There’s just something magical about fresh strawberry sauce. It’s that little something extra that can completely transform an ordinary breakfast or dessert into something truly special. Whether you’re drizzling it over a stack of fluffy pancakes, swirling it into creamy cheesecake, or spooning it onto a bowl of vanilla ice cream, this homemade strawberry sauce delivers the perfect balance of sweet, tangy, and fresh flavors.
I’ve made this sauce more times than I can count, and it’s become one of my go-to recipes whenever I have a batch of ripe strawberries on hand. It’s simple, quick, and requires only a few basic ingredients that you probably already have in your kitchen. Plus, it’s incredibly versatile—you can easily adjust the sweetness and consistency depending on your preferences and what you’re pairing it with.
Why You’ll Love This Strawberry Sauce
Quick & Easy: You only need about 15 minutes from start to finish.
Minimal Ingredients: Just six simple ingredients.
Versatile: Works beautifully as a topping for a wide variety of dishes.
Customizable: You control the sweetness and texture.
Now, let’s get started on making this delightful strawberry sauce!
Ingredients You’ll Need
Before we dive into the cooking process, let’s go over what you’ll need:
¼ cup water
1 tablespoon cornstarch
1 pound strawberries, stems removed and large diced
½ cup granulated sugar
1 tablespoon fresh squeezed lemon juice
½ teaspoon vanilla extract
These ingredients work together to create a sauce that’s full of vibrant strawberry flavor, lightly sweetened, with just a hint of brightness from the lemon juice and a subtle depth from the vanilla extract.
STEPS
Step 1: Prepare the Slurry
The first thing you’ll want to do is create a slurry by whisking together the water and cornstarch in a small bowl. This step is important because it ensures that the cornstarch dissolves completely, preventing any lumps from forming in your sauce later on. A smooth slurry will help the sauce thicken evenly once it’s heated.
Step 2: Combine Ingredients in the Saucepan
Next, take your medium saucepan and add in the cornstarch slurry, diced strawberries, granulated sugar, lemon juice, and vanilla extract. This mixture might not look like much at first, but as the strawberries begin to release their juices and the sugar dissolves, everything will meld together into a beautiful, glossy sauce.
Step 3: Heat and Stir
Place the saucepan over medium-low heat. This gentle heat is key—you want to warm everything slowly so the sugar dissolves completely without burning or caramelizing. Stir constantly as the mixture heats up. Constant stirring helps the sugar dissolve evenly and prevents the sauce from sticking to the bottom of the pan.
Once the sugar has fully dissolved, continue stirring as the mixture comes to a gentle simmer. You’ll start to see the sauce thicken and the strawberries soften, releasing their bright red color into the mixture.
The Magic of Simmering
Simmering is where all the magic happens. After reaching a gentle simmer, let the sauce cook for about 5 minutes. Keep stirring continuously. This step allows the flavors to blend beautifully while the cornstarch works to thicken the sauce to that perfect, spoonable consistency.
By the end of the 5 minutes, your kitchen will be filled with the sweet aroma of cooked strawberries, and your sauce will have a lovely glossy finish. The strawberries should be softened but still retain some of their shape, giving the sauce a nice texture.
Finishing Your Strawberry Sauce and Helpful Tips
Now that your strawberry sauce has thickened and filled your kitchen with that irresistible, sweet aroma, it’s time to finish it off and get it ready for all the delicious ways you’re going to enjoy it. This final part of the cooking process is just as simple as the rest, but a few small details can make a big difference in your final result.
STEPS
Step 4: Remove from Heat and Cool
Once your sauce has simmered for about 5 minutes and reached that perfect, glossy consistency, it’s time to remove the saucepan from the heat. You’ll notice that the sauce will still seem a bit runny while it’s hot—don’t worry, that’s completely normal. As the sauce cools, it will continue to thicken, thanks to the cornstarch.
Allow the sauce to cool at room temperature for a little while before transferring it to a storage container. You can also pop it into the fridge to speed up the cooling process if you’re eager to use it right away.
Step 5: Adjusting Texture and Sweetness
At this point, you have a decision to make based on your personal preference and how you plan to use the sauce:
For a chunky sauce: Leave it as-is. The softened strawberry pieces give the sauce a lovely, rustic texture that’s perfect for topping waffles, pancakes, and ice cream.
For a smooth sauce: Use an immersion blender or a standard blender to puree the sauce until smooth. This version works wonderfully for drizzling over cheesecakes or folding into yogurt.
If you taste your sauce and feel like it could use a bit more sweetness (especially if your strawberries weren’t very ripe), you can stir in a bit of extra sugar while it’s still warm to help it dissolve smoothly.
Helpful Tips for the Best Strawberry Sauce
Making strawberry sauce is simple, but these tips can help you get the best results every time:
Use ripe strawberries: The sweeter and more flavorful your strawberries are, the better your sauce will taste. If strawberries aren’t in season, you can use frozen ones—just thaw and drain them first.
Control the sweetness: Since strawberries can vary in sweetness, always taste your sauce before finishing. Add a bit more sugar or a splash of lemon juice if needed to balance the flavors.
