• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Nothings logo

  • Recipe Index
    • Easy Dinner Recipes
      • Slow Cooker
      • One Pot Meals
      • Quick Meals
      • Instant Pot
    • Side Dishes
    • Breakfast
    • Dessert
    • Small Meals
  • Dinner Ideas
  • Subscribe
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Dinner Ideas
  • Holidays & Occasions
  • About
  • Subscribe
×
Home / Recipes / Dessert / Homemade Strawberry Sauce (Strawberry Topping)

Homemade Strawberry Sauce (Strawberry Topping)

15 minutes mins
| 14 Comments |
4.97 from 26 votes
Jump to Recipe 04/12/21 | Updated: 04/12/21 | by Nora
Strawberry Sauce Image Pin 1

This fresh Strawberry Sauce is quick and easy to make and tastes delicious as a topping for cheesecake or pound cake; or as a sauce with ice cream or whipped cream.

overhead view of strawberry sauce in white bowl with a spoon

Fresh strawberry topping

There’s nothing like strawberry season, if you ask me. I love using the fresh berries to make this strawberry sauce/strawberry topping for yogurt, cheesecake… Or to eat with a spoon!

  • It’s quick and easy to make with just a handful of ingredients and a few minutes of time
  • This is a great recipe to use for berries that need to be used up and may not look their best anymore, or for off-season berries that lack natural sweetness
  • This freezes well, so it’s a great way to preserve those juicy farmer’s market strawberries!
Jump to:
  • Fresh strawberry topping
  • Ingredients you’ll need
  • How to make strawberry sauce
  • Recipe tips
  • Storage tips
  • Ideas for using
  • Printable recipe
  • More strawberry recipes
  • Comments

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for strawberry sauce with text labels
Ingredients for Strawberry Sauce/Strawberry Topping: Strawberries, granulated sugar, lemon juice, vanilla extract and cornstarch.

Ingredient notes

  • Strawberries: You can make this with frozen strawberries. You don’t need to defrost them, but the sauce will take a little longer to cook and they tend to break up more. Feel free to substitute other berries – the sauce works great with blueberries, blackberries or cherries. Raspberries tend to completely break up and form more of a jam.
  • Cornstarch: Feel free to double or triple the cornstarch for a more jammy, thick sauce (the recipe as-is yields chunks of soft strawberry in syrup-y sauce).
  • Lemon juice: The lemon aids with the thickening of the sauce. If you use bottled or skip the lemon juice, you may need to add a little more cornstarch to get the same consistency.

How to make strawberry sauce

1. Combine the strawberries and sugar in a pot. Whisk together the cornstarch, vanilla and lemon juice in a small bowl, then pour into the pot with the strawberries and sugar.

  • Dutch oven with strawberries and sugar
    strawberries and sugar
  • female hand pouring cornstarch slurry over strawberries and sugar in Dutch oven
    add cornstarch slurry

2. Stir well, then bring to a boil over medium-high heat once. This will start releasing the strawberries’ juices, which will be very liquid at this point.

Reduce the heat to medium and allow the sauce to simmer for around 5 minutes, stirring often, until the juices have thickened to your liking. Break up or even mash part of the berries as the sauce cooks if you like, for a less chunky and more mashed sauce.

  • strawberries combined with sugar and cornstarch slurry in Dutch oven
    combine
  • half-cooked strawberry sauce in Dutch oven with wooden spoon
    bring to a boil
  • cooked strawberry sauce in Dutch oven with wooden spoon
    simmer until saucy and berries have softened

You can serve it warm with a scoop of ice cream for a simple dessert. Use at room temperature or chilled on cheesecakes and the like, in order to keep your dessert from melting away under the heat of the freshly cooked sauce.

frontal view of strawberry sauce in white bowl, surrounded by more fresh strawberries

Recipe tips

  • You can cut the strawberries as small or as chunky as you’d like. I prefer a chunky strawberry sauce, especially for cheesecake toppings or for things like extra-special strawberry shortcake and the like.
  • The sauce thickens a little as it chills. If it is too thick when you want to use it, microwave it for 10-15 seconds.
  • This yields soft, juicy strawberries in a sirup-y sauce. For a thicker sauce, double or even triple the cornstarch.

