With two little girls who are absolutely obsessed with strawberries, I’m always looking for ways to make their favorite treats both pretty and wholesome. Every birthday, every celebration, or even just a cozy weekend calls for something pink and sweet. But instead of reaching for artificial colors or store-bought syrups, I started making my own strawberry puree for cake.
I love knowing exactly what’s in it. No food coloring, no additives just real strawberries and a splash of lemon juice. It gives our cakes the most beautiful natural color and flavor, and I feel good serving it.
Now, I make this strawberry puree for cake in big batches. I keep some in the fridge, some frozen, and it saves me so much time when I’m whipping up different types of cakes whether it’s a simple vanilla loaf with a strawberry swirl, a layer cake with puree filling, or even a quick strawberry topping for store-bought pound cake.
It’s an easy, mom-friendly way to make cakes feel homemade and full of love.
How to make this strawberry puree for cake
You’ll need
Strawberries: I used 400 grams (about 2 cups) of strawberries fresh when they’re in season for that sweet garden flavor, but most of the time I go with frozen strawberries straight from the freezer; they break down beautifully and make this strawberry puree for cake super convenient to prep ahead.
Sugar: I added 40 grams (¼ cup) of granulated sugar, just enough to enhance the natural sweetness of the strawberries; if you’re using very ripe berries, feel free to adjust to taste or substitute with honey or maple syrup for a more natural option.
Lemon juice: The juice of half a lemon goes into the saucepan and helps lift the flavor, keeping the strawberry puree for cake tasting fresh and bright plus it helps preserve that lovely red-pink color, especially when using frozen strawberries.
That’s it—three simple ingredients that come together to make a smooth, naturally sweet strawberry puree that works perfectly as cake filling, topping, or swirled into batter.
Step-by-Step Instructions
1. Combine everything in a saucepan.
Place your strawberries in a medium-sized saucepan. If they’re frozen, no need to thaw just toss them in. Add the sugar and squeeze in the lemon juice. Give it a quick stir to coat the berries.
2. Cook the strawberries down.
Start on medium heat and let the mixture cook for about 5 minutes. The strawberries will begin to release their juices and soften. Then reduce the heat to low and continue cooking for another 10 to 15 minutes. You’re looking for a thick, jammy consistency with some soft strawberry chunks still visible.
3. Cool and blend.
Remove the saucepan from the heat and let it cool slightly. Once it’s not piping hot, blend the mixture using a food processor or hand blender until smooth. This is where the magic happens the strawberry puree becomes silky and vibrant.
4. Strain for a smooth finish.
If you’re using this strawberry puree for cake filling or frosting, I recommend straining it through a fine mesh sieve. This removes any seeds or little bits, leaving you with a perfectly smooth texture that spreads like a dream between cake layers.
5. Store in a glass jar.
Pour the finished strawberry puree into a clean glass jar or airtight container. Keep it in the fridge for up to 5 days, or freeze it in portions for future cakes. I like freezing small batches in ice cube trays they’re easy to thaw and use whenever I’m baking.
strawberry puree for cake
- Total Time: 20 minutes
- Yield: 1¼ cups 1x
Description
This easy strawberry puree for cake is made with fresh or frozen strawberries, a touch of sugar, and lemon juice for brightness. Perfect for cake filling, topping, or mixing directly into cake batter. Whether you’re baking a layered birthday cake, vanilla pound cake, or cupcakes, this smooth and vibrant strawberry puree adds real fruit flavor, natural color, and no artificial ingredients. Use it as a strawberry puree for cake filling, drizzle it over sponge cake, or stir into frosting it’s freezer-friendly and kid-approved.
Ingredients
400 g (2 cups) strawberries – fresh or frozen
40 g (¼ cup) granulated sugar
Juice of ½ lemon
Instructions
1-Place the strawberries in a medium saucepan with the sugar and lemon juice.
2-Cook over medium heat for 5 minutes until the berries soften and release their juices.
3-Lower the heat and continue cooking for another 10–15 minutes until the mixture becomes thick and slightly chunky.
4-Remove from heat and let it cool.
5-Blend the mixture in a food processor or with an immersion blender until smooth.
6-Optional: Strain through a fine sieve to remove seeds for a silky texture.
7-Transfer to a glass jar with a lid and store in the fridge for up to 5 days or freeze in small portions for later use.
Notes
This strawberry puree works beautifully as a cake filling, topping, or even swirled into vanilla cake batter
For a thicker consistency (e.g., for layered cakes), simmer a bit longer or add a teaspoon of cornstarch during cooking.
