This homemade strawberry sauce recipe is a delicious way to turn fresh fruit into a sweet, glossy topping that tastes like summer in a spoonful.
Made with simple ingredients and ready in minutes, this easy strawberry sauce is perfect for drizzling over ice cream, building a shortcake tower or topping a piece of cheesecake.
Whether you use fresh summer strawberries during strawberry season or frozen strawberries from the grocery store, this recipe delivers bright flavor and beautiful color every time.
Ingredients
- Fresh strawberries (frozen can also be used)
- Sugar
- Lemon juice
- Cornstarch
- Vanilla extract
How to Make Strawberry Sauce
Add Ingredients to a Saucepan
Place your strawberries into a saucepan along with sugar, lemon juice and vanilla extract.
Dissolve the Cornstarch
Combine the cornstarch with hot water and stir it until it dissolves and the mixture becomes cloudy.
Then, pour the mixture into the saucepan along with the strawberries.
Heat the Strawberries
Bring the ingredients to a boil, and then reduce the heat down to a simmer. While the mixture is simmering, use a wooden spoon to break up the strawberries a little. Leave some chunks though!
After about 5 minutes of simmering, turn off the heat.
Now, just let the strawberry sauce cool to room temperature. It will thicken as it cools.
Serving Suggestions
This topping works with so many delicious treats and breakfasts. I love having it on hand in the fridge at all times! Here are some ideas:
- Topping for ice cream and ice cream sundaes.
- Fruit topping for French toast, pancakes and waffles.
- Spoon over angel food cake, pound cake or cheesecake.
- Use it yogurt parfaits with granola.
- Swirl into a bowl of oatmeal.
- Drizzle onto biscuits or scones.
- Use as a filling for pastries instead of strawberry jam.
Storage Instructions
Store cooled strawberry sauce in an airtight container in the refrigerator for several weeks. For longer storage, transfer the sauce to a freezer-safe container and freeze for up to 3 months.
Thaw overnight in the refrigerator and stir before serving. The sauce may thicken slightly after chilling, but a quick stir will help restore the texture.
Tips for the Best Fresh Strawberry Sauce
- Use ripe strawberries or in-season strawberries for the sweetest flavor.
- When using frozen strawberries, don’t bother thawing them. Make the sauce straight from frozen, adding a few extra minutes to the cooking time.
- Simmer longer for a thicker sauce.
- For small portions, divide the sauce into jars or containers before refrigerating.
- Try adding cinnamon or a splash of balsamic vinegar as flavor variations.
FAQs
Yes! Frozen strawberries are a great option when fresh summer strawberries are not in season. There’s no need to thaw them first.
Continue simmering the sauce a few extra minutes over medium heat until more liquid evaporates. This creates a thicker sauce with concentrated strawberry flavor.
Absolutely. If your strawberries are naturally sweet, you can use less sugar and still get amazing flavor. Keep tasting as the strawberry sauce cooks to make sure it’s sweet enough for you.
When you make this strawberry sauce recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more strawberry recipes, try these:
- Easy Strawberry Chocolate Chip Ice Cream (No Churn)
- Chocolate Chip Strawberry Shortcake
- Champagne Cupcakes with Strawberry Frosting
Strawberry Sauce
Ingredients
- 1 lb. strawberries stems removed
- 1/4 cup sugar
- 3 Tbsp. hot water
- 1 Tbsp. cornstarch
- 1 Tbsp. lemon juice
- 1/2 tsp. vanilla extract
Instructions
- Place the hulled strawberries, lemon juice, sugar and vanilla in a medium saucepan.
- In a small bowl, combine the hot water and cornstarch until smooth. Pour the mixture into the saucepan with the strawberries.
- Bring the saucepan to a boil over high heat. Then simmer for 5 minutes, breaking up the strawberries a little with a wooden spoon.
- Remove from heat and let cool to room temperature.
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