Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (2024)

15 minutes mins

| 15 Comments |

4.97 from 31 votes

Jump to Recipe | Updated: | by Nora

This fresh Strawberry Sauce is quick and easy to make and tastes delicious as a topping for cheesecake or pound cake; or as a sauce with ice cream or whipped cream.

Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (1)

Fresh strawberry topping

There’s nothing like strawberry season, if you ask me. I love using the fresh berries to make this strawberry sauce/strawberry topping for yogurt, cheesecake… Or to eat with a spoon!

  • It’s quick and easy to make with just a handful of ingredients and a few minutes of time
  • This is a great recipe to use for berries that need to be used up and may not look their best anymore, or for off-season berries that lack natural sweetness
  • This freezes well, so it’s a great way to preserve those juicy farmer’s market strawberries!
Jump to:
  • Fresh strawberry topping
  • Ingredients you’ll need
  • How to make strawberry sauce
  • Recipe tips
  • Storage tips
  • Ideas for using
  • Printable recipe
  • More strawberry recipes
  • Comments

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (2)

Ingredient notes

  • Strawberries: You can make this with frozen strawberries. You don’t need to defrost them, but the sauce will take a little longer to cook and they tend to break up more. Feel free to substitute other berries – the sauce works great with blueberries, blackberries or cherries. Raspberries tend to completely break up and form more of a jam.
  • Cornstarch: Feel free to double or triple the cornstarch for a more jammy, thick sauce (the recipe as-is yields chunks of soft strawberry in syrup-y sauce).
  • Lemon juice: The lemon aids with the thickening of the sauce. If you use bottled or skip the lemon juice, you may need to add a little more cornstarch to get the same consistency.

How to make strawberry sauce

1. Combine the strawberries and sugar in a pot. Whisk together the cornstarch, vanilla and lemon juice in a small bowl, then pour into the pot with the strawberries and sugar.

  • Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (3)
  • Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (4)

2. Stir well, then bring to a boil over medium-high heat once. This will start releasing the strawberries’ juices, which will be very liquid at this point.

Reduce the heat to medium and allow the sauce to simmer for around 5 minutes, stirring often, until the juices have thickened to your liking. Break up or even mash part of the berries as the sauce cooks if you like, for a less chunky and more mashed sauce.

  • Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (5)
  • Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (6)
  • Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (7)

You can serve it warm with a scoop of ice cream for a simple dessert. Use at room temperature or chilled on cheesecakes and the like, in order to keep your dessert from melting away under the heat of the freshly cooked sauce.

Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (8)

Recipe tips

  • You can cut the strawberries as small or as chunky as you’d like. I prefer a chunky strawberry sauce, especially for cheesecake toppings or for things like extra-special strawberry shortcake and the like.
  • The sauce thickens a little as it chills. If it is too thick when you want to use it, microwave it for 10-15 seconds.
  • This yields soft, juicy strawberries in a sirup-y sauce. For a thicker sauce, double or even triple the cornstarch.

Sauce consistency

I like a chunky strawberry topping with lots of juicy syrup. But in some instances, it can be more useful to have more of a sauce consistency, or smaller chunks. Here are some ways you can vary the consistency:

  • Cut the strawberries in large chunks (halve or quarter) and only stir carefully during simmering to leave the berry chunks whole for a very chunky topping, perfect for cheesecake
  • Dice the strawberries in medium chunks, and/or break up some of the berries as the sauce simmers for a more small chunk, jamm-y topping
  • For a smoother sauce, please do not blend – it turns out too liquid-y. Instead, break up/mash all of the berries with a wooden spoon after simmering the sauce for about 5 minutes. Simmer for 5-10 more minutes, stirring often, until thickened to your preferred consistency.

Storage tips

Fridge: Cool the sauce to room temperature, then store in an airtight container in the fridge for up to 3 days. Microwave for 10-15 seconds to warm the sauce and to make it thinner again if it is too thick.

Freezer: Cool the sauce to room temperature, then place in a labelled freezer bag or freezer container. Freeze for up to 4 months. Defrost in the fridge overnight.

Ideas for using

  • Top a cheesecake or a no bake cheesecake with your strawberry sauce
  • Use as an extra-special topping for strawberry shortcake
  • Spoon some on top of Greek yogurt
  • Serve with lemon pound cake
  • Use as a Crépe filling
  • Serve warm with vanilla ice cream, or cold with whipped cream
  • Serve hot with waffles, pancakes or French toast
Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (9)

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

Printable recipe

Printable Recipe Card

Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (10)

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Fresh Strawberry Sauce (Strawberry Topping)

This fresh Strawberry Topping or Sauce is quick and easy to make and tastes delicious as a topping for cheesecake or pound cake; or as a sauce with ice cream or whipped cream.

Recipe by Nora from Savory Nothings

made it? tap the stars to add your rating!

4.97 from 31 votes

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Ingredients

  • 1 pound fresh strawberries rinsed, hulled and halved or quartered
  • cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch or more to taste; see notes below!
  • 1 teaspoon vanilla extract

Instructions

  • Combine strawberries and sugar in a medium pot or saucepan.

