Strawberry Sauce Recipe (Strawberry Topping)
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There is no rival for homemade strawberry sauce. It has just 3 ingredients and this is the easiest strawberry sauce recipe. Adding a few spoons of this glossy fresh strawberry topping will make any dessert feel fancier. This is a great recipe to have in your arsenal for entertaining or to make your family’s eyes light up as you spoon it over a bowl of vanilla ice cream.
This strawberry topping is completely wonderful over pancakes, waffles, pie, cheesecake, this trifle, you name it! This is our favorite and easiest way to make strawberry sauce. The lemon juice balances the sweetness and makes the strawberry flavor more pronounced. Truth be told, it’s dangerously irresistible stuff – consider yourself warned ;).
We’re using this sauce in our next recipe post so I hope you are all kinds of excited!!
Make-Ahead Tip: You can make this strawberry topping 1 to 3 days in advance, cover and refrigerate until ready to serve.
Easy Strawberry Sauce Ingredients:
1 lb Strawberries, rinsed, hulled and thickly sliced
1/3 cup granulated sugar
1 Tbsp lemon juice (from 1/2 Lemon)
How to Make Easy Strawberry Sauce:
1. In a medium saucepan, combine sliced strawberries, 1/3 cup sugar and 1 Tbsp fresh lemon juice. Place over medium heat and bring the mixture to a boil, stirring occasionally. The strawberries will release juice without any mashing required.
2. Reduce heat and simmer 20-23 minutes or until sauce is thickened, stirring occasionally. Remove from heat and cool to room temperature. Keep in mind sauce will thicken up slightly as it cools and even more after refrigeration.
Pro Tip: Do not blend strawberries before cooking. I have tested coarsely blending strawberries in a food processor and even though they taste great, the color of the sauce was foggy and not glossy as shown in the photos above. We had best results with slicing strawberries by hand.
It really is as good as it looks – bursting with fresh strawberry flavor!
⬇Print-Friendly Strawberry Sauce Recipe:
Strawberry Sauce Recipe
Ingredients
Strawberry Sauce Ingredients:
- 1 lb Strawberries rinsed, hulled and thickly sliced
- 1/3 cup granulated sugar
- 1 Tbsp lemon juice from 1/2 Lemon
Instructions
How to Make Strawberry Sauce:
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In a medium saucepan, combine sliced strawberries, 1/3 cup sugar and 1 Tbsp lemon juice. Place over medium heat and bring to a boil, stirring occasionally. Strawberries will release juice without any mashing required.
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Reduce heat and simmer 20-23 min or until sauce is thickened, stirring occasionally. Remove from heat and cool to room temperature. Keep in mind sauce will thicken up slightly as it cools and even more with refrigeration.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I hope this becomes your new favorite strawberry topping. Let me know how you serve your strawberry sauce. Or maybe it’s just you with a spoon in your hand? Remember I called this dangerous for a reason!
Natasha Kravchuk
No Bake Cheesecake with Strawberries (VIDEO) 
Easy Cherry Sauce Recipe 
No Bake Strawberry Cheesecake (VIDEO) 
Easy Strawberry Cake with Strawberry Sauce (VIDEO) 
Mini Strawberry Cheesecakes Recipe 
Cream Cheese Danish Recipe with Lemon Glaze (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Try adding crushed pineapple to your strawberry sauce. So good.
Thanks for the tip, Rhonda. I’ll try that next time.
Hi Natasha! How long is this sauce good for in the fridge? Thanks!
Hi Jessica, I have stored it max 4 days and it was still great but I haven’t tested it beyond that. Freezing it should work just fine.
My husband came home tonight with angel food cake and strawberries and intended to eat them plain like that! 😝 I offered to make a sauce instead! This was a delicious topping and I think I convinced him my way was better! We didn’t have any lemons, but lime juice worked great! Thank you!
I’m so glad you tried this sauce! I bet it is so good with angel food cake!
Hi Natasha,
Just made the sauce and it turned out great! I had half pound strawberries so I adjusted the sugar an lemon juice. I’m making avocado pound cakes and plan on serving the sauce over slices with whipped cream!
This sauce is our favorite! I’m glad you enjoyed it, Kathleen!
I rarely keep lemons on hand but always have limes. Will lime juice work just as well?
Hi Teri, I haven’t tested this with lime juice but I think that could work well. Let me know if you experiment.
My daughter made this recipe and it was delicious. We didn’t have any lemon juice, so she went with fresh orange and squeezed it. (Her reasoning was it’s a citrus!)
