This quick and easy Strawberry Sauce recipe only calls for 4 ingredients and is the perfect topping for pound cake, ice cream, pancakes, and more!
Got some pound cake that turned out a little dryer than you’d like? Grab some strawberries and make this easy sauce!
Looking for a quick and easy dessert at the very last minute? Grab some vanilla ice cream and top it with this sauce!
Want to elevate your breakfast game? Make some pancakes and serve them with this sauce!
Got some cheesecake that you want to give a little different flavor to? Top it with this sauce!
Do you see where I’m going with this?
This quick and super easy Strawberry Sauce is made with only 4 ingredients and is the perfect thing to elevate all kinds of dishes!
Fresh strawberries, sugar, lemon juice, and a pinch of salt combine in a sauce pan and are simmered to create a thick, rich, perfectly sweet strawberry topping.
Can I use frozen strawberries?
You bet! The sauce texture and color might end up a little different, but it will certainly work. Just make sure to purchase unsweetened frozen sliced strawberries.
How do I thicken my sauce?
This sauce thickens as it cooks and the water evaporates. Also, keep in mind that the sauce will thicken more as it cools. So if your sauce is too thin, just cook it a little longer. If it gets too thick, you can add a little water to it to thin it out. Some recipes out there call for adding a cornstarch slurry to the mixture to tighten it up, but I’m not a big fan of the gelatinous texture it gives this sauce. So, I like to allow the heat to do the work.
How do I store this strawberry sauce?
Store this in an airtight container in the fridge for up to a week. When chilled the sauce will be super thick. You can zap it in the microwave to warm it up and even add a little water to thin it out.
Can I double this recipe?
Absolutely! This recipe makes about 1 cup of sauce. If that’s not enough, you can double or even triple the recipe.
Recipe Card
Easy Strawberry Sauce
Ingredients
- 1 pound fresh strawberries
- 1/3 cup sugar
- 2 teaspoons lemon juice
- 1 pinch salt
Instructions
- Wash, hull, and coarsely chop the strawberries.
- Add the strawberries, sugar, lemon juice, and salt to a medium saucepan over medium heat. Stir frequently. It will seem dry at first, but the strawberries will release moisture when cooked to help create your sauce.
- Once bubbling, reduce to a simmer and cook, stirring occasionally, for 15 to 20 minutes or until the sauce has thickened. Keep in mind the sauce will thicken more once it cools. Serve at room temp. Store in an airtight container in the fridge for up to a week.
Can I can this in a hot water bath like I would a jam?
I don’t have much experience in the area of canning, but think it could be done.
My grandmother made a strawberry cake using fresh strawberries and strawberry jello, with strawberry icing she made using a strawberry sauce we could never replicate.
I think you nailed it. 😉
So glad you loved it!
I made this and seems to be too thin. Did not thicken much. May need to cook longer. But very tasty.
Hopefully it just needs to cook a bit longer and thicken up.
Stacey, can this be frozen since strawberries are plentiful right now? And, what is your favorite way to put up strawberries? Thanks!
Absolutely! This freezes perfectly. When it comes to putting them up, I typically just slice and freeze them in freezer bags, but also love to make strawberry freezer jam.
Stacey, every spring when farmers markets have fresh strawberries, I always buy a bucketful. I smush them, use granulated sugar (don’t measure–so it to taste) and freeze in ziplock bags. One of my favorite things to eat at breakfast with hot buttered biscuits.
Have you moved into your new home?
That sounds amazing! We made strawberry cobbler on television this morning and of course had to have the recipe prepped in different steps. One of them is cooking strawberries, orange juice, and sugar together. Being that we didn’t actually cook it on tv, I put that mixture in a deli container to use later – just like you mentioned. 🙂