The perfect Strawberry Concentrate for all your strawberry baking at home!
I have been looking for a way to make strawberry buttercream to frost my cakes and cupcakes. I’ve tried adding fresh strawberries into my buttercream, but that did not work well due to the high water content in fresh strawberries. An alternative would be to add freeze-dried strawberries. However, freeze-dried strawberries are pretty pricey (at least in Australia), and I wanted to find a more economical way to make a strawberry buttercream. One day, I had this idea that maybe I can make a concentrated strawberry puree for my buttercream and maybe even a strawberry cake. I’ve tried it, and I am very happy with the result! So, here is my homemade strawberry puree recipe. I hope you like it!
How to make this Strawberry Puree?
Ingredients
Strawberries As we will be cooking the strawberries down, either fresh or frozen strawberries will work. You will want to cut the strawberries into smaller pieces (into halves or quarters).
Water This will help cook down the strawberries.
Instructions
In a saucepan over high heat, cook the strawberries and water. Continue to cook the strawberries until reduced by at least half, and water has evaporated. Set the strawberry concentrate aside to cool. For a smoother strawberry concentrate, blend the cooled strawberry concentrate until desired smoothness is reached. Use the strawberry concentrate in your baking or store in an air-tight container and refrigerate for up to 1 week.
Frequently Asked Questions
What can I make using this Homemade Strawberry Puree?
- Strawberry buttercream
- Strawberry cake
- Strawberry rose cupcakes
- Strawberry cookies
Can I make this strawberry puree in advance?
Yes, you can! If your are making your homemade strawberry puree in advance, store it in an air tight container. It will keep well in your fridge for up to one week.
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Homemade Strawberry Concentrate
Ingredients
- 200 g Strawberries fresh or frozen
- 1-3 tbsp water
Instructions
- Cut the strawberries into smaller pieces (into halves or quarters).
- In a saucepan over high heat, cook the strawberries and water. Continue to cook the strawberries until reduced by at least half, and water has evaporated.
- Set the strawberry concentrate aside to cool. For a smoother strawberry concentrate, blend the cooled strawberry concentrate until desired smoothness is reached.
- Use the strawberry concentrate in your baking or store in an air-tight container and refrigerate for up to 1 week.
