This incredible Strawberry Sauce is packed with the flavor of sweet and juicy strawberries. With only a handful of ingredients and a couple of simple steps you will have a delicious fresh Strawberry Sauce to use as a topping on your favorite desserts. Try this Strawberry Sauce on ice cream, cheesecake, pound cake, angel food cake, yogurt, and more!
Another strawberry recipe? Yes. I couldn’t help myself. This Strawberry Sauce is so, so, so good. It is bursting with the flavor of fresh strawberries and it is the perfect topping for summer treats. We absolutely love it on our Strawberry Shortcake Ice Cream.
- Strawberries: The star of the sauce! One pound of fresh strawberries are used for this recipe.
- Cornstarch: This is what helps the sauce thicken. Cornstarch is mixed with water and cooked along with the strawberries.
- Sugar: Granulated sugar helps sweeten the strawberries and make this sauce perfectly sweet.
- Lemon juice: A bit of fresh lemon juice adds a pop of fresh favor and balances out the sweetness.
- Strawberry jam: My secret ingredient for adding an extra layer of concentrated strawberry flavor.
This sauce is cooked in a saucepan on the stovetop. It comes together in under 10 minutes.
Strawberry sauce for cheesecake, ice cream, and more
Wondering what you should use this sauce as a topping for? We have lots of ideas:
- Cheesecake (try our Cheesecake Bars, Mini Cheesecakes, or Greek Yogurt Cheesecake)
- Ice cream
- Pound cake
- Angel food cake
- French toast
Cut the strawberries in slightly different sizes. The large pieces will stay intact and the smaller pieces will breakdown into the sauce, creating a nice texture.
Adjust the sweetness based on how sweet your strawberries are. If your strawberries are extra sweet you can either reduce the amount of sugar or the amount of jam.
Serve warm or chilled. Make sure to plan ahead and allow enough time for the sauce to chill if you’re serving it on ice cream cheesecake, or cake. The sauce can be served warm if you’re serving it on waffles, pancakes, or oatmeal.
More strawberry recipes
- 1 pound fresh strawberries, chopped or sliced
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 2 teaspoons lemon juice
- 2 tablespoons strawberry jam or preserves
- Place strawberries and sugar in a medium-sized saucepan.
- In a small bowl whisk cornstarch with three tablespoons of water. Add the cornstarch mixture to the strawberries.
- Turn the heat on medium-high and bring the mixture to a boil, stirring frequently. Once bubbling, turn the heat down to medium-low and simmer, stirring frequently and scraping the edges and bottom of the pan for about 5 minutes. The mixture should be juicy and thickened, and the strawberries should be soft. If desired, you can press down on some of the strawberries with a spoon or spatula to break them down a bit more. Stir in lemon juice and strawberry jam.
- Cool to room temp then transfer to a sealed container and refrigerate for up to 4 days.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.