Strawberry Sauce Recipe (Strawberry Topping)
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There is no rival for homemade strawberry sauce. It has just 3 ingredients and this is the easiest strawberry sauce recipe. Adding a few spoons of this glossy fresh strawberry topping will make any dessert feel fancier. This is a great recipe to have in your arsenal for entertaining or to make your family’s eyes light up as you spoon it over a bowl of vanilla ice cream.
This strawberry topping is completely wonderful over pancakes, waffles, pie, cheesecake, this trifle, you name it! This is our favorite and easiest way to make strawberry sauce. The lemon juice balances the sweetness and makes the strawberry flavor more pronounced. Truth be told, it’s dangerously irresistible stuff – consider yourself warned ;).
We’re using this sauce in our next recipe post so I hope you are all kinds of excited!!
Make-Ahead Tip: You can make this strawberry topping 1 to 3 days in advance, cover and refrigerate until ready to serve.
Easy Strawberry Sauce Ingredients:
1 lb Strawberries, rinsed, hulled and thickly sliced
1/3 cup granulated sugar
1 Tbsp lemon juice (from 1/2 Lemon)
How to Make Easy Strawberry Sauce:
1. In a medium saucepan, combine sliced strawberries, 1/3 cup sugar and 1 Tbsp fresh lemon juice. Place over medium heat and bring the mixture to a boil, stirring occasionally. The strawberries will release juice without any mashing required.
2. Reduce heat and simmer 20-23 minutes or until sauce is thickened, stirring occasionally. Remove from heat and cool to room temperature. Keep in mind sauce will thicken up slightly as it cools and even more after refrigeration.
Pro Tip: Do not blend strawberries before cooking. I have tested coarsely blending strawberries in a food processor and even though they taste great, the color of the sauce was foggy and not glossy as shown in the photos above. We had best results with slicing strawberries by hand.
It really is as good as it looks – bursting with fresh strawberry flavor!
⬇Print-Friendly Strawberry Sauce Recipe:
Strawberry Sauce Recipe
Ingredients
Strawberry Sauce Ingredients:
- 1 lb Strawberries, rinsed, hulled and thickly sliced
- 1/3 cup granulated sugar
- 1 Tbsp lemon juice, from 1/2 Lemon
Instructions
How to Make Strawberry Sauce:
- In a medium saucepan, combine sliced strawberries, 1/3 cup sugar and 1 Tbsp lemon juice. Place over medium heat and bring to a boil, stirring occasionally. Strawberries will release juice without any mashing required.
- Reduce heat and simmer 20-23 min or until sauce is thickened, stirring occasionally. Remove from heat and cool to room temperature. Keep in mind sauce will thicken up slightly as it cools and even more with refrigeration.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I hope this becomes your new favorite strawberry topping. Let me know how you serve your strawberry sauce. Or maybe it’s just you with a spoon in your hand? Remember I called this dangerous for a reason!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
The strawberry sauce was amazing! I made it to top a cheesecake and now I want to try something similar for a raspberry sauce! Do you have any recommendations?
Hi Jennifer! I’m glad you enjoyed this recipe. I think that would still work with raspberries. You may need a little less cooking time. This is our go-to raspberry maple syrup recipe but if you want a little more texture, I think raspberries are worth experimenting with!
Can I make this sauce and add it to whipped cream or use it as a layer then top with whipped cream. This is for a layer cake.
Hi Diane! I’m not sure how well it would hold up in whipped cream. You can experiment with it.
Can this be made with frozen strawberries too? Love your recipes Natasha. Regards from Switzerland xoxo
Hi Marina, great to hear from you and I’m glad you’re enjoying them. One of my readers reported good results making this with frozen strawberries.
Natasha, your kitchen must be something else. I make many recipes off your site, this sauce, broccoli cheese soup in the bread bowls, loaded potato soup, garlic bread, air fried pork chops and the list goes on. Everything is absolutely fantastic! Just wanted you to know that every single recipe Ive tried of yours is 5 stars. Not 4.8, 5. Thank you so much for all the simple, easy to follow and understand directions and delicious recipes!
Hi Steve! That’s amazing! Those are some good ones. Thank you so much for the wonderful review.
Don’t cover the pot while simmering! Ours bubbled over unexpected. Otherwise yummy!!
I had to cover mine while cooking because of flies (oh, the joys of living in the country). What I did to adjust, however, is a gapped the cover to allow the mixture to vent. Voila! No overbubbling.
