Strawberry Sauce Recipe – Strawberry Topping
Strawberry Sauce is just what you need to amp up your breakfast favorites! This delicious strawberry topping is only cooked for a couple of minutes, so it retains its fresh strawberry flavor and especially goes well as pancake or ice cream topper.
With the strawberry season about to hit, you’ll want to keep this recipe handy. Once you discover the amazing flavors of the homemade strawberry sauce, you’ll never want to go back to the store-bought stuff!
The first time I made it the kids were pouring it over everything, then they just got spoons and were eating it as is, it’s that good! Most recipes will tell you to boil the strawberries until the sauce thickens. That changes the flavor, getting rid of that beautiful fresh strawberry flavor that we all long for. Not this recipe.
Strawberry Sauce that tastes like Fresh Strawberries
The addition of corn starch thickens it just a tad, which allows you to barely bring it to a boil and – it’s ready to go! This retains the fresh strawberry flavor that we all want to enjoy while the berries are in season. Or not.
Can I use frozen instead of fresh strawberries?
Yes, using frozen strawberries is suitable for this homemade strawberry sauce recipe. If using frozen strawberries, cook the strawberries, sugar and lemon juice until they become soft, about 4 minutes.
Keep in mind that if you would like the sauce to be on the chunky side, it is best to use fresh strawberries as they retain their shape better. Frozen strawberries tend to break down more when cooked.
Strawberry Sauce Recipe without cornstarch?
If you don’t have any cornstarch or would rather not use it, you can still make this homemade strawberry sauce.
You’ll need to cook the strawberries with the sugar and lemon juice for about 10-15 minutes instead of 1-2 minutes. This will help the sauce reduce and thicken. It also removes that “fresh strawberry flavor” if you cook it for this long. Just keep it in mind.
How to make the Strawberry Sauce
- Combine the strawberries, sugar and lemon juice in a saucepot and cook for about 2 minutes. Add the cornstarch slurry and cook for another 1 minute. Taste the strawberry sauce and adjust the flavor with more sugar or lemon juice if needed.
- Remove from heat and allow to cool.
- Transfer to an airtight container and refrigerate until ready to use.
Can this Strawberry recipe be made ahead of time?
Sure, can! Just make sure to cool it completely before refrigerating.
How to store the Strawberry Topping?
Transfer the cooled strawberry topping to a jar and close with the lid or plastic wrap. Refrigerate until ready to use, up to 4 days.
Looking for more Strawberry Recipes?
- Boccone Dolce – loaded with berries, meringue, and whipped cream.
- Strawberry Iced Tea – perfect to cool you down in the summer.
- No Bake Strawberry Cheesecake – this one is always a hit at potlucks.
- Easy Strawberry Cream Sorbet – the most delicious use of strawberries.
Strawberry Sauce Recipe (Strawberry Topping)
Use this simple, few ingredient recipeto make the easiest strawberry sauce or topping to go with your ice cream, pancakes, crepes, scones, oatmeal, cheesecake or cake.
Strawberry Sauce (Yield: 2 2/3 cups)
How to make the Strawberry Sauce
In a medium saucepan combine hauled and cut up strawberries (see notes at the bottom), sugar and the lemon juice. Set over medium heat and cook over medium heat for 1 minute after coming to a boil while constantly stirring.
Using a potato masher or a wooden spoon break up the strawberries making it as chunky as you would like the strawberry sauce to be.
Mix the water and cornstarch together and add the slurry to the strawberries and stir quickly. Cook for another 60 seconds and remove off the stove. Taste and adjust the taste to your liking with more sugar or lemon juice if needed. Allow to cool.
Pro tip: do not boil the sauce once the cornstarch slurry is added for more than several minutes or the sauce will thin back down.
Transfer to a glass container, cover with lid or plastic wrap and refrigerate until ready to serve.
*If using larger strawberries cut them into smaller pieces. If using tiny strawberries, you can leave them whole.
* To make the sauce with whole strawberries, only cut up half of the strawberries and combine them with sugar, lemon juice and cook first, then use an immersion blender to puree. Next, add whole strawberries and cook until slightly softened. Only then add the cornstarch slurry and simmer for about a minute after coming to a boil.