If you're looking for a delicious and versatile topping for your desserts, look no further than this homemade strawberry sauce! Made with fresh strawberries, sugar, and lemon juice, this sauce is the perfect addition to add to the top off ice cream, pancakes, waffles, and more!
This is an incredibly easy to make. It's ready fast and can be stored in the freezer for future use. So why settle for store-bought when you can whip up a batch of this delicious homemade strawberry sauce in no time?
Check out this family favorite breakfast idea and recipe with freezing tips included.
What makes this homemade fruit-filled sauce so special? For starters, you can control the sweetness level to your liking, plus you know exactly what ingredients are going into it.
The benefits of making homemade strawberry sauce are that you can control the ingredients, sweetness level, and texture.
Check out the recipe notes and variations following the step-by-step photos for any possible substitutions and freezing tips so you can enjoy this homemade sauce any time of year.
Looking for more fruit inspired recipes? Try my Strawberry Cinnamon Roll Casserole, Cinnamon Rolls with Cherry Pie Filling and Blueberry Crescent Rolls.
Table of Contents
- You won't need any special equipment to make this homemade strawberry sauce. Fresh berries work best, but you can use frozen berries as well!
- This recipe calls for breaking up the strawberries using a potato masher. You could also chop the strawberries up into smaller pieces before adding them the saucepan with the other ingredients.
- I like the sauce to have a little texture...it's what makes this recipe stand out from other recipes that are pureed or blended.
- The sauce can be stored in the refrigerator for up to a week or you can freeze the leftovers to use at a later date.
Refrigerator Cinnamon Rolls eBookClick HERE for More Information
🛒Helpful Kitchen Tools
Mason Jars 6 OZ.Sturdy Masher, 10.25 inch, Stainless Steel/BlackStainless Steel Mixing Bowls/Metal Prep Bowls, Set of 4
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
💡 Substitutions and Variations
- You can replace the strawberries with any of your favorite fruit.
- If you're looking for a savory sauce, balsamic glaze is an excellent alternative. It can be made by cooking balsamic vinegar and sugar together until it thickens and reduces down to a glaze. Pour this over fresh fruit or cheese!
1️⃣Combine the Ingredients
- In a saucepan, over medium heat, combine the strawberries with the sugar.
2️⃣ Bring Sauce to a Boil
- Using a potato masher, gently begin mashing and crushing the strawberries.
- Add the water and orange juice.
- Stirring gently, bring to a boil.
3️⃣How to Thicken Fruit Sauce
- In a small bowl, combine together the cornstarch and ¼ cup cold water.
- Gently stir the cornstarch mixture into the strawberries without mashing the berries too much.
- Simmer until the sauce is thick enough to coat the back of a spoon.
- Remove from heat and add the almond extract and cinnamon.
📌Quick Tip: If the sauce is getting too thick, you can thin it out with a little water or even a few extra teaspoons of orange juice!
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🍽 Make it a Meal
- Serve this homemade strawberry sauce over Buttermilk Pancakes, Homemade Waffles or even Homemade Vanilla Ice Cream.
- For a fun twist, try layering the sauce with homemade yogurt and granola for a delicious breakfast parfait.
- To store fresh homemade strawberry sauce, let it cool to room temperature and transfer it to a clean, airtight container.
- You can keep it in the fridge for up to a week or in the freezer for longer storage. I. When you're ready to use the sauce, thaw it in the fridge overnight or on the countertop at room temperature. Once thawed, give it a good stir to re-incorporate any separated liquids and enjoy!
- Add the leftover sauce to a freezer-safe container and place in the freezer for up to 3 months.
- Make sure to leave a little extra space at the top of the container as the sauce will expand as it freezes.
- Do not freeze the sauce in glass mason jars.
🔁 Thaw and Reheat
- Remove the container from the freezer the night before and allow it to defrost in the refrigerator.
- The next morning, place the desired amount in a microwaveable-safe bowl and warm it up in the microwave.
- Once thawed and reheated, give it a good stir to re-incorporate any separated liquids.
➡️Top Recipe Tip
- This recipe works great with other berries too.
- Try blueberries next and follow my recipe for Homemade Blueberry Sauce.
- Simply click the plus sign to read more about the questions you see below.
- If YOU have a question regarding this recipe, please let me know in the comment section!
If your strawberry sauce isn't thickening, it could because it was cooked long enough. Try simmering it for a few more minutes. You might have also used overripe and watery strawberries which could lead to more water in the sauce. Next time, try to choose firmer, less ripe strawberries.
If your homemade strawberry sauce is too thin, you can add a thickening agent like cornstarch or arrowroot powder to help it thicken up. Mix a small amount of cornstarch or arrowroot powder with water and add it to the sauce while it's cooking, stirring constantly until it thickens. Remember, the sauce will also continue to thicken as it cools!
🌟Try these recipes next...
Homemade Strawberry Sauce
An easy recipe for Homemade Strawberry Sauce that you can use for pancakes or over ice cream. It freezes well too!
- 2 cups fresh or frozen strawberries
- ¼ cup water
- 1 cup orange juice
- ¾ cup white sugar
- ¼ cup cold water
- 3 tablespoon corn starch
- ½ teaspoon almond extract
- ⅛ teaspoon ground cinnamon
- In a saucepan, over medium heat, combine the strawberries, ¼ cup water, orange juice and sugar. Stirring gently, bring to a boil.
- In a small bowl, combine together the cornstarch and ¼ cup cold water. Gently stir the cornstarch mixture into the strawberries without mashing the berries too much.
- Simmer until the sauce is thick enough to coat the back of a metal spoon; around three to four minutes.
- Remove from heat and stir in the almond extract and cinnamon.
- If the sauce gets too thick, you can thin it out with more water.
- You can substitute whatever berries you have on hand.
- The sauce freezes beautifully. So if you have leftovers, just add them to a freezer safe container and freeze for up to 3 months.
Amount Per Serving: Calories: 58Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 15gFiber: 1gSugar: 12gProtein: 0g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2014 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Diane Doppelhammer says
This sauce sounds great, although my husband can't eat strawberries in any quantity. We use a lot of blueberries and I make a similar sauce for pancakes. The pancake recipe sounds wonderful and I'm going to try that soon.
Thank you for visiting Diane!
Do you think you could use this for pineapple sauce?
Yes! And I bet you could even make it with canned pineapple as well. Please come back and let me know how it turns out.
This strawberry sauce looks delicious. I will be featuring this in my Sensational Strawberry Recipes at Merry Monday on Sunday at 6 pm pst. Hope to see you there!
Thank you for letting me know! I'll see you Sunday!
Kelley Wilson says
What a great recipe, will have to try this for sure! Thanks for sharing it with Cook it! Craft it! Share it! Hope to see you back this week!
Creative Dream says
Sounds soo good! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.
Joanne DiPalo says
Oh, this sounds so delicious Lois. I love making fruit sauces which we always add to our ice cream. Thanks for sharing your recipe. I'm going to make it with both my blueberries and strawberries. Grampy bought them not knowing I also bought also them a few days ago. Your recipe is just in time. Pinned/shared.