How To Make Strawberry Water


This post shows you how to make strawberry water. I love making strawberry water, but often forget about it. One day, when I was experimenting in the kitchen, I tried adding strawberries to water and it was delicious! I’m pretty sure I have mentioned in previous posts, that my husband is an avid fan of agua fresca, he really loves it so I’ve started using that as an excuse to try new infused waters.

Strawberry Water

Strawberry water is a deliciously hydrating drink with the essence of the red berry! Make a big pitcher and wow everyone.

Strawberry water

We love healthy drinks around here, like infused waters and herbal teas. Here’s a new-to-us beverage that quickly rose to favorite status: Strawberry Water! This delicious flavored water has the essence of that red berry and my, is it refreshing! Make a big pitcher and you can sip off of it for days: or it’s perfect for summer entertaining. If you like, add a splash of sparkling water and drink it as a low calorie alternative to soda. Our 4 year old couldn’t get enough of it (neither could we).

Ingredients in strawberry water

Ready to get started? You’ll need just 3 ingredients for strawberry water, besides good old H20. Here’s what you’ll need to have on hand:

  • 1 pound fresh strawberries (you could also use frozen thawed berries)
  • Lime
  • Sugar

The best method: aqua fresca, not infused!

Here’s the thing: strawberry water does not work as an infused water. The concept for this strawberry water is more like an aqua fresca. Here’s why:

  • An infused water lets fruit sit in water for 1 or more hours. But Let sliced strawberries sit in water for over 1 hour, and they start to disintegrate. This looks unappealing and doesn’t add much flavor. (Trust us, we tried it!)
  • An aqua fresca blends water with fruit. This works much better with berries: it comes out with a bright color and more of the berry flavor. The typical aqua fresca is sweetened quite a bit, so for this strawberry water we cut back the sugar so it’s barely sweet.

How to make strawberry water: basic steps

How to make strawberry water? Blend berries first before adding cold water. The results in a beautifully bright pink water that’s just barely sweetened. Here are the basic steps (or jump to the recipe below):

  • Blend the strawberries with 1 cup water, lime juice and sugar. You can adjust the lime and sugar to taste. The sweetener is very minimal, but it’s nice to have otherwise it turns out very tart.
  • Add the remaining cold water. You can drink immediately, or store for up to 3 days!

Alternative sweeteners

This strawberry water is best with a little sweetness, otherwise it tastes very tart and flat. Sugar is to fruit as salt is to vegetables: it brings out the essence of the flavors! If you prefer not to use sugar, use an equal amount of one of the following:

  • Maple syrup
  • Honey
  • Agave nectar
  • Coconut sugar
Strawberry water recipe

Add a splash of sparkling water if you like

This strawberry water is fantastic on its own! You’ll notice that the flavor mellows over time, if you store it over a few days. We made a big pitcher and then used it as a fun drink replacement for soda.

It’s fantastic topped off with a little sparkling water – it almost tastes like a mocktail! This homemade strawberry soda is the sweetened version of this, but we like the water version better.


Skip the sugary drinks and spice up your drinking habits with Strawberry flavored water – it’s beautiful, refreshing, and made with three natural ingredients. This drink will help you stay hydrated, nourished, and restored throughout the summer. 

Perfect for parties, picnics, or just everyday drinking.

strawberry flavored water with mint and ice in a glass

Drinking water on a hot summer day is a must. It not only just quenches your thirst, but it also keeps you hydrated, energized, and active throughout the day. 

But drinking plain water can be boring for some, and I completely agree.

So, let’s try an exciting twist and regenerate boring water into a refreshing drink by infusing some fresh fruits and herbs.

Sounds interesting, right? It’s fun!


Yes, you heard me, right! It’s healthy as it is packed with a highly nutritious fruit– strawberries and mint leaves. Plus, 

  • It’s sugar-free,
  • Preservatives and artificial flavorings free,
  • Low in calories, 
  • Loaded with nutrients, called antioxidants, vitamins and dietary fibers, and
  • Tastes so much better than plain water.

So, move aside sodas and calorie drinks, make way for this light and refreshing strawberry-flavored water. 

Strawberry picking on a farm


Infused water is a perfect drink for people who enjoy fruit-flavored water, and this drink has few of my favorite flavor combinations like – 

» Strawberries – always use fresh ripe fruit. Avoid overripe, mushy strawberries as they will spoil your water.

» Mint Leaves – it’s crisp and fresh taste infuses tons of flavor. 

