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Home / Recipes / Dessert / Homemade Strawberry Sauce (Strawberry Topping)

Homemade Strawberry Sauce (Strawberry Topping)

15 mins
| 6 Comments |
4.91 from 11 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. Sign up for my email list, too!

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!
4.91 from 11 votes
Print Add Review

Recipe details

Prep 10 mins
Cook 5 mins
Total 15 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.
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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

  • Fresh Strawberry Cake
  • Strawberry Oatmeal Bars
  • Strawberry Cake Roll
  • Strawberry Rhubarb Pie
  • Strawberry Cobbler with Buttermilk Biscuits
  • Strawberry Oatmeal Muffins
  • Strawberry Yogurt Smoothie
  • 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.

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Comments

  1. 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
  2. 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
  3. 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

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Nora Rusev from Savory Nothings

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.

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