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    Home » Side Treats » Homemade Strawberry Sauce

    Published: Jul 22, 2022 by Cheryl Norris · This post may contain affiliate links

    Homemade Strawberry Sauce

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    Strawberry season is here and this homemade Strawberry Sauce is the perfect sauce to make for the season. It's an easy recipe that is absolutely delicious and makes a great addition to your desserts and breakfast. 

    Strawberry Sauce in a white bowl surrounded by fresh strawberries

    I love the taste of this fresh strawberry sauce. Nothing store-bought comes close to the taste of this sauce. It's an easy recipe that features local sweet strawberries. It's also a great recipe to have in your arsenal for easy entertaining.

    What to elevate your ice cream or breakfast waffles? Add a few spoons of this fresh strawberry topping and watch your family’s eyes light up as you spoon it over that bowl of vanilla ice cream.

    Jump to:
    • Why You'll Love This Homemade Strawberry Sauce
    • What You'll Need
    • How to Make Strawberry Sauce
    • Favorite Ways to Use This Strawberry Topping
    • Pro Tips for Making This Recipe
    • Recipe - Frequently Asked Questions
    • If You Love This Recipe Try These
    • Strawberry Sauce

    Why You'll Love This Homemade Strawberry Sauce

    • Made with real strawberries
    • Nothing artificial and no preservatives
    • 5 simple ingredients
    • 15 minutes to make
    • Use it on anything
    Strawberry sauce in a glass jar

    What You'll Need

    These are the ingredients that you’ll need for this delicious strawberry topping:

    • Fresh Strawberries:  Hulled (green stem removed) and cut in half or into large slices.  When strawberries aren’t in season use frozen strawberries.
    • Granulated Sugar:  Just enough to sweeten the sauce without taking away from the natural strawberry flavor.
    • Lemon Juice:  Adds a bright freshness to the sauce and enhances the strawberry flavor.
    • Cornstarch: Slightly thickens the sauce.  Always mix the cornstarch with cold water before adding it to the sauce.  Otherwise, you’ll end up with white lumps in the sauce.
    • Vanilla Extract: Vanilla extract and strawberries go so well together.

    How to Make Strawberry Sauce

    Wash, hull, and cut the strawberries into large slices or in half if they are small. Mix the cornstarch and water together to make the cornstarch slurry and set aside.

    Add the strawberries, sugar, and lemon juice to a medium saucepan and place it over medium heat. Bring to a boil, then reduce the heat to simmer the strawberries for 10-15 minutes. The liquid will reduce and the sauce will begin to thicken.

    Add Strawberries, Sugar and Lemon Juice to Saucepan
    Strawberries, Sugar, and Lemon Juice in Saucepan
    Strawberry sauce in the saucepan after the cornstarch is added
    Cook Strawberries Until Soft

    Stir in the cornstarch slurry, increase the heat until the sauce just begins to boil, and boil for about 30 seconds to heat up the cornstarch so it thickens the sauce.

    Remove the sauce from the heat and allow it to cool to room temperature before refrigerating it in an airtight container. You can also serve the sauce while it’s still warm.

    This recipe makes a chunky sauce with large strawberry chunks. If you want fewer or smaller chunks, mash the sauce with a potato masher or the back of a large spoon. If you want a smooth strawberry sauce use an immersion blender or a blender to puree the sauce until the desired consistency is reached.  

    Strawberry Sauce in a white bowl surrounded by fresh strawberries

    Favorite Ways to Use This Strawberry Topping

    • Use as a topping for ice cream
    • Serve with pound cake and whipped cream
    • Cheesecake or mini cheesecakes
    • Filling for homemade crepes
    • Topping for yogurt, oatmeal, waffles, french toast, pancakes, and biscuits
    • Serve with strawberry shortcake
    • Use this to make strawberry lemonade
    Strawberry sauce in a glass jar surrounded by fresh strawberries

    Pro Tips for Making This Recipe

    • Freshly squeezed lemon will taste brighter and more fresh than bottled lemon juice.
    • If you want an extra zesty flavor, you can add lemon zest to the sauce.
    • Don't add the dry cornstarch directly to the strawberries - there will be lumps. Always mix it with water first to create a slurry.

