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    Home » Recipes » Fruit Recipes

    Published: Feb 5, 2021 · Modified: Jun 24, 2022 by Paula Montenegro · Income from ads and affiliate links 1 Comment

    Homemade Strawberry Sauce (topping)

    Jump to Recipe
    Wooden spoon with strawberry sauce, glass bowl underneath, red text overlay
    Overview of strawberry sauce in white bowl on a wooden board, white surface, scattered strawberries; red white text overlay

    This 4-ingredient homemade, easy strawberry sauce beats anything you ever tasted that is store-bought! It's sweet but not cloying, has a deep berry flavor, and is a snap to prepare, ready in 20 minutes. It's also the perfect topping for cheesecake, french toast, pound cake, angel food cake, waffles, pancakes, and ice cream, so be ready to take them to the next level.

    A white napkin and surface with a white bowl of strawberry sauce, fresh scattered strawberries

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    I highly suggest you take advantage of strawberry season, buy those perfectly red and juicy fresh strawberries and make this sauce, or topping, depending on how you're using it. It's easy to trump anything you buy at the grocery store.

    Few recipes are easier than homemade berry sauces and the results are exceptional. Truly. We frequently make this blueberry sauce recipe or cherry sauce when in season, but for those of us that are strawberry fans, this is a recipe that you'll also want to make again and again.

    Table of Contents Hide
    Why this recipe works:
    Simple ingredients
    Easy steps
    Kitchen notes
    Related recipes you might like:
    Strawberry Sauce (or topping)

    Why this recipe works:

    • Easy to make. And that is an understatement. This is a great recipe that comes together in 10-15 minutes and keeps well in the refrigerator for a week.
    • Flavor. It has a great balance between sweetness, freshness, and strawberry flavor. Use fresh summer strawberries for best results.
    • Keeps well: store it for a few weeks in the fridge or freeze it for a month or more.
    • Uses. My favorite way is as a topping for cheesecake and waffles, but it can double as a sauce for ice cream, even french toast or croissant pudding if that's your type of breakfast. Use it for desserts like the strawberry trifle or as a bottom layer in the strawberry cheesecake mousse.
    Top view of white bowl on wooden board with stawberry sauce, white surface and scattered strawberries

    Simple ingredients

    They are few and easily available.

    • Strawberries - they're the star of this recipe, of course, and the more seasonal they are, the better the flavor. This is a fresh strawberry sauce and, though we always aim to get sweet strawberries, is especially good for using those berries that are not in their prime but it also works very well with frozen strawberries. The flavor will not be as deep in my opinion.
    • Sugar - I love to use brown because it works really well with strawberries, something that is already documented in the Brown Sugar Strawberry Crisp recipe. But you can use white with amazing results.
    • Lemon juice - balances out the sweetness and adds freshness.
    • Cornstarch - is needed to thicken the sauce and create that syrup that we want to eat with a spoon because it's so delicious!
    White surface with ingredients for strawberry sauce including whole lemon and brown sugar

    Easy steps

    This easy sauce is a snap to prepare! You simply put a few ingredients in a saucepan and cook it until it thickens and becomes syrupy, add more fresh strawberries to, and then let it cool down.

    Strawberries

    • Wash, hull, and slice or dice strawberries. You can also leave them whole or cut in half and mash them lightly with a potato masher (directly in the saucepan) when they're soft. The texture will be different, and more irregular and some large chunks might remain.
    • Put them in a medium saucepan and add sugar. Mix with a wooden spoon.
    Adding light brown sugar to metal saucepan with chopped strawberries, white background

    Liquids

    • Add the lemon juice and half the amount of water, and cook on the stove over medium heat. After a few minutes, it will start to simmer as the strawberry juices (the natural liquid present in the strawberries) start to be released.
    Saucepan with dices strawberries on the stovetop, wooden spoon inside

    Thickener

    • Dissolve the cornstarch in a small bowl with the rest of the water. When the strawberry mixture foams, add the cornstarch slurry and stir constantly as you cook it for another minute so that it loses some of its starchy flavor.
    Adding white liquid to saucepan with boiling stawberries and liquid

    Final step

    • The sauce will be thick. Add the rest of the chopped strawberries and mix lightly. Taste and check if you want to add more lemon juice or a few more tablespoons more water, depending on how much syrup you want.
    • Finished sauce: is shiny, and sweet, bursting with flavor, and oh so delicious!
    Glass bowl with strawberry sauce and fresh chopped strawberries, a wooden spoon inside, white surface