Frozen strawberries are perfect for this recipe and require no thawing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Basics
- Cuisine: American
Nutrition
- Calories: 25 kcal
- Sugar: 5g
- Carbohydrates: 6g
- Fiber: 0.7g
- Protein: 0.2g
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How to Use Strawberry Puree in Cake
This strawberry puree for cake is one of those versatile basics you’ll use again and again. Whether you’re baking from scratch or dressing up a boxed mix, this smooth, naturally sweet puree adds real strawberry flavor and beautiful color without any artificial ingredients.
Here’s how I use it in my kitchen:
Cake filling
You can swirl this strawberry puree into cake batter for a marbled effect or even fold it into a vanilla cake mix before baking. If you’re making a strawberry puree cake recipe from scratch, try blending a portion of the puree right into the batter to enhance both moisture and flavor.
Cake topping or glaze:
Drizzle warm puree over a pound cake or a cooled bundt for a simple but stunning finish. I sometimes mix it with a bit of powdered sugar to create a strawberry glaze for cupcakes or loaf cakes. It’s my favorite strawberry puree for cake topping option when I need something fast but homemade.
Swirled into cake batter
You can swirl this strawberry puree into cake batter for a marbled effect or even fold it into a vanilla cake mix before baking. If you’re making a strawberry puree cake recipe from scratch, try blending a portion of the puree right into the batter to enhance both moisture and flavor.
Mixed into frosting
Mix a few spoonfuls of fresh strawberry puree for cake directly into your buttercream or cream cheese frosting. It adds flavor and a beautiful pink hue perfect for cupcakes or birthday cakes, especially if you’re avoiding artificial coloring.
Topping for cupcakes or cheesecake
If you have extra puree, spoon it over cupcakes, pound cake, or even cheesecake. It keeps well in the fridge and makes a quick, fruity sauce for last-minute desserts.
Busy Mom Tips for Strawberry Puree for Cake
Between school runs, laundry, and the constant “Mom, what’s for snack?”, baking a cake from scratch doesn’t always make the top of the list. But this strawberry puree for cake? It’s one of those shortcuts that makes any dessert feel homemade even when time is short.
1. Double the batch and freeze it.
Every time I make this strawberry puree, I double the recipe. Once it cools, I freeze it in small silicone containers or even ice cube trays. That way, I always have some ready to go when I need a last-minute strawberry topping for pound cake or a filling for cupcakes.
2. Use frozen strawberries straight from the bag.
No need to thaw. Just toss frozen strawberries straight into the saucepan. It saves time and still delivers the same thick, flavorful result that works beautifully as a cake filling or swirl.
3. Make it during meal prep.
When I’m already in the kitchen chopping veggies or prepping lunchboxes, I throw the strawberries on the stove. This strawberry puree basically cooks itself in the background while I tackle other tasks.
4. Use it to upgrade boxed cake mix.
Swirl the puree into vanilla cake batter or layer it inside a basic store-bought mix. It adds flavor, color, and a homemade touch without starting from scratch. One of my favorite “fake-it-til-you-bake-it” tricks.
5. Let the kids decorate with it.
Give them a spoon and let them drizzle the puree over cupcakes or spread it between layers. It’s a fun (and less messy than frosting) way to get them involved.
This isn’t just strawberry sauce it’s a mom-approved, time-saving hack that makes every cake feel special.
FAQ – Strawberry Puree for Cake
1. How do you puree strawberries for baking?
To make strawberry puree for baking, cook fresh or frozen strawberries with a little sugar and lemon juice until soft and jammy. Then blend the mixture until smooth. If you’re using it for cake filling or topping, you can strain it through a fine sieve for a silky texture.
2. How to thicken strawberry puree for cake?
If you want a thicker strawberry puree for cake filling, simmer it a bit longer to reduce the liquid. You can also stir in a teaspoon of cornstarch while cooking, which helps the puree hold its shape between cake layers or on top of cupcakes.
3. Can I add strawberry puree to cake mix?
Yes, you can mix strawberry puree directly into a vanilla or white cake mix. It adds moisture, natural color, and real fruit flavor. Just be sure not to add too much or your batter might turn out too wet start with ¼ to ½ cup and adjust from there.
4. What can I do with strawberry puree?
Strawberry puree is incredibly versatile. Use it as a cake filling, topping, cupcake glaze, or swirl it into cake batter. It also works great in strawberry frosting, pancake topping, or even layered into trifles and no-bake desserts.
Strawberry Puree for Cake: The Simple Secret to Better Baking
Whether you’re making a birthday cake from scratch, dressing up a store-bought pound cake, or just trying to sneak more fruit into your kids’ treats, this strawberry puree for cake is such a helpful little recipe to have on hand.
It’s easy, freezer-friendly, and made with just three real ingredients. No artificial flavors. No food coloring. Just that sweet strawberry flavor your family already loves, in a form that works for cake fillings, toppings, or even mixed right into batter.
And the best part? Once you’ve made a batch, you’ll start finding all kinds of ways to use it. I always do.
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