» Water – yes, of course. Water the foundation of this drink. 

» Ice – add ice after the drink has been chilled for 6-8 hours in the refrigerator. 


1. Rinse strawberries thoroughly under cold running water.

2. Remove the hull and discard it.

3. Slice strawberries into quarters. Combine berries and fresh mint sprigs in a pitcher. Fill the pitcher with water. 

4. Using a spoon, muddle the strawberries a little to release the juices.

5. Cover the pitcher with a lid and chill it in the refrigerator for 6-8 hours or overnight. 

6. The following day, remove the pitcher from the fridge. Pour into glasses and enjoy!

Strawberry flavored water in a pitcher


» Wash your fruit thoroughly under tap water to get rid of all the dirt and impurities. 

» For intense flavor, always use ripe strawberries for fruit-infused water. Gone off fruit will spoil your drink. 

» Load your drink with strawberries – the more the fruit, the better the flavor. strawberry flavored water

» Roughly bruise or tear the whole stems of mint and add it to the water. Bruised herb will release more flavor. 

» With a spoon muddle the strawberries a little to release the juices. If you choose not to mix the fruit in the water, it might not infuse your water with berry flavor. 

» For the best result and fruity flavor, chill the infused water in the fridge for 6-8 hours or overnight. The longer you chill, the stronger the infusion. 

» After the strawberry flavored water is chilled, it will infuse your water with a slight pink color. By this time, the strawberries would have become mushy, so strain the fruit from the water. 

» A quick note – since no sugar is added – this strawberry favored water will not be sweet at all. It will have a mild, fruity flavor of the strawberries.

Strawberry infused summer drink with mint.


It depends on a lot of factors. strawberry flavored water

1. Type of fruits – Fruits like strawberries, blackberries, raspberries go off faster than oranges, cucumber, lemons, and kiwis. 

2. Weather – In hot and humid weather, the fruit will get mushy pretty quickly. strawberry flavored water

3. How ripe the fruit is – Very ripe fruit will last less than a day compared to the fruits that are not ripe. Though I always recommend consuming infused water within a day for the best flavor and health benefits.   


You can experiment this infused water recipe with almost any vegetable, fruit, or herb you like. Some other delicious options are – 

  • Cucumber + lemon – refreshing cool detox water. 
  • Watermelon + basil – refreshing!
  • Cucumber + Mint – refreshing and minty. 
  • Mango + lime + ginger – warm Asian flavor.
  • Peach + watermelon +  Mint – fresh, hydrating, and satisfying.
  • Strawberry + lemon – flavors pretty close to lemonade. 
  • Citrus berry + thyme – a beautiful summer drink where sweet-tart berries and a strong flavor from thyme complement each other.  
  • Strawberry + Orange + Basil – deliciously refreshing and citrusy. 
  • Pineapple + mint leaves – we have some tropical meddled in this drink. 
  • Peaches + blueberries + Lemon – a perfect summer fruit treat that is always a winner. 
  • Oranges + blackberries + Mint – acidic but so tasty. 
  • Kiwi + Lemon + Strawberry – a delicious drink with unique taste. 
  • Grapefruit + Mint + lime – a sweet-tart drink that is healthy, refreshing, and so delicious. 

How to Make Strawberry Water

When it’s hot outside, it’s important to stay hydrated. You’ve most likely heard the healthy recommendation to drink eight glasses of water a day. Sometimes, though, you’re craving something a bit more fun than a tall glass of plain water. When that craving strikes, make a batch of this delicious strawberry water. It’s a sweet and refreshing drink that is simple to make and delicious to drink!


  • Ripe strawberries
  • Sugar to taste (optional)
  • Cold water
  • Half of a lemon