Don’t overcook: Simmering for about 5 minutes is usually plenty. Overcooking can break down the strawberries too much and dull the fresh, vibrant flavor.
Storage: Store your cooled sauce in an airtight container in the refrigerator. It will stay fresh for up to one week. For longer storage, you can freeze it in freezer-safe containers or bags for up to three months.
Double or triple the batch: This recipe doubles beautifully if you want to make extra for gifting, meal prepping, or simply having on hand for whenever the craving strikes.
Delicious Ways to Use Strawberry Sauce
This strawberry sauce is incredibly versatile, and once you make it, you’ll find endless ways to enjoy it. Here are a few of my favorites:
Pancakes and Waffles: Drizzle generously over your morning stack for a sweet start to the day.
Cheesecake: Spoon over classic New York-style cheesecake for a gorgeous and flavorful topping.
Ice Cream: Warm or cold, this sauce is amazing poured over a scoop (or two) of vanilla ice cream.
Yogurt and Parfaits: Swirl into plain Greek yogurt or layer into parfaits with granola and fresh fruit.
Pound Cake or Shortcake: Elevate a simple slice of cake with a few spoonfuls of this sauce.
Strawberry Sauce FAQ and Final Thoughts
Before you head into your kitchen and start whipping up this simple strawberry sauce, let’s go over some of the most common questions I get. These quick answers should help troubleshoot any concerns and give you a bit more confidence as you prepare your batch.
Frequently Asked Questions
1. Can I use frozen strawberries instead of fresh?
Absolutely. Frozen strawberries work just as well. Just make sure to thaw and drain them first to remove any excess liquid, which can affect the thickness of the sauce.
2. How can I make the sauce thicker?
If your sauce isn’t as thick as you’d like after cooling, you can return it to the stove and simmer it for a few more minutes. Alternatively, mix a small amount of cornstarch with water (another slurry) and stir it into the sauce while it simmers.
3. Can I make this sauce ahead of time?
Yes, this sauce stores beautifully. You can make it several days ahead and keep it refrigerated in an airtight container for up to one week. It also freezes well for longer storage.
4. What if my strawberries aren’t very sweet?
If your strawberries are on the tart side, feel free to add a little extra sugar to taste. Start with a tablespoon at a time and adjust as needed.
5. Is it possible to can this strawberry sauce?
This particular recipe isn’t formulated for safe long-term canning. If you’re interested in canning, I recommend looking for a tested canning-specific strawberry sauce recipe that follows proper preservation guidelines.
6. Can I use other berries or fruits in this recipe?
Definitely. This method works well with raspberries, blueberries, blackberries, or even a mix of berries. Adjust the sugar and lemon juice to balance the flavors depending on the fruit you use.
7. Will the sauce taste different if I leave out the vanilla extract?
The vanilla extract adds a nice depth of flavor, but it’s not essential. If you don’t have it on hand, you can leave it out, and the sauce will still be delicious.
Final Thoughts
There’s something truly satisfying about making your own strawberry sauce from scratch. With just a handful of ingredients and a few simple steps, you can create a sweet, vibrant topping that takes any dish to the next level. I love how customizable this recipe is—it works perfectly whether you prefer it chunky or smooth, super sweet or slightly tart.
Once you make it, I’m pretty sure it will become a staple in your kitchen like it has in mine. Feel free to get creative, experiment with other fruits, or even play with flavor add-ins like a splash of balsamic vinegar or a pinch of cinnamon for a unique twist.
If you try this strawberry sauce, I’d love to hear how it turned out! Drop a comment below, share your favorite ways to use it, or let me know if you added your own personal touch. Happy cooking!
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Strawberry Sauce
Description
This Strawberry Sauce is sweet, vibrant, and incredibly versatile. Perfect as a topping for pancakes, waffles, cheesecake, ice cream, or even yogurt, it’s quick to make and adds a fresh, fruity burst to any dish.
Ingredients
¼ cup water
1 tablespoon cornstarch
1 pound strawberries, stems removed and large diced
½ cup granulated sugar
1 tablespoon fresh squeezed lemon juice
½ teaspoon vanilla extract
Instructions
In a small bowl, whisk together the water and cornstarch until smooth to create a slurry.
In a medium saucepan, combine the cornstarch mixture, diced strawberries, granulated sugar, lemon juice, and vanilla extract.
Place the saucepan over medium-low heat, stirring constantly until the sugar has fully dissolved. Continue stirring and bring the mixture to a gentle simmer.
Simmer the sauce for about 5 minutes, stirring constantly, until the strawberries begin to soften and the sauce thickens.
Remove the saucepan from the heat and allow the sauce to cool. The sauce will continue to thicken as it cools.
Notes
If you prefer a smoother sauce, you can blend it after cooking for a more uniform texture. Adjust the sweetness by adding more or less sugar depending on the ripeness of your strawberries. The sauce can be stored in an airtight container in the refrigerator for up to one week or frozen for longer storage. This recipe can also be doubled for larger batches if needed.
