This homemade strawberry sauce is so easy and quick to make, and requires just 4 simple ingredients! Use fresh or frozen strawberries and make this sauce to top strawberry waffles, cheesecakes, ice cream, pancakes, and more!
Easy Strawberry Sauce
I never buy store-bought fruit sauces. If you read the label, you’ll find that they’re almost always packed with unnecessary ingredients, flavorings, colorings, too much sugar, and ingredients that you can’t even pronounce. Making your own homemade fruit sauces is much easier than you think!
And it’s always handy to have a jar of homemade strawberry sauce on hand, I use it for all sorts of desserts such as baked cheesecake, strawberry waffles, homemade pancakes, french toast, cupcakes, or to go in bakes, milkshakes, ice cream, and what not!
So when strawberries are in season, I buy lots of them. And since they don’t last in the fridge for too long, that makes me think of what I can turn them into. And this sauce is probably the simplest and easiest recipe.
How to Make Strawberry Sauce
All you need is 4 ingredients, a sauce pan, a heat resistant spatula, and a jar!
The ingredients that you’ll need are strawberries (either fresh or frozen) if using frozen then no need to thaw, sugar, lemon juice, and corn starch.
- If using fresh strawberries, wash very briefly, and hull and halve them using a knife.
- Place in a saucepan along with sugar on low-medium heat, and add the lemon juice. The strawberries will produce lots of liquid so you don’t need to add any liquid. Stir occasionally so that the strawberries don’t burn, and don’t increase the heat. The process will take around 15 minutes.
- When the strawberries are super soft, and there’s lots of liquid. Add the cornstarch slurry which is 1-2 tablespoons of cornstarch mixed with 1 tablespoon of water. Stir the strawberry mixture on medium heat until it thickens, then remove from heat and allow it to cool down a little for 5-10 minutes.
- Finally, transfer to a jar and store in the fridge.
You have 2 choices, to either leave the strawberry sauce a little bit chunky and that works great for pies and cakes. Or you can blend it using an immersion blender or in a blender for a smooth strawberry sauce.
You will love this recipe because it’s 100% natural, no preservatives, made from real strawberries, and ready in under 20 minutes using 4 ingredients!
You can substitute with other berries such as raspberries, blueberries, and blackberries. You can also use cherries, pit and halve them and use them to make a cherry sauce.
Storing Tips
Store in a sealed jar in the fridge for up to 1 week, or freeze for up to 6 months.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Strawberry Sauce
Ingredients
- 3 cups (430 grams) strawberries
- ½ cup (100 grams) granulated sugar
- 3 tablespoons (3 tablespoons) lemon juice
- 2 tablespoons (2 tablespoons) cornstarch
- 1 tablespoon (1 tablespoon) water
Instructions
- If using fresh strawberries, wash very briefly, and hull and halve them using a knife.
- Place in a saucepan along with sugar on low-medium heat, and add the lemon juice. The strawberries will produce lots of liquid so you don’t need to add any liquid. Stir occasionally so that the strawberries don’t burn, and don’t increase the heat. The process will take around 15 minutes.
- When the strawberries are super soft, and there’s lots of liquid. Add the cornstarch slurry which is 1-2 tablespoons of cornstarch mixed with 1 tablespoon of water. Stir the strawberry mixture on medium heat until it thickens, then remove from heat and allow it to cool down a little for 5-10 minutes.
- Finally, transfer to a jar and store in the fridge.
Notes:
- You can substitute with other berries such as raspberries, blueberries, and blackberries. You can also use cherries, pit and halve them and use them to make a cherry sauce.
- You can either leave the strawberry sauce a little bit chunky and that works great for pies and cakes. Or you can blend it using an immersion blender or in a blender for a smooth strawberry sauce.
- Store in a sealed jar in the fridge for up to 1 week, or freeze for up to 6 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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