Part1Mashing the Strawberries

  1. 1Wash and hull your strawberries. “Hulling” basically means removing the core of the strawberry and the green leaves at the top. This is done instead of simply chopping the top of, because it allows you to remove the leaves at the top (which you surely don’t want floating in your strawberry water) without wasting any of the delicious berry The easiest way to do this is to use a regular drinking straw.
    • Position your straw at the bottom of the strawberry.
    • Gently push the straw into the strawberry, so that it goes straight through the center.
    • Continue pushing until the straw comes out the other side, with the core and leaves inside the straw.
    • If you don’t want to waste the strawberry cores or the drinking straw, you can just cut the leaves off your strawberries.
  2. 2Put the hulled strawberries in your pitcher. After you’re sure all of the cores and leaves have been removed, put them into the empty pitcher. It’s best to use something with a wide brim, because you will be inserting a spoon to mash the strawberries.
    • You can create this recipe in a drinking glass as well. If you want to make your strawberry water by the glass, simply halve or quarter this recipe.
  3. 3Crush the strawberries. Using a wooden spoon or another utensil with a flat surface, muddle the strawberries. with a wooden spoon. Muddling means to smash the fruit in order to release their juices and intensify the flavor of your strawberry water. You don’t need to completely obliterate the berries, but make sure they’re all decently mashed to the bottom of your glass.
  4. 4Add sugar, if you want extra sweetness. If you’re trying to keep this recipe super health-conscious, you can skip this step and rely on the natural sugar of the berries. You can, however, add a bit of your own sugar to amp up the sweetness. Simply sprinkle or pour your sugar over the crushed berries, and then stir or mash it all together.
    • If you’re not sure if you should add sugar, first try making this recipe without this step. Then, you can add sugar to the finished glass of strawberry water if you desire.

Part2Finishing and Chilling the Drink

  1. 1Pour your water over the berries. You can use tap water, filtered water, or even sparkling water – whatever water you enjoy drinking. Fill up the pitcher completely. You can give it a quick taste test at this point. The strawberries will continue to infuse into the water as it sits.
  2. 2Add lemon juice. This step is optional, but it can add another dimension to your strawberry water. Cut a lemon in half. Place one hand over the cut half, while squeezing the lemon with the other. Let the juice run through your hands into the pitcher, while catching the seeds with your cupped hand.
  3. 3Chill in the refrigerator. Let your concoction chill overnight to get the maximum flavor out of the berries.If you don’t have time to let it sit overnight, feel free to drink as soon as it’s chilled. Serve your drink with ice cubes.
    • If you used sparkling water in your recipe, you should serve immediately so that the water doesn’t lose it’s fizz in the refrigerator.
    • You can also get creative and garnish your drink with sliced strawberries, sliced lemons, a sprig of mint, or even a yummy sugar rim!

Mexican Strawberry Water (Agua de Fresa)

Fresh fruit waters, or Aguas de Frutas, made with crushed or blended fruit are a common and popular drink all over Mexico. This recipe is extremely flavorful and refreshing, especially when fresh strawberries are in season.


×Mexican Strawberry Water (Agua de Fresa)This classic Mexican refreshment will cool down your hot summer, and you won’t even have to break a sweat mixing it up! Begin by slicing strawberries, combining with sugar and water and chilling for 4 hours. Blend and strain and add cold water. Chill for several hours then serve over ice and garnish with lime and mint (and an umbrella and straw if you got ‘em). Then stretch out in your outdoor space and take in the sun while you cool down!Read the full recipe after the video.

Recipe Summary

Additional:4 hrsTotal:4 hrs 25 minsPrep:25 minsServings:10Yield:10 servings


Decrease Serving10Increase ServingAdjustOriginal recipe yields 10 servingsIngredient Checklist

  • 4 cups strawberries, sliced
  • 1 cup white sugar
  • 8 cups cold water
  • 1 lime, cut into 8 wedges
  • 8 fresh mint sprigs



Instructions Checklist

  • Step 1In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours.n
  • Step 2Remove the strawberry mixture from the refrigerator and pour into a blender. Blend on high until smooth. Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds.n
  • Step 3Add the remaining 7 cups cold water to the pureed strawberries and mix well. Place the Aqua de Fresa in the refrigerator to chill for several hours or pour over ice and serve immediately. Garnish with lime slices or mint leaves.n

Strawberry Cake

Fresh Strawberry Cake with strawberry cream cheese frosting is here to give us a reason to celebrate each and every day. It’s made exclusively from real strawberries (no mixes, gelatin, or artificial food coloring required) and is one of my most treasured dessert recipes.

Fresh strawberry cake recipe from scratch served on a plate with fresh strawberries

To date, I’ve used this same strawberry cake recipe to make cakes for all kinds of special life events, ranging from bachelorette parties to my niece’s birthday party to my own wedding anniversary.

It’s also an ideal recipe to make on any given day when you feel like celebrating life.

Homemade cake has a way of turning even the most routine evening into a joyful mini-event. (There’s cake? It might not have felt like a party before, but it sure does now!)

Instead of making a strawberry cake recipe using cake mix, this homemade strawberry cake is fresh and moist, and its flavor and color come entirely from real strawberries.

