Strawberry Sauce (Strawberry Topping)
Strawberry Sauce is a quick and easy sauce that I always love keeping on hand! It’s made with just 4 ingredients with hassle-free steps. Great to use on pancakes, ice cream and so much more.
This strawberry sauce recipe will easily become one of your favorites just like it is for my family. It’s so easy to make, you can toss it together in just a few minutes at the same time you’re preparing breakfast. The best part is that this sauce goes very well with so many different dishes!
I’ve used it on pancakes, French toast and waffles. It’s also great on cupcakes, ice cream, milkshakes and so many other goodies you can imagine. Plus, who doesn’t love strawberries?! Wilting strawberries are also the perfect candidates for the sauce. You know, the ones that are starting to get some wrinkles and are not pretty and plump anymore.
If you take a look at the ingredients listed below, you may notice that your shopping list will be short and sweet! You only need 4 ingredients to make homemade strawberry sauce. Strawberries, vanilla extract, sugar and lemon juice come together to create the best all-natural dessert sauce.
How to Make Strawberry Sauce
- Chop the berries. Chop strawberries and add them to a medium sauce pot over medium heat.
- Add other ingredients. Add sugar, vanilla and lemon juice. Stir well.
- Cook. Cover and cook for about 15 minutes, stirring often.
- Blend. Use your immersion blender or transfer the sauce into a heat-safe blender to puree strawberry mixture. If you don’t have an immersion blender, use a regular blender or a food processor.
- Enjoy! You can enjoy the strawberry sauce right away or store it for later.
- PRO TIP: you can also leave the sauce chunky, so you won’t need to blend it. IF you do plan to leave the sauce chunky, make sure to dice strawberries into small pieces.
- PRO TIP: If you will be using sauce in frosting or some kind of cream filling, strain the puree to get rid of leftover chunks.
Storing Instructions
- Make sure to let the strawberry sauce cool to room temperature first! Then, store it in an airtight (preferably glass) container in the refrigerator for up to 7 days. Always use a clean spoon to remove any as desired so you don’t introduce any new bacteria to the sauce.
- I recommend using a glass jar with a lid that’s not made of metal. Metal tends to react when stored with foods that have acidic elements. These are the jars that I use at home: jars with coated lids and jars with hinged lids.
Freezing Instructions
- If you need to store it for longer, freeze your strawberry sauce in a freezer zip-top bag or a freezer-friendly container. Slow-thaw it in the refrigerator overnight when you’re ready to enjoy it.
- Or, freeze it in small portions! Simply use ice cube trays and divide the strawberry sauce among the little cups. Freeze for 2-3 hours until it’s completely frozen (set a timer), then transfer the cubes into a freezer zip-lock bag or just leave it in the trays.
- Make sure to keep the ice cube stays covered air-tight with a lid or saran wrap. Freeze for up to 2–3 months.
Recipe FAQs
Yes, but note that the flavor will not be the same. Frozen strawberries don’t taste as good as fresh, but the difference will not be too big. It’s better to thaw the frozen strawberries first because frozen strawberries tend to release a lot more liquid. If your frozen strawberries produce a lot of liquid, you can reduce the sauce (gently simmer it) for a few more minutes to thicken the sauce.
Sure! Feel free to mix other berries, peaches, cherries, or pears with the strawberries. Just make sure to peel and/or cut those fruits and berries that need it.
Absolutely, you can leave your strawberry sauce chunky! That’s how I like to top my favorite Strawberry No Bake Cheesecake. If you want to leave it chunky, you will need to thicken it slightly. (see question above)
How to Serve Strawberry Sauce
- This sauce can be used is so many ways, I’m sure I won’t even be able to make them all!
- Some of my favorite breakfast accompaniments for strawberry sauce include (but certainly aren’t limited to) Buttermilk Pancakes, Crepes and Classic Buttermilk Waffles.
- You can also mix a little bit of strawberry sauce into Cream Cheese Frosting for even more flavor.
- One of my favorite uses is my Homemade Strawberry Pudding. It’s so tasty!
- Oh, and of course this fruity sauce pairs fabulously with a thick slice of New York Cheesecake.
