Homemade Strawberry Sauce is sweet, tangy, and bursting with berry flavor—perfect for topping desserts, pancakes, or enjoying by the spoonful!
Whether you're looking to jazz up a simple scoop of vanilla ice cream or add a fruity twist to your morning waffles, this sauce and topping delivers a vibrant, fresh taste that store-bought versions just can't match.
Made with just a handful of ingredients, it's a quick and easy way to bring the essence of ripe strawberries to your table year-round.
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Plus, it’s a fantastic way to use up slightly overripe berries, transforming them into a luscious topping that’s as beautiful as it's delicious.
Jump to:
- Why We Love Homemade Strawberry Sauce
- Why This Recipe Works
- Ingredient Notes & Variations
- Step-by-Step Instructions
- My Top Tip
- How to Store Fresh Strawberries
- Can I Use Frozen Strawberries?
- Ways to Use Homemade Strawberry Sauce
- Make-Ahead & Storage
- More Recipes with Strawberries You'll Love
- 📖 Recipe
- 💬 Comments
Why We Love Homemade Strawberry Sauce
- Fresh Strawberry Flavor
- No Artificial Colors
- No Artificial Flavors
- A Sweetness Level You Can Control
- Can be Frozen
- It is Vegan and Vegetarian
Why This Recipe Works
I make this strawberry sauce the same way as my Red Wine Dessert Sauce with Berries, in that I add berries to a sauce base and then add them again after the sauce has cooled. The main difference is that raspberries and blackberries are simmered in the red wine to infuse flavor. For that sauce, no thickening agent is needed due to the long simmer.
This strawberry sauce is different in that I want to capture the fresh flavor of the strawberries. So I chose to use an arrowroot slurry to quickly thicken the sauce. As soon as the sauce comes to a boil, it is thickened, and again, I add fresh berries to the cooled sauce.
This is a recipe that could be made with only fresh strawberries and sugar. It really could. But there are several reasons to make this recipe with a few more ingredients:
- Arrowroot. As a thickening agent, nothing compares to an arrowroot slurry, which allows a short cooking time and gives a beautiful, glossy look to the sauce. It also chills and freezes well.
- Lemon Juice. Lemon juice used as an acid, lifts the flavor of the strawberries. Although some would say it helps the sauce thicken or "gel", in this recipe, we do not cook the berries long enough for thickening to occur from only strawberries and sugar.
- Vanilla Extract. The all-purpose backdrop flavor, which softens flavors to let sweetness shine through.
- Salt. Even sweets benefit with just a smidgeon of salt.
So, let's cook!
Ingredient Notes & Variations
Here's what you need to make this Homemade Strawberry Sauce and Topping:
- Arrowroot - This recipe utilizes arrowroot to create a thickened strawberry sauce base without requiring a long simmer.
- Water - You will need a small amount of water to make the arrowroot slurry.
- Lemon Juice - Lemon juice is an acid and a flavor that brightens and lifts the flavor of the strawberries, making them more delicious.
- Vanilla Extract - A small amount of vanilla extract increases the depth of flavor. But you don't have to use it and can consider it optional.
- Fresh Strawberries - Use the most beautiful strawberries you can find. They should be aromatic with deep color. You will need to remove the hull and then slice or halve the berries.
- White Granulated Sugar - I like a less sweet sauce. But you can use up to 1 cup of sugar if your berries are very tart. I prefer white sugar, but you can use light brown sugar or a mixture of white and dark sugar.
- Salt - Just a small amount of salt makes sweets taste a bit better. However, adding salt is optional.
Please see the recipe card for the exact quantities.
Step-by-Step Instructions
Make Arrowroot Slurry. In a small bowl stir together the arrowroot, water, lemon juice, and vanilla extract.
Make Strawberry Sauce Base. In a medium saucepan, add the sliced strawberries, sugar, salt, and the slurry mixture. Cook the strawberry mixture over medium-high heat until it comes to a boil, stirring occasionally. Then, reduce the heat to medium and simmer, uncovered, for 3 to 5 minutes or until the strawberries are tender and the mixture has thickened.
Cool & Add More Strawberries. Remove the pan from heat and let the sauce cool for 30 minutes. Transfer to a large bowl and add the remaining fresh berries. Stir to coat the strawberries and refrigerate until ready to serve.
My Top Tip
♡ Use the strawberries as soon as possible after buying them for the freshest flavor.
How to Store Fresh Strawberries
If you can't use strawberries on the same day you have purchased them, follow these quick tips:
- Do not wash the berries. Wash them just before you use them.
- Moisture is the enemy of strawberries, as it encourages mold and spoilage. Moisture can come from the berries as they age or from condensation from refrigeration.
- Place a paper towel in the lid of the container to absorb moisture and store the berries upside down in the refrigerator.
Can I Use Frozen Strawberries?
Yes! You can use frozen strawberries! Thaw the strawberries and use the juice instead of water for the arrowroot slurry. Do not cut the berries and use them whole, both for making the sauce base and when adding strawberries to the cooled sauce base.
Ways to Use Homemade Strawberry Sauce
- Strawberry Shortcake
- Over Pancakes
- With Ice Cream
- On Waffles
- Spooned Over Cake
- With Plain Greek Yogurt
- Over Cheesecake
Make-Ahead & Storage
- Make-Ahead and Storage: This sauce is best used the same day it is made. But you can store it in a covered container in the refrigerator for up to 3 days. Additional fresh berries can be added to refresh the sauce.
- Freezing: This sauce can be frozen, but the berries will be much softer after freezing. Pack the sauce into airtight freezer containers and store in the freezer for up to 6 months. Thaw in the refrigerator to use.
More Recipes with Strawberries You'll Love
♡ Did you love this Homemade Strawberry Sauce and Topping? Please leave a 🌟 star rating and let me know how things went in the ✍ comments below. Thanks for visiting!
📖 Recipe
Homemade Strawberry Sauce and Topping
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Ingredients
- 1 Tablespoon Arrowroot
- 3 Tablespoons Water
- 1 Tablespoon Lemon Juice
- ¼ Teaspoon Vanilla Extract
- 2 Pounds Fresh Strawberries, Hulled, then Sliced or Halved
- ½ Cup White Granulated Sugar
- 1 Pinch Salt
Instructions
- Make Arrowroot Slurry. In a small bowl stir together the arrowroot, water, lemon juice, and vanilla extract.
- Make Strawberry Sauce Base. In a medium saucepan, add the sliced strawberries, sugar, salt, and the slurry mixture. Cook the strawberry mixture over medium-high heat until it comes to a boil, stirring occasionally. Then, reduce the heat to medium and simmer, uncovered, for 3 to 5 minutes or until the strawberries are tender and the mixture has thickened.
- Cool & Add More Strawberries. Remove the pan from heat and let the sauce cool for 30 minutes. Transfer to a large bowl and add the remaining fresh berries. Stir to coat the strawberries and refrigerate until ready to serve.
Notes
- Make-Ahead and Storage: This sauce is best used the same day it is made. But you can store it in a covered container in the refrigerator for up to 3 days. Additional fresh berries can be added to refresh the sauce.
- Freezing: This sauce can be frozen, but the berries will be much softer after freezing. Pack the sauce into airtight freezer containers and store in the freezer for up to 6 months. Thaw in the refrigerator to use.
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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