How To Make Strawberry Puree For Cheesecake


Learn how to make strawberry puree for cheesecake. If you have fresh strawberries, then you can make strawberry puree at home. Using fresh strawberries will give your cheesecake a delicious strawberry flavor and make it juicy.

Sick of strawberries? Well, I made a cheesecake and I’m here to tell you that it is still relevant. Actually, I’m not just talking about the strawberry but also its puree. This How To Make Strawberry Puree For Cheesecake post will walk you through the process of making strawberry puree.

How to Make Strawberry Puree

Learn how to make Strawberry Puree! Perfect to add to your cake, cupcake, or cheesecake batter. It will add lots of strawberry flavor to your desserts, without adding extra moisture, and a lovely pink color! Recipe includes step-by-step photos and lots of tips.

Strawberry Puree for Flavoring Cakes, Cupcakes and Buttercream 

This Strawberry Puree is super easy to make and so convenient. Made with just fresh strawberries, no sugar added!

It concentrates the strawberry flavor within a little amount of liquid, which makes it perfect to be added to batters, such as cakes, cupcakes, cheesecakes, and more. I love to use it to make Homemade Eggless Strawberry Bundt Cake and my Best No-Bake Strawberry Cheesecake.

It also adds a lovely pink color to your desserts!

Important: This recipe is NOT meant to be used as a sauce to top desserts or ice cream. If you want a strawberry topping sauce, please use my Easy Strawberry Sauce Recipe.

strawberry puree in a bowl with fresh strawberries in the side.

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

To make strawberry puree you will need only one ingredient: STRAWBERRIES!

Fresh Or Frozen Strawberries for Strawberry Puree?

You can use both! If strawberries are in season, I recommend using fresh strawberries, if not, frozen will work fine, but the puree will take longer to reduce. If using frozen allow defrosting before using.

fresh strawberries in a wooden basket.

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

1 – Add the strawberries to a food processor or blender and puree until smooth.

How to make strawberry puree step 1

2 – Add the strawberry puree to a saucepan or skillet. Cook over medium heat, stirring constantly until mixture begins to thicken and bubble, about 5 to 10 minutes.

Reduce the heat to medium-low and allow the strawberry mixture to simmer for 15 -20 minutes until reduced to half.

How to make strawberry puree step 3

3 – Remove from heat, pour into a bowl, and set aside to cool.

PRO TIP: Since the reduced strawberry puree needs to completely cool down, I suggest getting started the day before. Just let the reduced strawberry puree sit in the refrigerator overnight and use it the following day.

a glass bowl filled with homemade strawberry puree.

Frequently Asked Questions

What is strawberry puree made of?

Strawberry puree is made with strawberries. Some recipes call for sweetener and lemon juice.

Why this recipe does not call for sugar?

This recipe is not meant to be used as a topping or sauce for dessert, so it does need the extra sweetness. Instead, this strawberry puree is intended to be added, as an ingredient, for flavoring recipes, such as cake and cupcakes batter, cheesecakes, buttercream, etc. If you are looking for a strawberry sauce/topping for desserts use my Easy Strawberry Sauce Recipe.

Can I use frozen strawberries to make puree?

Yes, frozen strawberries will work fine, but the puree will take they take longer to reduce. If using frozen allow defrosting before using.

How long will pureed strawberries last?

You can store the strawberry puree in the fridge in an airtight container for up to 5 days

Is strawberry puree the same as sauce, coulis, or reduction?

Strawberry puree is made with no sugar or very little sugar, and it’s mostly used to add strawberry flavor to cakes, cupcakes, buttercream, etc. Strawberry sauce, coulis, or reduction is cooked for longer with lots of sugar. Other ingredients, such as lemons juice and cornstarch, are often added. As a result, its consistency and sweetness are closer to a jam.


You can store strawberry puree leftovers in the fridge in an airtight container for up to 5 days.


You can freeze leftover puree and defrost it as you need it. To freeze, let the puree cold completely, then place it in an airtight container or freezing plastic bag and freeze for up to 3 months.

To use frozen strawberry puree, simply thaw in the refrigerator or heat in the microwave for 20-40 seconds, stirring after 10 seconds.

homemade strawberry puree in a bowl.

PRO TIP – Stock up for later use! 

When strawberries are in season, I usually make 4 – 5 lbs of fresh strawberries into a puree and then freeze it in ½ cup individual servings to use when I need it.

You can also pour the puree into ice-cube trays and freeze it until solid.  Freezing in ice cube trays is super convenient because it allows you to defrost small amounts. Flexible ice cube trays work best.

Once the cubes are fully frozen, quickly pop them all out and place them into a freezer bag or container and return them to the freezer.

Easy Strawberry Sauce

All you need to make this easy, homemade strawberry sauce is THREE simple ingredients, and it’s very quick and easy to prepare.

It’s a simple berry sauce that contains no cornstarch, you can make it thick or thin, or with fresh or frozen strawberries, all the details are included below. Once it’s ready, you can use it as a topping for so many things, just try to resist eating it straight from a spoon!

A glass jar of freshly made homemade strawberry sauce in a glass jar, there are fresh strawberries around the jar.

