Fresh Strawberry Topping (Strawberry Sauce)
A simple homemade strawberry sauce that comes together quickly and adds a bright, sweet touch to desserts like cheesecake, pound cake, or ice cream.
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Servings: 6
Notes
Ingredients
- 1 pound fresh strawberries, rinsed, hulled and halved or quartered
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch or more to taste; see notes below!
- 1 teaspoon vanilla extract
Instructions
- Place the strawberries and sugar into a medium saucepan or pot and combine.
- In a separate small bowl, mix together the lemon juice, vanilla extract, and cornstarch until the mixture is completely smooth with no lumps. Add this mixture to the strawberries and stir thoroughly.
- Set the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, lower the heat to medium and let it simmer for about 5 minutes, or until the strawberries are softened and the liquid has thickened slightly. (This timing creates a chunkier topping—see notes for other textures.)
- Serve the sauce warm, let it cool to room temperature, or chill it before using.
Notes
Ingredient tips- Strawberries: Frozen strawberries can be used without thawing, though they may need a longer cooking time and will break down more. Other berries like blueberries, blackberries, or cherries can also be substituted. Raspberries will soften completely and create a jam-like result.
- Cornstarch: Increase the amount for a thicker, more jam-like consistency. The base recipe produces soft fruit pieces in a syrupy sauce.
- Lemon juice: Helps the sauce thicken. If omitted or replaced with bottled juice, you may need slightly more cornstarch.
- Cut the strawberries as large or small as you prefer depending on your desired texture.
- The sauce will thicken further as it cools. If it becomes too thick, warm it briefly in the microwave (10–15 seconds).
- For a thicker result, double or triple the cornstarch.
- For a chunkier topping: keep strawberries in larger pieces and stir gently while simmering.
- For smaller chunks: cut berries smaller and lightly break some during cooking.
- For a smoother sauce: mash the berries with a spoon after simmering for about 5 minutes, then continue cooking for another 5–10 minutes until thickened. Avoid blending.
- Refrigerator: Let cool completely, then store in an airtight container for up to 3 days. Reheat briefly to loosen if needed.
- Freezer: Once cooled, transfer to a freezer-safe container or bag and freeze for up to 4 months. Thaw in the refrigerator overnight.