A Strawberry Sauce For Everything!
Say hello to your new favorite strawberry sauce — fresh, glossy, and ready in minutes! ♡
This will forever be my favorite sauce to drizzle over a slice of cheesecake. But it’s also fabulous for spooning over pancakes, waffles, ice cream, yogurt, oatmeal — you name it. This strawberry sauce makes just about anything better!
Best of all, it comes together quickly and easily with just four ingredients, and it’s super easy to customize if you’d like to adjust the sweetness, use fresh or frozen berries, add in a splash of vanilla or balsamic, etc. It’s always a winner!
Recipe Tips
Here are a few quick tips to help this strawberry sauce turn out just right every time:
- Use ripe, flavorful strawberries. The better your berries taste, the better your sauce will be. If they’re super sweet, you can dial back the sugar. If they’re too tart, you can always add more sugar.
- Don’t skip dividing the berries. Blending half and adding the rest later gives the sauce that perfect balance of smooth + chunky.
- Whisk the cornstarch in before heating. This helps prevent lumps and keeps the sauce silky. Then bring the sauce to a brief boil to make sure the cornstarch activates and thickens properly.
- Taste and adjust at the end. Strawberries vary a lot, so tweak the sugar and lemon juice to your liking.
- Remember it thickens as it cools. If it looks slightly thin in the pan, that’s okay — it will set up more as it rests. If it gets too thick after it cools, you can always thin it out with a few teaspoons of water.
Variations To Try
Here are a few ways that you can customize this sauce to your liking:
- Add a splash of vanilla extract for a warmer, dessert-y flavor.
- Swap the lemon juice for orange juice for a softer citrus flavor.
- Add a handful of raspberries or blueberries for a mixed berry sauce.
- Blend it completely smooth if you prefer more of a classic coulis-style sauce.
- Add a drizzle of balsamic vinegar for a slightly tangy flavor. (I love this!)
FAQ
It will keep for up to 4–5 days in the refrigerator when stored in a sealed container.
Absolutely. Just thaw them first and include any juices when blending for extra flavor.
Yes! Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw in the fridge before using.
Cornstarch helps thicken the sauce quickly, but you could simmer it longer to reduce and thicken naturally if you prefer.
Strawberry Sauce
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: About 2 cups 1x
Description
This easy strawberry sauce recipe is made with fresh or frozen berries and comes together in minutes for the perfect topping for cheesecake, pancakes, ice cream, and more.
Ingredients
- 1 pound strawberries, fresh or frozen
- 1 teaspoon cornstarch
- 2 to 4 tablespoons granulated sugar, to taste
- 1 tablespoons fresh lemon juice
Instructions
- Prepare the berries. Wash, hull, and divide the strawberries in two groups. Slice one group of the berries and set them aside for later. Add the remaining group of whole berries to a blender or food processor and blend until completely smooth.
- Simmer the base. Transfer the strawberry purée to a saucepan. Whisk in the cornstarch, 3 tablespoons of sugar, and the lemon juice until the mixture is evenly combined. Set the pan over medium-high heat and cook, stirring now and then, until the sauce comes up to a boil. Let it boil briefly so the cornstarch can fully thicken the mixture.
- Add the fresh berries. Remove the pan from the heat and stir in the sliced strawberries. Give the sauce a taste and adjust the flavor as you like — add extra sugar for sweetness or a bit more lemon juice for brightness. If the sauce is thicker than you prefer, thin it out with a teaspoon of water at a time.
- Cool and serve. Allow the sauce to cool (it will continue to thicken as it stands), then spoon over cheesecake or refrigerate in a sealed container until ready to use.
Wonderful post, keep up the great work! Looking forward to your next post.