When strawberries are in season, this quick homemade strawberry sauce is a must-make. With just six simple ingredients, including fresh berries and a splash of lemon juice, it comes together in only 15 minutes. Whether you’re topping pancakes, cheesecake, or celebrating something special, this sweet sauce adds the perfect fruity touch.
What You’ll Need for the Perfect Sauce
One of the best things about making homemade strawberry sauce is how simple the ingredients are. It’s all about using what’s in season and letting the strawberries shine. Here’s what you’ll need for a sweet, fresh sauce that’s ready in minutes:
- 1 pound (454 grams) fresh strawberries – the star of the show. Go for ripe, local berries when possible.
- 1/3 cup (75 grams) granulated sugar – this balances the natural tartness and helps the sauce thicken.
- 1 tablespoon fresh squeezed lemon juice – just enough to brighten the flavor and add a touch of acidity.
- 1 teaspoon cornstarch – a natural thickener that gives the sauce body without making it heavy.
- 2 teaspoons water – used to make a cornstarch slurry.
- 1/2 teaspoon vanilla extract – adds warmth and richness to round out the flavor.
This combination creates a glossy, just-sweet-enough sauce that’s full of fresh fruit flavor without being overpowering.
Can I Use Frozen Strawberries or Swap the Sweetener?
Yes, and yes! If fresh strawberries aren’t available, you can absolutely use frozen ones—just don’t thaw them before cooking. Frozen berries release more liquid, so you may need a touch more cornstarch to thicken the sauce.
Want to go refined-sugar free? Swap the granulated sugar for maple syrup or honey (just adjust the amount to taste). It’s a great option if you’re using this sauce in something like a strawberry cream smoothie or yogurt parfait.
You can also boost the flavor with a dash of cinnamon or lemon zest if you’re looking for a fun variation.
Step-by-Step Instructions
Making homemade strawberry sauce couldn’t be easier. In just a few steps, you’ll have a sauce that’s bursting with fresh strawberry flavor and perfect for drizzling over anything.
Step 1:
Wash and hull 1 pound of strawberries (that just means removing the green stems). Slice large strawberries into thick slices; if they’re small, cut them in half.
Step 2:
In a small bowl, whisk together 1 teaspoon of cornstarch and 2 teaspoons of water. This is your slurry and will help thicken the sauce later.
Step 3:
Place the sliced strawberries in a 3 or 4-quart saucepan. Add 1/3 cup sugar and 1 tablespoon of fresh lemon juice. Stir everything together.
Step 4:
Set the pan over medium-high heat. Stir occasionally until the strawberries start to boil. Then reduce the heat to medium and let it simmer for 10–15 minutes, or until the liquid reduces by about one-third and the mixture starts to thicken.
Step 5:
Stir in the cornstarch slurry and turn the heat back to medium-high. Continue stirring as the sauce returns to a boil. Let it boil for 30 seconds to activate the thickening.
Step 6:
Remove from heat and stir in 1/2 teaspoon of vanilla extract. Let the sauce cool slightly before using, or serve it warm for an extra-cozy topping.
Tips for Thickening or Adjusting Texture
If you love a chunky, fruit-forward sauce, you’re done! But if you prefer something smoother, use the back of a spoon or potato masher to break down the strawberries as they cook.
For a completely smooth sauce, blend it with an immersion blender or let it cool slightly and use a standard blender.
Want an extra-thick sauce? You can increase the cornstarch to 2 teaspoons and use 1 tablespoon of water in your slurry. Just remember, the sauce will thicken more as it cools.
Best Ways to Serve Strawberry Sauce
Once your homemade strawberry sauce is ready, the only question left is: what will you pour it on first?
This sweet, slightly tangy sauce is incredibly versatile. We love it warm over fluffy pancakes or waffles on slow Saturday mornings, but it’s just as heavenly spooned over vanilla ice cream on a summer night. It also elevates something as simple as yogurt or oatmeal, and turns plain cheesecake into a showstopper.
More ideas for serving:
- Swirl into parfaits or chia pudding
- Fill crepes or drizzle on French toast
- Spoon over angel food cake or brownies
- Stir into lemonade or cocktails for a fruity twist
This sauce is truly a pantry staple during strawberry season—and beyond.
