Reduced Strawberries
This homemade Strawberry Reduction is pure deliciousness, especially when made with those super ripe summer strawberries.
Perfect for turning into a scrumptious strawberry frosting or mousse.
Got leftovers? Freeze them and you've got a little bit of sunshine ready to brighten up any day of the year. Simple, sweet, and absolutely perfect.
Feel free to substitute the strawberries with other fruits such as raspberries or blueberries. The process remains the same.
Before you start
For all the step-by-step pictures, scroll to → Notes and click on the clickable link.
If you need assistance with any recipe from my app, feel free to DM me on Instagram at @passionforbaking. When messaging, please include a photo of the recipe and details about your query.
Reduced Strawberries
- 400 gram best fresh strawberries, preferably ruby red
Reduced Strawberries
- Baker's Note: When strawberry season arrives and those vibrant, ruby-red strawberries are available, make the most of their natural sweetness and flavor. If you're lucky enough to have in-season, ruby-red strawberries, their flavor is so intense that reducing the strawberry purée isn't really necessary, ruby red strawberries, known for their vibrant color and exceptional flavor. During strawberry season, I often prepare large batches of purée from peak-season strawberries and freeze it in small containers. This way, I always have high-quality strawberry purée on hand all year around. The intense flavor of these strawberries is so perfect, there's no need to reduce the purée at all.
- To reduce strawberries: Take 400 grams of fresh strawberries, the redder and more in-season, the better. After blending them smooth and straining out the seeds, put the purée in a saucepan on medium-low heat, stirring occasionally until it reaches the consistency of ketchup. The main thing here is to focus on the taste. Start with a taste test before you heat it, and keep trying it as it simmers. You’re looking for that point where the flavor just pops and tastes way better than at the start. Strawberries aren’t all the same; some have more water, some less. So, while you’re aiming to cook off some of that water to concentrate the flavor, don’t get too hung up on getting it exactly as thick as ketchup. It might be a bit thinner, and that’s okay. The goal is a purée that tastes amazing – more strawberry, less water. My batch was done in just over 20 minutes.
- Allow the reduced strawberry puree to cool, then chill it in the refrigerator until needed.
- Your strawberry reduction can be stored in the refrigerator for up to 1 week. Ensure it's in a tightly sealed container to maintain freshness and prevent it from absorbing other flavors from the fridge.
- Your strawberry reduction can be stored in the refrigerator for up to 1 week. Ensure it's in a tightly sealed container to maintain freshness and prevent it from absorbing other flavors from the fridge.
- To freeze, let the reduction cool completely after cooking. Transfer it to a freezer-safe container or a heavy-duty freezer bag. The reduction can be frozen for up to 6 months for the best quality. Thaw the frozen strawberry reduction in the refrigerator overnight
For step-by-step pictures of how to make
→ Reduced Strawberries
Click → here