I adore this cake.

It is sublime, and every time I eat it, I can’t help but close my eyes, take a moment to appreciate its idyllic fluffy, buttery texture and pure strawberry flavor, and think to myself, this is love.

A beautiful and simple cake served on a plate with fresh fruit

The Very Best Strawberry Cake Recipe

For as much as I love dessert, I am excruciatingly picky about cake, more so than any other type of dessert.

To be truly fantastic, a cake must be:

  • Moist. Yes, I am using the “m” word. Nothing disappoints quite like a dry cake.
  • The Right Kind of Sturdy. While I want my cake to be tender, it also needs to hold up to my fork. My ideal cake has some substance, but it is still light and airy enough to melt on your tongue.
  • Frosted. Cream cheese frosted, specifically. For this old fashioned strawberry cake recipe, I made an easy fresh strawberry cream cheese frosting. It will take all of your willpower not to sit on your counter with the bowl on your lap and quietly, quickly eat it all with a spoon. (Do sneak a few bites though; you’ll be glad.)
  • From Scratch. If I am going to eat cake, I want it to be The Real Deal (no strawberry cake recipe with jello). It’s why I made this strawberry cake recipe from scratch with only fresh strawberries, no food coloring (were you expecting a hot pink crumb? You’ll have to add gelatin or use an artificially colored mix), and ditched the box. You can add fresh fruit to box cake mix, but it won’t be the same.
  • As Low Maintenance as Possible. Let’s be honest; cake is kind of a pain and everyone knows it. The effort that goes into a from-scratch cake like this one is part of what makes it special and why whoever is lucky enough to have a slice will appreciate you for making it. AT THE SAME TIME, I never ever want to make a recipe more difficult than it needs to be, including homemade strawberry cake. This recipe does take some time, but it is highly doable.
A slice of cake served on a plate with fresh strawberries


“Wow! Such an easy-to-put-together cake, trust me put down the boxes cake mix and just make this! So worth it. The fresh strawberries added into the icing is absolutely perfection.”

How to Make Strawberry Cake

Part of what makes this strawberry cake special are the simple ingredients and ideal texture

Each ingredient plays an important role.

This from-scratch strawberry cake includes only the steps that are absolutely necessary to yield the delicious results that will make you proud of your own baking prowess (like alternating between adding the dry and wet ingredients) and skips the ones that aren’t (no separate egg-white whipping, thank goodness).


A few simple steps make this strawberry cake taste like it came from a bakery.

  • Use the Best Berries. Both fresh and frozen strawberries yield great results, so pick whichever option gives you the best-quality strawberries. In the spring and summer, I go for fresh strawberries since they are in season. In the winter, I find I get better (and less expensive) results using frozen berries. If using frozen, thaw the strawberries completely first.
  • Measure Your Strawberry Puree. I’ve suggested an approximate amount of whole berries you’ll need to yield the strawberry puree called for in this recipe, but be sure to double check before adding it to the batter.
  • Don’t Skip the Egg Whites. How do you make a fluffy cake? This recipe calls for one whole egg and two egg whites. The egg whites help the cake rise and make it light and fluffy, while the yolk from the whole egg adds richness (this Lemon Cake uses the same trick).
  • Alternate the Dry and Wet Ingredients. Critical to ensuring the best-ever texture.
  • Don’t Overbeat the Batter. As soon as the flour disappears, the cake is ready to bake.

The Ingredients

  • Strawberries. The shining star of this homemade cake recipe. Strawberries make the cake moist, flavorful, and give it a beautiful pink color.


You can use fresh strawberries or frozen and thawed strawberries. I’ve also made this recipe with raspberries with excellent results.

  • Flour + Whole Milk. All-purpose flour helps give the cake structure and milk provides moisture. As I mentioned above, this cake has the perfect sturdy yet soft texture. Use whole milk for the best results. Even if you don’t buy it regularly, go ahead and spring for a small carton. I promise it is worth it.
  • Vanilla Extract. Vanilla strawberry cake = heaven.
  • Butter. To give the cake the body and texture it needs. Also, FLAVOR. Butter is delicious and makes this strawberry cake recipe tasty.
  • Sugar. For both sweetness and for texture. I do not recommend any substitutions for the sugar.
  • Egg + Egg Whites. For volume and a tender crumb.
  • Strawberry Cream Cheese Frosting. To create the ultimate strawberry cream cheese frosting, I combined butter, reduced-fat cream cheese, powdered sugar, more fresh strawberry puree, salt, and vanilla extract.


