Strawberry Reduction Sauce
This homemade strawberry sauce hits all the marks. It’s the perfect consistency (not too chunky and not like puree), made with just 4 ingredients in 20 minutes total, and it gets tons of compliments on flavor!
While it’s not looking like spring outside thanks to the snow storm that hit the midwest, I’m trying to channel those spring vibes inside!
Which means STRAWBERRY season!!
Although I noticed at my grocery store they posted that the bad weather in California is causing a strawberry shortage right now.
Don’t worry, spring (and summer) weather IS coming and then we’ll be up to our elbows in berries!
Before today I had never made strawberry sauce. I’d use fresh cut strawberries on pancakes and angel food cake, but now that I know how to make strawberry sauce, I’ll definitely bust out this recipe for those special occasions.
The consistency of strawberry sauce can be anywhere from chunky to puree.
I like mine right in the middle, haha. I want enough strawberry pieces, but I also want enough syrup. So I chose to use a potato masher to break down some of the strawberries during the boiling process.
That part is optional. If you want the fresh strawberry sauce to be more blended and uniform in texture, once the sauce is done cooking, transfer it into a blender and puree it. The sauce will become foamy so I suggest refrigerating it before using so it becomes nice and smooth.
Strawberry Reduction Sauce ingredients
- granulated sugar
- vanilla extract
- fresh lemon squeeze
Total Time Required
- 10 minutes to wash and chop the strawberries
- 7 minutes to boil
- 7 minutes to thicken
- 1 hour to cool the sauce
Ways we use this Fresh Strawberry Sauce Recipe
- On top of plain cheesecake (get our recipe!)
- With waffles, pancakes, french toast, bagels, toast, crepes
- On top of ice cream
- With homemade angel food cake
- To make a strawberry milkshake
- Serve with yogurt
- Add it to lemonade
- Mixed into homemade ice cream
- Mixed into cheesecake dip
- As a filling for layered cakes
Fresh Strawberry Sauce
- 2 cups chopped strawberries, equal to about a 1 lb carton
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- Squeeze of fresh lemon
- In a small-medium sized pot over medium heat, combine the diced strawberries, sugar, vanilla extract, and squeeze of fresh lemon juice.
- Bring to a boil, and stir occasionally. The mixture will bubble and foam, the strawberries will release their juices. Allow the mixture to boil for 7 minutes, stirring occasionally.
- Use a potato masher to break down some of the strawberries.
- Cook until the sauce thickens, about 7 additional minutes.
- Transfer the sauce to a container and store in the fridge to cool. Serve when ready.