Category: Filling Recipes
If you’re thinking strawberry purée is just about throwing a bunch of strawberries in a blender and letting it run until there are no strawberry solids left… well, you’re pretty much right. But don’t let the simplicity fool you — a strawberry purée makes a great topping for pancakes or ice cream, the base for a summer sweet cake filling, or add it to cake batter and you have a fabulous strawberry cake.
Strawberry Purée can be made with fresh or frozen strawberries and once made, it last for 3-4 weeks in the freezer.
Strawberry Purée Supplies
- 16 ounces of strawberries
- 1 tablespoon water
- Sugar (optional)
- Cheesecloth (optional)
If you’re using fresh strawberries, wash them thoroughly. If using frozen strawberries, thaw thoroughly (keep the liquid that gathers in the bowl).
Removing leaves and stems from strawberries.
If using fresh strawberries, a quick pinch removes the leaves, but not the stem. Use a small sharp knife to remove the stem (this called “hulling” the strawberry).
Strawberries in blender.
Strawberry purée can be made in a food processor or a blender. If using fresh strawberries, add one tablespoon of water. If using frozen strawberries, use the liquid collected when thawing.
If you’re using purée as a sauce or topping, add 2-4 tablespoons of sugar. If you’re using purée as an ingredient in a mixture that is already sweet (such as cake batter), no added sugar is needed.
If making purée in a blender, you’ll inevitably run into a point like the one pictured — where part of the strawberries are puréed, but the blender blade is just spinning in the liquid. If this happens, turn off the blender, lift the carafe and give it a good shake. Replace the carafe on the blender base and re-start. Repeat as needed.
At this stage, you have a perfectly usable strawberry purée. But I like to make the purée a bit smoother by removing some of the seeds.
Pouring processed strawberries into strainer.
If you don’t happen to own a chinoise (a very expensive strainer), you can still remove a lot of the seeds from your purée by lining a standard metal strainer with several layers of cheesecloth and pouring the purée onto the cheesecloth.
Straining strawberry mash.
Gather the corners of the cheesecloth in one hand and use the other hand to gently squeeze the purée through the cheesecloth. This will leave the majority of the seeds in the cheesecloth and the metal strainer will catch more.
This recipe yields approximately one cup of Strawberry Purée.
Tags: strawberries, strawberry puree