How to make a simple strawberry sauce that is perfect for adding to breakfast dishes, baking, and more. This sweet and fruity strawberry topping requires just strawberries, sugar, and lemon juice!
I can never get enough of strawberry season. I try to come up with fun recipes for every last summer strawberry before I have to freeze them. This time I prepared a delicious, three-ingredient strawberry sauce recipe that goes with literally everything.
It’s such a sweet and delicious addition to all your favorite dishes. Did I hear you needed a strawberry sauce for cheesecake? I’ve got you covered!
And the best part? This strawberry topping is healthy, packed full of natural goodness, and has zero nasty chemicals, additives, or flavorings.
What Is Strawberry Sauce Made of
This strawberry compote recipe only contains three basic ingredients:
- Strawberries: The Queen Ingredient. Both fresh strawberries and frozen strawberries work for this strawberry recipe. Make sure to let the frozen ones completely defrost before using them.
- Lemon: The citrus of the lemon will lift the sweetness of the strawberry and give it a greater depth of flavor. The lemon can also help the sauce set. If you don’t have lemons, orange or grapefruit are great alternatives.
- Sugar: Caster sugar is best; its tiny crystals mean it melts a lot quicker. Granulated sugar will also work. And so will cane sugar if you’re looking to use less refined sugar – it might just take longer to dissolve.
Chef’s Tip: If you don’t have strawberries, but still want to make a delicious fruit sauce, you can replace them with other berry fruits. Choose from raspberries, blackberries, blackcurrants, blueberries, cherries, peaches, pears, rhubarb, etc. Different fruits will need slightly longer to break down while cooking to make fruit compote.
How to Make Strawberry Sauce
Prepare Your Fruit
Wash the strawberries and remove the leaves and stems – you don’t want any of them getting into the sauce! Cut the berries in half or quarters, then add them to a medium saucepan.
Juice half a lemon, then add it to the strawberries.
Turn on The Heat
Add the sugar to the strawberry and lemon. Turn on the burner to medium heat and allow the mixture to come to a boil.
Once it’s boiling, reduce the heat just slightly to allow it to simmer. Use a potato masher or a fork to mash the strawberry chunks from time to time, so they release all their juices. Be gentle here though. You don’t want to crush the fruit too much as it can stick to the bottom of your pan.
Continue to cook for 5-10 minutes longer.
If you want your sauce super smooth, run it through a sieve into a clean bowl or jug. Using a wooden spoon, make circles into the sauce as it drains. This will remove the seeds and any other unwanted lumps.
How to Thicken Strawberry Sauce
An easy way to thicken the sauce is to continue cooking at low heat to make a strawberry reduction. You can also blend some of the strawberries – that will help thicken the sauce as well.
Alternatively, you can use cornstarch or arrowroot powder as thickening agents. Combine the cornstarch with 1-2 tablespoons of water and mix well. Then pour this cornstarch slurry into the sauce while reducing it. If you prefer using arrowroot, add it at the end of cooking and stir well.
How to Store Strawberry Sauce
Once ready, set aside the sauce to cool down. Then pour the strawberry cheesecake topping into a sterilized airtight container.
How Long Does Homemade Strawberry Sauce Last in the Fridge
It’s best to keep the strawberry toppings in the refrigerator for about 1-2 weeks.
You can also freeze it for up to 3 months. When needed, place it in the fridge to thaw overnight.
If you want to reheat it, do so in a saucepan over medium-high heat. Add a teaspoon or two of water if needed.
Uses for Strawberry Sauce
This strawberry glaze recipe is super versatile. Plus you can have it ready in minutes so you can make it whenever needed.
For Breakfast: This sauce is great for adding to oatmeal. You can also include it in a smoothie if you don’t have fresh fruit. Or even drizzle it on pancakes or waffles.
Strawberries are a great compliment to other fruity flavors. Particularly apple, rhubarb, and other berry fruits, as well as citruses like orange, lemon, and grapefruit.
Baking: it is also a great addition to baking, especially if you’re looking to wow up a dessert:
- It’s amazing for ice cream. Make your own sundae with fresh chopped fruit, nuts, seeds, and dark chocolate with vanilla ice cream.
- Use it as a strawberry topping for cheesecake.
- Use it as a strawberry shortcake topping – perfect for this Coconut Cake, for this Jelly Roll Cake, or for pound cake. And it goes great with whipped cream too.
- Serve alongside an Italian panna cotta or mousse for an extra burst of flavor. Strawberry is especially good with white chocolate!
- This is also a great addition to French toast.
- This strawberry drizzle for pancakes can also be used in a yogurt and granola parfait or trifle!
Or, just serve it with anything!
My strawberry sauce is just as good on its own as it is with other dishes. Eat it straight from the jar or use it as a strawberry drizzle on toast. It’s a great substitute if you don’t have fresh strawberries in the house but want something sweet to go with your meal.
More Strawberry Recipes
If you try this recipe for strawberry sauce for cheesecake, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Homemade Strawberry Sauce (Strawberry Topping)
This will yield about 1 3/4 cups of sauce
- Wash the strawberries and remove the leaves and stems. Cut the strawberries in half or in quarters, then add to a medium saucepan.
- Juice half a lemon, then add it to the strawberries.
- Add the sugar to the strawberry and lemon. Turn on the burner to medium heat and allow the mixture to come to a boil.
- Once it's boiling, reduce the heat just slightly to allow it to summer. Use a potato masher or a fork to mash the strawberries from time to time, so they release all their juices. Be gentle here though. You don't want to crush the fruit too much as it can stick to the bottom of your pan.
- Continue to cook for 5-10 minutes longer.
- Once ready, set aside the compote to cool down. Then pour it into a sterilized airtight jar. If you want your compote super smooth, run it through a sieve into a clean bowl or jug. Using a wooden spoon, make circles into the compote as it drains. This will remove the seeds and any other unwanted lumps.
- To store: It's best to keep the compote in an airtight jar in the fridge for about 1-2 weeks.To freeze: freeze in an airtight container for up to 3 months. When needed, place it in the fridge to thaw overnight.To reheat: do so in a saucepan over medium-high heat. Add a teaspoon or two of water if needed.