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.
I originally made this sauce to use with my Strawberry Swirl Cheesecake, however I’ve since refined and updated this recipe to work beautifully as a standalone sauce; post and photos 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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For best results, always weigh ingredients where a weight is provided
- 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.
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