In our house, strawberries are more than just a fruit they’re part of the decor. From pink pajamas to strawberry-printed bedsheets, my girls are obsessed. So when I make a big batch of strawberry puree, it’s not just for fun it’s because I know we’ll be using it all week, especially for their favorite treat: cheesecake with that glossy pink topping.
There’s something about homemade strawberry puree that makes a simple dessert feel like a celebration. The scent of simmering berries, that swirl of soft pink over creamy cheesecake it’s a little moment of magic after a long day.
If you’ve been searching for a way to make strawberry puree for cheesecake that’s silky, sweet, and easy to make ahead you’re exactly where you need to be.
How to make this Strawberry Puree for Cheesecake
You’ll need
This strawberry puree comes together with just a few everyday ingredients, but each one plays a key role in building that rich, silky smooth consistency we love.
I start with 2 cups of frozen strawberries, defrosted, because let’s be honest, they’re budget-friendly, always available, and just as flavorful as fresh when simmered slowly. If I happen to find sweet, ripe strawberries at the market, I sometimes mix them in too, but frozen is my go-to for ease.
Next, ½ cup of sugar balances the natural tartness of the berries. Depending on how sweet your strawberries are, you can adjust this slightly. Then comes ¼ cup of water, which helps create that smooth sugar and water base for simmering.
To thicken the puree just right for a pourable cheesecake topping, I add 1 tablespoon of cornstarch mixed with a splash of water yes, that’s your classic cornstarch slurry.
And finally, a bright pop: 1 tablespoon of freshly squeezed lemon juice. It lifts the flavor, adds complexity, and gives the puree that gorgeous sheen.
Step by Step Instructions
Start by placing your defrosted frozen strawberries into a small saucepan. I usually do this while the girls are finishing up their drawing at the kitchen table the smell starts filling the room, and suddenly I have curious little helpers peeking over the counter.
Add the sugar and water, and bring everything to a gentle simmer over medium heat. Stir occasionally and let the berries break down after about 8 to 10 minutes, they’ll look soft and juicy, like jam just before it sets.
Now comes the cornstarch slurry just mix the cornstarch with a spoonful of cool water until smooth, then pour it in while whisking. This is where the magic happens. The sauce thickens into that perfect silky smooth consistency, ideal for spooning over cheesecake.
Take it off the heat and stir in the lemon juice. The aroma at this stage? Absolute heaven sweet, tart, and bright.
For a super-smooth finish, I blend the mixture with an immersion blender right in the pot (less mess, more ease). Then I let it chill at least an hour, but often overnight so it’s ready to pour whenever we need that perfect strawberry cheesecake drizzle.
Kitchen Tools You’ll Need
Strawberry Puree for Cheesecake
- Total Time: 15 minutes
- Yield: 1 ¼ cups 1x
- Diet: Vegetarian
Description
A silky, sweet, and vibrant homemade strawberry topping that turns any cheesecake into a showstopper. Made with frozen strawberries and just a few simple ingredients, it’s every busy mom’s secret weapon.
Ingredients
2 cups (280 g) frozen strawberries, defrosted
½ cup (100 g) sugar
¼ cup (60 ml) water
1 tbsp (8 g) cornstarch
1 tbsp freshly squeezed lemon juice
Instructions
Add defrosted strawberries, sugar, and water to a medium saucepan. Bring to a simmer over medium heat.
Stir occasionally and let the berries break down—about 8–10 minutes.
Mix cornstarch with a splash of cold water to create a slurry. Pour into the saucepan while whisking.
Simmer 2–3 more minutes until thickened. Remove from heat and stir in lemon juice.
Blend with an immersion blender for a silky smooth finish.
Let cool completely, then chill at least 1 hour before using. Enjoy over cheesecake!
Notes
For an ultra-smooth puree, strain through a fine mesh sieve after blending.
Make it ahead: keeps in the fridge for 5 days or freeze in small portions.
This doubles beautifully, perfect for busy weeks or parties.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Simmer + Blend
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45 kcal
- Sugar: 10g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 0.2g
Keywords: strawberry puree for cheesecake, strawberry sauce, frozen strawberries dessert topping, pourable cheesecake topping
FAQ – Strawberry Puree for Cheesecake
What is strawberry puree made of?
Strawberry puree is typically made by simmering strawberries (fresh or frozen), sugar, and water, then blending until smooth. For cheesecake, a bit of lemon juice and cornstarch are often added for brightness and thickening.
How to make strawberry puree for strawberry cake?
You can use the same base recipe for cheesecake! Just simmer strawberries with sugar and water, add a cornstarch slurry, and blend until smooth. If you’re using it between cake layers, strain it for a silky, seedless texture.
How to get strawberry puree to thicken?
The best way is to add a cornstarch slurry a mixture of cornstarch and water while the puree is simmering. Let it cook for 2–3 minutes until the mixture thickens into a glossy sauce.
How to use strawberry puree?
Strawberry puree is incredibly versatile! Spoon it over cheesecake, ice cream, waffles, or pancakes. Swirl it into yogurt or oatmeal, use it as cake filling, or freeze it into popsicle molds for a fruity summer treat.
Can I freeze strawberry puree?
Yes! Let it cool completely, then pour into ice cube trays or small jars. Freeze for up to 3 months. Thaw overnight in the fridge and stir before using.
A Little Love in Every Spoonful
There’s something special about making even the simplest things from scratch especially when it lights up your child’s face. This strawberry puree isn’t just a topping; it’s a little gesture of love. It’s what turns a plain cheesecake into a pink-crowned memory on a plate.
Whether you’re prepping for a birthday, a weekend treat, or just want a touch of summer in your fridge, I hope this recipe becomes a sweet little ritual in your home too.
If you try it, let me know in the comments I’d love to hear how you served it, or how your little ones reacted to that first drizzle.
i love