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Help with puréed strawberries for cake mix please......

post #1 of 7
Thread Starter 
I'm going to try a strawberry cake recipe which calls for puréed strawberries (fresh or frozen) to get most of the seeds out before adding to the cake batter...... Can anyone tell me how to do this? I have a mini food chopper..... Help please! Thank you in advance!
post #2 of 7

sieve it

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #3 of 7
Thread Starter 
What does "sieve it" mean? Sorry, I'm not familiar with that term...... .??
post #4 of 7

sorry--put the strawberry mixture through a strainer

 

you'd need to food process the berries or put them in a blender or cook it down to get to a consistency that will pass through the strainer

 

you'd force it though with a spoon or spatula--just keep stirring, swiping it across the mesh screen in the strainer until it all gets worked through and you can discard the seeds

 

a hand operated (non-electric) mini chopper will not make a puree

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #5 of 7
Thread Starter 
Thank you icon_smile.gif I am going to use fresh strawberries, so I am assuming to get the right consistency to pass them through the strainer, I should first boil them to make them really really soft, then step 2 put them in my electric food chopper and then 3 mash it all through the strainer.... Then this makes the purée... And I can then add that to my cake recipe (without seeds) ...
post #6 of 7

sort of--no additional water in the 'boil' right?

 

i'd add a touch of sugar and some lemon juice

 

i'd recommend doing some strawberry filling recipe searches to get the feel for it ;)

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #7 of 7
Quote:
Originally Posted by imadreamer702 View Post

Thank you icon_smile.gif I am going to use fresh strawberries, so I am assuming to get the right consistency to pass them through the strainer, I should first boil them to make them really really soft, then step 2 put them in my electric food chopper and then 3 mash it all through the strainer.... Then this makes the purée... And I can then add that to my cake recipe (without seeds) ...

I cook my strawberries for about 15 minutes until they are very soft and then mash them using a masher (like the ones for potatoes). Then I pass it through my strainer. Depending on the recipe, you may need to further reduce your strawberries after straining. If that's the case you would return the "juice" to the pot to continue reducing.

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