Sauce consistency

I like a chunky strawberry topping with lots of juicy syrup. But in some instances, it can be more useful to have more of a sauce consistency, or smaller chunks. Here are some ways you can vary the consistency:

  • Cut the strawberries in large chunks (halve or quarter) and only stir carefully during simmering to leave the berry chunks whole for a very chunky topping, perfect for cheesecake
  • Dice the strawberries in medium chunks, and/or break up some of the berries as the sauce simmers for a more small chunk, jamm-y topping
  • For a smoother sauce, please do not blend – it turns out too liquid-y. Instead, break up/mash all of the berries with a wooden spoon after simmering the sauce for about 5 minutes. Simmer for 5-10 more minutes, stirring often, until thickened to your preferred consistency.

Storage tips

Fridge: Cool the sauce to room temperature, then store in an airtight container in the fridge for up to 3 days. Microwave for 10-15 seconds to warm the sauce and to make it thinner again if it is too thick.

Freezer: Cool the sauce to room temperature, then place in a labelled freezer bag or freezer container. Freeze for up to 4 months. Defrost in the fridge overnight.

Ideas for using

  • Top a cheesecake or a no bake cheesecake with your strawberry sauce
  • Use as an extra-special topping for strawberry shortcake
  • Spoon some on top of Greek yogurt
  • Serve with lemon pound cake
  • Use as a Crépe filling
  • Serve warm with vanilla ice cream, or cold with whipped cream
  • Serve hot with waffles, pancakes or French toast
overhead close up of strawberry sauce

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Printable Recipe Card
overhead view of strawberry sauce in white bowl with a spoon
Save Recipe Saved!

Fresh Strawberry Sauce (Strawberry Topping)

This fresh Strawberry Topping or Sauce is quick and easy to make and tastes delicious as a topping for cheesecake or pound cake; or as a sauce with ice cream or whipped cream.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.97 from 26 votes
Print Add Review

Recipe details

Prep 10 minutes mins
Cook 5 minutes mins
Total 15 minutes mins
Servings 6 servings
Difficulty Easy

Ingredients
 

  • 1 pound fresh strawberries rinsed, hulled and halved or quartered
  • ⅓ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch or more to taste; see notes below!
  • 1 teaspoon vanilla extract

Instructions
 

  • Combine strawberries and sugar in a medium pot or saucepan.
  • Whisk together lemon juice, vanilla extract and cornstarch in a small bowl until fully smooth/no lumps remain. Pour over strawberries and stir well.
  • Bring to a boil once over medium-high heat, then reduce to medium heat and simmer sauce until berries are soft and juices have thickened slightly, about 5 minutes for a chunky topping (see notes below for other consistencies).
  • Use warm, at room temperature or chilled.
Want to save this recipe?Create an account for free to start your personal recipe box. Save any recipe by tapping the heart in the bottom right corner.
Join Now

Notes

Ingredient notes

  • Strawberries: You can make this with frozen strawberries. You don’t need to defrost them, but the sauce will take a little longer to cook and they tend to break up more. Feel free to substitute other berries – the sauce works great with blueberries, blackberries or cherries. Raspberries tend to completely break up and form more of a jam.
  • Cornstarch: Feel free to double or triple the cornstarch for a more jammy, thick sauce (the recipe as-is yields chunks of soft strawberry in syrup-y sauce).
  • Lemon juice: The lemon aids with the thickening of the sauce. If you use bottled or skip the lemon juice, you may need to add a little more cornstarch to get the same consistency.

