All you need to make this simple, homemade strawberry sauce is THREE simple ingredients, and it couldn’t be easier to make! This recipe contains NO cornstarch, you can make it thick or thin and with fresh or frozen strawberries, all the details are included in the post. Once it’s ready, use it as a topping for cheesecake, ice cream, waffles, shortcake, crepes oatmeal, and so much more!
1pound (454g) fresh strawberries(if using frozen strawberries, and/or cup measurements see notes below for more info)
3-6tablespoons (38g - 75g )sugar(amount can be reduced or increased, as needed, see note below)
2teaspoonslemon 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.
Notes
Please read the helpful info above and below before making this recipe to ensure success.
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.
This recipe makes 1 and a ½ cups of strawberry sauce.
The sauce will look runny/thin once the cooking time has ended, it will thicken more as it cools and thickens even more after being refrigerated.
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 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.
Store sauce in an airtight jar or container, in the refrigerator for up to 7 days.
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.