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All you need to make this easy, homemade strawberry sauce is THREE simple ingredients, and it's very quick and easy to prepare.
It's a simple berry sauce that contains no cornstarch, you can make it thick or thin, or with fresh or frozen strawberries, all the details are included below. Once it’s ready, you can use it as a topping for so many things, just try to resist eating it straight from a spoon (like I sometimes do!).
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I have a few fruit sauce recipes on the website already, and it's really hard to pick which one is the best because I love all of them, but this may be the one!
When you use fresh berries to make this recipe, the finished sauce is vibrant in colour and taste! It contains defined pieces of berries, the flavour is bright and fresh, AND you can customize it to be less sweet or sweeter, it's up to you.
Like all of my other fruit sauces, this one is also naturally vegan and gluten-free.
Ingredients You'll Need
All you need is three simple ingredients, and yes, it's made without cornstarch! So you may be wondering how to thicken it without cornstarch, right? It thickens on its own, thanks to the natural pectin in the strawberries.
All you need is strawberries, sugar, and lemon juice.
Ingredient Notes
Strawberries - Fresh strawberries are best for this sauce, but frozen berries can be used. I provide details on how to them below.
Sugar - I use organic cane sugar, and the amount you use will vary based on how sweet your strawberries are and how sweet you want the sauce to be. In my testing, I found that in season, fresh strawberries are the sweetest, and you can get away with adding only a few tablespoons of sugar. (I prefer making it not too sweet since what I am topping with it is likely sweet, too. A sauce that has a slight bit of tartness to it provides a very nice contrast.)
Frozen and out-of-season berries can be less sweet and more tart, so you'll need to add more sugar. I provide a range in the recipe. You can start with the smaller amount and build up the sweetness from there.
NOTE: I haven’t tried making this recipe sugar-free, but it might work with peak, in-season strawberries if you prefer a less sweet sauce. Frozen and off-season strawberries aren’t as sweet, so they usually need some added sugar.
Lemon Juice - Freshly squeezed lemon juice helps to brighten up the flavour of the sauce. Lemon extract cannot be used.
How to Prepare the Strawberries
I prefer to chop my strawberries into large dice-ish pieces, like in the picture below. Depending on what you prefer, you can slice the berries or chop them into a smaller dice, it's up to you. The berries will break down a little while they cook, so keep that in mind.
How to Make It
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
Follow along with the steps and numbered images below. There is also a video in this post, so you can see it being made.
1. Combine all ingredients in a medium pot.
2. Heat uncovered over medium until bubbling.
3. Once bubbling, reduce heat to medium-low and simmer uncovered for 15 to 25 minutes, depending on preferred thickness.
4. Let the sauce cool in the pot and then enjoy. It can be served warm if you like!
Note that it will still seem runny and thin after it has cooked, but it will thicken as it cools and thicken even more after it spends some time in the refrigerator.
Recipe Tips
- For a hint of vanilla, stir in ½ - 1 teaspoon of vanilla extract while it's cooling.
- For a smoother sauce, blend it after cooking to the consistency you like using a blender or immersion blender. For a smooth, seedless coulis, strain after fully blending.
Using Frozen Berries
It's possible to make this strawberry sauce with frozen strawberries, and there's no need to thaw them before starting. I use unsweetened sliced frozen strawberries to make this recipe outside of strawberry season.
Since frozen berries need to cook for a longer amount of time, the berries break down more than with fresh strawberries so the berry chunks will be less defined.
Frozen berries will make a sauce that isn't as sweet or vibrant as fresh, so the sauce may be duller in colour and need more sugar. Still, it's a tasty option when fresh berries aren't available.
Note that the measurement and cooking times for frozen berries are different from fresh berries; all of the details are in the recipe notes below.
How to Use It
You can serve it cold or warm, and I'm sure you already have some thoughts about what you want to drizzle it on, but here are some more ideas:
- French toast, pancakes, waffles, crepes
- cheesecake
- yogurt
- ice cream (like vanilla ice cream!), banana split, sundaes
- panna cotta
- strawberry shortcake, angel food cake, pound cake, trifles
- biscuits
- oatmeal (like flax oatmeal or baked oatmeal), overnight oats
- chocolate mousse
- chocolate pudding
You can also use it as a dipping sauce or as a cake or cupcake filling. If using it as a cake/cupcake filling, you'll need to simmer it for longer than the time stated in the recipe, see the recipe notes for info.
Tips to Keep In Mind:
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure everything correctly. I highly recommend using a scale to weigh your berries (this is one I have (Amazon Link).
- Use fresh berries when possible. Fresh berries will give you the best-looking and tasting sauce.
- Read this post from beginning to end before making the recipe, it contains lots of helpful tips and info on how to make the berry sauce perfect, every single time!
- For the very best results, follow the recipe exactly as it’s written.
If You Make This Recipe...
...please let me know by leaving a rating and comment below or by posting a picture on Instagram and tagging me so I can see! (I'm @delightfuladventures on Instagram)
Easy Strawberry Sauce (Fresh or Frozen Berries)
Suggested Equipment:
Ingredients:
- 1 pound (454g) fresh strawberries (if using frozen strawberries, and/or cup measurements see notes below for more info)
- 3-6 tablespoons (38g - 75g ) sugar (amount can be reduced or increased, as needed, see note below)
- 2 teaspoons lemon juice
Instructions:
- Wash, hull, and chop the strawberries .
- Add strawberries, sugar, and lemon juice to a medium pot. Mix the ingredients together.