It tasted great with the orange! So easy to make and so very very good. I made it quickly to go over McDonalds hotcakes 🙂
Yum! I’m so glad you enjoyed it, Christina!
Hi Natasha! A lot of recipes call for some corn starch – is that not needed to thicken the sauce? Thanks!
Hi Kerin, this recipe thickens naturally as it cooks down and doesn’t need it. Keep in mind sauce will also thicken up slightly as it cools and even more after refrigeration. If it doesn’t meet your desired thickness you can cook it down more or add corn starch.
What is using frozen strawberries?
Hi Nancy, yes, this should work with frozen strawberries; be sure to cook the sauce to the desired consistency. Sometimes frozen can give off more juice, so it may take slightly longer to cook.
Hi Natasha
I tried your no-bake strawberry cheesecake and I made the sauce as well on Wednesday 9 June and both were delicious. There is only one slice left. My husband loved it very much. As you indicated, ” it’s dangerously addictive”, so true. All your recipes that I have tried came out wonderful and delicious. Thanks for sharing your recipes with us. Appreciate it very much. Blessings!
You’re very welcome, Doradeen! I’m so glad you enjoyed it!
Hi Natasha, thank you for your recipes.
I just cooked the strawberry sauce. I fallow as you wrote.
Is a bit sour and not thick at all.
Any suggestions?
Can you do a video of this recipe, please?
Thank you
Hi, did you make sure to add the correct amount of sugar and not add any water to the sauce? Following the proportions listed, you should get a sauce that isn’t too thin. Also, frozen strawberries tend to release more juice.
Really excited to give this as gifts! I have twin 6 year old boys and we made this together for their teachers. The simplicity and flavor make it an amazing gift giving idea. Can’t wait to hear what they think.
Thank you for the wonderful review, Bridgett! I bet their teachers are going to love these gifts!
It’s early strawberry season here in Ohio and I had a quart of real beauties, so I made this this morning to serve with our waffles–had to do a quick-cool by putting the pan in ice–so worth it! This is absolutely delicious; my husband said, “It looks like a bed and breakfast breakfast!”
Yay, what a great compliment! Thanks for sharing that with us, Jan. Glad your husband loved it!
Made a small batch last night, I wasn’t sure I could do this. But it was very easy! And you’re right dangerously delicious!
Hi Ann, I’m glad you loved it too! Thanks for your great review and feedback.
Hello Natasha,
If I stores this in the refrigerator, how would you soften the sauce to use on the strawberry no-bake cheesecake?
I Paul, you can let it thaw or heat it in very low heat.
Nana
Have you ever tried to Freeze the Strawberry Sauce Recipe ?
I was thinking of trying to so I have some for when Strawberries are out of season.
The recipe looks yummy I’m going to try it
Hi Randy, I haven’t tried freezing this yet, but one of our readers wrote in saying it freezes well, “I freeze mine, and it turns out great. I use it for our nightly ice cream” I hope that helps.
Hi Natasha, do you know if this recipe would work with raspberries or other berries/fruit, or should I find a recipe tailored to those fruits? I like the idea of an easy fruit sauce, but I’m allergic to strawberries.
Hi Carolyn, I think that would still work with raspberries. You may need a little less cooking time. This is our go-to raspberry sauce, but if you wanted a little more texture, I think raspberries are worth experimenting with!
Thank you for posting this delicious recipe! I plan to use it on your mini strawberry cheesecake recipe.
You’re welcome, Kara! I hope you love this recipe.
I will definitely give this strawberry sauce a try. It looks delicious.
I hope you love this recipe, Susan!
Can this sauce be frozen?
Hi Joni, I haven’t tried freezing this yet, but one of our readers wrote in saying it freezes well, “I freeze mine, and it turns out great. I use it for our nightly ice cream” I hope that helps.
Why do my strawberries look dull in color..not vibrant red? I made using older strawberries rather than throwing away…could that be why?
Hi Tina, that could be likely. If the strawberries are already dull, that will impact the color.
I mostly served this sauce “with me and a spoon in my hand”! You weren’t kidding when you said “it’s dangerous”!
Easy and tasty! I used frozen berries. I didn’t have quite a pound of strawberries so I added some raspberries too.
Thank you so much for sharing that with me, Anna! I’m so happy you enjoyed this recipe!
Can you use the bottled lemon juice?
Hi Libby, I haven’t tried that yet to advise but I imagine that will work. Please share with us how it goes if you try it.
It works awesome with frozen sliced strawberries & bottled lemon juice but like they say lol fresh is always better! 😁🥰 Thanks for sharing this amazing recipe!! 😄
You’re very welcome! Totally agree with you on that one.