I have a few fruit sauce recipes on the website already, and it’s really hard to pick which one is the best because I love all of them, but this may be the one!

Easy Homemade Strawberry Sauce

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When you use fresh berries to make this recipe, the finished sauce is vibrant in colour and taste! It contains defined pieces of berries, the flavour is bright and fresh, AND you can customize it to be less sweet or more sweet, it’s up to you.

Like all of my other fruit sauces, this one is also naturally vegan (as long as you use vegan sugar, see the FAQ section below) and gluten-free.

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Ingredients You’ll Need

All you need is three simple ingredients and yes, it’s made without cornstarch! So you may be wondering how to thicken it without cornstarch, right? It thickens on its own, thanks to the natural pectin in the strawberries.

All you need is strawberries, sugar, and lemon juice.

Image shows the three ingredients needed to make strawberry sauce with fresh strawberries (strawberries, sugar, lemon juice).

Ingredient Notes

Strawberries – Fresh is best for this sauce, but there may be times when strawberries are out of season. In those cases, frozen berries can be used. I provide details on how to use frozen berries below.

Sugar – I use organic cane sugar for this recipe. The amount you use will vary based on how sweet your strawberries are and how sweet of a sauce you want. I find that in season, fresh strawberries are the sweetest and you can get away with adding only a few tablespoons of sugar. (I prefer making it not too sweet since what I am topping with it is likely sweet, too. A sauce that has a slight bit of tartness to it provides a very nice contrast.)

Frozen and out-of-season berries can be less sweet and more tart, so you’ll need to add more sugar. I provide a range in the recipe. You can start with the smaller amount and build up the sweetness from there. I have not tried making this recipe with any other sweeteners.

Lemon Juice – Freshly squeezed lemon juice helps to brighten up the flavour of the sauce. Lemon extract cannot be used, and I have not tried it with bottled lemon juice.

How to Prepare the Strawberries

I prefer to chop my strawberries into large dice-ish pieces, like in the picture below. Depending on what you prefer, you can slice the berries, or chop them into a smaller dice, it’s up to you. The berries will break down a little while they cook, so keep that in mind.

Chopped fresh strawberries on a bamboo cutting board.

How to Make It

(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)

There are just a few steps involved and before you know it, you’ll have a luscious, crave-worthy sauce you’ll want to put on everything!

Follow along with the steps and numbered images below. There is also a video in this post so you can see it being made.

1. Add all the ingredients to a medium pot and mix them together.

2. Heat the mixture, uncovered, over medium heat until it starts to bubble.

3. Once the mixture starts to bubble, turn the heat down to medium-low and simmer uncovered for 15-25 minutes so it can reduce (timing is based on whether you want a thin or thick strawberry sauce, details are in the recipe).

4. Cool the sauce in the pot and then enjoy. It can be served warm if you like!

Note that it will still seem runny and thin after it has cooked, but it will thicken as it cools and thickens even more after it spends some time in the refrigerator.

A collage of four images showing the sequence of steps needed to make vegan strawberry sauce.

Using Frozen Berries

It’s possible to make this strawberry sauce with frozen strawberries, and there’s no need to thaw them before starting. I use unsweetened sliced frozen strawberries to make this recipe outside of strawberry season.

Since frozen berries need to cook for a longer amount of time, the berries break down more than with fresh strawberries so the berry chunks will be less defined.

The colour isn’t always as vibrant as when fresh berries are used, the taste isn’t as bright and fresh in comparison, and you will likely need to use the higher amount of sugar in the range I provide since frozen berries are not as sweet, BUT, despite these things, the finished compote is still delicious and it’s a great stand-in when fresh berries are not available.

Note that the measurement and cooking times for frozen berries are different from fresh berries, all of the details are in the recipe notes below.

Storage Info

After the sauce has fully cooled, transfer it to a jar or container and keep it in the refrigerator for up to 7 days. When you’re ready to serve it, bring it back up to room temperature, warm it up slightly, or serve it cold.

Freezing It

You can freeze the sauce so you have a taste of summer tucked away in the freezer long after the strawberry season has ended.

After the strawberry topping cools completely, transfer it to an airtight, freezer-friendly container and store for up to 3 months.

Supreme Strawberry Topping

This homemade strawberry sauce is bursting with fresh strawberry flavor! Serve it cold as a dessert topping over cheesecake or ice cream. Or, warm it up and enjoy it for breakfast over pancakes or waffles. Store covered in the refrigerator.


Supreme Strawberry Topping

In this video, we’ll show you how to make a super tasty strawberry sauce that’s perfect for cheesecake, pound cake and ice cream. Fresh strawberries, vanilla extract and sugar bubble away on the stove, quickly creating a chunky sauce. Puree some if you wish, and serve hot or cool in the refrigerator for later.

Read the full recipe after the video.

Recipe Summary

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 4

Whether you want to add a sweet strawberry sauce to your cheesecake, ice cream, strawberry shortcake, or pancakes, this versatile strawberry glaze is the perfect recipe to have on hand. It only requires three ingredients to create a delicious, fruity sauce that you’ll want to put on everything!