- Place uncovered pot over medium heat until it starts to boil, about 4 minutes.
- Turn the heat down to medium-low and simmer uncovered for 15 minutes for a thinner sauce and 20 minutes for a thicker sauce. Stir the sauce occasionally.
- After the time has passed, remove the pot from the stove and allow the sauce to cool completely in the pot. It will still be thin after it has cooked, but it will thicken as it cools down and when it's refrigerated.
- Once cooled, place the strawberry sauce in a jar, cover, and refrigerate for up to 7 days.
Video:
Recipe Notes:
- Please read the helpful info above and below before making this recipe to ensure success.
- This recipe makes 1 and a ½ cups of strawberry sauce.
- I highly recommend using a scale to weigh your berries (this is one I have (Amazon Link). If you are using the weight measurements, weigh the berries BEFORE they have been hulled and chopped. If you don't have a scale, you will need roughly 2 and ¾ cups chopped berries (measure them AFTER they have been chopped!) See below for frozen berry measurements.
- You can adjust the sugar as needed, based on how sweet you prefer the sauce to be and how sweet your strawberries are. Fresh, in-season berries need less sugar, out-of-season and frozen strawberries need more.
- To Make with Frozen Strawberries: Use 400g (roughly 3 cups) of unsweetened sliced berries. Add all the ingredients to a medium pot and mix. Place uncovered pot over medium heat until all the frozen berries have fully thawed and the mixture starts to boil, about 10 minutes. Turn the heat down to medium-low and simmer uncovered for 15 minutes for a thinner sauce and 20 minutes for a thicker sauce. Stir occasionally. Continue at step 5 above.
- To Freeze: After the sauce cools completely, transfer it to an airtight, freezer-friendly container and store for up to 3 months. When you're ready to use it, thaw it in the refrigerator. When you’re ready to serve it, bring it back up to room temperature, warm it up slightly, or serve it cold.
- If you're making this to use as a cake or cupcake filling, simmer for 25 minutes and cool completely so it is thick enough for this use.
- Nutrition info is based on 1 serving (2 tablespoons) and on the recipe made as written using fresh strawberries and 3 tablespoons of sugar. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Barbara wolf says
Made your recipe to go with a Passover Apple Cake, which can sometimes be a little dry. It was delicious! And got so many compliments. Thanks.
Gwen Leron says
You're welcome, Barbara! This recipe is a favourite here, enjoy!
Winnie says
I was happy to find this recipe, because it has becoming possible to find the pre-made strawberry syrup at the grocery stores. I used to buy it all the time, but I just can't find it anymore. I use the strawberry sauce on biscuits, sliced in half, with a layer of whipped cream and strawberries in the middle and then strawberries and whipped cream on top. It is our DELICIOUS version of strawberry shortcake, and my family has been making it for many years.
I often make it using frozen strawberries, for its convenience, although I have made it both ways. My only complaint is the way that this recipe is written out. I think it would be easier for your readers who are using frozen strawberries, if you just wrote out the full recipe for frozen strawberries below, rather than having to jump back up higher on the recipe to find the next step. Anyway, thank you so much. I have gone and cut and pasted the full recipe using frozen strawberries in my notes app, and will be making it often. It comes out perfect!
Gwen Leron says
I'm glad you like the recipe, Winnie! Your dessert sounds delicious and perfect for this sauce! Thank you for the feedback on the process for making it the frozen strawberries, I appreciate that and will review.
Shirley Chaulk says
I am making this sauce as we speak, using frozen strawberries and it seems to be watery, so I am going to let it simmer for the full 20 minutes, can I expect it to still get thick
Gwen Leron says
Hi Shirley, the sauce will thicken further after it has been chilled, it may still seem runny after it has finished cooking but don’t want to cook it for too long though or else all the moisture will evaporate and you will end up with sauce that is thick like jam. In case you missed it above, here are the instructions for making the sauce with frozen berries:
To Make with Frozen Strawberries: Use 400g (roughly 3 cups) of unsweetened sliced berries. Add all the ingredients to a medium pot and mix everything together. Place uncovered pot over medium heat until all the frozen berries have fully thawed and the mixture starts to boil, about 10 minutes. Turn the heat down to medium-low and simmer uncovered for 15 minutes for a thinner sauce and 20 minutes for a thicker sauce. Stir occasionally. Continue at step 5 above.
I hope this helps, let me know if you have any further questions, I hope you love the sauce!
Cindy says
I subbed the lemon with a 1/2 tsp of Balsamic vinegar. I used fresh strawberries. The Balsamic gives it a deeper taste.
Gwen Leron says
I'm happy you have the recipe a try, Cindy, and I'm glad you found a way to customize it to suit your taste! Enjoy!
Debra Drum says
Can I make this recipe with agave syrup instead of sugar?
Gwen Leron says
Hi Debra, I have not tried making the recipe with any liquid sweeteners so I'm not sure what the outcome would be. Since you are adding more liquid to the sauce, I think the final consistency will be affected, the sauce will be thinner. If I were trying this, I would cook it for a little longer so it thickens more and then add the amount of agave you'd like. The sauce will continue to thicken when it's chilled. If you give it a try, please let me know how it goes!
Michele says
Can I can this? Hot water bath or put wax on top? Thank you 😊
Gwen Leron says
Hi Michele, this is a great question, but unfortunately, I don't have any experience with canning, so I'm unsure if it is suitable or not. I do know that it freezes very well and will keep in the freezer for 2-3 months. Sorry I can't be more help with this, but if I can help with anything else, please ask.