Storage Tips, Freezing & Fun Variations
You can store homemade strawberry sauce in an airtight jar or container in the refrigerator for up to one week. It’ll thicken a bit more as it chills, but you can reheat it gently on the stove or in the microwave if you prefer it warm.
Freezing instructions:
Let the sauce cool completely, then transfer it to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat if needed.
Want to mix it up? Try these variations:
- Add orange zest or a splash of orange juice for citrus brightness
- Stir in a few fresh mint leaves during cooking, then remove before serving
- For a savory-sweet glaze, try adding a teaspoon of balsamic vinegar at the end—delicious over pork or as a salad dressing base
However you use it, this strawberry sauce brings joy by the spoonful, and keeps well for days of dessert magic.
Frequently Asked Questions
What are the ingredients in strawberry sauce?
Homemade strawberry sauce typically includes fresh strawberries, sugar, and lemon juice. Many recipes (like ours) also use a bit of cornstarch and water to thicken the sauce, along with vanilla extract for added flavor depth. That’s it—simple, pantry staples that highlight the natural sweetness of the berries.
Do I need lemon juice for strawberry sauce?
Yes, a touch of lemon juice brightens the flavor of the sauce and balances the sweetness. It also helps preserve the color and enhances the overall freshness. If you don’t have lemon juice, a small amount of orange juice or even lime juice can work in a pinch.
How do I thicken strawberry sauce naturally?
The best natural thickener for homemade strawberry sauce is cornstarch, mixed with a little cold water to create a slurry. Add it toward the end of cooking and boil briefly to activate it. For a thicker result, you can slightly increase the cornstarch amount. If you prefer not to use cornstarch, you can simmer the sauce longer to let it reduce naturally.
Can I use frozen strawberries for homemade strawberry sauce?
Absolutely. Frozen strawberries work well, especially when fresh berries aren’t in season. No need to thaw them—just toss them into the saucepan frozen. Keep in mind that frozen strawberries may release more liquid, so you might need to adjust the cornstarch slightly for a thicker consistency.
Conclusion: A Sweet Tradition in Every Spoon
There’s something special about a recipe that’s both comforting and endlessly useful. This homemade strawberry sauce is more than just a topping, it’s a connection to simpler days, to the aroma of strawberries bubbling on the stove, and to those little moments around the table that become family traditions.
Whether you’re drizzling it over cheesecake, folding it into breakfast parfaits, or spooning it onto a warm stack of pancakes, this sauce brings a touch of homemade love to anything it touches. And the best part? You made it yourself in under 30 minutes.
So next time strawberry season rolls around, or you just want a taste of it, reach for this recipe. Your kitchen will smell amazing, your desserts will shine, and your heart will be a little fuller.
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Homemade Strawberry Sauce (Quick, Fresh & Easy Recipe)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1.5 cups
- Category: Sauce
- Method: Simmered
- Cuisine: American
- Diet: Vegetarian
Description
This easy homemade strawberry sauce made with sweet local strawberries is a great topping for ice cream, pancakes, or cheesecake.
Ingredients
1 pound (454 grams) fresh strawberries
1/3 cup (75 grams) granulated sugar
1 tablespoon fresh squeezed lemon juice
1 teaspoon cornstarch
2 teaspoons water
1/2 teaspoon vanilla extract
Instructions
1. Wash the strawberries and cut off the green stem. Cut the strawberries into thick slices or halves.
2. Whisk the cornstarch and water together in a small bowl to create a slurry.
3. Place the strawberries in a saucepan with lemon juice and sugar. Stir over medium-high heat until it begins to boil.
4. Reduce heat to medium and simmer for 10–15 minutes until sauce thickens slightly.
5. Stir in the cornstarch slurry. Bring to a boil for 30 seconds, stirring constantly.
6. Remove from heat and stir in vanilla extract. Let cool or serve warm.
Notes
The sauce can be stored in the fridge for up to 1 week.
To freeze, let it cool completely and freeze in a sealed container for up to 3 months.
For thicker sauce, increase cornstarch to 2 teaspoons and 1 tbsp water.
Mash for fewer chunks or blend for smooth sauce.