    Kitchen notes

    • Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
    • Strawberries: this is the recipe to use those overripe berries. You can cut them small or just in half, depending on what you'll be using it for. If using frozen, cook them all together, because you won't have fresh pieces to add at the end.
    • Make ahead: this strawberry topping can be kept in the refrigerator for a week and in the freezer for a month, always in a container with a tight-fitting lid. If you need to use a large amount of strawberries, consider making a double batch and freezing it in portions. It thaws well at room temperature or in the refrigerator when you need to use it.
    • Citrus: I love lemon for this recipe, but lime and orange go very well with strawberries. So choose your favorite. And also, you can use a few tablespoons of frozen lemonade or strawberry lemonade, directly from the container, and then add the water stated in the recipe.
    • Sweetness: you can add up to ¼ cup more of sugar if you have a sweeter tooth.
    • Syrup: if you like to go heavy on the syrup, double the amount of ingredients except for the strawberries.
    • Thicker topping: if using it as a strawberry topping and you want it to be firmer, consider adding 3-4 tablespoons of a good strawberry jam. It will add more consistency. I've done it several times, especially when using it for cheesecakes.
    • Serving it: as a topping for cheesecake and waffles, or our buttermilk pancakes, as a sauce with ice cream and french toast. And with cake, especially if making strawberry shortcake. I love a slice of angel food cake with this sauce on the side. Or, a favorite dessert around here, is a thick slice of lemon pound cake, strawberry sauce on top (at room temperature), and a scoop of vanilla ice cream.
    • Smooth sauce: if you're the type of person that doesn't like a chunky or thick sauce with pieces of fruit (beats me, but hey, who am I to judge, I love reheated pasta) you can process it or use an immersion blender or the regular blender and turn it into a puree more than a sauce.
    • Variation: use raspberries or blackberries instead of strawberries. I like to use the raspberry sauce as a topping for these cheesecake squares when I can't find strawberries.
    • Flavorings: besides the citrus, you can add other ingredients to flavor the sauce, like a few drops of vanilla extract, pure almond extract, a pinch of ground cinnamon or some other spice or extract you like paired with strawberries.
    Wooden spoon showing stawberry sauce, glass bowl beneath and white surface

    Related recipes you might like:

    • Fresh Strawberry Cream Pie
    • No-churn Strawberry Ice Cream Recipe
    • Easy Strawberry Crisp Recipe
    • Strawberry Icebox Cake - only 5 ingredients!

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Wooden spoon showing stawberry sauce, glass bowl beneath and white surface

    Strawberry Sauce (or topping)

    Print Recipe
    Save Recipe Recipe Saved

    This 4-ingredient homemade, easy strawberry sauce beats anything you ever tasted that is store-bought! It's sweet but not cloying, has a deep berry flavor, and is a snap to prepare, ready in 20 minutes. It's also the perfect topping for cheesecake, french toast, pound cake, angel food cake, waffles, pancakes, and ice cream, so be ready to take them to the next level.

    • Total Time: 20 minutes
    • Yield: About 2 ½ cups

    Ingredients

    Units
    • 1 pound fresh strawberries (see Notes, below)
    • 2 tablespoons lemon juice
    • ¼ cup water
    • ¼ cup light brown sugar
    • 1 teaspoon cornstarch

    Instructions

    1. Wash, hull, and cut the strawberries into pieces. 
    2. Put half of them in a medium saucepan and add the sugar, lemon juice, and half the amount of water. 
    3. Cook until it breaks into a boil and foam, stirring once in a while. 
    4. Dissolve the cornstarch in the remaining water and add to the strawberries in a thin stream. 
    5. Stir constantly and cook for 1 minute. 
    6. Remove from the heat, transfer to a bowl and add the remaining pieces of fresh strawberries. 
    7. Mix well and let cool. 
    8. Store in the refrigerator for up to a week in a glass jar with a tight-fitting lid or other types of airtight container. It can also be frozen for a month and thawed at room temperature.

    Notes

    Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

    Strawberries: this is the recipe to use those overripe berries. You can cut them small or just in half, depending on what you'll be using them for. If using frozen, cook them all together, because you won't have fresh pieces to add at the end.

    Make ahead: this strawberry topping can be kept in the refrigerator for a week and in the freezer for a month, always in a container with a tight-fitting lid. If you need to use a large amount of strawberries, consider making a double batch and freezing it in portions. It thaws well at room temperature or in the refrigerator when you need to use it. 

    Citrus: I love lemon for this recipe, but lime and orange go very well with strawberries. So choose your favorite. And also, you can use a few tablespoons of frozen lemonade or strawberry lemonade, directly from the container, and then add the water stated in the recipe.

    Sweetness: you can add up to ¼ cup more of sugar if you have a sweeter tooth.

    Syrup: if you like to go heavy on the syrup, double the amount of water and add a teaspoon more of cornstarch.

    Thicker topping: if using it as a strawberry topping and you want it to be firmer, consider adding 3-4 tablespoons of a good strawberry jam. I've done it several times, especially when using it for cheesecakes.

    Serving it: as a topping for cheesecake and waffles, or our buttermilk pancakes, as a sauce with ice cream and french toast. And with cake. I love a slice of angel food cake with this sauce on the side. Or, a favorite dessert around here, is a thick slice of lemon pound cake, strawberry sauce on top (at room temperature), and a scoop of vanilla ice cream.

    Smooth sauce: if you're the type of person that doesn't like a chunky or thick sauce with pieces of fruit (beats me, but hey, who am I to judge, I love reheated pasta) you can process it or use an immersion blender or the regular blender and turn it into a puree more than a sauce.

    Variation: use raspberries or blackberries instead of strawberries.

    Flavorings: besides the citrus, you can add other ingredients to flavor the sauce, like a few drops of vanilla extract, pure almond extract, a pinch of ground cinnamon, or some other spice or extract you like paired with strawberries.

    • Author: Paula Montenegro
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Category: Sauces
    • Method: Cooking
    • Cuisine: International

    Nutrition

    • Serving Size: ¼
    • Calories: 88
    • Sugar: 17.9 g
    • Sodium: 5.4 mg
    • Fat: 0.4 g
    • Carbohydrates: 22.1 g
    • Protein: 0.8 g
    • Cholesterol: 0 mg

    Keywords: strawberry sauce

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. angiesrecipes says

      February 05, 2021 at 8:14 am

      Save this for the coming berry season! My husband is going to love this for the summer desserts.

      Reply

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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