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This is the one and only strawberry sauce recipe you’ll ever need! Homemade strawberry sauce shouldn’t be too chunky and it also shouldn’t be like puree. This sauce is the perfect consistency and gets tons of compliments on flavor!
Love this recipe! My go-to for shortcake, mousse, and topping on ice cream!!
-Pamela
My secret to getting the consistency just right is to use a potato masher during the boiling process to break down the strawberries. This way, you have just the right amount of strawberry chunks!
Keep reading for all my best tips including ways to use this sauce, how to store it and even how to freeze it!
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.
What is Strawberry Reduction?
A strawberry reduction is basically a fancy way of saying you’re cooking down some strawberries with sugar and maybe a splash of liquid like balsamic vinegar or lemon juice until it thickens into a syrupy sauce.
Strawberry Reduction Sauce Ingredients
- strawberries
- 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
How to make Homemade Strawberry Sauce
- 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.
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 Sauce Recipe Tips
- Start with fresh, ripe strawberries for the best flavor.
- Simmer the strawberries with sugar and a touch of lemon juice over low heat until they break down and the mixture thickens.
- For extra depth, consider adding a hint of vanilla extract or a splash of balsamic vinegar.
- Once thickened to your liking, strain the mixture to remove seeds and solids for a smooth sauce.
Ways we use this Fresh Strawberry Sauce Recipe
Use leftover strawberry sauce to make a citrus strawberry mocktail. Plus, I’m sharing a lot of ideas in this list!
- 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
How to store Fresh Strawberry Sauce
To store fresh strawberry sauce, allow it to cool completely before transferring it to an airtight container. Seal the container tightly and store it in the refrigerator for up to one week. Alternatively, you can freeze the sauce in freezer-safe containers for longer storage, up to three months. Just remember to leave some space at the top of the container to account for expansion as the sauce freezes.
Can you freeze strawberry sauce?
Yes, you can freeze strawberry sauce. Allow the sauce to cool completely before transferring it to a freezer-safe container or zip-top bag. Remove as much air as possible before sealing the container to prevent freezer burn. Stored properly, strawberry sauce can be frozen for up to three months. Just thaw it in the refrigerator overnight before using it again.
If you have a lot of fresh strawberries, use some to make strawberry rhubarb jam.
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Fresh Strawberry Sauce
Equipment
Ingredients
- 2 cups (334g) chopped strawberries, equal to about a 1 lb carton
- ⅓ cup (66g) granulated sugar
- 1 tsp vanilla extract
- Squeeze of fresh lemon
Instructions
- In a small-medium sized pot over medium heat, combine the diced strawberries, sugar, vanilla extract, and squeeze of fresh lemon juice.2 cups (334g) chopped strawberries, 1/3 cup (66g) granulated sugar, 1 tsp vanilla extract, Squeeze of fresh lemon
- 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.
Could this work similarly well with raspberries?
I haven’t tried it myself, but if I were to try a raspberry sauce, I would simply swap in raspberries and see how it goes!
Have you ever tried canning this recipe?
I haven’t!
Gonna make this. I luv strawberries!!!
So good and very easy to make .. Lots of compliments..❤️
Love this recipe! My go to for shortcake, mousse, and topping on ice cream!!
Will it lose its color? Do you add food coloring?? And can i do this with frozen strawberries?
I’m excited to try this…have so many in my freezer!
Thanks for this happy recipe!
I don’t add any food coloring, it won’t lose its color and you can certainly try it with frozen strawberries!
Can you make this without lemon or can you use lemon juice?
You can use lemon juice instead of fresh lemon juice, or you can skip it as well!