The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
Today I want to talk to you about something small but magical: Classic Strawberry Purée for Cakes. In my kitchen, this simple strawberry purée transforms an ordinary cake into something unforgettable. I make this Classic Strawberry Purée for Cakes when strawberries are sweet and fragrant, especially in spring when the markets in Crete overflow with bright red baskets.
I still remember standing beside my grandmother as she crushed strawberries with a fork for her sponge cakes. She did not use fancy tools. She trusted her hands and her taste. That memory inspires me every time I prepare this Classic Strawberry Purée for Cakes. It smells like sunshine, tastes like childhood, and looks like pure joy spread between cake layers.
Whenever I bake vanilla cake, chocolate cake, or even a simple yogurt cake, I reach for this strawberry purée. It adds moisture, color, freshness, and natural sweetness. It feels light but powerful. It feels honest.
Why I Love Making This Recipe
I love making Classic Strawberry Purée for Cakes because it feels effortless and rewarding at the same time. I use only a few ingredients, yet the result tastes luxurious.
I love that I control the sweetness. Store-bought purées often taste artificial or overly sweet. When I make it myself, I choose ripe strawberries and adjust the sugar gently.
I love how versatile it is. I spread it between cake layers. I swirl it into buttercream. I drizzle it over cheesecake. I spoon it over pancakes. Sometimes I even mix it into Greek yogurt for breakfast.
Most of all, I love the color. That deep rosy red makes every cake look like it came from a beautiful bakery. But in truth, it came from my cozy kitchen.
Ingredients & Little Kitchen Secrets
To make the best Classic Strawberry Purée for Cakes, I focus on freshness and balance.
🛒 Ingredients
- 500 g fresh strawberries, hulled and chopped
- 100 g granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
My Little Secrets
1. Choose ripe strawberries.
I always smell them before I buy them. If they smell sweet and fragrant, they will taste sweet.
2. Do not skip the lemon juice.
Lemon brightens the flavor. It balances sweetness and enhances the natural strawberry taste.
3. Adjust sugar carefully.
If strawberries taste very sweet, I reduce sugar slightly. If they taste tart, I add one extra tablespoon.
4. Blend smoothly.
For cakes, I prefer a silky purée. If I want it extra smooth, I strain it through a fine sieve to remove seeds.
How I Make It, Step by Step
I make this strawberry purée gently and patiently. I let the fruit shine.
- I wash the strawberries under cool water and remove the green tops.
- I chop them into small pieces so they cook evenly.
- I place the strawberries in a medium saucepan.
- I add the sugar, lemon juice, and water.
- I stir everything gently and place the pan over medium heat.
- I let the mixture simmer for about 8–10 minutes. I stir occasionally. The strawberries soften and release their juices.
- Once the fruit becomes soft and syrupy, I remove the pan from heat.
- I blend the mixture using an immersion blender until smooth. If I use a regular blender, I let it cool slightly first.
- For an extra smooth texture, I strain the purée through a fine mesh sieve.
- I let it cool completely before using it in cakes.
The purée thickens slightly as it cools. If I want it thicker for cake filling, I simmer it 2–3 minutes longer.
How I Serve It at Home
At home, I use Classic Strawberry Purée for Cakes in many ways.
I spread it between vanilla sponge layers with whipped cream.
I mix it into buttercream to create strawberry frosting.
I drizzle it over cheesecake for a glossy finish.
I brush it lightly over cake layers to keep them moist.
I fold it into mascarpone for a simple filling.
When I host friends, I make a simple white cake and spoon strawberry purée over each slice before serving. Everyone smiles at the bright color.
Sometimes I even warm it slightly and pour it over ice cream. It tastes fresh and comforting at the same time.
Storage, Reheating & Make-Ahead Tips
I store strawberry purée in an airtight glass jar in the refrigerator. It stays fresh for up to 5 days.
If I want to keep it longer, I freeze it in small portions. I use ice cube trays for convenience. Once frozen, I transfer cubes into a freezer bag. It lasts up to 3 months.
When I need it, I thaw it overnight in the refrigerator or gently warm it over low heat.
If the purée thickens too much after chilling, I stir in one teaspoon of warm water to loosen it.
I often make it one day before baking cakes. That way, it cools completely and develops deeper flavor.