I made this last weekend and it’s delicious. Making a big batch to serve with my cheesecake on Easter.
This is so perfect for Easter! I’m glad you enjoyed it!
I add this to plain greek yogurt , its divine
Great to hear that you liked it!
Can frozen strawberries be used!
Hi Sharron, yes, that should work with frozen strawberries; cook the sauce to the desired consistency. Sometimes frozen can give off more juice, so it may take slightly longer to cook.
Can the strawberry topping be frozen
Hi Leesa, I haven’t tried freezing this yet but one of our readers wrote in saying it freezes well, “I freeze mine, and it turns out great. I use it for our nightly ice cream” I hope that helps.
Can this sauce be frozen for few weeks and used when needed?
Hi Merley, I haven’t tried freezing this yet but one of our readers wrote in saying it freezes well, “I freeze mine, and it turns out great. I use it for our nightly ice cream” I hope that helps.
This is delicious! It is definitely a sauce just like it says. If you are looking for something with an almost gel like consistency this is not the recipe. As the recipe says it thickens slightly. It is delicious, but does not stay in place on the plate – but the recipe doesn’t say it will.
Thanks for sharing your feedback with us, Winnie. Glad you liked the recipe!
It’s been strawberry season for a while here in Australia so I had a go at making this. YUM! I did take it a little too far and it went a bit too thick – more like a jam – but reheating it made it possible to still dollop onto icecream. Most definitely making this again.
Glad you enjoyed this recipe, Roni. Thanks for sharing!
Hi can the strawberry sauce be made with frozen strawberries?
Hi Doreen, yes, that should work with frozen strawberries; cook the sauce to the desired consistency. Sometimes frozen can give off more juice, so it may take slightly longer to cook.
Looks so yummy! could you add gelatin to the sauce to help it set on top of a cheesecake or would it hold enough when chilled?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
How to store it for couple of months?
I have stored it max 4 days and it was still great but I haven’t tested it beyond that. Freezing it should work just fine.
I have used many of your recipes. Latest one was the Broccoli chicken stir fry. Made one with chicken breasts and one with chicken thighs. Both turned out great. Over a bed of chicken fried rice. Delicious.
That’s just awesome! Thank you for sharing your wonderful review!
Love the crepes and sauce. I was wondering do you have an Almond chicken recipe to go with your wonderful egg rolls?
Hi Lori, great! Thanks for your good feedback. I don’t have an Almond Chicken recipe but thanks for the idea and suggestion!
I would enjoy a recipe like that!
Just getting done making the strawberry sauce. Good advice on cutting, not crushing the berries. Much more red and pretty!
Thank you so much for sharing that with me.
Hey Natasha. I really enjoy the recipes and videos you share. I have used your tips to enhance my own cooking. I have a question. Can the strawberry sauce be made with frozen strawberries?
Hi Susan, that should work with frozen strawberries; cook the sauce to the desired consistency. Sometimes frozen can give off more juice, so it may take slightly longer to cook.
Hi Natasha. Can I use honey instead of sugar? If yes, how much honey? Thanks.
I have not tried it with that. If you experiment, please let me know how you like that!
Can this sauce be frozen
Hi Irene, I haven’t tried freezing this yet but one of our readers wrote in saying it freezes well, “I freeze mine, and it turns out great. I use it for our nightly ice cream” I hope that helps.
Thank you for this easy strawberry sauce recipe! I’ve made it a couple of times. I love how glossy it was!
I’m so glad you enjoyed that, Lei!
OMG!
Love
Will make again and share!
I’m so glad you enjoyed it!
Can this strawberry sauce be canned? Would love to send a jar to my brother.
Hi Shenetta, I haven’t tested by canning this, but one of our readers wrote in saying it freezes well, “I freeze mine, and it turns out great. I use it for our nightly ice cream” I hope that helps.
This tastes great. I was looking for a strawberry topping to use on the strawberry pretzel salad instead of the rubbery jello. Do you think this would work?
It’s hard to say without tested that, but I imagine you can leave out the jello and serve the topping on the side to avoid it becoming soggy and soaking through.
I want to put this on top of my baked cheesecake. It’ll be cold in fridge. Should I add and then put in fridge until someone picks up or add right before ?
Hi Dallas, I always add the sauce before putting it in the fridge.
Can I use frozen strawberries for the strawberry sauce. Fresh aren’t in season
Hi Ingrid, that should work with frozen strawberries; just cook the sauce to the desired consistency. Sometimes frozen can give off more juice, so it may take slightly longer to cook.