    Recipe - Frequently Asked Questions

    How long will the strawberry sauce keep in the refrigerator?

    The sauce can be stored in the refrigerator for up to one week.

    Can the strawberry sauce be frozen?

    Yes, the strawberry sauce can be frozen. After the sauce cools completely, freeze the sauce in a freezer-safe container for up to 3 months. When ready to use the sauce, place the container in the refrigerator to thaw the day before. Warm the sauce on the stove or in the microwave if you want a warm sauce.

    Can I make the sauce thicker?

    If you want a thicker sauce increase the cornstarch to 2 teaspoons and 1 tablespoon of water.

    I hope you this incredibly delicious sauce soon, especially while fresh strawberries are in season. If you do make it please rate the recipe below. And please subscribe to the baking newsletter and connect with me on Instagram.

    If You Love This Recipe Try These

    • Strawberry Curd
      Strawberry Curd
    • Blackberry Lemon Curd
      Blackberry Lemon Curd
    • Raspberry Curd
      How to Make Raspberry Curd
    • Blueberry curd in two small jars surrounded by blueberries
      Blueberry Curd
    Strawberry sauce in a glass jar

    Strawberry Sauce

    This easy homemade strawberry sauce made with sweet local strawberries is a great topping for ice cream, pancakes, or cheesecake.
    5 from 4 votes
    Print Pin Comment
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Yield: 1.5 cups
    Author: Cheryl Norris

    Ingredients

    • 1 pound (454 grams) fresh strawberries
    • 1/3 cup (75 grams) granulated sugar
    • 1 tablespoon fresh squeezed lemon juice
    • 1 teaspoon cornstarch
    • 2 teaspoons water
    • 1/2 teaspoon vanilla extract

    Instructions

    • Wash the strawberries and cut off the green stem (removing the green stem is also called hulling). Cut the strawberries into thick slices. If they are small, cut them in half. Whisk the cornstarch and water together in a small bowl. This is your cornstarch slurry.
    • Place the strawberries in a 3 or 4-quart saucepan and add the lemon juice and sugar. Place the pan over medium-high heat. Cook the strawberries until they begin to boil, stirring occasionally. Reduce the heat to medium and simmer for 10-15 minutes until the liquid is reduced by a third and noticeably thicker. Stir the cornstarch slurry into the strawberries and increase the heat to medium-high. Continuously stir the strawberry sauce until it comes to a boil and then boil it for 30 seconds.
    • Remove it from heat and pour the strawberry sauce into a medium sized bowl. Stir in the vanilla extract. Cool the sauce to room temperature. Once it’s cool, refrigerate the sauce. You can serve the sauce while it is still warm.

    Storage

    • The strawberry sauce can be stored in the refrigerator for up to one week.

    Notes

    Freezing Instructions: After the strawberry sauce cools completely, freeze the sauce in a freezer-safe container for up to 3 months. When ready to use them, place them in the refrigerator to thaw the day before. Warm them on the stove or in the microwave if you want warm sauce.
    Thicker Sauce: If you want thicker sauce increase the cornstarch to 2 teaspoons and 1 tablespoon of water.
    Chunky Sauce: I love the chunky sauce, but the amount of strawberry chucks is up to you. For less chunks, mash the strawberries with a potato masher or the back of large spoon as the sauce cooks. For no chunks blend the sauce with an immersion blender or in a blender until the desired consistency is reached.

    Nutrition

    Calories: 279kcal | Carbohydrates: 70g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 476mg | Fiber: 6g | Sugar: 60g | Vitamin A: 37IU | Vitamin C: 182mg | Calcium: 50mg | Iron: 1mg
    PIN IT FOR LATER!If you like this recipe Pin it for later and make it at home. Post a picture and mention @bakesbybrownsugar or tag #bakesbybrownsugar!
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    Welcome to Bakes by Brown Sugar!

    I'm Cheryl, an engineer by day, and a baker by night. My goal is to be your go-to resource for creating the best versions of your favorite desserts. As a baking science geek, I am passionate about understanding what makes a recipe work and sharing that info with you. I love finding new recipes to share, and I hope you join me on this journey of deliciousness. Read more!

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