Recipe tips

  • You can cut the strawberries as small or as chunky as you’d like. I prefer a chunky strawberry sauce, especially for cheesecake toppings or for things like extra-special strawberry shortcake and the like.
  • The sauce thickens a little as it chills. If it is too thick when you want to use it, microwave it for 10-15 seconds.
  • This yields soft, juicy strawberries in a sirup-y sauce. For a thicker sauce, double or even triple the cornstarch.

Sauce consistency

I like a chunky strawberry topping with lots of juicy syrup. But in some instances, it can be more useful to have more of a sauce consistency, or smaller chunks. Here are some ways you can vary the consistency:
  • Cut the strawberries in large chunks (halve or quarter) and only stir carefully during simmering to leave the berry chunks whole for a very chunky topping, perfect for cheesecake
  • Dice the strawberries in medium chunks, and/or break up some of the berries as the sauce simmers for a more small chunk, jamm-y topping
  • For a smoother sauce, please do not blend – it turns out too liquid-y. Instead, break up/mash all of the berries with a wooden spoon after simmering the sauce for about 5 minutes. Simmer for 5-10 more minutes, stirring often, until thickened to your preferred consistency.

Storage tips

Fridge: Cool the sauce to room temperature, then store in an airtight container in the fridge for up to 3 days. Microwave for 10-15 seconds to warm the sauce and to make it thinner again if it is too thick.
Freezer: Cool the sauce to room temperature, then place in a labelled freezer bag or freezer container. Freeze for up to 4 months. Defrost in the fridge overnight.

Nutrition

Serving: 1servingCalories: 71kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 119mgFiber: 2gSugar: 15gVitamin A: 9IUVitamin C: 45mgCalcium: 12mgIron: 1mg
Nutrition is an estimate.

More recipe information

Course: Dessert
Cuisine: American

More strawberry recipes

  • slice of strawberry cake on a plate
    Fresh Strawberry Cake
  • overhead close up view of sliced strawberry oatmeal bars garnished with fresh strawberries
    Strawberry Oatmeal Bars
  • Strawberry Cake Roll
  • overhead view of strawberry rhubarb pie with dish towel and fresh fruit next to it
    Strawberry Rhubarb Pie
  • overhead view of strawberry cobbler in white bowl with ice cream
    Strawberry Cobbler with Buttermilk Biscuits
  • top down view on a plate filled with strawberry muffins
    Strawberry Oatmeal Muffins
  • top down view of a glass with strawberry smoothie on a wooden board (vertical crop)
    Strawberry Yogurt Smoothie
  • stack of stuffed French toast on a plate with fresh strawberries
    Strawberry Cream Cheese Stuffed French Toast

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

Reader Interactions

overhead view of taco pasta in white cast iron skillet with wooden spoon stuck inside

< Previous Post

sheet pan with roasted chicken thighs, asparagus and potatoes

Next Post >

Add a Review or Ask a Question Cancel reply

Your email address will not be published. Required fields are marked *

Made this recipe? Rate it:




Comments

  1. Jessica W says

    June 28, 2023 at 7:32 pm

    5 stars
    So good! It was exactly what I was looking for. I had a large batch of strawberries that I needed to use up so I made this and froze half then made a strawberry whipped cream and a whipped strawberry butter for waffle recipe!

    Reply
    • Nora says

      July 09, 2023 at 4:52 pm

      That sounds delicious, Jessica!

      Reply
  2. DOROTHY L MACASKILL says

    June 24, 2023 at 1:17 am

    5 stars
    I put it on Angel Food Cake. It came out very good. I added one more ingredient from an old recipe. Just a little Hershey strawberry syrup. But it didn’t need it. Thank You, Dottie

    Reply
    • Nora says

      July 09, 2023 at 5:02 pm

      I’m so glad you liked the recipe, Dottie! What a great topping for an angel food cake.

