Make this easy, 5 ingredients homemade strawberry sauce (topping) using fresh or frozen strawberries. It gets ready in under 20 Minutes and takes your desserts a notch higher. Here is how to make it.
Looking for more homemade sauce recipes, then do give these a try – Salted Caramel Sauce, Thai Sweet Chilli Sauce, Bechamel Sauce, and Homemade Thai Peanut Sauce.
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About This Recipe
Strawberry sauce or strawberry topping is a super versatile sauce that can be made using fresh or frozen strawberries in under 20 minutes.
During the summers, my refrigerator is always loaded with organic farm fresh strawberries and when some of them get wilted, I just chop them and make a batch of this easiest strawberry sauce.
It is one of my favorite toppings. I top it on my pancakes, waffles, and french toast for breakfast and vanilla ice cream, cheesecake, and trifles for dessert. The possibilities to use this sauce are endless.
Whether you are throwing a party or just taking a moment to enjoy an ice cream, this rich strawberry sauce will up your game and you will have restaurant-style sauce making your dessert a fancy treat.
Mind it, this sauce is addictive. Once you taste it, there is no going back. You will be making it again and again for its yummy taste and ease to make.
But why make this sauce at home when it’s easily available in the market? When you make this sauce at home, you know the quality of fruit that you are using, the hygiene, and from where your fruits are coming.
You can control the amount of sugar used in making the sauce. Also, the homemade one is free of preservatives and artificial colors, unlike the store-bought ones.
The homemade strawberry sauce also comes out much more affordable and inexpensive. The best part is that you can make it any time of the year using frozen strawberries.
So while strawberries are in season, make sure to make this sauce and also try my other strawberry recipes like Strawberry Vinaigrette.
This sauce is,
- Addictive
- Easy & Quick
- Refreshing
- Sweet & Tangy
- Loaded with fresh strawberries
Ingredients
Strawberries:
I have used fresh strawberries, as they work best for this wonderful strawberry sauce. These hold up better and you get a chunkier sauce.
You can also use frozen strawberries if don’t have the fresh ones available. Just remember, frozen strawberries take a little extra time to cook. So if you are using frozen strawberries, then make sure you cook them a little extra.
Sugar:
I have used granulated sugar, as it works better for this recipe and tastes the best. Depending on how sweet your strawberries are, increase or reduce the amount of sugar.
Having said that, I have tried this recipe with Splenda (Sugar-Free) and even coconut sugar and I loved it. You can use brown sugar too.
Lemon Juice:
I love the zesty flavor of lemon that adds freshness to this delicious homemade strawberry sauce. It helps to balance out the sweetness and makes this sauce yummier and addictive.
It is always better to use fresh lemon juice, but if you don’t have lemon available, you can use the bottled lemon juice as well. You can also add lemon zest along with lemon juice for an extra tangy flavor.
Vanilla Extract:
To add that slight hint of vanilla, we will add vanilla extract. It also adds the smell of this refreshing strawberry sauce. Always make sure to use a good quality vanilla extract for the best taste.
Cornstarch:
Cornstarch is used to thicken the sauce. Make sure to mix it with little water before adding it to the pan.
How to make Strawberry Sauce?
Start by preparing 1 lb (500 g) strawberries. Wash the strawberries quickly with water and chop of the top leafy part. Now chop the strawberries into small pieces. If using frozen strawberries, thaw them to room temperature, then chop.
Add the chopped strawberries, ¼ cup granulated sugar, and 1 tablespoon lemon juice to a medium-size skillet.
Keep the skillet over medium heat and cook the sauce for 15-20 minutes until strawberries start to break down.
Keep stirring while the sauce is cooking and mash the berries using the back of the spoon.
Mix cornstarch with water and add the slurry to the skillet along with vanilla extract. Do not add the cornstarch directly to the pan without mixing with water because it will make the sauce foggy.
Cook on medium heat until the sauce thickens. Keep stirring frequently. Keep in mind that it will thicken a bit after cooling and some more after refrigerating. Remove the pan from heat and let the sauce cool down. Transfer it to a glass jar and refrigerate for up to 4 days or freeze for up to 6 months.
Variations
You can add cranberries to this yummy sauce. If you plan to add cranberries, make sure you first put half the amount of strawberries mentioned along with cranberries. Once the cranberries start to pop, add the rest half and cook until cranberries are cooked and sauce thickens
Add a few pieces of rhubarb to the strawberry sauce. It will render a strong tart flavor to the sauce. It will take a longer time to thicken as rhubarb leaves a lot of water when cooked.
You can replace granulated sugar with brown sugar. It will add a deeper molasses-type flavor. In fact, you can use any sugar you like. I sometimes add coconut sugar and it works well too.
Usage Ideas
There are many ways to use this sauce as it is such a crowd-pleaser. Serve it with pancakes, waffles, crepes, pie, French toast, biscuits, cheesecake, ice cream, cakes, trifle pudding, parfaits, muffins, pound cake, brownies, or just anything and more.
I sometimes even add to my greek yogurt and frozen yogurt and eat it as a dessert, Yummy! It is just the perfect combination.
It is also my fav topping for cornmeal porridge, banana oatmeal pancake, instant pot oatmeal, and slow cooker steel cut oats.
Storage Suggestions
You can store the leftover sauce refrigerated for up to 4 days in an airtight container.
This sauce can be made in advance and frozen. Make the sauce and let it cool completely. Once cool, store it in airtight containers and freeze for up to 6 months. Thaw it before you want to use it. You can store and use it for up to a year.
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Recipe Card
Strawberry Sauce Recipe
Ingredients
- 1 pound strawberries (chopped)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- Start by preparing 1 lb (500 g) strawberries. Wash the strawberries quickly with water and chop of the top leafy part. Now chop the strawberries into small pieces. If using frozen strawberries, thaw them to room temperature, then chop.
- Add the chopped strawberries, ¼ cup granulated sugar, and 1 tablespoon lemon juice to a medium-size skillet.
- Keep the skillet over medium heat and cook the sauce for 15-20 minutes until strawberries start to break down.
- Keep stirring while the sauce is cooking and mash the berries using the back of the spoon.
- Mix cornstarch with water and add the slurry to the skillet along with vanilla extract. Do not add the cornstarch directly to the pan without mixing it with water because it will make the sauce foggy.
- Cook on medium heat until the sauce thickens. Keep stirring frequently. Keep in mind that it will thicken a bit after cooling and some more after refrigerating. Remove the pan from heat and let the sauce cool down. Transfer it to a glass jar and refrigerate for up to 4 days or freeze for up to 6 months.
Did you make this recipe? Let me know!