Homemade Strawberry Sauce
This strawberry sauce is a delicious topping for everything from pancakes and waffles to cheesecakes, ice cream, and even yogurt! With a fresh strawberry flavor, a hint of sweetness, and a thick, glossy texture, this sauce is simple to make and versatile.
Ingredients
Instructions
- Rinse and hull all strawberries. Slice larger strawberries in half and leave 1 cup of the smaller strawberries whole or halved to add at the end for texture.
- In a medium saucepan, combine the prepared strawberries (minus the reserved 1 cup), sugar, water
- Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar. Allow it to simmer for about 8–10 minutes, or until the strawberries release their juices and start breaking down.
- For a smoother sauce, blend it after the strawberries release their juices and start breaking down. A quick blend will give a nice, even texture.
- Add corn syrup “Optional”. The corn syrup adds a nice sheen and helps prevent crystallization, but you can leave it out if you prefer.
- After simmering, reduce the heat to low. Add the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) to the saucepan, stirring continuously.
- Continue cooking for another 2–3 minutes or until the sauce thickens and becomes glossy. If it’s too thick, add a bit of water, a tablespoon at a time, until you reach your desired consistency.
- Add the reserved 1 cup of strawberries "chopped", These will add a fresh, chunky texture to the sauce.
- Let the sauce cool for a few minutes before using. It will continue to thicken slightly as it cools.
- Serve warm, room temperature, or chilled, depending on your preference.
Nutrition Facts
Nutrition Facts
Servings 8
Serving Size 4 tbsp
- Amount Per Serving
- Calories 70kcal
- % Daily Value *
- Sodium 2mg1%
- Total Carbohydrate 18g6%
- Dietary Fiber 2g8%
- Sugars 15g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips for Perfect Strawberry Sauce
- Adjusting Sweetness: If your strawberries are especially sweet, you can reduce the sugar slightly. Conversely, if they're a bit tart, add a touch more sugar.
- Corn Syrup: Adding light corn syrup helps prevent sugar crystallization and keeps the sauce smooth. However, if you prefer, you can skip this and replace it with an additional 1–2 tsp of sugar.
- Consistency: For a thicker sauce, let it cook a bit longer, or add a bit more of the cornstarch slurry. For a thinner sauce, reduce the cornstarch or add a splash of water.
- Serving Ideas: This sauce is perfect over pancakes, waffles, ice cream, cheesecake, or even as a filling for crepes. Store any leftovers in an airtight container in the fridge for up to 5 days.
Enjoy your homemade strawberry sauce!
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Frequently Asked Questions
Yes, you can use frozen strawberries. Thaw them first and drain any excess water to prevent the sauce from being too thin. Frozen strawberries may also release more liquid during cooking, so you may need to simmer a bit longer to thicken the sauce.
The sauce can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months.
Absolutely! You can adjust the sugar to your taste. Start with a smaller amount and add more as needed during cooking.
- If too thick: Stir in a small amount of water or fruit juice to reach your desired consistency.
- If too thin: Simmer for a few more minutes or add a bit more cornstarch slurry (1/2 tsp cornstarch mixed with 1 tsp water).
Yes, you can skip the corn syrup or replace it with honey, maple syrup, or agave nectar. However, corn syrup helps prevent sugar crystallization and ensures a smooth texture.
Yes, if you prefer a smooth sauce, use a hand blender or regular blender to puree it fully. You can strain it through a fine mesh sieve for an ultra-smooth texture.
This sauce is versatile and perfect for topping pancakes, waffles, cheesecake, ice cream, yogurt, French toast, or even as a filling for crepes and pastries.
This recipe is not intended for canning. If you'd like to can strawberry sauce, ensure you follow a recipe specifically designed for safe preservation.
Yes! Replace the corn syrup with a vegan-friendly alternative like maple syrup or agave nectar.
You can use cherries, raspberries, blueberries, blackberries, or a mix of berries to create similar fruit sauces. Adjust the sugar based on the natural sweetness of the fruit.
