Introduction

This easy strawberry topping is a versatile, homemade sauce that brightens up desserts and breakfasts alike. Made with fresh strawberries, a touch of lemon, and vanilla, it’s sweet, tangy, and thickened perfectly to drizzle over your favorite treats.

A white pot with a wooden handle is filled with bright red, sliced strawberries covered in a shiny, syrupy liquid. The strawberries are cut into various sizes showing a mix of heart-shaped halves and chunkier pieces. The mixture looks fresh and juicy, partially submerged in the syrup. A light brown spatula is partially visible on the right side, stirring the strawberries gently. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds strawberries, quartered, halved, sliced, or diced (24 oz./680 grams)
1/3 cup granulated sugar (67 grams)
2 tablespoons fresh lemon juice
2 teaspoons cornstarch (16 grams)
1/2 teaspoon vanilla extract
Tiny pinch of kosher salt (less than 1/8 teaspoon)

Instructions

Step 1: Prepare the strawberries by slicing or dicing them to your preferred size. Set aside one-third of the strawberries (about 8 oz.) for later.
Step 2: Add the remaining two-thirds of the strawberries (about 1 pound) and the granulated sugar to a saucepan.
Step 3: In a small bowl, whisk together lemon juice, cornstarch, vanilla extract, and salt until smooth, creating a slurry. Pour this into the saucepan with the strawberries and sugar.
Step 4: Cook the mixture over medium heat, stirring with a flexible spatula, until it begins to boil.
Step 5: Reduce the heat and continue stirring for 4 to 5 minutes, until the berries soften and the sauce thickens. Keep in mind it will thicken further as it cools.
Step 6: Remove the saucepan from heat, then stir in the reserved strawberries to coat them with the sauce.
Step 7: Allow the topping to cool, then transfer to an airtight container or glass jar. Chill in the refrigerator until cold.
Step 8: Serve chilled over desserts like shortcake, cheesecake, or ice cream. Store leftovers in the refrigerator for 3 to 4 days, or freeze for up to 1 month.
Step 9: For a smooth sauce without chunks, puree the strawberries in a blender and strain through a fine mesh sieve before cooking. If needed, thicken the sauce further by mixing 1 teaspoon cornstarch with 1 teaspoon water and adding it while simmering.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and natural sweetness.
For a dairy-free option, serve over coconut yogurt or vegan ice cream.
Add a splash of balsamic vinegar or a few fresh mint leaves for an interesting flavor twist.
Adjust the sugar amount to your taste or substitute with honey or maple syrup.

Storage

Store the strawberry topping in an airtight container in the refrigerator for 3 to 4 days. It can also be frozen in an airtight freezer bag for up to 1 month. When thawing, keep it in the fridge; note that the texture may soften slightly after freezing and thawing.

How to Serve

A close-up view of a white enamel pot with a wooden handle filled with bright red strawberries, some sliced and some whole, soaking in a shiny, deep red syrup that covers them almost halfway. The strawberries show a mix of smooth, glossy textures and soft, juicy surfaces with visible seeds. The pot sits on a white marbled textured surface, and a peach-colored spatula edge is slightly visible on the right side, partially submerged in the syrup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries, but fresh ones will give a better texture and flavor. If using frozen, thaw and drain excess liquid before starting.

How do I make the strawberry topping thicker?

If you want a thicker sauce, add an extra teaspoon of cornstarch mixed with a teaspoon of water during the cooking process, stirring until the sauce reaches your desired consistency.