Thank you so much for sharing that with us.
This is SO EXCELLENT!!! BEST ever!!
My question is, can you substitute honey for the sugar? Will it cook down the same?
Thank you!
Hi Valerie! I’m so glad you loved this recipe. I have not tested it with honey.
Looks amazing!
Can I use honey or dates syrup instead of sugar?
Thanks!
I have not tested it with a substitute. If you experiment, let us know how it turns out.
Super simple and delicious! I did double the recipe, and added 2 tsp of vanilla and the zest of one key lime. So good!
Thank you for sharing, Ren.
Can I waterbath can this and can I do multiple batches at one time?
Hi Lisa, I have not tried that to advise.
This has been my go-to strawberry sauce recipe for a few years. I love to put it on Belgian waffles with homemade whipped cream! I recently experimented with adding the zest of 1 lemon to the recipe and OMG, game changer! Thank you for such a simple and wonderful recipe
Sounds delicious! It’s my pleasure sharing this recipe and we’re glad that you love it with your belgian waffles. YUM!
Easy and delicious. I have made the sauce numerous times. It’s the best.
That’s wonderful, Fran! Thank you for the feedback.
I made this with fresh picked strawberries. This was super simple and absolutely delish!
I’m so glad you enjoyed it!
I love this recipe, been making it for a few years now! Im wondering have you ever canned it?
Hi Christina! I’m glad you loved the sauce. I have not tried canning this.
ChristinaJune 25, 2023
I love this recipe, been making it for a few years now! I’m wondering have you ever canned it?
Answer:
Christina,
Water Bath Canning should work just fine.
Could I use this recipe for canning strawberry sauce? When the strawberries are fresh, this would be a great way to use some of them!
Hi Cheryl! I have not tried canning this strawberry sauce. You can make this 1 to 3 days in advance, cover, and refrigerate until ready to serve. I have not tested freezing it, but one of our readers wrote in saying it freezes well, they said, “I freeze mine, and it turns out great.” I hope that helps
Do you know if this recipe would also work for other fruits like blueberries?
I have not tested blueberries but it would be worth experimenting with. You may also enjoy the easy cherry sauce.
Hi Natasha
I’ve realized over the last couple or so years that I’ve been using quite a few recipes from your kitchen. Mostly chicken recipes. This strawberry will be my first sweet one. (I want to make my own milkshakes at home.)
Thank you for your trusted recipes and sharing them!
Alex
they/them/theirs
Hi Alex! Thank you! I’m so glad you are enjoying them. I hope you love this one too.
Amazing and so simple! I’d made some pancakes and realized we were out of syrup a little too late! What a blessing because I had some strawberries and figured why not make strawberry syrup. This was simple and amazing! I didn’t let it simmer as long as I should’ve but like I said pancakes were waiting! A few days later I’m eating it topped on yogurt with some granola! It’s like a sundae!
Hi Kimmy! That’s awesome. I love how versatile this strawberry sauce is. It’s delicious and goes well with so many things.
Hi! Always enjoy watching your videos! Love how you always make everything look sooo delicious. I have a small request regarding your food values charts that you include with your recipes. It would be helpful for me to see the measured amount for each individual serving. Thank you! ~Judy..A dedicated viewer. 🍓 🍓🍓 P.S. Is your Strawberry Sauce cooked as the recipe included with other ones listed?
Thanks for your feedback and suggestion, Judi. Yes it was cooked according to this recipe. Not sure if that was your question?
Judy. The recipe is designed to create 1 1/2 cups of sauce, and is set for 8 servings. If you divide 8 by 1-1/2 you get a serving size of 0.1875 cups, which comes out to three tablespoons. I hope this is helpful to me (I know doing the math was helpful to me).
How long will this keep in the refrigerator? Can I freeze it?
Hi Patti- You can make this strawberry topping 1 to 3 days in advance, cover and refrigerate it until ready to serve. I have not tested it in the freezer.
This was so good and so easy. I used it on individual no bake cheesecakes. Yummy – not too sweet.
I’m glad you loved it, Judy! Thank you for sharing.
My husband went on and on about how good this was. It was a huge hit at Mothers Day brunch. Thank you!
It’s me pleasure. It makes me smile to see good comments, so glad you enjoyed our recipe!
Can you put it on cheesecake and put the whole cheesecake in the fridge or will it effect the texture of either the cake or the sauce?
Hi Fran! We use this topping on our mini strawberry cheesecake and it’s great.
I have 8lbs of fresh strawberries. Can this be frozen for later use?
Hi Barbara! You can make this strawberry topping 1 to 3 days in advance, cover, and refrigerate until ready to serve. I have not tested freezing it, but one of our readers wrote in saying it freezes well, they said, “I freeze mine, and it turns out great.” I hope that helps
This is really delicious. Made it today and will make strawberry shortcake with it. Thank you for the recipe.
You’re welcome, Barbara! So glad you loved it.
Made this to top slices of cream cheese pound cake. It got rave reviews from everyone at the party. Easy to make. I did have to let mine simmer longer than the recipe called for.
I’m so happy to hear it was a hit, Lea! Thank you so much for sharing that with me!
Super easy and yummy. I may use a little less lemon juice next time because it was tart to me. But to each their own. Still a great go to.
So glad to hear that, Holly! Thank you for sharing. 🙂
Could I can this in a warm bath? We have a lot of strawberries and I want to preserve them for ice cream sundaes rather than just making jam.
Hi Mindy, I haven’t tried canning these for shelf storage so I’m not sure. I think it could work, though!
Do you serve this cold, room temperature or warm for cheesecake?
Hi Dianna! You can enjoy it at any temperature. You can warm it up in a saucepan on the stove if you prefer it warm.
This recipe was so easy and it tastes delicious! I did add 1/2 tablespoon of corn starch to thicken. Turned out great.
I’m so happy you enjoyed that. Thank you for sharing that with us, Sherry!
Natasha love your website enjoy watching you cook you have a beautiful family God bless you and all that you do
Thank you for that wonderful compliment, Arlene!
Natasha, your cool. I like your style. Are all Ukrainian ladies feisty as you?
Thanks Joe! I’d like to think I’m unique. ha!
Our 40th anniversary is today. We are celebrating with our kids and grandkids. I’m making strawberry shortcake and using this absolutely delicious sauce for it 🙂
Hi Debbie! That’s wonderful. Happy Anniversary! Be Blessed!
It seems easy to make. I’m not that good at cooking, and I like to have some sort of breakmast meal at night, and this seems like a good way to use strawberries from our garden while having something tasty along with a few pancakes or waffles.
I hope you love the recipe, Julian!
So easy to make and super delish. I love it on cheese cake and cottage cheese. Thanks for this just 3 ingredient recipe 😋
You’re welcome, Brigitte! So glad you loved the recipe.
I was skeptical about the amount of juice that the strawberries would produce to make a sauce, but they really did. No extra liquid needed. I cut back the sugar a little bit. It was a PERFECT topping for my dark chocolate brownies.
That’s just awesome! Thank you for sharing your wonderful review, Neil!
Can’t wait to try this Strawberry sauce. Going to make these for Super Bowl Sunday. For my son’s get together. Thank you so much for your recipes. Been watching for a
You’re welcome, I hope it becomes your new favorite!
I wonder how this works with strawberries that are not very sweet. I tend to use half the sugar for most recipes, but they are usually older recipes like Grandma used to make, it seems they used a lot more sugar back then. Any ideas?
Hi Jeri, using winter strawberries can make the sauce much sourer if the strawberries are not sweet to begin with and in that case, you would use less lemon juice if needed to taste. The lemon juice does help to keep the color more vibrant as well.
Thanks for your response. I used the full amount of sugar and found that the sauce is very sweet, but then again I usually use half the sugar called for in most recipes. It will be perfect over plain yogurt! I may even freeze some. Thanks for a great, easy recipe that’s fun to make!
You’re welcome! 🙂
Hi, I wonder if I can use a frozen strawberries for this sauce ?
Hi! One of my readers reported good results making this with frozen strawberries.
Do i put this on top of the cake first and then the cream or put the cream on first.
Hi Janice! It’s probably best to just add this on top of the cream.
You are amazing ! This sauce is so easy and so delicious. Its a big hit at my house!!
I’m so glad to hear it was a hit, Cindy! Thank you so much for sharing that with me.
So good! I made this to top your cheesecake that I made and it was excellent! Everyone loved it, even my husband who doesn’t like strawberries!
I’m so glad it was a hit, Cindy! Thank you!
Hi Nastasha,
Can I freeze this for future use? Wanted to save time for all the last minute things I am making so if I can make this ahead that would be great. Thanks
Hi Rosanna! You can make this strawberry topping 1 to 3 days in advance, cover and refrigerate until ready to serve. I have not tested freezing it, but one of our readers wrote in saying it freezes well, “I freeze mine, and it turns out great.” I hope that helps.
I have been looking for this recipe for over 30 years! Reminds me and my husband of our favorite B&B. Had over Belgium Waffles. So easy to make
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I really screwed up! I doubled the strawberries and misunderstood about lemon juice. Added a whole lemon instead of 2 tablespoons. So waster almost $10. Any way to salvage this?
Thanks,
Bonnie
Hi Bonnie, just add more sugar to balance out the lemon and tanginess. It should work great with more sugar.
Hi there! I’ve only started cooking/baking in the last few years and I love this recipe. I’ve used this recipe many many times. It’s simple and easy to follow and works. I use the bag of frozen strawberries from superstore, no measuring, just the entire bag (it’s about the right amount). I’ve used this sauce for toppings for waffles and pancakes and even used other berries and used it to top cheese cake (pretty runny for cheese cake but I’m learning).
Today I am making your tres leches cake. I appreciate that your recipes are simple enough a single dad can step through them and have success. Thanks for the videos, the metric conversion, and the simple walk through step by step. Thanks also for often explaining why a certain step is taken so I can actually learn and apply these skills in other recipes that are not as well planned out.
Thank you for the wonderful feedback, Brody! 🙂
So delicious! I had this over pancakes and it was perfect. I made a smaller portion than the recipe, and added sugar by taste.
That’s just awesome! Thank you for sharing your wonderful review, Veronica!
After you cook the strawberry 🍓, do you then blend it up or what? It shows a tip on not what to do, but nothing if they have to be blended
Hi Karen, we do not blend this sauce. We slice our strawberries by hand and our finished sauce is chunky. I have not tested that but it may work. You may be able to put it through a fine-mesh sieve and stir the puree for a minute or two until you get it to the consistency you want if you do not want this chunky.
I noticed in a lot of other recipes, cornstarch is used-what’s the reason for not using it here? Thanks!!
Hi Deb! This recipe thickens naturally as it cooks down and doesn’t need it. The sauce will also thicken up slightly as it cools and even more after refrigeration. If it doesn’t meet your desired thickness, you can cook it down more or add corn starch. 🙂
This is amazing!!! I made this as a replacement for the fruit spreads in individual yogurts/cottage cheeses. This worked perfectly. I reduced the sugar to 1/4 cup and it still tasted great and sweet!
I’m wondering if this could be done with other fruits, such as peaches or raspberries. Any suggestions?
Hi Ashley! I’m glad you enjoyed this recipe. I think that would still work with raspberries. You may need a little less cooking time. This is our go-to raspberry-syrup but if you wanted a little more texture, I think raspberries are worth experimenting with!
Fast, easy, tasty recipe! Second time I’ve used this recipe everyone loves it
That’s great, Sam! So glad it’s enjoyed. 🙂
Excuse me ma’am! I used this recipe for mason jar strawberry shortcake as well as strawberry shortcake cupcakes. That’s what my daughter wanted for her 18th birthday and IT WAS A HIT!! It turned out amazing. Thank you for this recipe. Keep the recipes coming and again THANK YOU 🤗
That’s just awesome! Thank you for sharing your wonderful review, Heidi! Happy Birthday to your daughter!
Do you add any water in with the strawberries or do the strawberries naturally have enough moisture in them to boil on their own? I haven’t tried this yet but I’m worried that the sugar will burn in the pot while it is heating up.
Hi Casey! The strawberries will release plenty of liquid in the process. You do not need to add water. 🙂
Lovely sauce. Really tasty.
Could i ask please. We halved the sauce recipe as we only needed 3 tbsp for what we were making. The sauce seemed not to be pourable and more a nice jam consistency. How do you make it runny again to pour over eton mess.
Thanks
Hi Ian, if less was made, it was likely cooked down too much. You can try adding more ingredients/ strawberries.
Made it for the first time! I’m hooked! It’s so easy and so delicious! I had to combine fresh and frozen berries because my grandson sneaked a few fresh ones from my supply! Worked out great/ just had to up the sugar a tad and let it simmer a bit longer. Delish! Thanks
So glad you enjoy this recipe. 🙂
Make your strawberry topping it was delicious. From East Earl Pennsylvania.
Hello there Maggie, so glad you enjoyed it!
I am having a bake sale on Saturday. Is it too early to make this sauce today?
Hi Stephanie, I have stored it max 4 days and it was still great but I haven’t tested it beyond that. Freezing it should work just fine.
Can you make this in large quantities, and then can it in small mason jars, like strawberry jam? Do you think it would it keep for about a year? I am thinking of doing this when strawberries come in season soon, instead of making jam like I planned. I really love this on cheesecake and on toast.
Hi there, I have stored it max 4 days and it was still great but I haven’t tested it beyond that. Freezing it should work just fine.
Hi can the strawberry sauce been used instead of jam in a Victoria sponge cake 😊
Hi Suzanne. I think that could work. The sauce is runnier than jam so you’ll have to watch that.
I made the sauce and it’s amazing. How long does this strawberry sauce last in the refrigerator
Great to hear that you enjoyed the sauce! You can make this strawberry topping 1 to 3 days in advance, cover, and refrigerate until ready to serve
Can you use the Same recipe if you are using frozen strawberry’s?
Are the amounts the same?
Hi Nan, yes, this should work with frozen strawberries; be sure to cook the sauce to the desired consistency. Sometimes frozen can give off more juice, so it may take slightly longer to cook.
Would like to know if Monk fruit sweetener (which is better for you) will work in this recipe..
Also I love your blog but I have to alter each for no gluten.
Hi Sharon! I have not tested it but here is what one of my other readers said, “Simple, easy and so delicious! I used monk fruit sweetener and it still came out amazing! This will be my go-to strawberry sauce from now on!”
Unfortunately, Monk fruit sweetener contains erythritol which isn’t good for you unless you can find it without it. I’ve read that much of the erythritol found on grocery shelves originates from genetically modified corn or wheat. Some studies link GMO consumption to immune problems, infertility, inhibited insulin regulation, and accelerated aging. Suppliers often pair this sugar alternative with aspartame to increase its sweetness. Aspartame induces weight gain, depression, anxiety, fatigue, fibromyalgia, brain tumors, and many other maladies. The potential effects of erythritol produced from GMO crops and combined with unhealthy additives could lead to serious unforeseen health consequences.
But this sauce is excellent and It will be my go to for many desserts and ICE CREAM!! 🙂
I’m really glad to hear that, Deana!
Can this strawberry sauce be used as the swirl in pound cake batter, if so will it need to be pureed?
Hi Sylvia, I haven’t tested that but it sounds like a delicious idea.
Made this tonight for strawberry short cakes. My whole family loved it! Super easy and yummmmmy! 🍓
Glad to hear that, Sharry! Thank you for sharing that with us.
How long will this last in a mason jar when stored in the fridge ?
Can I make it a week in advance ?
Hi Pattie, you can make this strawberry topping 1 to 3 days in advance, cover and refrigerate until ready to serve
This looks like just the thing for all my berries. Could it be water bath canned for storage?
Hi Kelly, I have not tested this to advise for canning. But one of our readers wrote in saying it freezes well, “I freeze mine, and it turns out great.” I hope that helps.
I made this with frozen strawberries and it was perfect! I only added 2-3 tbsp of sugar since the berries were very sweet.
Hi Jeremy, thank you for your good comments and feedback, We appreciate it!
I’d like to try the strawberry sauce but with less sugar or maybe with a substitute like stevia? Would that work?
I haven’t tried those substitutions, so I can’t speak to that. Substitutions may hinder the recipe outcome. I always suggest making a recipe as written the first time around.
Made this for my French toast this morning. It was delicious!!!!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Christine!
Kindly advise whether you can freeze your strawberry sauce.
Thank you .
Hi Mandy, I haven’t tried freezing this yet, but one of our readers wrote in saying it freezes well, “I freeze mine, and it turns out great. I use it for our nightly ice cream” I hope that helps.
I love your recipes & I enjoy watching you prepare them! You are so delightful!
Thank you, Ellen. We appreciate it!
My mother used to make this same recipe but she use powdered sugar instead. How much would you think I would need if I substituted it?
Hi Cathy, I have not tested this to advise.
Thank you for your recipe for your strawberry sauce it was for my cream scones it was delicious
Sounds delicious on scones! I’m glad you enjoyed this recipe.
I just made this, didn’t have lemon, but had some lime juice and it’s delicious! Thank you for the recipe!
You’re welcome! I’m so happy you enjoyed it, Isori!
I didn’t have lemon juice so I took a chance and used 1-1/2 tsp balsamic vinegar instead. Oh my…. that was SOOOO good!! I used the sauce as filling for a cake. Thank you!!!
Hi Laura, great to hear that it worked out fine! Thanks for sharing that with us, we appreciate the good feedback.
This strawberry sauce is perfect over blintzes. I served it with my blintz souffle for my 80th birthday brunch.
Aww, That’s the best! Thank you for sharing that with me! & Happy Birthday Rita! This is the perfect treat for a birthday celebration!
Hi, do you think I could blend the finished sauce and strain it to make a smooth sauce? Not a huge fan of the chunks and seeds in a topping for my cheesecake. Thank you!
Hi Stacy, I have not tested that but it may work. You may also be able to put it through a fine-mesh sieve and stir the puree for a minute or two until you get it to the consistency you want it.
the words of my 8 year old nephew: It’s better than the pancake box! We loved it with homemade strawberry sauce! (Strawberries, sugar, lemon juice)
Awesome, thank you so much for sharing!
Do you have cook books to sale? Watch you everyday. Love everything you cook. Love your Family. Children are beautiful.
Hello Evelyn, not at the moment but I am already working on a cookbook so stay tuned!
Spooned it over a dip of vanilla ice cream, just wonderful! Really good!
Oh yum! Great idea! I’m so glad you loved this, Roger!
Hi Natasha! I’ve made this so many times for cakes and mini cheesecakes and it comes out sooo good every time! I was curious if you can use other fruits like raspberries or blackberries?
Hi Ashley, I think that would still work with raspberries. You may need a little less cooking time. This is our go-to raspberry sauce, but if you wanted a little more texture, I think raspberries are worth experimenting with!
DONT add lemon juice!!!! Makes it toooo tangy and your mouth will pucker, tongue feels awful!!!
Hi Becky, using winter strawberries can make the sauce much sourer if the strawberries are not sweet to begin with and in that case, you would use the lemon juice if needed and to taste. The lemon juice does help to keep the color more vibrant as well.
Do you think this would work in the place of strawberry puree in a buttercream recipe? I don’t have a food processor and was looking for an easy way to make a good strawberry puree and stumbled upon this post.
Hi Cassy, I haven’t really tried that yet to advise. I think it’s worth experimenting with. If you try that version, please share with us how it goes.
I’m going to make your lovely Strawberry Sauce for a cake Natasha. While I I have time to make it tomorrow I won’t need if for a few days. Will it keep in a jar in the fridge for 4 days?
Thanks.
Margaret
Hi Margaret, I have stored it max 4 days and it was still great but I haven’t tested it beyond that. Freezing it should work just fine.
Hi Natasha
I have made many of your recipes and love this cheese cake no bake strawberry cheese cake I made one this morning and accidentally forgot to put the lemon juice in.
Will the cheese cake set if I forgot to put the lemon juice in .thanks for all the beautiful recipes ❤️
Hi Irene, it will still work out great!
I have a question…is it 1 lb before the strawberries are prepped, or 1 lb prepped? I know it’s kind of random, but my strawberries didn’t look so good once I got home. So after I hulled and trimmed them I ended up with 9 oz of strawberries. I’m assuming I should put about half the sugar and lemon?
yes- 1 lb Strawberries prepped. You could try half the sugar and lemon and adjust the recipe as needed until you get the desired sweetness.
Hi Natasha,
How do I get the sauce back to desired consistency after refridgeration? Is it ok to microwave in bursts of few seconds until warm?
Hi Busaina, you can enjoy it cold or warm it up in a saucepan on the stove.
Hello,
Looking for a strawberry filling for a cake I am going to be making. Will this work inside a cake?
Have tried other recipes that you have and have not been disappointed! Yum
Hi Brenda, I bet if you thickened this sauce, it would work great as a cake filling! I hope you love it!
hi! how would you advise thickening the sauce? i read elsewhere that suggested 3 tbsp cornstarch + 1/4 cup of water? thank you!
This recipe thickens naturally as it cooks down and doesn’t need it. The sauce will also thicken up slightly as it cools and even more after refrigeration. If it doesn’t meet your desired thickness, you can cook it down more or add corn starch.
Hi Natasha, I enjoy your recipes. With this strawberry sauce can I can them and store in cabinet or does need to be refridgerated
Hi Mary, this should be refrigerated.
I am also looking for a cake filling. I think corn starch would thicken it.
Hi Natasha! Would I be able to use frozen strawberries? If so, would they taste any different? Or would you recommend using fresh strawberries?
Hi Dani, yes, this should work with frozen strawberries; be sure to cook the sauce to the desired consistency. Sometimes frozen can give off more juice, so it may take slightly longer to cook.
Made this this morning, taste test is so good! Really good! Looking forward to topping off my homemade cheesecake with it.
It will be perfect with your homemade cheesecake. Enjoy!
Hi Natasha Merry Christmas! I tweaked my recipe by adding a bit of strawberry gelatin to this. It really made a nice glossy sauce for the cheesecake! Thank you for making my holiday cooking so much easier, I’m doing your prime rib roast too with your horseradish sauce 🙂
Hello Tracey, Merry Christmas to you and your family too! Nice to know that it worked well by adding strawberry gelatin to the recipe, I will try that next time too.
Yummy! Just finished this for Christmas cheesecake. Taste test is awesome. Thanks for sharing.
You’re welcome! I’m so happy you enjoyed it, Pamela!
This is the best strawberry sauce. I always use it to top mini cheesecakes, spread on toast or like you said, eating it by the spoon! 😂
Hi Ashley, I’m so happy you love it so much.
Hey! How long can this sauce be kept for once without freezing please? Thanks in advance!
Hi Aston, You can make this strawberry topping 1 to 3 days in advance, cover, and refrigerate until ready to serve.
Hi Natasha! I love your recipes. They’re easy to follow so I want to thank you for that. I have made this sauce twice though and each time it’s turned out pretty thin. I use fresh strawberries and fresh lemon juice. Do you have any suggestions?
Hi Dove, this recipe thickens naturally as it cooks down and doesn’t need it. Keep in mind sauce will also thicken up slightly as it cools and even more after refrigeration. If it doesn’t meet your desired thickness, you can cook it down more or add corn starch.
Awesome in every way! Made it 3x and making it again today for Thanksgiving. Thank you so much Natasha for the best dessert ever!
You are very welcome, Vicky! Thanks for your wonderful review.
Easy and so tasty! I’ve loved strawberry sauce since I was little, and this recipe made it so simple for me to make it myself. The lemon brightens it perfectly.
Don’t you love how simple it is! I’m glad you loved it, Danielle!
Hi Natasha, do you strain the sauce after it’s cooled down?
Hi Cindy, no, I did not strain the sauce! I hope you love it!
Should we simmer for 20 – 23 mins, because the strawberries seem perfect after around 5 mins? And I absolutely love your recipes. They completely fail-proof and amazing in every way.
Hi Aisha, depending on how high your heat is, that timing may change. Once you get it to the consistency you like, it may take more or less time.
The sauce is so delicious and super easy to make!!! I will use this only sauce. Just so yummy, perfect amount of strawberries, sugar and lemon juice. Thanks
Glad you loved the sauce, Helen! Thank you for your good feedback.
Can we use Blueberries instead of Strawberry
Hi Ramya, this works great with blueberries!
Can this be frozen?
Hi Diane, I haven’t tried freezing this yet, but one of our readers wrote in saying it freezes well, “I freeze mine, and it turns out great. I use it for our nightly ice cream” I hope that helps.
Canyou use frozen strawberries?
Hi Marilyn, yes, this should work with frozen strawberries; be sure to cook the sauce to the desired consistency. Sometimes frozen can give off more juice, so it may take slightly longer to cook.
So easy a five year old and an eight year old can make it while fighting over the spoon. We used frozen strawberries and bottled lemon juice, and it still turned out absolutely delicious, albeit not as clear. Will definitely be making this again. 10/10, would recommend.
That is the best when kids love what we moms make but can help out also! That’s so great!
so good
Thank you!
I LOVE this stuff! Are you kidding me?!? 😍😍 I have searched for a recipe that mocks Dq’s strawberry sundae sauce and this nailed it! I made it yesterday and put it on my french toast this morning and, man, i just cant get over how awesome it came out…TY!!
Love it! I’m happy that you enjoyed this recipe and you found the perfect one that you’re looking for. Thank you for sharing your good comments and feedback!
Try adding crushed pineapple to your strawberry sauce. So good.
Thanks for the tip, Rhonda. I’ll try that next time.
Hi Natasha! How long is this sauce good for in the fridge? Thanks!
Hi Jessica, I have stored it max 4 days and it was still great but I haven’t tested it beyond that. Freezing it should work just fine.
My husband came home tonight with angel food cake and strawberries and intended to eat them plain like that! 😝 I offered to make a sauce instead! This was a delicious topping and I think I convinced him my way was better! We didn’t have any lemons, but lime juice worked great! Thank you!
I’m so glad you tried this sauce! I bet it is so good with angel food cake!
Hi Natasha,
Just made the sauce and it turned out great! I had half pound strawberries so I adjusted the sugar an lemon juice. I’m making avocado pound cakes and plan on serving the sauce over slices with whipped cream!
This sauce is our favorite! I’m glad you enjoyed it, Kathleen!
I rarely keep lemons on hand but always have limes. Will lime juice work just as well?
Hi Teri, I haven’t tested this with lime juice but I think that could work well. Let me know if you experiment.
My daughter made this recipe and it was delicious. We didn’t have any lemon juice, so she went with fresh orange and squeezed it. (Her reasoning was it’s a citrus!)
It tasted great with the orange! So easy to make and so very very good. I made it quickly to go over McDonalds hotcakes 🙂
Yum! I’m so glad you enjoyed it, Christina!
Hi Natasha! A lot of recipes call for some corn starch – is that not needed to thicken the sauce? Thanks!
Hi Kerin, this recipe thickens naturally as it cooks down and doesn’t need it. Keep in mind sauce will also thicken up slightly as it cools and even more after refrigeration. If it doesn’t meet your desired thickness you can cook it down more or add corn starch.
What is using frozen strawberries?
Hi Nancy, yes, this should work with frozen strawberries; be sure to cook the sauce to the desired consistency. Sometimes frozen can give off more juice, so it may take slightly longer to cook.
Hi Natasha
I tried your no-bake strawberry cheesecake and I made the sauce as well on Wednesday 9 June and both were delicious. There is only one slice left. My husband loved it very much. As you indicated, ” it’s dangerously addictive”, so true. All your recipes that I have tried came out wonderful and delicious. Thanks for sharing your recipes with us. Appreciate it very much. Blessings!
You’re very welcome, Doradeen! I’m so glad you enjoyed it!
Hi Natasha, thank you for your recipes.
I just cooked the strawberry sauce. I fallow as you wrote.
Is a bit sour and not thick at all.
Any suggestions?
Can you do a video of this recipe, please?
Thank you
Hi, did you make sure to add the correct amount of sugar and not add any water to the sauce? Following the proportions listed, you should get a sauce that isn’t too thin. Also, frozen strawberries tend to release more juice.
Really excited to give this as gifts! I have twin 6 year old boys and we made this together for their teachers. The simplicity and flavor make it an amazing gift giving idea. Can’t wait to hear what they think.
Thank you for the wonderful review, Bridgett! I bet their teachers are going to love these gifts!
Natasha,can you freeze cheesecake with the strawberry topping on the cheesecake, or should i apply it after thawing cheesecake out.
Hi Tom. I have not tested freezing the sauce but I think it would freeze fine.
It’s early strawberry season here in Ohio and I had a quart of real beauties, so I made this this morning to serve with our waffles–had to do a quick-cool by putting the pan in ice–so worth it! This is absolutely delicious; my husband said, “It looks like a bed and breakfast breakfast!”
Yay, what a great compliment! Thanks for sharing that with us, Jan. Glad your husband loved it!
Made a small batch last night, I wasn’t sure I could do this. But it was very easy! And you’re right dangerously delicious!
Hi Ann, I’m glad you loved it too! Thanks for your great review and feedback.
Hello Natasha,
If I stores this in the refrigerator, how would you soften the sauce to use on the strawberry no-bake cheesecake?
I Paul, you can let it thaw or heat it in very low heat.
Nana
Have you ever tried to Freeze the Strawberry Sauce Recipe ?
I was thinking of trying to so I have some for when Strawberries are out of season.
The recipe looks yummy I’m going to try it
Hi Randy, I haven’t tried freezing this yet, but one of our readers wrote in saying it freezes well, “I freeze mine, and it turns out great. I use it for our nightly ice cream” I hope that helps.
Hi Natasha, do you know if this recipe would work with raspberries or other berries/fruit, or should I find a recipe tailored to those fruits? I like the idea of an easy fruit sauce, but I’m allergic to strawberries.
Hi Carolyn, I think that would still work with raspberries. You may need a little less cooking time. This is our go-to raspberry sauce, but if you wanted a little more texture, I think raspberries are worth experimenting with!
Thank you for posting this delicious recipe! I plan to use it on your mini strawberry cheesecake recipe.
You’re welcome, Kara! I hope you love this recipe.
I will definitely give this strawberry sauce a try. It looks delicious.
I hope you love this recipe, Susan!