Homemade strawberry sauce is the perfect way to top plain cheesecake, ice cream, french toast, and pancakes!
Made with FRESH berries in LESS THAN 10 minutes!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Aside from cherry pie filling, strawberry sauce is my favorite plain cheesecake topping.
Don’t get me wrong, chocolate is always a great choice. But I prefer something tart, like berries, to cut through the richness of the cheesecake.
This is a great recipe for using up fresh strawberries or making a quick topping from frozen ones.
Thinking about breakfast, skip the maple syrup and use this sweet strawberry sauce on your pancakes and french toast.
Not to mention your biscuits and scones!
WHY THIS STRAWBERRY TOPPING IS PERFECT!
- just 4 ingredients
- takes less than 10 minutes
- no preservatives
- made from real strawberries
- multiple uses
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With just 4 ingredients, you will be enjoying this in no time! Are you already making a list of what to enjoy it with?
It’s perfect for for angel food cake or shortcake.
INGREDIENTS FOR STRAWBERRY SAUCE
- fresh strawberries
- red food coloring *optional*
If you are looking for something to add to your plain dessert, this strawberry sauce for cheesecake is it!
HOW TO MAKE STRAWBERRY SAUCE
ONE: Clean, stem, and dice 2 cups of strawberries. Divide in half. Mash one half (1 cup) in a bowl and set aside.
TWO: In a medium saucepan, combine the sugar, cornstarch, and water. Stir to combine. Stir in the cup of mashed berries.
THREE: Bring the mixture to a boil over medium heat, stirring constantly. Add in food coloring if desired. For 3-5 minutes, cook over medium heat until sauce is thickened.
FOUR: Remove from the heat and stir in the other cup of strawberries. Stir and let cool. Serve immediately or store in the fridge for up to 1 week.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
HOW TO THICKEN STRAWBERRY SAUCE
This recipe uses cornstarch to thicken it. Strawberries have natural pectin in them, which is used as a thickener for jams and jellies, but not quite enough for this quick recipe.
IS IT THE SAME AS STRAWBERRY PUREE?
I would say no, as strawberry puree is just strawberries that have been put through a blender or food processor to liquify them.
I consider a puree something you add to a smoothie or another dish. This recipe adds sugar to make more of a complete sauce.
WHEN IS STRAWBERRY SEASON?
Late February through March is when strawberries are at their most abundant but you can get them most months.
HOW MANY STRAWBERRIES ARE IN A PINT?
One pint equals: 3/4 pound (12 ounces) 12 large, 24 medium, 36 small strawberries.
WHAT IS THE BEST WAY TO SWEETEN STRAWBERRIES?
I think they are pretty sweet all by themselves but occasionally you might get a pint that is a little on the tart side.
If you you do, sprinkle with a teaspoon or two of sugar and let sit for a few minutes.
WHAT CAN I DO WITH A BUNCH OF STRAWBERRIES?
Strawberries are great all on their own but there are a few things you can do with them.
Dip them in chocolate, sprinkle with powdered sugar, mix them in a fruit salad, or make this easy strawberry sauce.
TAPAS TIPS & TRICKS
- Fresh are the best but frozen strawberries will work just fine.
- I like the bright red color but feel free to leave out the food coloring. It won’t change the flavor.
- The smaller you dice the berries, the quicker they break down.
- Feel free to puree the strawberries in a food processor for smoother texture.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This easy strawberry sauce is perfect for pancakes, waffles, no bake cheesecake, french toast, and pound cake!
MORE EASY TAPAS
- 2 cups fresh strawberries (stemmed, quartered, divided)
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- ¾ cup water
- Red food coloring (*optional)
- Clean and dice 2 cups strawberries, add 1 cup to a bowl, mash, and set aside.
- In a medium saucepan, stir together the sugar and cornstarch. Add the water and 1 cup of mashed berries.
- Over medium heat, bring the mixture to a boil, stirring constantly. Stir in food coloring, if desired.
- Cook and stir 3 minutes or until thickened. Remove from the heat and stir in the 1 cup of diced strawberries.
- Transfer to bowl and let cool for 10-15 minutes.
- Serve immediately or store in an air tight jar or container for up to a week.
*If you love this recipe, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 122Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 31gFiber: 1gSugar: 27gProtein: 0g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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