Homemade Strawberry Sauce

This homemade strawberry sauce recipe is bursting with bright, sweet strawberry flavour and takes just 4 ingredients and 15 minutes. You’ll want this simple strawberry sauce on everything from pancakes to ice cream.

I first posted this recipe on Sunday Supper Movement.

For something so simple, this homemade strawberry sauce makes me so happy to make it. For me, that goes for any berry sauce really.

Vibrant, bright, the slightest fruity tang – it’s the perfect fruity condiment.

Other recipes you might like

– Strawberry Swirl Cheesecake
– Strawberry Frangipane Tart
– Easy Baked Cheesecake with Cherry Sauce
– No Bake Blueberry Cheesecake Parfait

Do you use fresh or frozen strawberries for strawberry sauce?

Either. Both fresh or frozen strawberries will work equally as well in this sauce. The benefit to using frozen strawberries is the convenience and ability to make this sauce any time of year.

Last week I posted an article on baking with frozen fruit so today I’m using frozen strawberries in this sauce, then I’ll be using that sauce in my Strawberry Swirl Cheesecake.

If using fresh strawberries for this sauce, you can skip the step of thawing them in the saucepan and just throw everything straight into the blender.

How to make strawberry sauce?

There are 2 simple steps to this (well, kind of three if using frozen berries).

1. Start by adding all the ingredients to a heavy based saucepan and cooking until thawed. Place it all in a blender and blend to a puree,  before returning it to the saucepan to thicken up.

2. Finally, strain it through a sieve.

Tip: If you want a chunky strawberry sauce, just puree two thirds of the strawberries, leaving some as large pieces. They will only break down slightly when you return them to the saucepan.

Uses for strawberry sauce?

• Freeze it to use as ice lollies or as sorbet
• 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

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 but if there is any leftover, it freezes well too.

I like to freeze it in a muffin tray then, once frozen, transfer them to an airtight container or zip lock bag for 2-3 months.  If they don’t release from the muffin tray easily, just sit the base in some hot water for a few seconds and try to release them again.

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.

Other recipes you might like

– Strawberry Swirl Cheesecake
– Strawberry Frangipane Tart
– Easy Baked Cheesecake with Cherry Sauce
– No Bake Blueberry Cheesecake Parfait

Homemade Strawberry Sauce

This homemade strawberry sauce recipe is bursting with bright, sweet strawberry flavour and takes just 4 ingredients and 15 minutes. You’ll want this simple strawberry sauce on everything from pancakes to ice cream.

5 from 1 vote

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Course: Condiment, Dessert

Cuisine: American, Australian, British, World

Keyword: strawberry sauce, strawberry sauce recipe

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 12 serves

Author: Marie

Click on the servings number to scale the recipe

Ingredients

• 500 g frozen strawberries
• 1/4 cup white sugar
• 1 tablespoon water
• 3 teaspoons corn flour cornstarch

Instructions

• Add all ingredients to a heavy based saucepan over low heat. Heat stirring to dissolve the sugar.
• As soon as the strawberries have thawed, add everything to a blender and purée (notes).
• Return it to the saucepan, bring it to a simmer and let cook, stirring every so often until very thick and a little darker.
• Strain the mixture

Notes

1. I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
2. If you would like some chunks of strawberry in your sauce, then take out a few pieces of the thawed strawberry before you puree it. Chop these pieces into chunks and add it back to the sauce after straining.

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