Strawberry reduction is one of the main components in many of my strawberry recipes! In this baking Ttps post, I will teach you how to make it and what you can use it for!
What is Strawberry Reduction?
Strawberry reduction is essentially strawberry sauce. Strawberries are cooked down, reduced, and blended to create a smooth, concentrated sauce. It is a strawberry puree that is not sweetened and can be used as an ingredient in many recipes.
I love using strawberry reduction to flavor many of my strawberry desserts including strawberry buttercream frosting, strawberry cupcakes, and strawberry cake. You can also use it as a sauce to spoon over vanilla cheesecake or ice cream! Although I love using extracts, I feel that using the real thing is so much better.
It is incredibly easy to make and only requires one ingredient…strawberries!
How to Make Strawberry Reduction
The only ingredient you need in this recipe is 2 cups of fresh or frozen strawberries!
- Add strawberries to a saucepan.
- Cook the strawberries over medium-low heat, stirring occasionally.
- As the strawberries soften, use a wooden spoon to mash and break up the strawberries.
- Continue to cook the mixture for about 10-15 minutes until it reduces and thickens slightly.
- Remove the saucepan from the heat.
- Use an immersion blender or transfer the strawberries to a food processor and pulse until smooth. The mixture will be very hot, so be careful.
- Once the strawberry mixture is completely smooth, transfer to a heatproof bowl and cool completely.
If you would like to use it at a later time, you can store it in an airtight container in the refrigerator for 2 to 3 days.