Homemade Strawberry Sauce
This homemade strawberry sauce recipe is easy to make and only requires three simple ingredients. Perfect for topping on pancakes, waffles, ice cream, cheesecake, and so much more!
Say hello to one of the easiest desserts in the world. Okay, maybe there are a few things that are a little easier to make, but this one is pretty simple.
This homemade strawberry sauce only requires three ingredients (yes, THREE!) and it’s super simple to throw together. In fact, you only need to stir the sauce a few times as it’s cooking so there’s very little work involved. It’s also a perfect way to use up any fresh or frozen strawberries that you have on hand.
Another thing that I love about this recipe is that you can throw it together ahead of time and keep it in the refrigerator until you’re ready to use it. It’s perfect for strawberry cheesecake, but I’ve included a few different ways that you can use this strawberry sauce at the bottom of the post!
Ingredients In This Recipe
To make this homemade strawberry sauce, you’ll need strawberries, sugar, and lemon juice. Let’s break down each ingredient so you feel confident making this recipe.
- Strawberries: I find that fresh strawberries work best in this recipe because they hold up better, but you can use frozen strawberries. Since the frozen berries need to cook a little longer, they tend to break down more and you won’t have as many large pieces of strawberries in your sauce. I have a note in the recipe for how much frozen strawberries to use and how long to cook them also.
- Sugar: I use granulated sugar in this recipe because it tastes best. If your strawberries are a little sweeter, you can feel free to reduce the sugar slightly.
- Lemon Juice: I love to add a little bit of fresh lemon juice to this fresh strawberry sauce. The lemon juice helps to cut the sweetness and adds a little bit of fresh flavor to this sauce. You’ll only need 2 teaspoons of lemon juice, so 1 medium lemon will be plenty for this recipe. If you just have bottled lemon juice that will work fine too, but fresh is always best in my opinion!
How to Make Strawberry Sauce
Once you gather all of your ingredients, you’ll cook the mixture down in a saucepan until it’s thickened. Once it’s cooled, you can either use it on your favorite dessert or refrigerate the sauce until you’re ready to use it.
How to Thicken Strawberry Sauce
If your sauce seems runny, it simply needs more time on the stove. Make sure the lid is off and the sauce is simmering over medium-low heat. The entire process will take about 25 minutes.
Different Ways To Use It
Need to make some strawberry topping for cheesecake or pancakes? This recipe is perfect for that!
A few of my favorite ways to use this sauce are on top of:
- Waffles
- Buttermilk pancakes
- No churn ice cream
- Strawberry ice cream
- Cheesecake recipe
- Mini cheesecakes
- No-bake cheesecake
Homemade Strawberry Sauce
Ingredients
- 1 pint fresh strawberries stems removed and sliced
- ⅓ cup granulated sugar (65 grams)
- 2 teaspoons fresh lemon juice
Instructions
- In a medium-sized sauce pan, stir together the strawberries, granulated sugar, and lemon juice until well combined.
- Place the saucepan over medium heat, stirring occasionally, until the strawberries release their juices and the mixture starts to boil (about 5-8 minute). Then, slightly reduce the heat to low-medium heat and allow the strawberries to continue cooking, stirring occasionally, until the mixture has thickened (about 15-20 minutes).
- Once the mixture has thickened, remove from the heat and pour in a glass container and allow to cool completely. Top on your favorite dessert or refrigerate until ready to use.
Took much longer to reduce than written but worth the wait. Served it over traditional cheesecake and it was a big hit.
Hi, can you post a recipe for homemade apple sauce.
Thank you
It’s on my list of recipes to work on! 🙂
Was a thickening agent left out because it didn’t really thicken up.
No, this recipe doesn’t use one. It should thicken up though. You can feel free to make a corn starch slurry similar to the one in my blueberry sauce recipe and add it in.
Made fluffy waffles, this strawberry sauce, and whipped cream for Mother’s Day and everything was unbelievably tasty!!! Danielle’s recipes are my go-to!!
Mine did not thicken up at all. Had to add cornstarch, which seemed to dilute the flavor.
I was wondering if I should add cornstarch to the strawberry sauce. Like it is in your blueberry sauce. I have made it before. It turned out great. Than you!
It’s up to you! The mixture thickens up quite a bit, so I don’t use any here. If you want it to be thicker, you can mix a little bit of cornstarch with some water and mix it in at the end.
Can this be frozen and how long for please?
Yes, you can freeze it for up to 3 months, thaw overnight in the refrigerator, and reheat it on the stovetop.
Tried making this and everything it has everything i looked for — simple yet tastes amazing! thanks for sharing this recipe. I wonder if we could substitute the fruit with yellow mango?
So glad you liked the strawberry sauce, Suzanne! I honestly haven’t tried mango, but it may work. I’d love to hear if you give it a try!
I made the strawberry sauce and it was so good and easy. I am trying this recipe with blueberries this morning and I’m sure it will be just as good. If this turns out maybe I’ll try triple berry sauce with strawberries, blueberries and raspberries. Thank you Danielle for the recipe.
Glad you liked the recipe, Chuck!
Danielle, I just made this and it is perfect. No more buying the expensive sauce at the store. I made it with the frozen strawberries I bought at the store and started the saucepan on low heat until they melted. Added just a bit more sugar to make up for the frozen moisture in the bag. It is surprsing how just 3 ingredients can taste like a thousand dollars!
So glad you enjoyed the strawberry sauce, Esther!
Thank you Danielle I am saving your strawberry sauce recipe sounds amazing
You’re welcome! Hope you enjoy the strawberry sauce!
Lately I’ve been experimenting with different carrot cake recipes, but alway come back to yours. I take my cakes to work and always get compliments and request for the recipe I just pull up your site on my phone. It just goes to show that the basics in the right measure are the best.Thanks Danielle;)
Thank you, Melinda! I’m so glad you love the carrot cake recipe 🙂
Danielle: I rarely make a 2 layer cake, as they are always lopsided. However I made your pineapple carrot cake for Easter, and it was perfect. So moist, and it even turned out looking like a 2 layer cake for once. Love the frosting. Most cream cheese frosting call for 4 cups of powdered sugar, but never tasted right. Your recipe calling for only 2 cups is perfect.
Thanks again. Vicki C.
I’m so happy to hear that you loved the carrot cake, Vicki! Thank you! 🙂
I’m sure you know this can be frozen too..So Yummy..?
Yes! I’ll include instructions for that too. 🙂
Thank you. I will try this! I love that you did both fresh and frozen so that it can be year round!
Very nice site. Appreciate the basics.
Thank you! Hope you enjoy the strawberry sauce!