How to Make Strawberry Puree

Fresh Strawberries

1. Wash and dry strawberries Hull (remove green stems) with a knife.
2. Add strawberries to a blender or food processor and blend until smooth. If the seeds are bothersome for your little one you can put the puree through a fine mesh strainer, but I don't find it necessary.
3. You can serve strawberry puree however you like. It's great on its own as a puree for baby or as a topping for yogurt, chia pudding or even oatmeal.
4. Store strawberry puree in the fridge for 3-4 days or in the freezer or up to 3 months. I like to freeze the puree in silicone ice cube trays or small freezer-safe jars so I can easily thaw small amounts when I want to use them.
5. I recommend thawing frozen puree in the fridge the night before you want to use it, but you can also thaw it quickly with a warm water bath.

Steamed Strawberries

1. Wash and dry strawberries. Hull (remove green stems) with a knife. Chop into 2-4 chunks.
2. Steam strawberries for 3-4 minutes. This is a great option if strawberries are under ripe or frozen or if you want a cooked option. Let strawberries cool.
3. Transfer cooled berries to a blender or food processor and blend until smooth. If the seeds are bothersome for your little one you can put the puree through a fine mesh strainer, but I don't find it necessary.

Simmered Strawberries

1. Wash and dry strawberries. Hull (remove green stems) with a knife. Chop each berry into 4-8 chunks and place in a saucepan over medium-low heat.
2. Cook for about 5-10 minutes, mashing strawberries as they start to sfoten. Once the strawberries have reduced down, remove from heat and let cool.
3. You can serve as a thicker puree or transfer cooled berries to a blender of food processor and blend until smooth.