Good afternoon Natasha. I am loving the sauce, I make it allllll the time. But, over a day or two in the refrigerator, my strawberry sauce got a bit to thick, how can I thin it out, but still keep the taste and vibrant color.
Thanx.
Hi Sharon, you could warm it up slightly until it reaches the desired consistency. Strawberry sauce will get a little darker as it stands. A little lemon juice can help to brighten it up.
Can the strawberry sauce be made with raspberries?
Hi Louise, I think that would still work with raspberries. You may need a little less cooking time. This is our go-to raspberry sauce, but if you wanted a little more texture, I think raspberries are worth experimenting with!
Thank you, I will try raspberries. Merry Christmas!
Merry Christmas!
Can i use frozen strawberries instead of fresh strawberries?
Hi Lucy, that should work with frozen strawberries, just cook the sauce to the desired consistency. Sometimes frozen can give off more juice so it may take slightly longer to cook.
My go to recipe when ever I want to make strawberry sauce…simple and delicious.
That’s just awesome! Thank you for sharing your wonderful review!
hi! i’m making strawberry lemonade and want a good sauce to put in it, do you think this recipe will work ? thanks!
Hi Sidney, I imagine that may work, but I haven’t tested that to advise.
If I make this strawberry sauce a day before I need to use it, how do I liquify it to drizzle over my muffins the next day? Would I microwave it, and if so for how long, or liquify it some other way?
Hi, the strawberry sauce should still be thin enough the next day to use as a topping over muffins. You can warm it up lightly in the microwave or in a saucepan if desired but it doesn’t solidify like a caramel sauce would in the refrigerator.
Super yummy 😋 I thicken it and use for cake filling too. thank you
That’s nice! Thanks for your great feedback, Shanda.
Would I be able to can this?
Hi Brenda, I haven’t tested that but here is what one of our readers wrote citing it freezes well, “I freeze mine and it turns out great. I use for our nightly ice cream” I hope that helps.
I always return to this recipe whenever I’m making strawberry sauce!
I’ve since added a stick of cinnamon while the sauce is simmering to give it a little spicy kick. I also mix in a glob of butter at the end to make it a little richer
Never gone wrong with this recipe! It’s so simple.
That’s just awesome Ras!
Up to how many days or weeks can I store this?
Hi Maria, I have stored it max 4 days and it was still great but I haven’t tested it beyond that. Freezing it should work just fine.
Hi! Does this sauce freeze well?
Hi Judy, I haven’t tested that but here is what one of our readers wrote citing it freezes well, “I freeze mine and it turns out great. I use for our nightly ice cream” I hope that helps.
My strawberry sauce isn’t a vibrant red color .., kinda dull in color .. what can I do to brighten up the color ?
Hi Wanda, I haven’t had that experience but that could be if they are boiled for too long (or not long enough). It could also be due to using less sugar or omitting lemon juice. Real lemon juice will help them keep their vibrant color.
I just made the sauce and had the same problem. Let me know if you found a fix, so I can apply for the next time 🙂
I want to make the strawberry sauce for your Lemon Ricotta pancakes, can you use pink Himalayan salt or regular sea salt?
Hi Wanda, I haven’t tested this with pink Himalayan salt but sea salt should work.
Absolutely delicious. Made the strawberry sauce to go with your NY-style cheesecake (which also came out perfectly, with no cracks, woo-hoo!). Thanks for another great recipe.
You’re welcome, Sharon! I’m so glad you enjoyed this recipe!
Hi! I’m planning to make your strawberry cake with the sponge base today and plan to refrigerate overnight to be served tomorrow. Can I make this as a filling for your strawberry cake recipe instead of the blended fresh strawberries? Thank you! Love your recipes!
Hi K, that may work although I haven’t tested that myself to advise really. I’d love to know how you like this recipe if you test that.
Natasha, I love your recipes. Especially the cinnamon rolls. My question today. The strawberry sauce, can I use that with strawberry short cake with coolwhip ?
I bet that would work Tami!! I would love to know how you like this recipe!
Served this over cheesecake for company and was a big hit…very easy and tasty. Thanks Natasha for this recipe!
You’re welcome, Connie! I’m so glad you enjoyed this!
Connie! My exact question! I cook my cheesecake then in fridge for 4-8 hours. Did you add after it’s cold; right before serving or immediately? Thanks in advance for help!
Could you please make a video of this recipe? I’m still new to cooking, and your videos are what keep me coming back to your page!
Thanks for your suggestion, Claudia.