If you like your cream cheese frosting to be extra thick, gradually beat in additional powdered sugar until your desired stiffness and sweetness is reached.

The Directions

  1. Line a 9-inch cake pan with parchment paper and coat with nonstick spray.
Strawberries in a food processor
  1. Puree the strawberries. Set aside a portion for the cake and for the strawberry cream cheese frosting.
  2. Whisk together the dry ingredients. In another bowl, whisk the wet ingredients.
A hand mixer in batter
  1. In a stand mixer, cream the butter until fluffy, then add the sugar and cream again. Stop the mixer and add the egg whites, then beat until incorporated. Add the whole egg, mixing until combined.
  2. Time to alternate! Slowly add half of the dry ingredients, then the wet ingredients, then the remaining dry ingredients. Stop mixing as soon as the flour disappears.
Cake batter in a pan
  1. Pour the batter into the cake pan, smoothing the top. Bake at 350 degrees F for about 30 to 35 minutes. Let it cool completely.
Pink frosting in a bowl
  1. Prepare the frosting: Using a stand mixer, beat the butter, cream cheese, and strawberry puree, then slowly beat in the powdered sugar. Increase the speed, and beat until smooth. Don’t overbeat it!
Frosting being added to a cake
  1. To frost: Place the cake on a serving plate. Spread the frosting generously all over the cake, and garnish with fresh strawberries.
  2. Refrigerate until you’re ready to serve. When you want to serve it, let it sit at room temperature for at least 15 minutes (you can taste flavors more fully if the cake isn’t ice cold). ENJOY!
Fresh strawberry cake recipe from scratch with tasty frosting

Bake This Recipe as a Strawberry Layer Cake (or a Sheet Cake or Cupcakes!)

As written, this recipe will yield a single 9-inch round layer or a 2-layer mini 6-inch cake.

Because the cake is rich and buttery (and because I don’t always feel like fussing with cake layers), I bake it as a single layer most often.


A fresh strawberry cake recipe made completely from scratch. Incredibly soft layers filled and topped off with mouth-watering cream cheese frosting. You’ll love how fluffy, delicious, and moist this homemade strawberry cake is. 

two layer fresh strawberry cake on a white cake stand with a white pitcher in the background and strawberries on the side.

I wanted to bake a dessert that was easy, entire from scratch, and super delicious. Let me tell you, I accomplished that mission. This old fashioned strawberry cake is made without gelatin. It gets all its strawberry flavor from the fresh strawberries and strawberry jam. I added 1/4 cup of jam to the cream cheese frosting for a more intense flavor. You may use seedless if you’d like.  Although I did add a couple of teaspoons of red food coloring, feel free to omit it.Strawberry CakePlay Video


  • Use fresh strawberries for this recipe, I did not use frozen strawberries nor do I recommend them.
  • Puree two cups of fresh strawberries in a food processor and then cook the strawberry puree in a saucepan over medium heat for 25 minutes. Let it cool completely. Do not add any sugar to it.
  • Let the strawberry cake layers cool completely before frosting.
  • Do not overmix the batter.
  • Please use real buttermilk and cake flour, I wouldn’t advise replacing it with whole milk and all-purpose flour.
  • If the cream cheese frosting is a bit too loose, add more powdered sugar. I recommend using 5-6 cups.
  • Use room temperature eggs and softened unsalted butter.
  • Only bake for 27 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean. Please do not overbake this, it will dry out.
a collage with four photos, a photo showing cake batter, another photo showing cake batter being poured into a cake pan, cream cheese frosting in a bowl, a layer of cake being frosted.


You may, however, keep in mind that a cake frosted with whipped cream will need to be refrigerated. I recommend you enjoy this cake at room temperature.


Buttermilk is necessary to make this super moist. Although I highly recommend store-bought buttermilk you may also make your own at home. To make homemade buttermilk, simply mix 1 tbsp vinegar and 1 cup whole milk. Let it sit at room temperature for about 20 minutes before using it.


Making strawberry cream cheese frosting is super easy and only requires a couple of ingredients. I personally think homemade frosting is what makes this cake truly special.


Yes, just make sure to grease the baking dish well and bake for about 40 minutes.


This could last up to 3 days at room temperature if covered properly. It should last for up to 5-6 days in an airtight container in the refrigerator.

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