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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.
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!