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My 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 it on everything!
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Strawberry Sauce
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 is so delicious on just about every dessert you can dream of! When all you want is a fresh and flavorful topping for any dessert, this easy berry sauce is the recipe you need.
This sauce is just amazing. That is all! I love how easy it is to prepare.
Isa on Pinterest
Strawberry Sauce for Cheesecake
This is hands down the best strawberry sauce for cheesecake. If you want to take an ordinary cheesecake and make it amazing this is the sauce you need!
It is the best strawberry glaze for cheesecake, especially my strawberry cheesecake. My family also enjoys it as a topping or on my delicious Instant Pot cheesecake!
Strawberry Sauce for Ice Cream
So simple yet so delicious! One of my favorite ways to enjoy this sauce is over ice cream. Talk about elevating a simple dessert. Try it over no churn ice cream with whipped cream on top.
Strawberry Topping Ingredients
- frozen strawberries
- granulated sugar
- water
- cornstarch
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! The strawberry sauce tastes best when you let it cool down.
Strawberry Glaze Recipe 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.
Strawberry Sauce Recipe FAQs
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.
Strawberry Recipes
- Strawberry Shortcake
- Strawberry Daiquiris
- Strawberry Dump Cake
- Strawberry Dole Whip
- Candied Strawberries
Another one of my absolute favorite sauces is Rhubarb Sauce!
📋 Recipe
Strawberry Sauce Recipe
Equipment
- Sauce pan
- Blender
- Strainer
Ingredients
- 1 lb. frozen strawberries
- ¼ cup granulated sugar
- 1 tablespoon water
- 1 tablespoon cornstarch
See our Cooking Conversions Chart for help converting measurements!
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!
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!