Homemade strawberry sauce is unbeatable — vibrant, sweet, and perfect on ice cream, cheesecake, pancakes, or any dessert. This simple recipe uses just three ingredients and works with fresh or frozen berries. 
This strawberry sauce elevates desserts instantly. It’s fragrant, naturally fruity, and incredibly easy to make. With only strawberries, sugar, and lemon juice, you’ll have a versatile sauce ready in minutes.
Strawberry Sauce
Making strawberry sauce from scratch is surprisingly quick and simple. The kitchen fills with the sweet scent of strawberries, and you’ll be proud to serve a homemade topping. 
Ingredients:
- 16 oz strawberries, cored and sliced
- 1/4 cup white sugar
- 2 tablespoons lemon juice (about 1/2–1 lemon, depending on size)
The lemon juice doesn’t make the sauce taste lemony; it adds acidity that brightens the strawberry flavor and helps release the berries’ juices.
Instructions overview: Add half the strawberries, the sugar, and the lemon juice to a medium saucepan over medium-low heat. Warm the mixture until it reaches a gentle boil, stirring occasionally to prevent burning. After about 5 minutes, add the remaining strawberries and continue to simmer gently for another 3–5 minutes until the fruit softens and releases more juice. 
Adding the fruit in two stages preserves some chunkier pieces, giving the sauce a pleasant texture with tender strawberry bites.
How to Thicken Strawberry Sauce
If you prefer a thicker sauce for items like cheesecake:
- Mix 2 teaspoons cornstarch with 1 tablespoon water until smooth.
- Stir the slurry into the gently boiling sauce and continue to cook until it thickens.
- Keep in mind the sauce will thicken further as it cools.
How to Make Strawberry Coulis
To make a smooth strawberry coulis without chunks:
- Prepare the strawberry sauce following the recipe but don’t add cornstarch.
- Remove from heat and let it cool slightly.
- Blend in a food processor or blender until smooth.
- Optional: press the blended sauce through a sieve to remove seeds for an ultra-silky texture.
Whether you like a chunky sauce or a silky coulis, this strawberry topping complements many desserts. 
Suggested uses for this strawberry sauce:
- Easy No-Bake Cheesecake
- New York Cheesecake
- Strawberry Pancakes
- Fluffy Ricotta Pancakes
- Cream Cheese Pound Cake — delicious with whipped cream and strawberry sauce
Strawberry Sundae Sauce
Fiona Dowling
10 mins
10 mins
10 mins
8 Servings
Ingredients
- 16 oz strawberries, cored and sliced
- 1/4 cup sugar
- 2 tablespoons freshly squeezed lemon juice
Instructions
-
Add half the strawberries, the sugar, and lemon juice to a medium saucepan over low–medium heat.
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Bring to a gentle boil, stirring occasionally. The strawberries will soften and release their juices as the sugar dissolves.
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After about 5 minutes, add the remaining strawberries and continue to simmer until the fruit is tender.
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Remove from heat and serve warm or cooled. Warm is lovely over pancakes or ice cream; cooled is perfect for cheesecake.
To Make Strawberry Coulis
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Add the cooled strawberry sauce to a blender or food processor.
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Blend until smooth.
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Optionally, press through a sieve to remove seeds for a silky finish.
Notes
Leftovers: refrigerate in an airtight container for up to a few days.
For a thicker sauce: dissolve 2 teaspoons cornstarch in 1 tablespoon water, stir into the boiling sauce, and cook until it thickens. It will firm up more as it cools.
Nutrition
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