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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.
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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 Sauce with Frozen Strawberries Ingredients
- frozen fresh 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 amazing strawberry mixture. It’s that simple!
- 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.
Strawberry Cheesecake Sauce Tips
- 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.
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
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!
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.
Dannii says
We make strawberry sauce every week to go on pancakes. It is SO good.
Em Beitel says
That is awesome. We could eat strawberry sauce on pancakes every day!
Noelle says
I love how simple this is, I already have all the ingredients so no excuses for not making it! 🙂
Em Beitel says
We’re glad to hear it, Noelle! We’d love to know how it goes!
Kelly Anthony says
I really like your idea of freezing this strawberry sauce in muffin tins so you can have it anytime of the year. Such a great idea.
Em Beitel says
Thanks, Kelly! It’s so handy for enjoying it year-round.
Amy | The Cook Report says
This sauce looks so delicious! Such a gorgeous colour too 🙂
Em Beitel says
Thank you, Amy! We hope you love it!
kim says
This is definitely going to be making an appearance on my Easter brunch table! So much deliciousness!
Em Beitel says
Thank you so much, Kim! It’s such an easy and delicious dessert topper!
Judith Fertig says
This sauce looks so delicious! Thanks for sharing!
Em Beitel says
Thank you, Judith! We’re so glad to hear that!
eatfrysmith says
Great recipe. I like to eat dishes with sauce. Fresh and fatty taste combined with vegetables
Terri says
Can I use regular sour cream in place of the “light sour cream”? I will try to make this tonight.
Em Beitel says
Hi Terri! Is this for the strawberry swirl cheesecake? If so, yes! Regular sour cream has slightly more fat and calories than light, so your nutritional values won’t be the same as what’s listed here, but there should not be a noticeable difference in taste if you use regular instead of light. Thanks so much! Please enjoy!
Terri says
Thank you. I apologize for duplicating this question. I didn’t see that someone had already asked this question until after I posted mine. I made the cheesecake and it is fabulous!
Em Beitel says
Hi Terri! That’s no problem at all. Thank you so much for the question, and I’m so happy to hear you enjoyed it!
Sue Smith says
Hi! Is there any reason that fresh strawberries couldn’t be used instead of frozen? It’s fresh strawberry season and they’re plentiful and cheap.
Thanks.
Em Beitel says
Not at all, Sue! You can use fresh strawberries if you prefer. Thank you for asking!