More Strawberry Recipes To Try
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Easy Strawberry Sauce Recipe
Ingredients
- 1 lb strawberries
- 1/2 cup white granulated sugar
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
Instructions
- Chop strawberries and add them to a medium sauce pot, heating over medium heat.
- Add sugar, vanilla and lemon juice. Stir well.
- Cover and cook for about 15 minutes, stirring often.
- Use your immersion blender to puree strawberry mixture. (If you don’t have an immersion blender, use a regular blender or a food processor.)
- **If you will be using sauce in frosting or some kind of cream filling, strain puree to get rid of leftover chunks.
Notes
- Thickening the sauce: This strawberry sauce is pleasantly thick naturally because of the blended strawberries. Although, there are times when you want to thicken the sauce, like when your strawberries produced a lot of liquid or you want to keep it chunky.
To thicken the sauce, use cornstarch and water slurry. When the strawberries are mostly done, mix a 1/2-1 tbsp (depending on how thick you want it) with a couple of teaspoons of COLD water. Once mixed, whisk it into the sauce and keep stirring until the sauce thickens. It it will only take a couple of minutes. Take off heat. - Storing: Make sure to let the strawberry sauce cool to room temperature first! Then, store it in an airtight (preferably glass) container in the refrigerator for up to 7 days. Always use a clean spoon to remove any as desired so you don’t introduce any new bacteria to the sauce.
I recommend using a glass jar with a lid that’s not made of metal. Metal tends to react when stored with foods that have acidic elements. These are the jars that I use at home: with coated lids and with hinged lids.
Nutrition
Originally published on Will Cook For Smiles in February 2015.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Me again! Sorry, I found the link for the jars further up in the recipe!
I hope you enjoy the recipe 🙂
Good morning! Can you send a link? Thanks!
” These are the jars that I use at home: with coated lids and with hinged lids.”
Will try & thicken for jam also as well as topping
That sounds good!
Sounds delicious! Could you tell me how much of each ingredient you use?
Thanks
Some how the recipe card was deleted, sorry about that! I have replaced it so you can scroll up and see all the ingredients. Thanks for letting me know!
Can this sauce be frozen?
Hi Sophie,
Yes, you can freeze this sauce by putting it in an airtight freezer-safe container or in a freezer bag but only fill it 3/4 full because it will expand.
Just read your recipe for the strawberry sauce and will cook up a pot or two this week .. I have a ice cream van and had added home made Mango Sauce for the Mango Sundaes and they have been selling extremely well out seeling choclate sundaes 4 to 1 so looking forward to added the strawberry this week
Yum! That sounds amazing, Greg!
The recipe is good, but I used more sugar and vanilla, also used cornstarch to thicken it up. Keep up the good work.
Glad you liked it!
does it work with frozen strawberries?
Hi Muchelle!
Yeap, frozen will work. The only thing that comes to mind is extra liquid because frozen strawberries have a lot of juices once defrosted. You can always mix 1 tsp of cornstarch with a little bit of cold water and then stir it into the sauce to make it thicker.
I hope you enjoy it 🙂
Oops, sorry for misspelling your name, Michelle!
I like how simple this recipe is. I was wondering how you can preserve this.
Thank you, Melissa!
Honestly, I don’t do canning so I’m not sure how to can this. But it will keep for a couple of weeks in the refrigerator, in an air-tight jar.
You can “Can” strawberry syrup. I’ve have another recipe but with a increase of ingredients in it. I believe the lemon juice is what preserves things. Id u want tje recipe let me know.
Can you pass along your recipe for canning strawberry sauuce?
Sorry, I haven’t canned before so I don’t have a recipe for it. I hope you still like the recipe though!
Used your strawberry sauce on our pancakes this morning for my daughter’s special birthday breakfast. YUMMY!!!
OH, I”m so happy to hear that! Thank you, Pamela!!
I’ve never had strawberry sauce, but would love to give it a try. What a brilliant color!
I hope you will try it soon, Megan! Thank you 🙂 🙂
Thank you for linking to our Vanilla Custard Sauce! I’m tempted to mix it with YOUR strawberry sauce…. 🙂
Of course! I think it would be awesome, Martha!
Thank you!
How long does the sauce keep in the fridge?
Hi Esther,
It will last up to 10 days in the refrigerator in an air tight container.