How to make a sweet and simple Strawberry Sauce! This easy recipe is perfect for topping off vanilla ice cream, pancakes, biscuits, or just enjoying by the spoonful!
Sweet Strawberry Sauce
The past few weeks I’ve been putting this strawberry sauce on everything.
Topping off the fluffiest buttermilk pancakes, serving warm over vanilla ice cream, spooning over angel food cake, or even mixing with some macerated strawberries for an extra juicy strawberry shortcake! Mostly, though, I keep finding myself stealing spoonfuls from the jar in the back of my fridge (I keep shoving it as far back as I can, hoping to deter myself from destroying a while jar in less than 24 hours, but it’s not working really well).
Strawberry sauce is simple to make. It’s bursting with real berry flavor and comes together in a matter of minutes on the stove. This is a glossy, flavorful sauce (with the option to add a splash of vanilla extract or not) that pairs well with just about anything.
While freshly picked summer berries are generally your best bet for strawberry sauce, store-bought will also work great here!
How to Make Strawberry Sauce!
- Prepare your strawberries. Rinse, remove the tops, and quarter berries.
- Combine ingredients in saucepan. Strawberries, sugar, cornstarch, salt, and lemon juice all go into the pot.
- Cook! Set your stovetop heat to medium/low and cook, stirring frequently, until the berries release their juices. You’ll have a nice juicy strawberry mixture. Bring to a boil and boil (stirring constantly) for one minute.
- Reduce heat, but continue to cook. Simmer strawberry sauce until thickened. This will take a few more minutes. Keep in mind that the sauce will continue to thicken as it cools. Cook the sauce for too long and it might be thick and more like a jam than a sauce once cooled.
If you do happen to overcook your strawberry sauce a bit and it seems thicker than you were hoping, you can add a splash (about a Tablespoon) of water to the pot and stir well. Add additional water until desired consistency is reached!
Check the Sweetness of Your Berries
I touched on this in my post on how to make strawberry lemonade, but the sweetness of your strawberries really matters! If you have ripe, juicy, freshly picked berries, you might want to use a Tablespoon less sugar in your strawberry sauce. Do not omit the sugar completely, though! It’s important for the consistency of your strawberry sauce.
So, what will you be pairing with your strawberry sauce?
Enjoy!
More Recipes You Might Like:
Simple Strawberry Sauce
Ingredients
- 1 lb strawberries tops removed and quartered (455g)
- 1/3 cup granulated sugar 65g
- 1 1/2 Tablespoons cornstarch¹
- 1/8 teaspoon salt
- 1 Tablespoon lemon juice
- 1/2 teaspoon vanilla extract² optional
Instructions
- Combine strawberries, sugar, cornstarch, salt, and lemon juice in a medium-sized saucepan.
- Cook over medium/low heat until berries release their juices (about 5 minutes or so, mixture should be very liquidy).
- Bring mixture to a boil and boil for one minute, stirring constantly.
- Reduce heat to low and simmer until thickened, about 5 minutes (keep in mind sauce will continue to thicken after cooling).
- Remove from heat and stir in vanilla extract, if using.
- Allow to cool before serving (over ice cream, pancakes, biscuits, etc.!)
Notes
Nutrition
I originally shared this recipe for Homemade Strawberry Sauce over on The Recipe Critic!
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Chris says
I be picking fresh strawberry, can I freeze the strawberry, then later on thaw the strawberry to make the sauce?
Sam says
Definitely! Enjoy 🙂
Audrey Pagnotto says
I’m going to try this recipe and can a few jars. From past experience I would say that you need to use Clear Jel (not instant Clear Jel) for this recipe. It can be purchased online and is good for pie filling and puddings. It does not break down like regular cornstarch, nor does it cloud up the color. I’ve used it for canning pie filling and many other things. It must be mixed with the sugar.
Sam says
That is very interesting information, Audrey! I am not very familiar with canning so thank you for the input. 🙂
Sheep says
Can I substitute the strawberries for cherries?
Sugar Spun Run says
Hi, Sheep! That should be fine. Keep me posted on how it turns out. 🙂
Sheep says
I paired the strawberry sauce with whipped cream and French Toast! It was very delicious, as always! 🙂 😀
Sugar Spun Run says
Thank you so much, Sheep! I am so glad that you enjoyed it. 🙂
Jen says
Hi,
Can I omit the lemon juice? I want to use this on your no bake cheesecake. Should I wait until it cools to put it on the cheesecake? How long will it last on top of the cheesecake in the fridge?
Sugar Spun Run says
Hi, Jen! Yes, you can omit the lemon juice. If you want to use it as a topping for the cheesecake, I would allow it to cool for 30 minutes or so before adding it to the cheesecake. It should stay fresh for a few days. 🙂
Shy says
Which lemon juice do you use? Is it the concetrated one?
Sugar Spun Run says
Hi, Shy! Either fresh or concentrated will work for this recipe. 🙂
Vanessa Wrubleski says
Is this recipe safe to can?
Sam says
Honestly I have never tried canning it or done any canning so I”m hesitant to advise. Hoping someone else who is familiar with canning can chime in!
Debbie says
Would this work on cheesecake?
Sugar Spun Run says
Hello, Debbie! Yes, it will work nicely. I hope that you enjoy it! 🙂
Debbie says
Thank you!!!!
Leslie Scoren says
Hi Sam, I have made this as a topping for an angel food cake, garnished with fresh whole strawberries.
Wondering if this sauce can be frozen for the months ahead? Wasn’t sure if the cornstarch would keep or not, since it tends to change consistency with time. Ever tried it? Maybe best to make it for freezing purposes without the cornstarch, then add the thickener later when defrosted and ready to use? Any thoughts?
Sam says
Hi Leslie! I have not tried freezing it. You could can it if you’d like to hold it for a little longer time, but are worried about freezing it. 🙂
Melody says
Loved the video I will be trying the strawberry sauce 🥰
Congratulations to you lil lady on the baby news 🙏🏼😌❤️
Sam says
Thank you so much, Melody! I hope you love the strawberry sauce. 🙂
Larry Imber says
Just made this. My wife loves it. Can you freeze this after it cools?
Sam says
Hi Larry! I haven’t tried it myself, but I think it would work just fine. 🙂
Cynthia Ann Shields says
Congratulations on the wonderful news of you precious gift to arrive soon.
I wanted to tell you that I made your Chocolate Scones and my goodness they are delicious and addictive.
Thank you for sharing. Cynthia
Sam says
Thank you so much, Cynthia! I am so glad you enjoyed the chocolate scones so much! They are definitely one of my favorites. 🙂
Julie says
Is it best to store in the fridg or can it be left out? and what is the shelf life?
Sam says
Store in the fridge for up to two weeks. I hope you enjoy, Julie! 🙂