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I have been making my amazing Strawberry Sauce Recipe for years, and it has always been a reader-favorite. Pair it with everything from pancakes and yogurt to cheesecake and ice cream! It's sweet, fresh, and delicious with desserts and sweet breakfast recipes.
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Strawberry Topping
Store-bought strawberry sauce usually has additives, so I learned how to make strawberry sauce from scratch. When I started making my own strawberry sauce recipe, I expected it to be more difficult, but it's actually really easy! I'll show you how to make strawberry sauce using fresh or frozen berries. It's delicious on all kinds of desserts and even great with breakfast. I love it with pancakes and waffles!
This sauce is just amazing. That is all! I love how easy it is to prepare.
Isa
Strawberry Sauce Ingredients Notes
- Strawberries: You can use frozen or fresh strawberries according to what you have on hand and your preferences. Both work for this recipe. Fresh strawberries will take you slightly less time to use.
- Granulated Sugar: Plain, white granulated sugar is all you need to make strawberry sauce.
- Water: You will, of course, need water! Filtered water will be better than water directly from the tap.
- Cornstarch: This helps thicken the strawberry sauce. It's gluten-free, so anyone can enjoy the sauce. Definitely don't skip the cornstarch - it's necessary for the right texture!
Strawberry Sauce from Frozen Strawberries
The main difference between using fresh and frozen strawberries is that it will take slightly longer to make the sauce using frozen berries, as they will thaw as you prepare it.
How to Make Strawberry Sauce
- Add frozen strawberries, water, sugar, and cornstarch to a heavy-based saucepan over medium-low heat. Heat, stirring to dissolve the sugar.
- Add everything to a blender or use an immersion blender and puree as soon as the strawberries have thawed.
- 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! This fresh strawberry flavor tastes best when you let it cool down.
Tips for Making Strawberry Sauce
- I use a heavy-based saucepan, as it distributes 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 them 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.
FAQ
I use frozen strawberries, but you don't need to. 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.
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!
This sauce will stay fresh for 4 days in the refrigerator.
Yes! Freeze it in an airtight container. 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.
It will keep in the freezer for up to 3 months.
What to Serve with Strawberry Sauce
Strawberry Sauce Recipe
Video
Ingredients
- 1 pound frozen strawberries
- ¼ cup granulated sugar
- 1 tablespoon water - or more if needed
- 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.1 pound frozen strawberries,¼ cup granulated sugar,1 tablespoon water,1 tablespoon 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!
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.
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!
Deidre says
I have someone who has a corn allergy so I cannot use cornstarch in this recipe. Can I use flour instead or just leave it out all together?
Em Beitel says
Hi Deidre! The cornstarch helps thicken the sauce, but yes, you could leave it out all together. If you want to thicken it, I recommend using arrowroot powder rather than flour, as flour will likely add an unwanted taste or texture. Thank you for your question!
Michelle Stevens says
Wondering if using frozen mixed berries would work the same way!?!
Isabel Laessig says
Absolutely, Michelle. It will taste different, of course, but you can definitely use frozen mixed berries if you'd like.