  • Whisk together lemon juice, vanilla extract and cornstarch in a small bowl until fully smooth/no lumps remain. Pour over strawberries and stir well.

  • Bring to a boil once over medium-high heat, then reduce to medium heat and simmer sauce until berries are soft and juices have thickened slightly, about 5 minutes for a chunky topping (see notes below for other consistencies).

  • Use warm, at room temperature or chilled.

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Notes

Ingredient notes

  • Strawberries: You can make this with frozen strawberries. You don’t need to defrost them, but the sauce will take a little longer to cook and they tend to break up more. Feel free to substitute other berries – the sauce works great with blueberries, blackberries or cherries. Raspberries tend to completely break up and form more of a jam.
  • Cornstarch: Feel free to double or triple the cornstarch for a more jammy, thick sauce (the recipe as-is yields chunks of soft strawberry in syrup-y sauce).
  • Lemon juice: The lemon aids with the thickening of the sauce. If you use bottled or skip the lemon juice, you may need to add a little more cornstarch to get the same consistency.

Recipe tips

  • You can cut the strawberries as small or as chunky as you’d like. I prefer a chunky strawberry sauce, especially for cheesecake toppings or for things like extra-special strawberry shortcake and the like.
  • The sauce thickens a little as it chills. If it is too thick when you want to use it, microwave it for 10-15 seconds.
  • This yields soft, juicy strawberries in a sirup-y sauce. For a thicker sauce, double or even triple the cornstarch.

Sauce consistency

I like a chunky strawberry topping with lots of juicy syrup. But in some instances, it can be more useful to have more of a sauce consistency, or smaller chunks. Here are some ways you can vary the consistency:

  • Cut the strawberries in large chunks (halve or quarter) and only stir carefully during simmering to leave the berry chunks whole for a very chunky topping, perfect for cheesecake
  • Dice the strawberries in medium chunks, and/or break up some of the berries as the sauce simmers for a more small chunk, jamm-y topping
  • For a smoother sauce, please do not blend – it turns out too liquid-y. Instead, break up/mash all of the berries with a wooden spoon after simmering the sauce for about 5 minutes. Simmer for 5-10 more minutes, stirring often, until thickened to your preferred consistency.

Storage tips

Fridge: Cool the sauce to room temperature, then store in an airtight container in the fridge for up to 3 days. Microwave for 10-15 seconds to warm the sauce and to make it thinner again if it is too thick.

Freezer: Cool the sauce to room temperature, then place in a labelled freezer bag or freezer container. Freeze for up to 4 months. Defrost in the fridge overnight.

Nutrition

Serving: 1servingCalories: 71kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 119mgFiber: 2gSugar: 15gVitamin A: 9IUVitamin C: 45mgCalcium: 12mgIron: 1mg

Nutrition is an estimate.

More recipe information

Course: Dessert

Cuisine: American

More strawberry recipes

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  • Strawberry Yogurt Smoothie
  • Strawberry Cream Cheese Stuffed French Toast

Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (19)
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.

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Comments

  1. Jessica W says

    Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (22)
    So good! It was exactly what I was looking for. I had a large batch of strawberries that I needed to use up so I made this and froze half then made a strawberry whipped cream and a whipped strawberry butter for waffle recipe!

    Reply

    • Nora says

      That sounds delicious, Jessica!

      Reply

  2. DOROTHY L MACASKILL says

    Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (23)
    I put it on Angel Food Cake. It came out very good. I added one more ingredient from an old recipe. Just a little Hershey strawberry syrup. But it didn’t need it. Thank You, Dottie

    Reply

    • Nora says

      I’m so glad you liked the recipe, Dottie! What a great topping for an angel food cake.

      Reply

  3. Lystessa says

    Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (24)
    This was exactly what I wanted, thank you! I wanted a topping for cheesecake and also to go with scones and give a strawberry shortcake vibe. I added a pinch of salt after reading the comments but I don’t know if I would have missed it. Thanks for sharing!

    Reply

    • Nora says

      I’m so glad, Lystessa!

      Reply

  4. Donna says

    Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (25)
    Quick, easy and so delicious! Perfect with a slice of pound cake. Thanks for sharing this recipe!

    Reply

    • Nora says

      I’m so glad, Donna!

      Reply

  5. Kyle says

    Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (26)
    Simple recipe to follow with delicious results! It’s perfect just as listed so absolutely no additional ingredients are necessary! Great option to provide when serving homemade cheesecake! Thank you!

    Reply

    • Nora says

      I’m so glad, Kyle!

      Reply

  6. Jo says

    Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (27)
    good recipe, but definitely needs a pinch of salt to help the flavors. i also added a touch of red food dye to make it look even prettier lol.

    Reply

    • Nora says

      Pretty never hurts, haha! Glad you liked it, I need to try with a pinch of salt – sounds genius!

      Reply

  7. Jesse says

    Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (28)
    I love this recipe it’s ???

    Reply

    • Nora says

      I’m so glad, Jesse!