      Reply
  3. Lystessa says

    May 07, 2023 at 3:27 pm

    5 stars
    This was exactly what I wanted, thank you! I wanted a topping for cheesecake and also to go with scones and give a strawberry shortcake vibe. I added a pinch of salt after reading the comments but I don’t know if I would have missed it. Thanks for sharing!

    Reply
    • Nora says

      May 18, 2023 at 10:03 pm

      I’m so glad, Lystessa!

      Reply
  4. Donna says

    April 19, 2023 at 5:24 pm

    5 stars
    Quick, easy and so delicious! Perfect with a slice of pound cake. Thanks for sharing this recipe!

    Reply
    • Nora says

      July 09, 2023 at 5:49 pm

      I’m so glad, Donna!

      Reply
  5. Kyle says

    August 12, 2022 at 9:28 pm

    5 stars
    Simple recipe to follow with delicious results! It’s perfect just as listed so absolutely no additional ingredients are necessary! Great option to provide when serving homemade cheesecake! Thank you!

    Reply
    • Nora says

      August 21, 2022 at 12:16 pm

      I’m so glad, Kyle!

      Reply
  6. Jo says

    June 19, 2022 at 6:33 pm

    4 stars
    good recipe, but definitely needs a pinch of salt to help the flavors. i also added a touch of red food dye to make it look even prettier lol.

    Reply
    • Nora says

      June 27, 2022 at 12:27 pm

      Pretty never hurts, haha! Glad you liked it, I need to try with a pinch of salt – sounds genius!

      Reply
  7. Jesse says

    May 15, 2022 at 3:53 am

    5 stars
    I love this recipe it’s ???

    Reply
    • Nora says

      May 15, 2022 at 3:09 pm

      I’m so glad, Jesse!

      Reply

Primary Sidebar

Nora Rusev from Savory Nothings

welcome to

logo for the Savory Nothings brand

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

Fall Recipes

  • overhead view of sausage tortellini soup in white Dutch oven
    Sausage Tortellini Soup
  • overhead view oh white bowl filled with leftover turkey soup
    Creamy Leftover Turkey Soup
  • slice of apple pie topped with vanilla ice cream on white plate
    Classic Apple Pie
  • overhead view of white bowl filled with instant pot beef stew
    Instant Pot Beef Stew

see all >

Popular

  • overhead close up view of garlic parmesan oven fried chicken piece on black pan
    Garlic Parmesan Crispy Oven Fried Chicken
  • overhead view of three oven baked chicken breasts in white casserole dish
    Oven Baked Chicken Breast
  • overhead close up photo of a piece of oven fried chicken on a black sheet pan
    Crispy Oven Fried Chicken
  • overhead close up photo of chocolate chip baked oats
    TikTok Baked Oats: 6 Ways!
  • white bowl with rigatoni bolognese
    One Pot Rigatoni Bolognese
  • chicken tacos on wooden platter
    Southwestern Crockpot Chicken Tacos
  • casserole dish with shepherd's pie
    Homemade Shepherd’s Pie
  • close up photo of a sliced banana bread
    Whole Wheat Cinnamon Crunch Banana Bread

Trending on Pinterest

  • Balsamic Chicken Marinade
  • Swedish Meatballs
  • Mexican Beef and Rice Skillet
  • Instant Pot Pot Roast
  • Homemade Salisbury Steak
  • About
  • Contact

Footer

Footer

Follow Along













Recipes

Breakfast
Lunch
Dinner
Sides
Dessert
Appetizers

Instant Pot
Slow Cooker
One Pot
Casseroles
Ground Beef
Chicken

Featured On

different logos of publications Savory Nothings' content has been featured on

↑ back to top

About | Contact | Work with Us

Copyright Savory Nothings © 2023

Made with lots of love and spices ♥︎
PRIVACY POLICY | ACCESSIBILITY STATEMENT |
As an Amazon associate, I earn from qualifying purchases.

  • Facebook
  • Pinterest
  • Email
  • Yummly
  • Mix