I just made a strawberry buttercream to fill and ice a vanilla sponge with. The recipe said to add 2-3 tablespoons of strawberry purée (just raw, puréed strawberries), I added about 6 tablespoons and the strawberry taste is very subtle. What would be the best way to being out the strawberry flavour next time I make it? Should I stew the whole strawberries then purée them? Or should I get a strawberry essence (if that even exists)?