100-Word Short Version
I make this Classic Strawberry Purée for Cakes with fresh strawberries, sugar, lemon juice, and a little water. I simmer everything for about 10 minutes until soft, then blend until smooth. I strain it for a silky texture and let it cool before using. This homemade strawberry purée adds natural sweetness, vibrant color, and fresh flavor to cakes, cupcakes, cheesecakes, and desserts. I store it in the refrigerator for up to 5 days or freeze it for later. It tastes bright, fruity, and far better than store-bought versions.
Recipe Card
⏱️ Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
🛒 Ingredients
- 500 g fresh strawberries, hulled and chopped
- 100 g granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
👩🍳 Instructions
- Wash and hull the strawberries.
- Chop them into small pieces.
- Add strawberries, sugar, lemon juice, and water to a saucepan.
- Cook over medium heat for 8–10 minutes, stirring occasionally.
- Remove from heat once strawberries soften completely.
- Blend until smooth using an immersion blender or regular blender.
- Strain through a sieve if you prefer a seedless purée.
- Cool completely before using in cakes or desserts.
📝 Notes
- Adjust sugar depending on strawberry sweetness.
- Simmer longer for a thicker consistency.
- Store in the refrigerator up to 5 days.
- Freeze up to 3 months.
🍽️ Nutrition (per serving – approx. 2 tablespoons)
Calories: 45
Carbohydrates: 11 g
Sugar: 9 g
Fiber: 1 g
Fat: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 1 mg
Classic Strawberry Purée for Cakes
- Total Time: 20
- Yield: 2 cups (about 480 ml) 1x
Description
This Classic Strawberry Purée for Cakes is bright, fresh, and beautifully smooth. I simmer ripe strawberries with a touch of sugar and lemon, then blend into a silky purée that’s perfect for cake fillings, brushing onto layers for moisture, swirling into buttercream, or spooning over cheesecake. It tastes like real fruit—sweet, slightly tangy, and naturally vibrant—so your desserts feel homemade and truly special.
Ingredients
- 500 g fresh strawberries, hulled and chopped
- 100 g granulated sugar
- 1 tbsp fresh lemon juice
- 2 tbsp water
- Pinch of fine salt (optional, for balance)
Instructions
- Wash the strawberries well, hull them, and chop into small pieces so they cook evenly.
- Add strawberries, sugar, lemon juice, water, and (optional) a pinch of salt to a medium saucepan.
- Set over medium heat and stir gently until the sugar dissolves and the berries start releasing their juices.
- Simmer for 8–10 minutes, stirring occasionally, until the strawberries soften completely and the mixture looks glossy and syrupy.
- Remove from the heat and let it cool for 5 minutes (hot purée can splatter when blended).
- Blend until completely smooth using an immersion blender (or carefully transfer to a blender).
- For an extra-silky, seed-light purée, strain through a fine-mesh sieve with a spatula (optional but lovely for cake work).
- Cool fully before using in cakes, frosting, or desserts. The purée will thicken slightly as it cools.
- If you want it thicker for a cake filling, return it to the saucepan and simmer 2–3 minutes more, then cool again.
Notes
• Sweetness varies: if your strawberries are very sweet, reduce sugar to 70–80 g; if they’re tart, add 1–2 tbsp more sugar. • For cake layers: brush a thin layer onto sponge to add moisture and strawberry flavor. • For frosting: beat 2–4 tbsp cooled purée into buttercream; add gradually to avoid thinning. • Storage: refrigerate in a sealed jar up to 5 days. • Freezing: freeze in ice-cube trays, then store cubes in a bag up to 3 months—thaw overnight in the fridge. • If it thickens too much after chilling, stir in 1 tsp water to loosen.
- Prep Time: 10
- Cook Time: 10
- Category: B
- Method: Simmering + Blending
- Cuisine: International
Nutrition
- Serving Size: 2 tbsp
- Calories: 45
- Sugar: 9
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1
- Protein: 0
- Cholesterol: 0
Conclusion
This Classic Strawberry Purée for Cakes reminds me why I love simple cooking. Fresh fruit, gentle heat, and a little patience create something beautiful. I do not need complicated ingredients. I need good strawberries and love.
When I spread this purée between cake layers, I feel like I share a piece of my childhood in Crete. I invite you to try it in your own kitchen. Let the strawberries simmer softly. Let your kitchen smell sweet. Let your cake tell a story.
Food connects us. Even something as simple as strawberry purée can bring warmth to the table.
