This easy Strawberry Sauce is made with just a few ingredients and fresh or frozen strawberries!
It is perfect for shortcakes, cheesecake, strawberry cake, and more. Make a big batch to enjoy all week long or pop leftovers in the freezer to enjoy any time!
Homemade Strawberry Sauce
With strawberry season upon us, this easy strawberry sauce is one of the best ways we’re enjoying them!
Strawberries really are so much better through the Spring and Summer, so we try to pick or buy as much as we can when the time is right.
Ready in under 30 minutes, this recipe is perfect to whip up for breakfast or an easy dessert! Or keep some prepared in the fridge to enjoy at a moment’s notice…or with a spoon when no one’s watching. We won’t tell!
Another great thing about this Strawberry Sauce is that it’s just as good with frozen berries, so you can easily get your fix through the winter if you need it.
How to Make Strawberry Sauce
This simple sauce is as easy as 1, 2, 3!
- Prep: Clean and chop or slice the strawberries (per recipe below)
Make your sauce extra chunky by chopping the strawberries into larger pieces, or smooth by dicing them into smaller pieces!
- Simmer: Add sugar and berries to the pan and simmer until softened.
- Thicken: Whisk in cornstarch to thicken and let cool slightly!
You can serve warm from the pan, or refrigerate to serve later.
Can I Use Frozen Strawberries?
You can absolutely use frozen strawberries in this recipe, and I do all through the winter when fresh just aren’t up to par.
You can thaw the frozen strawberries before adding to the pan or leave them frozen.
Just be sure to keep the heat on low until they thaw, and add a corn starch slurry to thicken if the frozen berries release too much liquid.
Delicious Variations
Feel free to get creative with the recipe and make it your own!
- Use half strawberries and half rhubarb for strawberry rhubarb sauce
- Mix and match berries you have on hand to come up with your own combination
- Add the zest of a lemon before serving for extra zing
- Slice in some fresh strawberries just before serving for extra chunky strawberry sauce
- If you don’t like your strawberry sauce overly sweet, or your berries are very sweet, you can try reducing the sugar to 1/4 or 1/3 to start, and adding more after tasting if you need it.
Ways to Use This Strawberry Sauce
- Banana Pancakes – with strawberry sauce and whipped cream!
- Whole Wheat Pancakes – healthier weekend breakfast option
- Fluffy Homemade Waffles – perfect piled on top!
- No Churn Ice Cream – with a drizzle of fresh and fruity strawberry sauce
- Instant Pot Oatmeal – quick and easy breakfast
- Easy Pavlova Recipe – drizzle on top of the berries and whipped cream!
How do you use this Strawberry Sauce? Be sure to leave a rating and a comment below!
Strawberry Sauce
Ingredients
- 2 pound fresh strawberries
- ½ cup granulated sugar
- 1 Tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon vanilla extract
Instructions
- Wash strawberries well, remove the tops and chop into half inch pieces.
- Place in a large saucepan with sugar and cook on medium heat, stirring often, until berries are softened and there is a lot of juice in the pan (15-25 minutes, depending on the size of your berries and the size of your pan).
- Stir together cornstarch and water and add to the strawberries while it is still simmering. Stir until thickened.
- Stir in vanilla and remove from heat.
- Let cool slightly before serving warm, or let cool to room temperature and refrigerate to serve later.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert, Sauce
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly. I just made another nice batch of strawberry sauce to store in the fridge for french toast, etc. I follow this recipe with blueberries as well. When put in a jar, they will last quite awhile refrigerated until needed. Thanks again.
Now to make some stuffed mushrooms to add to our steak dinner tonight. I am going to try your suggestion of freezing some since I am the only one who eats them.
Just love your recipes.
I am so glad you are enjoying the recipes Sharon!
I’m just going to try freezing it like I do freezer jam.
Can I freeze the sauce for future use?
That should work well, Deb! Just be sure to freeze it in an airtight container or a zippered bag.
Can this be canned?
Hi Robin, we have never tried canning this recipe so I would hesitate to direct you on how to do that. But we would love to hear how it turns out for you if you do!
Can you use half fresh half frozen berries
Absolutely!
If this sauce is canned, is a water bath necessary?
I haven’t canned it so can’t say for sure. Maybe another reader can help you out Donna!
Canning any food with corn starch is not safe. This should NOT be canned.
Thank you so much Marcia!
Hi Holly, I am making this sauce today. Can I freeze what I don’t use today to use another day? Thanks for all your wonderful recipes. Your site is my first go to!
Yes, you can Janet. Just make sure it is stored in an airtight container (with enough room for expansion) or a freezer bag :) Enjoy!
Your recipe for strawberry sauce is similar to mine. I do add a small pat of real butter at the end (about 1 tsp). It gives the dauce an extra richness. I do not always need to add cornstarch to thicken. Also I sometimes use monk fruit sweeyener instead of sugar for diabetic friends.
Thanks for sharing your tips CLK! That sounds great.
That looks good enough to eat itself. Amazing!