For something so simple, this homemade strawberry sauce makes me so happy to make it. Dessert sauces made from fruit are often so simple and quick to make plus they have the bright, fresh flavour that’s wonderful with so many desserts.
Because this strawberry sauce is a smooth sauce making it a strawberry coulis, as opposed to my Strawberry Topping or macerated strawberries which both have big, juicy pieces of strawberry in them. It’s a strawberry puree, with just a little sugar and cornflour (cornstarch) for thickening.
It’s sweet and delicious and seriously takes less than 15 minutes to make.
Do you use fresh or frozen strawberries for strawberry sauce?
You can use fresh or frozen strawberries for this coulis recipe. The benefit to using frozen strawberries is the convenience and ability to make this sauce any time of year. If you do use fresh, make sure they are at the beautifully ripe as you’ll get the best flavour that way.
I use frozen fruit a lot. In my oats, in this strawberry sauce and I’ll even bake with frozen fruit. It’s versatile and very convenient and it’s frozen quickly after it’s picked to lock the flavour in.
How to make strawberry sauce?
- Add strawberries (thawed if using frozen), sugar and cornflour (cornstarch) to a blender and blend to a thick puree.
- Pour into a saucepan and cook, stirring often over medium heat until it gets thick and darker in colour.
- Strain it through a sieve (I like to do this twice)
- Pour into preserving jars to store.
If you want a chunky strawberry sauce, see my Homemade Strawberry Topping.
Uses for strawberry sauce
- Freeze it to use as popsicles or as sorbet
- Serve warm over pancakes and waffles
- Use it in or over cakes or cheesecake
- Serve it over a panna cotta
- Pour it over a tart like this Strawberry Frangipane Tart
- As a flavouring for milk shakes and in smoothies like in this Homemade Strawberry Milk
- I used it as a base for my No Bake Strawberry Cheesecake too
I could go on. There are so many ways to enjoy this.
Can you freeze strawberry sauce?
This sauce will keep well in the fridge for up to 4 days in sealed preserving jars but if there is any leftover, it freezes well too.
I like to freeze this the same way I freeze my Basil Pesto and that is on a baking tray lined with baking paper. Once frozen, break into pieces and store in a ziplock bag with baking paper between them, so you can take out just as much as you need.
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I originally made this sauce to use with my Strawberry Swirl Cheesecake, and originally posted it on Sunday Supper Movement however I’ve since refined this recipe and updated the recipe, post and photos to reflect the new and improved version.
Such a gorgeous and quick strawberry sauce and it’s also really versatile. You can make a sauce with just about any berry the same way.
More fruit sauces and curds
- Raspberry Compote
- Blueberry Topping (Blueberry Compote)
- Blackberry Compote
- Homemade Strawberry Topping
- Fresh Cherry Sauce (Cherry Compote)
- Blackberry Curd
More fruity desserts
- Strawberry Swirl Cheesecake
- Strawberry Frangipane Tart
- Easy Baked Cheesecake with Cherry Sauce
- No Bake Blueberry Cheesecake Parfait
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Homemade Strawberry Sauce
Ingredients
- 500 g fresh or frozen strawberries (notes, 1.1lb)
- ¼ cup white sugar (notes)
- 3 teaspoons cornflour (cornstarch)
Instructions
- If using frozen strawberries, let them thaw first.
- Add all ingredients to a blender and blend to a puree.
- Add the puree to a saucepan over medium heat and stir regularly, letting it come to a bubble.
- Once big, thick bubbles starting breaking the surface cook for a further 2-3 minutes until thick and darkened in colour a little.
- Strain the mixture through a fine mesh strainer. You may need to do this a couple of times to get rid of as many seeds as possible.
Notes
- Serve over pancakes, waffles, cheesecake, cakes, in milkshakes or even in popsicles.
- Store up to 4 days in the fridge in airtight preserving jars.
- Freeze up to 2 months.
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16 Comments on “Homemade Strawberry Sauce”
The sauce was easy and delicious. I used frozen strawberries and it was delicious. The leftover sauce I used in my smoothies.
So happy you loved it Kim 🙂
I used this sauce in a cheesecake recipe. Instead of cornstarch, I used ground flaxseeds as a way to sneak more fiber into it. The remaining sauce I used to make gummies for my kids and they loved them!
Great tips Seleana. I’m so happy you all enjoyed it in so many ways.
Just wondering… how much does this make? What portions should I use if I want to make the strawberry swirl cheesecake, and not have a ton leftover?
It will make just over a cup, Kaitlyn. I’d suggest making the full recipe. You can freeze any leftover sauce. It’s perfect for pouring over ice cream or pancakes another day.
Thank you!!
Marie, what a great idea. I would have never thought of that with the leftover strawberry sauce. Having leftover sauce for pancakes and ice cream sounds so good. I love both so I will be making this sauce just for those. Thank you, Nana
It’s really delicious over both.
I love that this recipe uses frozen strawberries which means I can enjoy this even when strawberries are not in season!
That’s right. Thanks so much Trang
this works with redcurrants fyi to those wondering
Thanks so much Francesca. Very helpful 🙂
Can I use fresh strawberries? Thanks.
Hello Marketa, yes you can. I had it in the post but not in the recipe card so I’ve updated it now.
Thanks a lot!