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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 on everything!
Best 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!
Strawberry Sauce Ingredients
- frozen strawberries
- granulated sugar
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.
Strawberry Sauce 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.
What to Make with Strawberry Topping
Another one of my absolute favorite sauces is Rhubarb Sauce!
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Super Easy Strawberry Sauce Recipe
- Sauce pan
- 1 lb. frozen strawberries
- ¼ cup granulated sugar
- 1 tablespoon water
- 1 tablespoon cornstarch
- 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!
- 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.
Photography by Marie Roffey.