When it comes to strawberry sauce – there’s nothing better than the homemade. This easy recipe is perfect for ice cream, cheesecake, pancakes, or just about anything AND can be made with fresh or frozen berries.
This homemade strawberry sauce can make any dessert about 1000x more delicious. It’s sweet, fragrant, and makes for the best ever strawberry sundae. Plus – it only uses 3 ingredients and can be made with fresh or frozen berries.
Now, making your own strawberry sauce from scratch sauce might sound virtuous. But trust me, it’s crazy easy. You’ll actually be embarrassed by how easy it is. (But I completely support feeling fancy because you made your sundae sauce from scratch). And your kitchen will smell AMAZING with the aroma of fresh strawberries.
You only need 3 ingredients:
- 16 oz strawberries, sliced
- 1/4 cup white sugar
- 2 tablespoons lemon juice – about 1/2 – 1 lemon, depending on the size
You don’t really taste the lemon per say, but the acid helps to bring out the juices of the strawberries and really helps the flavor shine.
You’ll add 1/2 of the strawberries, sugar and lemon juice to a medium saucepan over medium-low heat and bring to a gentle boil as you occasionally stir. Stirring is important to prevent burning. Then after about 5 minutes, add the rest of the slices strawberries and continue to gently stir the mixture as is bubbles for about 3 more minutes.
I like to add the strawberries in 2 parts because that way you get some strawberry pieces that are still a little thicker/more in tact.
How to Thicken Strawberry Sauce
If you’d like a thicker sauce – such as for topping on a cheesecake:
- Dissolve 2 teaspoons of cornstarch in 1 tablespoon of water.
- Add the dissolved cornstarch to the saucepan of gently boiling sauce and stir until combined.
- The mixture will thicken as it boils, and continue to thicken as it cools
How to Make Strawberry Coulis
If you’d like to turn this strawberry sauce into strawberry coulis (aka strawberry sauce without the chunks of berries).
- Make the strawberry sauce as the recipe below indicates (without adding any cornstarch)
- When the sauce is done, remove it from the heat and let it cool.
- Transfer to a food processor or blender and blend until smooth.
- Optionally, push the sauce through a sieve to remove the seeds.
Whether you like your strawberry sauce thick with strawberry pieces or as a thin coolis – it’s the perfect topping for so many desserts and treats.
Use this strawberry sundae sauce as a topping for:
- Easy No Bake Cheesecake
- New York Cheesecake
- Strawberry Pancakes
- Ricotta Pancakes
- Cream Cheese Pound Cake – I love this pound cake with whipped cream & strawberry sauce!
Make your own strawberry sauce from scratch with this easy recipe. With only 3 ingredients, it can be made with fresh or frozen berries. I
- 16 oz strawberries , cored and sliced
- 1/4 cup sugar
- 2 tablespoons freshly squeezed lemon juice
Add 1/2 the strawberries, sugar and lemon juice to a medium saucepan over low-medium heat.
Bring to a gentle boil while stirring occasionally. The strawberries will start to soften, the sugar will dissolve, and the juices will come out.
After about 5 minutes, add the rest of the strawberries.
Let the mixture gently boil until the strawberries soften.
Remove from the heat. Serve either warm or cooled. I recommend warm over pancakes or ice cream, and cooled over cheesecake.
Add the cooled strawberry sauce to a blender or food processor.
Blend until smooth.
Optionally, push the sauce through a sieve to remove the seeds.
Make Ahead Tips: Strawberry sauce can be made 1-3 days in advance. Cool fully, then store in the fridge in an airtight container.
Store leftovers in the fridge in an airtight container.
For a thicker strawberry sauce, dissolve 2 teaspoons of cornstarch in 1 tablespoon water. Drizzle into the boiling strawberry sauce and stir to combine. The sauce will continue to thicken as it cools.