Easy Strawberry Sauce Recipe

Strawberry sauce/topping in a white bowl and fresh strawberries

strawberry sauce/topping is amazing to serve over desserts (especially cheesecake) or breakfast. The recipe includes step-by-step photos and lots of tips and variations.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings (3 tablespoons per serving) - 1 1/2 cups Strawberry Sauce

Calories 51kcal

Author Oriana Romero

Equipment

Ingredients

1 tablespoon (15 ml) fresh lemon juice
½ teaspoon unflavored gelatin powder (see notes)
1 lb (453 g) strawberries (fresh or frozen), hulled and quartered
1/3 cup (67 g) granulated sugar

Instructions

Combine lemon juice and gelatin; mix to dissolve gelatin. Set aside.
In a medium saucepan, combine chopped strawberries and sugar. Place over medium-high heat and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 8 -10 min.
Add the gelatin-lemon mixture; stir to combine. Continue to simmer, occasionally stirring, for 5 – 7 more minutes, or until sauce is thickened. Remove from heat and cool to room temperature.
Keep in mind sauce will thicken up slightly as it cools and even more with refrigeration.

Notes

Store: Cover and refrigerate for up to 7 days.

Freeze: Place sauce in a freezer-safe container and freeze for up to 3 months. To use, thaw in the refrigerator and use as needed.

Thickener: To thicken my sauce, I like to use unflavored gelatin powder since it helps to thicken the sauce without making it cloudy. You can also use 1 tablespoon (10 g) of cornstarch dissolved in 3 tablespoons (45 ml) of water. Agar-Agar powder is also an option, in this case, use just 1/8 teaspoon.

Sugar: I like to use regular granulated sugar. Use 1/3 cup agave nectar instead of granulated sugar for a healthier version. You can also use brown sugar but keep in mind that the color and flavor will be slightly different.

Other berries: You can substitute strawberries for other berries such as blueberries, raspberries, or blackberries with no other changes to the recipe. Cherries work too but make sure to pit and halve them first.

Variations You Can Apply to This Recipe:

Add 1 tablespoon of berry liqueur such as Creme de Cassis or Chambord to enhance the flavor.
1 - 2 drops of red food coloring to make the sauce more vibrant red.
I love to add 1/3 cup of fresh chopped strawberries when the sauce has cooled a little, so the sauce is not so mushy.
Use 1/3 cup agave nectar instead of granulated sugar for a healthier version. You can also use brown sugar but keep in mind that the color and flavor will be slightly different.
Make this recipe using frozen strawberries as a time saver or if fresh strawberries are not in season.
For extra lemon flavor, you can also add the zest of one lemon.
Prefer a chunk-free sauce? For no strawberry chunks, blend the finished sauce in a blender until you reach your desired consistency.
If the berries are extra sweet, feel free to reduce the sugar, to about 3 tablespoons less sugar.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition