A simple 5-ingredient Homemade Strawberry Sauce. This sweet, fresh, thick and luscious sauce is the perfect topping for pancakes, waffles, ice cream, cheesecakes and more!
Homemade sauces are my favourite! A while ago I shared a recipe for Homemade Raspberry Sauce, last year I shared a recipe for Homemade Strawberry AND Raspberry Sauce combined and today I’m sharing a recipe for Homemade Strawberry Sauce.
Every last one of these lavish sauces are bursting with flavour, have gorgeous deep/bright red colours, and are thick enough to use as a filling for cakes (like this Game of Thrones Cake)!
The recipe below is just the measurements I used, but this sauce can easily be adjusted to your liking. Although I used fresh strawberries, you can use frozen and thawed strawberries. You can also reduce or increase the amount of sugar depending on how sweet your berries are and how sweet you want your sauce.
To thicken up the sauce, I used 2 tablespoons of cornstarch. If you want a thinner sauce, you can reduce the amount to 1 tablespoon, but if you want a thicker jam-like consistency, you can use ¼ cup of cornstarch with ¾ cup cold water. That way you can spread it on toast, biscuits, scones and more!
How to Make Homemade Strawberry Sauce
To make the sauce, I added the chopped strawberries, sugar, water and lemon juice to a medium saucepan and let it cook, while stirring once a while, for about 8-10 minutes. Once it’s cooked, you have a few options:
- Leave the strawberry pieces in the sauce and leave it to cool.
- Add the sauce to a blender or food processor and blend until smooth.
- Strain the sauce through a fine mesh sieve and discard the strawberry bits.
I went with the last option because I wanted my sauce to be more of a smooth glaze to use in other recipes. However, I will definitely be keeping the strawberry pieces inside of my sauce the next time I make this recipe!
From Sauce to Glaze
To make the glaze, I strained the sauce through a fine mesh sieve and, with a heavy heart, threw away the strawberries. I then poured the sauce back into the saucepan and returned it to the stove. Mix the cornstarch with cold water then add it to the sauce and cook, while stirring, for another minute until it’s thickened.
Transfer it to a jar and let it chill overnight. In the morning you’ll have a sweet, fresh strawberry sauce that you can pour over ice cream, pancakes, french toast, and any dessert!
You May Also Like:
Homemade Raspberry Sauce
Homemade Strawberry-Raspberry Sauce
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Yield: about 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
A simple 5-ingredient Homemade Strawberry Sauce. This sweet, fresh, thick and luscious sauce is the perfect topping for pancakes, waffles, ice cream, cheesecakes and more!
Ingredients
- 4 cups (32 oz) fresh strawberries, stems removed and diced
- ⅔ cup granulated sugar (or to taste)
- ⅔ cup water
- 2 teaspoon lemon juice
- 2 tablespoon cornstarch (optional)
- 6 tablespoon cold water (optional)
Instructions
- Combine fresh diced strawberries, sugar, water, and lemon juice in a saucepan on medium-high heat and bring to a boil.
- Once the mixture begins to boil, lower the heat and allow the strawberries to cook and soften, breaking up the strawberries and stirring occasionally with a wooden spoon for about 8-10 minutes.
- (Read the notes before continuing) Remove sauce from heat and press through a fine mesh strainer into a separate bowl, discard the seeds and solid pieces. Pour liquid back into saucepan and return to stove.
- Add 2 tablespoons of cornstarch to 6 tablespoon of water (see notes) and whisk until combined and cornstarch is dissolved. Add to sauce and cook on medium-high heat, constantly whisking until glaze thickens, about 1 minute.
- Transfer to a jar to cool completely. Once cooled, seal tightly and refrigerate until ready to use.
Notes
- Once sauce is cooked, you have a few options:
- Leave the strawberry pieces in the sauce and leave it to cool.
- Add the sauce to a blender or food processor and blend until smooth.
- Or continue with step 3 - 5 to do what I did to get a nice glaze.
- Store the sauce in a jar or airtight container in the refrigerator for up to a week, or you can keep the sauce in the freezer for a few months.
- You can use 1 tablespoon of cornstarch with 3 tablespoons of water if you would like a thinner sauce. If you want a thick jam-like consistency, you can try adding ¼ cup of cornstarch with ¾ cup water. You can also leave out the cornstarch all together if you want.
- The sweetness of this sauce depends entirely on the sweetness of your berries and your personal taste, so feel free to adjust the ingredients to your liking.
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Love, Dedra 
