Easy Strawberry Topping (Strawberry Sauce) Recipe
This Easy Strawberry Topping recipe creates a fresh, sweet strawberry sauce perfect for enhancing desserts like strawberry shortcake, cheesecake, ice cream, waffles, pound cake, and yogurt. Made with fresh strawberries, sugar, lemon juice, cornstarch, vanilla, and a pinch of salt, this versatile sauce can be made chunky or smooth, thickens nicely on the stovetop, and keeps well refrigerated or frozen.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 2 cups strawberry topping 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Strawberries
- 1 1/2 pounds strawberries, quartered, halved, sliced, or diced (24 oz./680 grams)
For the Sauce
- 1/3 cup granulated sugar (67 grams)
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch (16 grams)
- 1/2 teaspoon vanilla extract
- Tiny pinch (less than 1/8 teaspoon) kosher salt
Instructions
- Prepare The Strawberries: Slice, dice or quarter the fresh strawberries as desired. Then set aside one-third of the strawberries (approximately 8 oz.) to add later after cooking.
- Combine Strawberries & Sugar: Place the remaining two-thirds of the strawberries (about 1 pound) into a saucepan. Add the granulated sugar and stir gently to coat the berries.
- Make Slurry: In a small bowl, whisk together fresh lemon juice, cornstarch, vanilla extract, and kosher salt until smooth and well combined. Pour this mixture into the saucepan with the strawberries and sugar.
- Bring To A Boil: Place the saucepan over medium heat, stirring frequently with a flexible spatula until the mixture reaches a gentle boil.
- Stir To Thicken: Reduce the heat to low and continue stirring for 4-5 minutes, until the strawberries soften and the sauce thickens. Keep in mind the sauce will thicken further as it cools.
- Mix In Remaining Strawberries: Remove the saucepan from heat. Add the reserved one-third portion of fresh strawberries and stir gently to coat them with the warm sauce.
- Cool: Allow the strawberry topping to cool to room temperature, then transfer it to an airtight container or glass jar. Refrigerate until thoroughly chilled.
- Serve & Store: Use the strawberry topping to enhance desserts like shortcakes, cheesecakes, or ice cream. Store leftovers in the refrigerator for up to 3-4 days or freeze in an airtight freezer bag for up to 1 month. Thaw in the refrigerator before use; note the texture will soften slightly after freezing.
- For A Smooth Sauce: To make a smooth sauce without berry chunks, puree the strawberries in a blender and strain the mixture through a fine mesh sieve before cooking. For extra thickness, mix 1 teaspoon cornstarch with 1 teaspoon water and add it to the simmering sauce as needed.
Notes
- Adjust sweetness by varying the sugar quantity to taste depending on strawberry ripeness.
- Fresh lemon juice brightens flavor and helps preserve color.
- Using kosher salt enhances flavor without overpowering.
- If you prefer a chunkier topping, avoid pureeing the reserved strawberries.
- Freeze leftover sauce in small portions for easy future use.
- Ensure to stir continuously during cooking to prevent sticking or burning on the saucepan bottom.
- Texture will firm up more as sauce cools, so do not over-thicken while cooking.
Keywords: strawberry sauce, strawberry topping, easy strawberry sauce, fresh strawberry dessert sauce, homemade strawberry topping
