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my fondest kitchen memories is making strawberry purée with my grandmother when I was little. I remember standing on a stool beside her, watching her carefully wash and hull the strawberries, and then crush them into a smooth, vibrant purée. The smell of fresh strawberries filled the kitchen, and I felt so proud tasting that first spoonful. That simple joy of transforming fresh fruit into something silky and sweet is what makes Classic Strawberry Purée for Cakes so special.
Over the years, I’ve made this purée countless times. I’ve spooned it over fluffy sponge cakes for birthdays, swirled it into creamy cheesecakes for friends, and even stirred it into my morning yogurt when I craved a little sweetness. Every time, it brings warmth and smiles. This purée is the perfect balance of sweet and tangy, luscious yet light, and so easy to make.
I use this recipe whenever I want to elevate a cake, whether it’s a simple vanilla sponge or a decadent layered chocolate cake. In this article, I’ll share my personal tips and secrets for making the smoothest, most flavorful strawberry purée for cakes.
Why I Love Making This Recipe
What I love most about making Classic Strawberry Purée for Cakes is how simple yet magical it feels. With just a handful of fresh strawberries, a touch of sugar, and a hint of lemon juice, you can transform ordinary cakes into something extraordinary.
It’s also incredibly versatile. I’ve used this purée as a drizzle over pound cakes, a filling between sponge layers, and even as a topping for pavlovas or ice creams. The flavor is pure strawberry, no artificial syrups needed, and it preserves the bright, cheerful taste of fresh berries.
Making this purée reminds me of the importance of slowing down in the kitchen, enjoying the textures, colors, and smells of fresh ingredients, and sharing the results with loved ones. Cooking is about connection, and this strawberry purée is my way of spreading a little happiness on every dessert.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need to make the best Classic Strawberry Purée for Cakes:
- 500g fresh strawberries, hulled and chopped
- 100g granulated sugar (adjust depending on sweetness of fruit)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon water (optional, for adjusting consistency)
Little kitchen secrets:
- Always choose ripe, fragrant strawberries they make all the difference in flavor.
- Hull the strawberries carefully so no green tops or stems remain; they can add bitterness.
- Use fresh lemon juice instead of bottled; it brightens the flavor naturally.
- If you want a silky smooth purée, pass it through a fine-mesh sieve or use a blender.
How I Make It, Step by Step
- Prepare the strawberries: Wash, hull, and chop your strawberries into even pieces. This ensures they cook evenly.
- Combine with sugar: In a medium saucepan, combine the strawberries and sugar. Let them sit for 10–15 minutes. This macerates the berries, drawing out their natural juices.
- Cook the purée: Place the saucepan over medium heat. Stir gently and allow the mixture to bubble softly for 5–8 minutes. Don’t overcook; the strawberries should remain vibrant in color.
- Add lemon juice: Stir in the freshly squeezed lemon juice. This adds brightness and helps balance the sweetness.
- Blend for smoothness: Remove from heat and let cool slightly. Then, using a blender or food processor, purée until smooth. Add a teaspoon of water if it’s too thick.
- Strain (optional): For a silky finish, press the purée through a fine sieve. This removes seeds and any fibrous bits, perfect for delicate cakes.
- Cool completely: Allow the purée to cool to room temperature before using it in or on your cakes.
How I Serve It at Home
I often spoon this purée over a freshly baked sponge cake, letting it cascade down the sides like a glossy, strawberry waterfall. It also makes a perfect filling between cake layers, paired with whipped cream or mascarpone for extra indulgence.
Sometimes, I drizzle it over cheesecake for a pop of color and flavor. Other times, I serve it alongside ice cream or mix it into yogurt for a sweet morning treat.
No matter how I serve it, the purée always adds a touch of elegance and a lot of love to our desserts.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the purée in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze it for up to 3 months. Thaw overnight in the fridge before use.
- Make-ahead: This purée can be made a day or two in advance. Just bring it to room temperature before spreading on cakes.
100-Word Short Version
This Classic Strawberry Purée for Cakes is a simple, sweet, and vibrant way to elevate any dessert. Made with just fresh strawberries, sugar, and lemon juice, it’s silky, flavorful, and versatile. I love using it as a topping, filling, or drizzle for cakes, cheesecakes, pavlovas, and even yogurt. Always use ripe strawberries for the best taste, and blend for a smooth finish. It can be stored in the fridge for five days or frozen for longer. This purée is all about bringing freshness, sweetness, and love to your baking a small touch that makes a big difference.
Recipe Card Section
⏱️ Time
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
🛒 Ingredients <ul> <li>500g fresh strawberries, hulled and chopped</li> <li>100g granulated sugar</li> <li>1 tablespoon freshly squeezed lemon juice</li> <li>1 teaspoon water (optional)</li> </ul>
👩🍳 Instructions <ol> <li>Wash, hull, and chop the strawberries.</li> <li>Combine strawberries and sugar in a medium saucepan; let sit for 10–15 minutes.</li> <li>Cook over medium heat, stirring gently, for 5–8 minutes until bubbly.</li> <li>Add lemon juice and stir well.</li> <li>Blend until smooth, adding water if needed.</li> <li>Optional: strain for a silky texture.</li> <li>Cool completely before using on cakes.</li> </ol>
📝 Notes
- Use ripe, fragrant strawberries for maximum flavor.
- Can be made a day ahead; store in the fridge or freeze.
- Perfect as a topping, filling, or drizzle for cakes and desserts.
🍽️ Nutrition (per 100g)
Calories: 110 kcal
Sugar: 21g
Fat: 0g
Carbohydrates: 26g
Protein: 1g
Fiber: 2g
Sodium: 1mg
Classic Strawberry Purée for Cakes
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: Enough purée for 1-2 cakes
- Category: Dessert
- Method: Cooking
- Cuisine: British
- Diet: Vegetarian
Description
Learn how to make classic strawberry purée for cakes with fresh, ripe strawberries, sugar, and a touch of lemon juice. Perfect for drizzling over sponge cakes, filling layers, or adding a sweet, glossy touch to desserts. This purée is silky, flavorful, and simple to make, bringing freshness and love to every cake.
Ingredients
- 500g fresh strawberries, hulled and chopped
- 100g granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon water (optional)
Instructions
- Wash, hull, and chop the strawberries.
- Combine strawberries and sugar in a medium saucepan; let sit for 10–15 minutes.
- Cook over medium heat, stirring gently, for 5–8 minutes until bubbly.
- Add lemon juice and stir well.
- Blend until smooth, adding water if needed.
- Optional: strain for a silky texture.
- Cool completely before using on cakes.
Notes
Use ripe, fragrant strawberries for maximum flavor. Can be made a day ahead; store in the fridge or freeze. Perfect as a topping, filling, or drizzle for cakes and desserts.
Nutrition
- Serving Size: 100g
- Calories: 110
- Sugar: 21g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Conclusion
Making Classic Strawberry Purée for Cakes always takes me back to my childhood kitchen, standing on a stool beside my grandmother, learning the joy of simple, honest ingredients. It’s easy to make, incredibly versatile, and has the power to transform any cake into a beautiful, delicious centerpiece. I hope this recipe brings as much joy to your kitchen as it does to mine. Remember, cooking is about love, stories, and the little moments we share over food and this strawberry purée is a perfect example. Enjoy, bake, and share with those you love!