Strawberry Sauce Recipe (Topping)
Disclosure: This post may contain affiliate links.
If you like strawberries then you’ll love this easy recipe!
Fresh (or frozen) strawberries are simmered with sugar and lemon juice on the stove, then thickened with cornstarch to create a delicious fruit topping for desserts, waffles, pancakes and more!
Just like our strawberry chia jam, This strawberry sauce recipe is easy to make in advance as it stores for a long time in the fridge and also freezes well. You can serve it warm or cold!
An Easy Topping With Only 4 Ingredients!
- Perfect for breakfast as it tastes delicious on pancakes, waffles and oatmeal.
- Just a handful of simple ingredients and it’s put together so fast!
- Freeze in smaller portions to help make it last longer for a variety of recipes.
- Strawberries can be fresh or frozen, chopped up quick and added straight to the pot.
Recipe Ingredients
STRAWBERRIES: Feel free to use fresh or frozen strawberries. Depending on the time of year that you make this recipe, fresh or frozen might be cheaper.
Fresh strawberries are usually cheaper while they’re in season in the summer. If using frozen like I did, you’ll need to chop them small, but they can be added straight to the pot while frozen.
SWEETENER: This is optional and will depend on your preference for sweetness. You can use cane sugar (that’s what I used), white granulated sugar, brown sugar, coconut sugar (another personal favorite), maple syrup or honey.
For a sugar-free option, skip the sugar altogether or use a sugar-free alternative like lakanto monkfruit sweetner.
THICKENER: A thickener ingredient is needed to make a syrup consistency. You can use cornstarch, arrowroot flour or tapioca starch. I typically like to use either cornstarch or arrowroot flour.
How To Make Strawberry Sauce Topping
This sauce couldn’t be easier with only 5 main ingredients.
- Chop strawberries small.
- Add ingredients to a large pot according to the full recipe instructions below.
- Bring to boil, then reduce to simmer until strawberries break down.
- Mix in cornstarch. Let thicken, then remove from heat and cool.
- Serve warm or cold.
This delicious sauce will keep in the fridge in an airtight container for up to 5 days. You can also freeze in smaller portions for up to 3 months.
What To Serve With
Serve this delicious strawberry topping with my dad’s famous cheesecake, over ice cream, on pancakes, in oatmeal, or with chocolate angel food cake. Yum!
Recipe Tips
- Use Less Sugar If Preferred: Next time I make this recipe, I would like to try it with only 1 Tbsp of sugar as my family tends to prefer the natural sweet and tart flavor from strawberries. Other families will enjoy it sweeter. I recommend trying both to see what you prefer.
- Stir often as the strawberries simmer in a pot on the stove. The sugar can easily burn, so stirring frequently will help prevent this from happening.
- I like to store half of this recipe in the freezer for later. It stores well in an airtight freezer bag or mason jar.
- Try adding orange or lemon zest for a citrusy twist like I did in my homemade cranberry orange sauce which is made the same way.
More Strawberry Recipes
- Strawberry Rhubarb Crisp is perfect for summer days, made with fresh rhubarb and strawberries.
- Strawberry Banana Nice Cream is made with frozen bananas as the base, it’s delicious and healthier than traditional ice cream.
- Strawberry Oatmeal Bars are sweet, crunchy with a hint of tartness. We love these!
- Strawberry Angel Food Dessert is only 4 ingredients and perfect to serve to a large crowd.
Did you love this strawberry sauce recipe? Be sure to leave a rating below!
Strawberry Sauce
Ingredients
- 4 cups fresh or frozen strawberries - chopped small
- ½ cup cane sugar - coconut sugar, honey or lakanto monkfruit sweetener
- 1 Tbsp lemon juice
- 4 Tbsp water - divided
- 1 Tbsp cornstarch - or arrowroot powder
Instructions
- Chop the strawberries into small pieces.
- Add chopped strawberries, lemon juice, sugar, 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 cornstarch and 2 Tbsp water to a bowl and mix together.
- Add the cornstarch mixture to the pot and heat for another 1-2 minutes, stirring often.
- Remove from heat and let cool. Sauce can be served warm or cold. If you want it cold, place in the fridge to chill overnight.
Recipe Notes:
- Storage: This delicious sauce will keep in the fridge in an airtight container for up to 5 days. You can also freeze in smaller portions for up to 3 months.
- Use Less Sugar If Preferred: Next time I make this recipe, I would like to try it with only 1 Tbsp of sugar as my family tends to prefer the natural sweet and tart flavor from strawberries. Other families will enjoy it sweeter. I recommend trying both to see what you prefer.
- Stir often as the strawberries simmer in a pot on the stove. The sugar can easily burn, so stirring frequently will help prevent this from happening.
- I like to store half of this recipe in the freezer for later. It stores well in an airtight freezer bag or mason jar.
- Try adding orange or lemon zest for a citrusy twist like I did in my homemade cranberry orange sauce which is made the same way.
- Serve this delicious strawberry topping with my dad’s famous cheesecake, over ice cream, on pancakes, in oatmeal, or with chocolate angel food cake. Yum!
