This easy strawberry sauce takes only a few minutes to make on the stove, and can be used on desserts, waffles, pancakes and ice cream!
Strawberry Sauce Overview
This strawberry sauce couldn't be easier with only 5 minutes of prep time and 5 ingredients. All that's required is to chop the strawberries, add ingredients to a pot, boil, then simmer until the strawberries break down. Mix in cornstarch to thicken, and serve.
Serve this delicious strawberry topping with cheesecake, over ice cream, on pancakes or waffles, in oatmeal, or with chocolate angel food cake. Yum!
Recipe Ingredients
- 4 cups fresh or frozen strawberries - chopped small
- ½ cup granulated sugar
- 1 Tbsp lemon juice
- 4 Tbsp water - divided
- 1 Tbsp cornstarch - or arrowroot powder
How To Make Strawberry Sauce Topping
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Chop 4 cups of strawberries into small pieces. You can use fresh or frozen.
STEP 2: Add 4 cups strawberries, ½ cup cane sugar, 1 Tbsp lemon juice, and 2 Tbsp water to a pot. Bring to a boil then reduce heat and let simmer for 3-4 minutes, until strawberries soften. Stir often during this step. Remove from heat.
STEP 3: Add 1 Tbsp cornstarch and 2 Tbsp water to a bowl and mix.
STEP 4: Add the cornstarch mixture to the pot and heat for another 1-2 minutes, stirring often.
STEP 5: Remove from heat and let cool. The sauce can be served warm or cold. If you want it cold, place it in the fridge to chill overnight.
Recipe Tips
- Stir often as the strawberries simmer in a pot on the stove. The sugar can easily burn, so stirring frequently will help prevent this.
- If you prefer less sugar and want to rely on the sweet and tart flavor of the strawberries, cut the sugar in half.
- Add orange or lemon zest for a citrusy twist like I did in my homemade cranberry orange sauce which is made the same way.
- For a sugar-free option, skip the sugar completely, or use a sugar-free alternative like stevia or monkfruit sweetener.
- A thickener ingredient is needed to make a syrup consistency. You can use cornstarch, arrowroot flour, or tapioca starch.
How to store
Refrigerate - This delicious sauce will keep in the fridge in an airtight container for up to 5 days.
Freeze - You can freeze this sauce in small portions for up to 3 months. I like to store half of this recipe in the freezer for later. It stores well in an airtight freezer bag or mason jar.
If dinner feels like a daily panic—read this.
Stop letting 5 PM run your life.
If you’re tired of standing in front of the fridge at 5 PM wondering what the heck to make—you’re not doing anything wrong.
You’re just stuck in a broken system that puts all the pressure on you… with zero support.
That’s why I’m creating Dinner Rescue Club—a new membership to help busy moms simplify dinner with flexible plans, repeatable rhythms, and real-life shortcuts that actually work.
We’re opening soon with a small beta group (just 20 spots!). If you’ve ever felt like:
- “I’m too tired to figure it out”
- “I want dinner to feel easier, but I don’t even know where to start”
- “Why does this feel so hard when I’m trying so hard?”
…then this is for you!!
Join the waitlist here to get:
- Early access before we open to the public
- Behind-the-scenes sneak peeks
- A locked-in beta price that won’t be offered again
Strawberry Sauce
Ingredients
- 4 cups fresh or frozen strawberries - chopped small
- ½ cup granulated sugar
- 1 Tbsp lemon juice
- 4 Tbsp water - divided
- 1 Tbsp cornstarch
Instructions
- Chop 4 cups of fresh strawberries into small pieces.
- Add 4 cups strawberries, ½ cup cane sugar, 1 Tbsp lemon juice, and 2 Tbsp water to a pot. Bring to a boil then reduce heat and let simmer for 3-4 minutes, until strawberries soften. Stir often during this step. Remove from heat.
- Add 1 Tbsp cornstarch and 2 Tbsp water to a bowl and mix.
- Add the cornstarch mixture to the pot and heat for another 1-2 minutes, stirring often.
- Remove from heat and let cool. The sauce can be served warm or cold. If you want it cold, place it in the fridge to chill overnight.
Recipe Notes:
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Sherri H says
Hi!
This strawberry sauce was easy to make and very tasty. I made this sauce to go with a chiffon cake for our son's birthday. I used frozen strawberries and added in a tsp. of vanilla. It was pretty sweet for us just as the sauce, but when I made the whip cream, I didn't add any sugar which balanced everything out. Will definitely be using this recipe again.
Thank you!