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Our easy homemade Strawberry Sauce recipe uses just 3 ingredients and is ready in under 20 minutes. It's easy to make, naturally sweet, and is the perfect strawberry topping for cheesecake, shortcake, waffles, pancakes, ice cream, and more!
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I am wild about this homemade strawberry sauce recipe! My family is an ice cream family - we always have a tub of it in the freezer. So, I like to have homemade strawberry topping ready in the fridge for a little extra "something" to add to ice cream.
But that's just one way to enjoy this easy dessert sauce recipe. It is my favorite strawberry topping for any dessert and even for breakfast. My kids love it over pancakes and waffles!
Whichever way you try it, leave a comment and let us know. We would love to hear about what you top with our strawberry glaze recipe!
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What should I pair it with?
- Strawberry topping for cheesecake: pair with fresh berries on top for the most delicious cheesecake sauce! By far, my favorite way to serve this recipe is with cheesecake. Cheesecake with strawberry sauce is just unparalleled! My favorite is with this easy Strawberry Swirl Cheesecake recipe.
- Pancakes with strawberry sauce: Or waffles! I like to leave a few chunks of strawberries in sauce to top my pancakes and waffles with. Try it with these Banana Bread Waffles.
- It's also so delicious over Strawberry Crepes!
- Strawberry Shortcake topping: This strawberry reduction is the perfect sauce for shortcake.
- Strawberry sauce for ice cream: This is the perfect topping for ice cream! I love it with plain vanilla.
How to Make Strawberry Sauce
- Add frozen strawberries to a sauce pan with granulated sugar, water, and cornstarch.
- The strawberries will thaw and reduce into a thick sauce.
- Puree with an immersion blender or blender, blending until smooth. Leave the sauce pan over heat.
- Add the puree back to the pan and bring it to a simmer, stirring occasionally. It will thicken and darken.
- Once thick to your liking, strain the mixture to remove any seeds.
- Serve and enjoy over your favorite desserts, like cheesecake, ice cream, and shortcake, or even pancakes and waffles!
Strawberry Topping Recipe Tips
- For a chunky strawberry sauce, leave out a few pieces of thawed berries before pureeing. Dice these pieces, then add back to the sauce after straining.
- Use a heavy-based saucepan to better distribute heat. Stir occasionally so the strawberries with sugar don't catch on the bottom of the pan.
- Using frozen strawberries means you don't have to do any of the work hulling your berries. You can just add the strawberries and sugar to the pan and cook with no prep work.
FAQs
Yes you can. Frozen strawberries are convenient as you won't need to slice off their stems, but you can easily use fresh berries to make our strawberry sauce recipe if you prefer.
Simply cut the tops off and blend them right at the start. Add the puree to the saucepan and finish with sugar and cornstarch as you would with frozen berries.
Yes! You can make our strawberry sauce recipe up to 3-4 days ahead of time. The flavor intensifies over time in the refrigerator. Simply cover it and serve when ready.
Yes. Allow it to cool, freeze it in an airtight container, label with the freezing date, and store fore up to 3 months.
Here's a tip: pour the sauce into muffin tins and freeze. Once frozen, transfer the frozen sauce to an airtight container or a zip-lock freezer bag. This way, you'll have portions of sauce you can easily grab as you need them!
Yes! Just double-check your cornstarch to make sure it's certified gluten-free, as cornstarch is sometimes made in facilities that process gluten.
Sweet Sauce Recipes
- Butterscotch Sauce
- Homemade Whipped Cream with Vanilla
- Best Sauteed Apples - Caramelized Apple Topping
- Easy Homemade Chocolate Sauce (2 Ingredients)
- Honey Balsamic Sauce
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📖 Recipe
Easy Strawberry Sauce Recipe
Equipment
- Blender or immersion blender
- Sauce pan
- Strainer
Ingredients
- 1 lb. frozen strawberries
- ¼ cup granulated sugar
- 1 Tbsp. water
- 1 Tbsp. cornstarch
Instructions
- Add 1 lb. frozen strawberries to a sauce pan with ¼ cup granulated sugar, 1 Tbsp. water, and 1 Tbsp. cornstarch.
- The strawberries will thaw and reduce into a thick sauce.
- Puree with an immersion blender or blender, blending until smooth. Leave the sauce pan over heat.
- Add the puree back to the pan and bring it to a simmer, stirring occasionally. It will thicken and darken. Once thick to your liking, strain the mixture to remove any seeds.
- Serve and enjoy over your favorite desserts, like cheesecake, ice cream, and shortcake, or even pancakes and waffles!
Notes
- For a chunky strawberry sauce, leave out a few pieces of thawed berries before pureeing. Dice these pieces, then add back to the sauce after straining.
- Use a heavy-based saucepan to better distribute heat. Stir occasionally so the strawberries with sugar don't catch on the bottom of the pan.
- Using frozen strawberries means you don't have to do any of the work hulling your berries. You can just add the strawberries and sugar to the pan and cook with no prep work.
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