Sunday Supper is an Amazon Associate and may receive compensation for purchases made through affiliate links.
Our easy Strawberry Sauce Recipe is the best topping for ice cream, pancakes, cheesecake and so much more! It is sweet, fresh, and delicious with any dessert. Seriously, you’re going to want to spread on everything!
Jump to:
- Perfect Dessert Topping
- 🔪 How to Make Strawberry Sauce
- ⭐ Family Foodie Tips
- Do you need to use frozen strawberries?
- Can I make strawberry topping ahead of time?
- 🥫 How long does this sauce keep?
- ❄ Can you freeze this sauce?
- 🍓 What to Make with Strawberry Topping
- 📌 Pin it for later!
- 📋 Recipe
- 💬 Reviews
Perfect Dessert Topping
Unlike store-bought squeeze bottle dessert toppings, you know you’re getting the freshest, sweetest ingredients and taste from this homemade sauce for strawberries!
It tastes delicious on just about every fresh strawberry dessert you can dream of and is the perfect strawberry topping for cake of all kinds! When all you want is a fresh and flavorful topping for any dessert, this easy berry sauce is the recipe you need.
It is the best strawberry glaze for cheesecake, especially our strawberry swirl cheesecake. We also enjoy it as a strawberry shortcake topping or on Instant Pot cheesecake!
🔪 How to Make Strawberry Sauce
Luckily for us all, this recipe is incredibly easy to make. There are three steps (just three!) to this recipe. It’s that simple!
- Add frozen strawberries, water, sugar, and cornstarch to a heavy-based saucepan over low heat. Heat, stirring to dissolve the sugar.
- As soon as the strawberries have thawed, add everything to a blender and puree.
- Return the puree to the saucepan. Bring it to a simmer and let cook, stirring every couple of minutes until very thick and a little darker. Strain the mixture to remove the seeds.
By far the hardest part of making homemade strawberry sauce is waiting for it to cool! Strawberry sauce tastes best when you let it cool down.
For full ingredient measurements and tips, keep scrolling to the recipe card below!
⭐ Family Foodie Tips
- I use a heavy-based saucepan, as they distribute heat better. Make sure to stir every so often to stop the sugar from catching on the bottom of the pan.
- If you would like some chunks of strawberry in your sauce, then take out a few pieces of the thawed berry before you puree it. Chop these pieces into chunks and add it back to the sauce after straining.
- Pour the sauce into muffin tins to freeze. Once frozen, transfer the frozen sauce into an airtight container or zip-lock bag. This way, you can grab just as much as you need each time.
Do you need to use frozen strawberries?
I use frozen strawberries, but you don’t need to. Strawberries are so easy to freeze! I always have them stashed in my freezer so I can make this sauce at any time of year, even when they aren’t in season.
Follow this EASY guide on freezing strawberries so that you are always prepared to make this recipe!
You can use fresh berries if you prefer. Since you don’t need to wait for the strawberries to thaw, you can blend them right at the start. Then add the puree to a saucepan and finish the sauce the same way you would when using frozen berries.
Can I make strawberry topping ahead of time?
You can make this recipe 3 days in advance. Cover and refrigerate until ready to serve. This is actually perfect timing, as the flavor intensifies in the refrigerator!
🥫 How long does this sauce keep?
It’s best to use this sauce fresh within 3-4 days. It’s perfect for topping any dessert or for mixing into cheesecake!
❄ Can you freeze this sauce?
Yes! Freeze it in an airtight container. Here’s a tip if you’re making more than you need right away:
- Pour the sauce into muffin tins and freeze.
- Once frozen, transfer the frozen sauce to an airtight container or zip-lock bag. This way, you can grab just as much as you need each time.
If you plan to freeze it, it will keep well for 2-3 months.
🍓 What to Make with Strawberry Topping
Here are a few of my favorite uses for it, but really, the options are endless:
- A perfect strawberry sauce for pancakes for brunch, especially Fluffy Japanese Pancakes or a Dutch Baby Pancake!
- A strawberry filling for cheesecake or cake, like Instant Pot Cheesecake. This is the perfect strawberry topping for cheesecake!
- Pour it over our No-Churn Ice Cream. It makes the most delicious Strawberry Sundae!
- It will be a hit on your Yogurt Parfait Bar when poured over yogurt.
- Try topping your Fresas Con Crema with a dollop of sauce. I promise you won’t regret it.
I could literally go on forever. It is the perfect dessert topper!
Give more sauce recipes a try, like:
Everyone needs a dessert recipe like this! Enjoy, and let us know what you think in the comments below and in the ratings. We love to hear from you!
📌 Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!Save the Video Pin
📋 Recipe
Best Strawberry Sauce Recipe
Equipment
- Sauce pan
- Blender
- Strainer
Ingredients
- 1 lb. frozen strawberries
- ¼ cup granulated sugar
- 1 tablespoon water
- 1 tablespoon 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 begin to thaw and reduce into a thick sauce.
- Puree with an emulsion blender or add to a blender and blend until smooth.
- Return the puree to the saucepan, bring it to a simmer and let cook, stirring every so often until very thick and a little darker. Strain the mixture.
- Serve and enjoy!
Video
Notes
- If you would like some chunks of strawberry in your sauce, then take out a few pieces of the thawed strawberry before you puree it. Chop these pieces into chunks and add it back to the sauce after straining.
- Pour the sauce into muffin tins and freeze. Once frozen, transfer the frozen Strawberry Sauce into an airtight container or ziplock bag. This way, you can grab just as much as you need each time.
- I use a heavy-based saucepan as they distribute the heat better. Make sure to stir every so often to stop the sugar from catching on the bottom of the pan.
Nutrition
Photography by Marie Roffey.
Nelda says
I used a potato masher in the pan instead of dirtying the blender – worked great! I like the bits of strawberry that way 🙂
Em Beitel says
That’s awesome, Nelda! That’s a fantastic idea we’ll have to recommend. Thank you!