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Our easy homemade Strawberry Glaze 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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Strawberry Glaze
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!
Strawberry Topping Recipe Ingredients
- frozen strawberries
- granulated sugar
- water
- cornstarch
How to Make Strawberry Glaze
- Add frozen strawberries to a saucepan 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 saucepan over low 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 your favorite desserts, like cheesecake, ice cream, and shortcake, or even pancakes and waffles!
Strawberry Sauce Tips
- For a chunky strawberry sauce, leave out a few pieces of thawed berries before pureeing. Dice these pieces, then add them 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 of hulling your berries. You can just add the strawberries and sugar to the pan and cook with no prep work.
Strawberry Sauce Recipe 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 it with the freezing date, and store it for 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.
What to serve with Strawberry Sauce
- 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 this easy Strawberry Swirl Cheesecake recipe.
- Pancakes with strawberry sauce: Or waffles! I like to leave a few chunks of strawberries in the sauce to top my pancakes and waffles. 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 shortcakes.
- Strawberry sauce for ice cream: This is the perfect topping for ice cream! I love it with plain vanilla.
Sweet Sauce Recipes
- Butterscotch Sauce
- Homemade Whipped Cream
- White Chocolate Syrup
- Stewed Rhubarb
- Pumpkin Butter Recipe
Check out my all-time favorite sauce recipes here: Easy Sauce Recipes
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Strawberry Sauce Glaze
Equipment
- Blender or immersion blender
- Sauce pan
- Strainer
Ingredients
- 1 pound frozen strawberries
- ¼ cup granulated sugar
- 1 Tbsp. water or more if needed
- 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!
Video
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.
Nutrition
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