Homemade strawberry sauce is a perfect balance of sweet and tangy, with the vibrant flavor of fresh strawberries shining through. It’s incredibly easy to make, requiring just a few ingredients and minimal cooking time, and it creates a versatile topping for desserts or breakfasts.
About This Recipe
Strawberry sauce is one of those versatile delights that can instantly elevate a variety of dishes. Whether you’re drizzling it over pancakes, swirling it into yogurt, or layering it on a cheesecake, this homemade strawberry sauce adds a burst of fresh, fruity flavor to anything it touches. Simple to make and with only a handful of ingredients, this recipe is perfect for those looking to add a homemade touch to their favorite desserts, breakfasts, and even beverages.
This strawberry sauce is a bit different than strawberry compote, mainly because it’s more runny and the strawberries are blended once cooked, instead of leaving them in little chunks.
Just like my Raspberry compote recipe, it can be used in so many recipes, but if you plan to use it to fill cakes, I recommend you don’t blend the compote and let it cook for 2-3 more minutes to make it a thicker consistency.
What You Need To Make This Recipe
Strawberries: Both fresh or frozen strawberries will work for this recipe, and since it’ll be blended anyway I did not cut the strawberries.
Granulated sugar: Start with the amount specified in the recipe, give a taste, and add more if needed, because the amount of sugar you’ll need will depend on how sweet your strawberries are.
Water: Since this is a strawberry sauce recipe, you must add some water.
Cornstarch: This will help thicken the sauce.
Lemon zest: This is optional, but I love the hint of lemon flavor this adds to the sauce.
Pro Tip
- Use Fresh or Frozen Strawberries: Fresh strawberries offer the best flavor, but frozen strawberries work just as well, especially when fresh ones are out of season.
- Adjust Sweetness to Taste: Depending on the ripeness of your strawberries, you can tweak the amount of sugar. Taste as you go to get the perfect balance of sweetness.
- Add a Splash of Lemon Juice: A little lemon juice brightens up the flavor and helps balance the sweetness, adding a fresh, tangy kick.
- Don’t Overcook: Simmer the sauce just until the strawberries soften and release their juices. Overcooking can cause the sauce to lose its vibrant color and fresh taste.
- Mash or Leave Chunky: For a smoother sauce, you can mash the strawberries as they cook, or for a more textured sauce, leave some pieces whole for a chunkier bite.
- Store and Freeze: Strawberry sauce stores well in the fridge for up to a week and can also be frozen in airtight containers for up to 3 months for future use.
How to Store Strawberry Sauce
To store homemade strawberry sauce:
- Refrigeration: Allow the sauce to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to one week.
- Freezing: For longer storage, freeze the sauce in a freezer-safe container or resealable freezer bags. Make sure to leave a little space at the top for expansion. The sauce can be frozen for up to 3 months. When ready to use, thaw it in the refrigerator overnight.
Always make sure to stir the sauce before serving, as some separation may occur during storage.
FAQ’s
Can I use frozen strawberries to make strawberry sauce?
Yes, frozen strawberries work perfectly for this recipe. Just thaw them slightly before cooking, or cook them directly from frozen. They’ll release extra liquid, which can be simmered down for a thicker sauce.
How do I make my strawberry sauce thicker?
You can thicken the sauce by simmering it longer to reduce the liquid or by mixing a teaspoon of cornstarch with water and adding it to the sauce during the last few minutes of cooking.
Can I adjust the sweetness in the recipe?
Absolutely! You can add more or less sugar depending on how sweet or tart your strawberries are. Taste the sauce while it’s cooking and adjust to your preference.
How long does homemade strawberry sauce last?
In the refrigerator, homemade strawberry sauce lasts up to one week. You can freeze it for up to 3 months for longer storage.
Can I make strawberry sauce without sugar?
Yes, you can make it without sugar, though the sauce will be more tart. For a healthier alternative, you can substitute the sugar with honey, maple syrup, or a sweetener like stevia.
Why is my strawberry sauce not red enough?
Overcooking can cause the sauce to lose its vibrant red color. Try cooking it for less time, just until the strawberries soften and release their juices.
Can I use strawberry sauce for savory dishes?
While strawberry sauce is typically sweet, you can reduce the sugar and add balsamic vinegar or black pepper for a savory twist, perfect for pairing with meats or cheese.
If you’re looking for more delicious sauces and fillings you should try my Lemon Curd, Slated Caramel Sauce, Raspberry Compote, or even my Homemade Chocolate Hazelnut Sauce.
Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!
Recipe Card
Homemade Strawberry Sauce
Homemade strawberry sauce is a perfect balance of sweet and tangy, with the vibrant flavor of fresh strawberries shining through. It’s incredibly easy to make, requiring just a few ingredients and minimal cooking time to create a versatile topping for desserts or breakfasts.
Prep Time: 5 min
Cook Time: 10 min
Chill Time: 25 min
Total Time: 40 min
Course: Dessert
Servings: ~1 cup
Calories: 371 kcal
Ingredients
- 250g strawberries, fresh or frozen (1 1/2 cup – 1 13/4 cup)
- 60g granulated sugar (1/4 cup)
- 2 tsp lemon zest
- pinch of salt
- 15g cornstarch (1 tbsp)
- 60 ml water, room temp. (1/4 cup)
Equipment/Utensils
- Medium-sized saucepan
- Spatula
- Medium-sized bowl
- Grater (for lemon zest)
- Small bowl
Instructions
- In a medium-sized saucepan combine strawberries, fresh or frozen, granulated sugar, and lemon zest. You don’t need to chop the strawberries because we’re going to blend them anyway.
- Place the pan on medium-high flame and cook wile occasionally stirring, for 5-7 minutes until the strawberries are soft and mushy.
- While the strawberries are cooking, combine cornstarch and water in a separate small bowl.
- Switch the flame on low, the pour the cornstarch slurry into the strawberry sauce while stirring then let the sauce cook for another 2-3 minutes on low flame.
- Turn off the flame then let the strawberry sauce cool down for 10 min, then transfer it into a blender. Blend until smooth then strain it to remove any lumps or seeds.
- Let the strawberry sauce cool down for a bit at room temperature then transfer it to the refrigerator to cool completely.
- Now you can use it in you desserts and breakfasts! Enjoy!
Nutrition (for the entire yield)
Calories: 371.23kcal
Total Fat: 0.77g
Carbs: 93.52g
Sugars: 72.27g
Protien: 1.77g
Sodium: 237.24mg
Fiber: 5.56g
** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **
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