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.
Ever since I was a little girl, I’ve loved the smell of fresh strawberries in the kitchen. My grandma had this incredible habit of picking the juiciest, reddest strawberries from her garden and turning them into everything from jams to cakes. One afternoon, while helping her frost a birthday cake, she taught me how to make strawberry purée for buttercream frosting. I can still remember the sweet scent filling the room, and the way the frosting turned a gentle pink hue as we folded the purée in. That moment was magical for me.
Today, I want to share my Strawberry Purée for Buttercream Frosting recipe with you. It’s fresh, simple, and naturally sweet. Whether you’re decorating cupcakes for a birthday, a cozy family gathering, or just because you love pink frosting, this recipe will become your go-to. I’ll show you how to make it perfectly every time and share little kitchen secrets that I’ve picked up over the years.
I’ve made this purée countless times, and every batch carries a little piece of joy and warmth from my kitchen to yours. This recipe is my way of helping you bring that same magic to your desserts.
Why I Love Making This Strawberry Purée
There’s something so comforting about transforming fresh strawberries into a luscious purée. It feels like capturing summer in a jar, even on a grey, rainy day. What I adore most about this recipe is how versatile it is. Not only does it make buttercream frosting vibrant and flavorful, but it also works beautifully in mousses, cheesecakes, or even as a drizzle over pancakes.
I love seeing my family’s faces light up when they take a bite of a cake with this frosting. It’s sweet but not overpowering, and it gives a natural, fruity freshness that store-bought strawberry syrups just can’t match. Making this purée reminds me that cooking doesn’t have to be complicated to feel special.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for a smooth, flavorful strawberry purée:
- 250g fresh strawberries, hulled and halved
- 50g granulated sugar (adjust based on sweetness of berries)
- 1 tsp fresh lemon juice
- 1 tsp water (optional, only if needed to loosen purée)
Little Kitchen Secrets:
- Use perfectly ripe strawberries they make all the difference. Overripe berries can be too watery, while under-ripe berries won’t have enough sweetness.
- Add lemon juice to brighten the flavor and preserve that gorgeous pink color.
- If your strawberries are very juicy, you might not need the extra teaspoon of water just blend carefully.
How I Make It, Step by Step
- Prep the Strawberries Wash, hull, and halve your strawberries. I love doing this while listening to music; it makes the process feel meditative.
- Cook the Strawberries In a small saucepan, combine strawberries, sugar, and lemon juice. Cook on medium heat for 5–7 minutes, stirring gently until the strawberries release their juices.
- Blend to Purée Transfer the warm mixture to a blender or food processor. Blend until completely smooth. If needed, add 1 tsp of water to loosen the purée.
- Strain for Smoothness For extra silky frosting, strain the purée through a fine sieve to remove seeds. This step is optional but highly recommended for that professional touch.
- Cool Completely Allow the purée to cool to room temperature before folding it into buttercream. Hot purée can melt your buttercream, and nobody wants a runny frosting!
How I Serve It at Home
I usually fold this purée into a classic vanilla buttercream frosting, swirling it gently for a marbled effect or mixing completely for a uniform pink hue. It works beautifully on:
- Cupcakes for birthdays or tea parties
- Layer cakes for special occasions
- Cookies with a small dollop of frosting on top
- Even as a drizzle over pancakes or waffles for a quick treat
Serving it fresh always feels like sharing a little piece of love with my family and friends.
Storage, Reheating & Make-Ahead Tips
- Store in an airtight container in the refrigerator for up to 5 days.
- You can freeze the purée in small portions for up to 3 months just thaw completely before adding to buttercream.
- Make ahead of time! The purée can be made a day or two before frosting your cakes, which saves time on baking day.
100-Word Short Version
This Strawberry Purée for Buttercream Frosting is fresh, sweet, and full of love. Made from ripe strawberries, sugar, and a touch of lemon juice, it transforms ordinary buttercream into a vibrant pink frosting. Simply cook the strawberries, blend into a smooth purée, and fold into your buttercream. Strain for a silky finish and cool completely before mixing. Perfect for cupcakes, layer cakes, or cookies, this purée is simple, natural, and irresistibly flavorful. Make it ahead and store in the fridge or freezer for easy use. Share the joy of homemade desserts with this sweet, cozy recipe.
Recipe Card Section
⏱️ Time
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
🛒 Ingredients
- 250g fresh strawberries, hulled and halved
- 50g granulated sugar
- 1 tsp fresh lemon juice
- 1 tsp water (optional)
👩🍳 Instructions
- Wash, hull, and halve strawberries.
- Combine strawberries, sugar, and lemon juice in a saucepan. Cook 5–7 minutes over medium heat until juicy.
- Blend mixture until smooth; add water if needed.
- Strain through a fine sieve for extra smooth purée.
- Cool completely before folding into buttercream frosting.
📝 Notes
- Use ripe strawberries for best flavor.
- Lemon juice preserves color and brightens taste.
- Make ahead: Store in fridge 5 days or freeze 3 months.
🍽️ Nutrition
Serving Size: 2 tbsp
Calories: 40
Sugar: 9g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg
Strawberry Purée for Buttercream Frosting
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Approx. 200ml purée
- Category: Dessert
- Method: Blending
- Cuisine: British
- Diet: Vegetarian
Description
This Strawberry Purée for Buttercream Frosting is fresh, sweet, and full of love. Made from ripe strawberries, sugar, and lemon juice, it transforms ordinary buttercream into a vibrant pink frosting perfect for cupcakes, cakes, and cookies.
Ingredients
- 250g fresh strawberries, hulled and halved
- 50g granulated sugar
- 1 tsp fresh lemon juice
- 1 tsp water (optional)
Instructions
- Wash, hull, and halve strawberries.
- Combine strawberries, sugar, and lemon juice in a saucepan. Cook 5–7 minutes over medium heat until juicy.
- Blend mixture until smooth; add water if needed.
- Strain through a fine sieve for extra smooth purée.
- Cool completely before folding into buttercream frosting.
Notes
Use ripe strawberries for best flavor. Lemon juice preserves color and brightens taste. Make ahead: Store in fridge 5 days or freeze 3 months.
Nutrition
- Serving Size: 2 tbsp
- Calories: 40
- Sugar: 9g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Conclusion
Making Strawberry Purée for Buttercream Frosting is more than just a recipe; it’s a small moment of joy, a chance to fill your kitchen with sweet aromas and your heart with warmth. Every time I swirl that fresh pink purée into buttercream, I remember the little girl helping her grandma in the garden, and I hope you feel that same cozy magic when making it at home. Share it with friends, family, or even just enjoy a quiet cupcake moment for yourself food truly brings us together.