This homemade Strawberry Sauce is the perfect sweet accompaniment to pancakes, waffles, ice cream, cheesecake and so much more. Made with either fresh or frozen strawberries, this recipe takes less than 15 minutes to prepare and just a few simple ingredients.
Homemade Strawberry Sauce
You won’t believe what sugar, lemon juice and a little bit of cooking can do to bring out the best strawberry flavor in this easy-peasy Strawberry Sauce. It’s a versatile topping that works with many different breakfast items, snacks, and desserts.
Try using fresh or frozen strawberries, reducing the amount of sugar or even using blackberries, raspberries, or blueberries. It’s also a great recipe for freezing, so be sure to make plenty, and don’t forget to let us know what you think in the comments.
If you're looking for more strawberry recipes, be sure to check out our Strawberry Pretzel Salad, Fresh Strawberry Pie, Strawberries French Toast Bake, Cheesecake Filled Strawberries and Strawberry Scones.
Ingredients in Strawberry Sauce
- Strawberries - you can make strawberry sauce strawberry sauce from frozen strawberries or fresh strawberries. If you use fresh strawberries, just remove the stems and cut them into quarters. Frozen strawberries are great to use during the winter when strawberries aren’t in season. You could also swap out other berries such as blackberries, blueberries, and raspberries.
- Sugar - you’ll need regular white granulated sugar for this recipe. You could substitute a small portion of sugar for honey or maple syrup if you’d like.
- Water - you’ll need water to add to the frozen strawberries while they cook and cold water to make the cornstarch slurry.
- Cornstarch - along with sugar, this is what helps to thicken the sauce.
- Lemon Juice - lemon juice not only seasons the sauce, it also helps to activate the natural pectins found in berries which will tighten up the sauce even further.
How to Make Strawberry Sauce
- Cook the strawberries. In a medium-sized saucepan, combine the strawberries, sugar, and water. Bring the mixture to a boil. Continue to boil for 2 minutes, stirring and constantly mashing with a potato masher, then remove from heat. (Note: The berries should be soft and plump)
- Thicken the sauce. In a small bowl, combine the cornstarch and cold water and stir until the cornstarch is completely dissolved and smooth. Slowly add the cornstarch slurry to the strawberries while stirring until it is all incorporated. Return to a boil and stir until the sauce is thick, or about 1 minute.
- Add the lemon juice. Remove the strawberry sauce from the heat and stir in the lemon juice. Let it cool for a few minutes, adding a touch of water or lemon juice until you reach the desired consistency.
- Store or serve. Store this recipe for strawberry sauce for later, or serve immediately on pancakes, waffles, French toast, pound cakes, or vanilla ice cream. Enjoy!
How to Thicken Strawberry Sauce
This recipe uses a couple of different methods of thickening Strawberry Sauce. First, cooking the sugar with the strawberries reduces some juices and allows the sauce to thicken naturally.
We also make a cornstarch slurry using cornstarch and cold water, which thickens the sauce even further. If you would prefer to eliminate the cornstarch, you could hand-blend the sauce using an immersion blender that will thicken the sauce and remove any of the full berry chunks.
Our Favorite Uses for Strawberry Topping
Whether it’s time for breakfast or dessert, there are so many delicious uses for this strawberry topping. Some of our favorites include:
- Strawberry sauce for ice cream- Spoon it over a big bowl of vanilla ice cream as a strawberry ice cream sauce, then top with fresh whipped cream and a cherry.
- Strawberry Sauce for Waffles- Eat it for breakfast over waffles, pancakes, French toast, cinnamon rolls, or crepes.
- Use as a sauce for bundt cake, angel food cake, no-bake cheesecake, or your favorite quick bread.
- Swirl into a bowl of plain yogurt or oatmeal.
- Add as a layer in this Lemon Parfait dessert, substituting fresh strawberries instead of raspberries.
- Strawberry Sauce for Cheesecake- Add this to your favorite no-bake cheesecake or cheesecake bars or a fun flavor variation.
Storing Strawberry Sauce
- Refrigerator: store in an airtight container or jar in the refrigerator for up to 2 weeks. When you are ready to use, you may want to gently reheat in a saucepan to loosen. Or, thin down a touch with a splash of water or lemon juice and mix well.
- Freezer: store in freezer bags in the freezer for up to 3 months. When you are ready to use, thaw overnight in the fridge.
Strawberry Sauce Recipe
- 3 cups Frozen Strawberries or fresh
- 1 cup Sugar
- 1 cup Water
- 2 Tablespoons Cornstarch
- 2 Tablespoons Water cold
- 2 Tablespoons Lemon Juice
- In a medium-sized saucepan, combine the strawberries, sugar and water. Bring the mixture to a boil. Continue to boil for 2 minutes, mashing and stirring constantly with a potato masher, then remove from heat. (Note: The berries should be soft and plump)
- In a small bowl, combine the cornstarch and cold water and stir until the cornstarch is completely dissolved and smooth. Slowly add the cornstarch slurry to the strawberries while stirring until it is all incorporated. Return to a boil and stir until the sauce is thick, or about 1 minute.
- Remove the strawberry sauce from the heat and stir in the lemon juice. Let it cool for a few minutes, adding a touch of water or lemon juice until you reach the desired consistency.
- Store for later, or serve immediately on pancakes, waffles, French toast, pounds cakes or vanilla ice cream. Enjoy!
More of the Best Homemade Dessert Toppings
- Hot Fudge Sauce
- Homemade Caramel Sauce
- Apple Cider Syrup
- Lemon Curd
- Homemade Whipped Cream
- Chocolate Syrup
- Blackberry Syrup
- More Strawberry Recipes
- More Dessert Recipes
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This homemade Strawberry Sauce is a super versatile topping that works with all sorts of different breakfast items, snacks and desserts. Made with fresh or frozen berries, this recipe takes less than 15 minutes to prepare and uses just a few ingredients.