How to Make Strawberry Sauce

Making homemade strawberry sauce is really easy with just three ingredients: strawberries (fresh or frozen), sugar, and vanilla. You’ll find the full recipe below, but here’s what you can expect when making this sauce.

Heat the Strawberries, Sugar, and Vanilla

In a saucepan, heat the strawberries, sugar, and vanilla until a juice begins to form. Mash a few strawberries with a wooden spoon to produce a syrup. Cook until the sauce thickens.

Blend the Sauce

Transfer ⅓ of the sauce to a blender and blend until smooth. Add the puree back to the sauce for the perfect smooth and chunky consistency. 

If you want a smooth sauce, you can blend the entire mixture until all the strawberry chunks are gone.

How to Thicken Strawberry Sauce

The easiest way to thicken strawberry sauce is to simmer it for longer. The longer you allow it to heat on the stove, the more moisture will evaporate. 

If your sauce isn’t thickening on the stove, or you don’t have the time to let it simmer longer, you can add a cornstarch slurry to thicken it. Combine one part cornstarch to two parts water, then slowly add it into the sauce until it reaches your desired consistency. 

How to Serve Strawberry Sauce

Strawberry sauce tastes delicious over most desserts and even breakfast foods. Let you imagination run wild, or try one of these delicious recipes:

Best Brownies
Classic Waffles
Angel Food Cake
Strawberry Trifle

How to Store Strawberry Sauce

Store strawberry sauce in an airtight container in the refrigerator. You can serve it warm or cold. 

The sauce may thicken more in the fridge, so if it’s too thick to pour straight out of the fridge, you may want to warm it up in the microwave or on the stove.

How Long Does Strawberry Sauce Last in the Fridge?

Stored in an airtight container in the fridge, strawberry sauce should last about one week.

How to Freeze Strawberry Sauce

If you want to make a big batch of strawberry sauce and freeze some for easy use, here’s how: Store completely cool strawberry sauce in airtight containers or zip-top freezer bags. Freeze for up to three months (freeze the zip-top bags flat). Thaw in the fridge overnight, then serve warm or cold.


Homemade strawberry sauce is the perfect way to top plain cheesecake, ice cream, french toast, and pancakes!

Made with FRESH berries in LESS THAN 10 minutes!

jar of strawberry sauce with fresh berries around it

If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

Aside from cherry pie filling, strawberry sauce is my favorite plain cheesecake topping.

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Don’t get me wrong, chocolate is always a great choice. But I prefer something tart, like berries, to cut through the richness of the cheesecake.

This is a great recipe for using up fresh strawberries or making a quick topping from frozen ones.

Thinking about breakfast, skip the maple syrup and use this sweet strawberry sauce on your pancakes and french toast.

Not to mention your biscuits and scones!


  • just 4 ingredients
  • takes less than 10 minutes
  • no preservatives
  • made from real strawberries
  • multiple uses
spoon of strawberry compote above a pot

With just 4 ingredients, you will be enjoying this in no time! Are you already making a list of what to enjoy it with?

It’s perfect for for angel food cake or shortcake.


  • fresh strawberries
  • sugar
  • cornstarch
  • water
  • red food coloring *optional*
labeled picture of ingredients for strawberry compote

If you are looking for something to add to your plain dessert, this strawberry sauce for cheesecake is it!


ONE: Clean, stem, and dice 2 cups of strawberries. Divide in half. Mash one half (1 cup) in a bowl and set aside.

TWO: In a medium saucepan, combine the sugar, cornstarch, and water. Stir to combine. Stir in the cup of mashed berries.

THREE: Bring the mixture to a boil over medium heat, stirring constantly. Add in food coloring if desired. For 3-5 minutes, cook over medium heat until sauce is thickened.

FOUR: Remove from the heat and stir in the other cup of strawberries. Stir and let cool. Serve immediately or store in the fridge for up to 1 week.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

overhead pic of cut berries and sugar
trim and cut berries


This recipe uses cornstarch to thicken it. Strawberries have natural pectin in them, which is used as a thickener for jams and jellies, but not quite enough for this quick recipe.


I would say no, as strawberry puree is just strawberries that have been put through a blender or food processor to liquify them.

I consider a puree something you add to a smoothie or another dish. This recipe adds sugar to make more of a complete sauce.

slice of cheesecake with strawberry sauce on a white plate


Late February through March is when strawberries are at their most abundant but you can get them most months.


One pint equals: 3/4 pound (12 ounces) 12 large, 24 medium, 36 small strawberries.


I think they are pretty sweet all by themselves but occasionally you might get a pint that is a little on the tart side.

If you you do, sprinkle with a teaspoon or two of sugar and let sit for a few minutes.


Strawberries are great all on their own but there are a few things you can do with them.

Dip them in chocolate, sprinkle with powdered sugar, mix them in a fruit salad, or make this easy strawberry sauce.

overhead picture of jar of sauce and fresh strawberries


  • Fresh are the best but frozen strawberries will work just fine.
  • I like the bright red color but feel free to leave out the food coloring. It won’t change the flavor.
  • The smaller you dice the berries, the quicker they break down.
  • Feel free to puree the strawberries in a food processor for smoother texture.

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