Homemade Strawberry Sauce Recipe

Introduction

This Strawberry Cake recipe features a luscious homemade strawberry sauce that brings fresh, vibrant flavors to your dessert. Using simple ingredients, you can create a beautiful topping or filling perfect for cakes, pancakes, or parfaits.

Ingredients

• 16 oz (2 ½ to 3 cups) fresh or frozen strawberries, sliced
• ¾ cup water
• 3 tablespoons cornstarch
• ⅔ cup sugar (more or less to taste)
• 2 tablespoons lemon juice (optional)
• 1 teaspoon vanilla (optional)
• Pinch of salt (optional)

Instructions

1. Step 1: In a medium saucepan, whisk together the water and cornstarch until fully combined and smooth with no lumps.
2. Step 2: Add the sliced strawberries, sugar, lemon juice, vanilla, and a pinch of salt to the saucepan.
3. Step 3: Cook the mixture over medium to medium-high heat and bring it to a boil, stirring frequently.
4. Step 4: Let it boil for 30 to 60 seconds, but do not overboil or the cornstarch will lose its thickening power. The sauce should change from an opaque milky pink to a deeper red and become more transparent.
5. Step 5: Immediately lower the heat to medium-low and simmer for 8 to 10 minutes until the sauce is thick enough to coat a spatula without dripping. It will continue to thicken as it cools.
6. Step 6: Remove from heat and allow the sauce to cool completely before using it as a topping or filling for your favorite desserts.

Tips & Variations

• Use fresh strawberries during peak season for the best flavor, or frozen strawberries if fresh are unavailable.
• Adjust the sugar amount based on the sweetness of your strawberries or your personal preference.
• For a twist, add a splash of balsamic vinegar or a few fresh mint leaves during cooking for extra depth of flavor.
• Omit lemon juice for a sweeter sauce, or add more for a tangier finish.

Storage

Store the strawberry sauce in an airtight container in the refrigerator for up to five days. Reheat gently on the stove or in the microwave, stirring occasionally to restore its smooth texture. The sauce can also be frozen for up to one month; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well and can be used directly from the freezer. They may release more liquid, so adjust cooking time slightly if needed to reach the desired thickness.

What can I use this strawberry sauce for?

This sauce is perfect for topping cakes, cheesecakes, pancakes, waffles, or yogurt. It can also be used as a filling for pastries or layered desserts.

Homemade Strawberry Sauce Recipe

Print Recipe

★★★★★

4.9 from 114 reviews

A luscious homemade strawberry sauce perfect for topping cakes, ice cream, pancakes, or enjoying as a sweet dessert topping. This recipe uses fresh or frozen strawberries cooked with a simple cornstarch slurry, sugar, and optional lemon juice and vanilla for a balanced, flavorful compote with a glossy, rich texture.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 2 cups of strawberry sauce 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Strawberry Sauce Ingredients

• 16 oz (2 ½ to 3 cups) fresh or frozen strawberries, sliced
• ¾ cup water
• 3 tablespoons cornstarch
• ⅔ cup sugar (adjust to taste)
• 2 tablespoons lemon juice (optional)
• 1 teaspoon vanilla extract (optional)
• Pinch of salt (optional)

Instructions

1. Prepare the cornstarch mixture: Whisk together water and cornstarch in a medium saucepan until fully combined with no lumps, creating a smooth slurry that will thicken the sauce.
2. Add strawberries and remaining ingredients: Stir in the sliced strawberries, sugar, lemon juice, vanilla, and salt if using, mixing well to combine all components evenly.
3. Cook the mixture: Place the saucepan over medium to medium-high heat and bring the mixture to a boil, stirring frequently to prevent burning or sticking.
4. Boil briefly: Let the mixture boil for 30 to 60 seconds—no more than one minute—to activate the thickening properties of the cornstarch without breaking them down. The color should shift from an opaque milky pink to a deeper red and become more translucent.
5. Simmer to thicken: Immediately reduce the heat to medium-low and simmer the sauce for 8 to 10 minutes. It should become thick enough to coat a spatula heavily without dripping. The sauce will thicken further upon cooling.
6. Cool before use: Remove from heat and allow the sauce to cool completely before using it in your favorite dessert recipes or as a topping.

Notes

• Use fresh strawberries for the best flavor, but frozen strawberries work well when fresh are out of season.
• Adjust sugar quantity to taste depending on the sweetness of your strawberries and personal preference.
• Lemon juice adds brightness and balance to the sweetness but can be omitted if preferred.
• Vanilla extract adds depth of flavor and aroma but is optional.
• Do not over-boil the sauce as excessive heat can break down cornstarch’s thickening properties, resulting in a thinner sauce.
• Allow sauce to cool completely to experience its full thickening and flavor.
• This sauce can be stored refrigerated for up to one week.

Keywords: strawberry sauce, strawberry compote, fresh strawberry topping, homemade strawberry syrup, fruit sauce, dessert sauce