      Reply

Homemade Strawberry Sauce (Strawberry Topping) Recipe - Savory Nothings (2024)

FAQs

What is strawberry crunch topping made of? ›

This is a strawberry cake, and it has a creamy vanilla frosting. And on top of that, you're gonna use the strawberry, the iconic Strawberry Crunch topping, which is actually just freeze dried strawberries and Nilla wafers.

What happens when you put sugar on top of strawberries? ›

Putting sugar on strawberries draws out natural juices in the strawberries and creates a delicious sauce of goodness. Want more saucy strawberry recipes? Try this Strawberry Puree, Strawberry Syrup, and our Strawberry Simple Syrup.

What enhances the flavor of strawberry? ›

Balsamic Vinegar:

Basically, the vinegar (especially when nuanced with a little black pepper), steps into the background, making the strawberries even sweeter. Strawberries and balsamic vinegar also mix well in toasted bread, flatbread, scones and more. And let's not forget desserts—the role strawberries were born for.

Why isn t my strawberry sauce thickening? ›

The longer you allow it to heat on the stove, the more moisture will evaporate. If your sauce isn't thickening on the stove, or you don't have the time to let it simmer longer, you can add a cornstarch slurry to thicken it.

What is crisp topping made of? ›

Crisp topping is very much like making a crumb or streusel topping. You work butter into a mixture of flour, oats, and sugar until the mixture can hold together when pressed.

What is Louisiana Crunch cake made of? ›

A Louisiana Crunch Cake is a unique pound cake. The crunch comes from adding sugar and coconut flakes in the cake before baking and the sliced almonds and coconut on top that get sprinkled on top after baking. I tried looking up who invented this cake but found little information.

Why do you put baking soda on strawberries? ›

Beyond that, studies have shown that while washing produce in a baking soda solution can reduce pesticide residues by 66.7–98.9%, washing in tap water alone can reduce by 26.7–62.9%.

What spices go well with strawberries? ›

I highly recommend chopped mint, basil and lavender, which add surprising depth to a bowl of strawberries. Skip the rest of them, especially tarragon and sage, which clash completely with strawberry's bright flavors.

What flavor pairs best with strawberry? ›

Strawberry: Pairs well with other berries, almond, apple, banana, chocolate, citrus, coriander, honey, melon, mint, peach, pineapple, rhubarb, vanilla, and walnut.

What is the best combination for strawberry? ›

Popular Strawberry Pairings
  • almonds + cream.
  • olive oil + balsamic vinegar + almonds.
  • rhubarb + almonds.
  • balsamic vinegar + black pepper.
  • ricotta cheese + black pepper + red wine.
  • Champagne + Grand Marnier.
  • rhubarb + sugar.
Apr 4, 2023

Why put black pepper on strawberries? ›

Well, like some citrus fruits, strawberries actually have an inherent amount of tartness, and the pepper neutralizes that tartness, keeping any overly sweet elements to a minimum and, ultimately, making strawberry flavor shine. The theory even works for other acidic (or tart) fruits, like pineapple.

Can dogs eat strawberries? ›

Yes, a dog can eat strawberries. If you're looking for a fun and safe treat to help expand your dog's palate, strawberries are an excellent choice. Like many other fruits and berries, strawberries are a healthy snack choice for dogs. Other options include apples, watermelon, blueberries, raspberries and more.

How many cups is 1lb of strawberries? ›

If you are going to the store and strawberries are only sold in 1-pound containers of whole strawberries, you need a few simple equivalents to figure out how many containers you need to buy. One pound of whole strawberries equals: 2 3/4 cups sliced strawberries. 3 3/4 cups whole strawberries.

How do I make my sauce thicker and creamier? ›

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

What is Starbucks ribbon crunch made of? ›

What is in the caramel ribbon crunch frappuccino? Starbuck's caramel ribbon crunch frappuccino is caramel syrup blended with coffee, milk, ice, and then topped with more caramel, whipped cream, and crunchy caramel sugar on top.

What is the crunch on top of caramel ribbon crunch? ›

What is in the Caramel Ribbon Crunch Frappuccino? Caramel mixed with espresso or coffee (even decaf works), milk, dry pudding mix or Xanthan gum, and ice is all combined in a blender. Then, whipped cream tops this off with another drizzle of caramel along with the crunch factor—the toffee bits.

What are the Crunchies in the caramel ribbon crunch? ›

You'll surely delight in every sip as this delectable drink combines the incredible blend of coffee, milk, and ice, with a rich caramel syrup. What is this? What makes this caramel frappuccino next level, is the ribbons of caramel sauce on the fluffy whipped cream, and then the crunch of crushed hard caramel candies.

What is Starbucks caramel ribbon crunch made of? ›

Inspired by a long-time customer favorite and top-selling in-store flavor, caramel, the Caramel Ribbon Crunch Frappuccino® is a blend of buttery caramel syrup with Frappuccino® roast coffee, milk and ice, then topped with a layer of our new dark caramel sauce, whipped cream, caramel drizzle and crunchy caramel sugar ...

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