Made this sauce today for my cheesecake that I had baked earlier. The sauce turned out awesome! Nice red color and not too sweet! Just perfect!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi Natasha I follow you on FB.. so enjoy your funny sense of humour and your awesome recipes..
I made a cheese cake and your strawberry mix to pour over the cake tomorrow for a picnic.. will it thicken more in the fridge tonight.. its not really very thick right now.. thank you..
Hi Sherrie, you could simmer a few minutes longer to get it to thicken a little more.
Sauce turned out like jam, way too thick and not sweet enough
Hi Samantha, it should not be a jam-like consistency although we have comments from readers asking how to achieve this. Was anything altered in this recipe?
If I am making this sauce tonight and serving it tomorrow does it have to go in the refrigerator?
Yes, that would be recommended, just to be safe.
I make a batch of this sauce every week! It’s quick, easy and delicious! It pairs beautifully with banana bread and creme fraiche! 😋
Sounds awesome! I’m so happy to read your comments and feedback, thank you!
Hi Natasha! How long can i keep this sauce in the refrigerator? Thanks!
Hi Maegan, I have stored it max 4 days and it was still great but I haven’t tested it beyond that. Freezing it should work just fine.
Strawberrys loosing color as they are cooked .How do you prevent this?
Hi Jai, I haven’t had that experience but that could be if they are boiled for too long (or not long enough). It could also be due to using less sugar or omitting lemon juice. Real lemon juice will help them keep their vibrant color.
I am making large batch of your strawberry sauce Ihave 2pounds and 4oz,How much sugar do I use.Thanks so much and I love your site.
Hi Tia, if you are at the recipe you can click on Jump to recipe and you should be able to adjust the serving size and the ingredients.
Simple, easy and so delicious! I used monk fruit sweetener and it still came out amazing! This will be my go to strawberry sauce from now on!
That’s just awesome Kim! Sounds like you found a new favorite!
Loved the Sauce ! It came out so glossy and so good ! I blended it after cooking to top them on my mini cheese cakes and it was amazing
That’s so great Aiman! Thank you for that wonderful review!
Well my story is I was making it to do a Strawberry pie and it is part of the recipe (then lost recipe) so I am now as I type making sauce to use over Cakes ice cream etc It’s simmering now Will have it tonight
Sounds good, I hope you like it!
I don’t have lemon but I have a lime. Will using the lime work for this recipe?
That should work too, Debie.
Can this strawberry sauce be canned?
Hi Barb, I haven’t tested that but here is what one of our readers wrote citing it freezes well, “I freeze mine and it turns out great. I use for our nightly ice cream” I hope that helps.
I’ve seen other recipes with vanilla extract…would that be a good addition to this recipe?
Hi Brandi! I don’t think this sauce needs it but if you happen to experiment I would love to know how you like this recipe!
Such a yummy topping to shortcake. My family loves it!
That’s just awesome! I’m so happy to hear that!
This is really easy and delicious. I reduced the sugar because my wife prefers it that way and it was still perfect. Beautiful color. This time we used it to top a no-bake cheesecake. We’ve used it on other desserts in the past and it never disappoints.
That’s so awesome! I’m so glad you enjoyed this Vanda!
First I love all your recipes and trying the cheesecake today. Can the strawberry sauce be made a day ahead and pour over the cake the next day?
Hi Kali, that will work. I have stored it max 4 days and it was still great but I haven’t tested it beyond that. Freezing it should work just fine.
Natasha, do I cover and simmer, does not say?
Hi Kali, we simmer uncovered. I hope you love the strawberry sauce!
I can give you 10 stars for this recipe. I just made it with following the instructions. It looks amazing the same as your picture. My cheese cake is in the oven right now and hopefully it will be good too because this is the first time I made cheesecake. But I am pretty sure it will be delicious as your other recipes. Thank you 🙂
Wow-what an awesome rating. Thank you for your excellent feedback and yes I hope you love the cheesecake!
As I expected, the cheesecake was delicious.
I’m so glad you enjoyed it!
Do you use water when putting in the pan or just the ingredients stated?
Hi Kristie, we use just the ingredients as stated.
Have you ever canned and froze it for later use?
Hi Wendy, I haven’t tested that but here is what one of our readers wrote citing it freezes well, “I freeze mine and it turns out great. I use for our nightly ice cream” I hope that helps.
I have done that
Can I use blueberries instead of strawberry instead of cherry
Hi Norman, this works great with blueberries!
Hi Natasha,
Can I use frozen strawberries in this sauce?
We prefer to use fresh strawberries but if that’s what you have on hand, that will work too.
I made a strawberry lemonade cake with mine. It was totally amazing
Awesome, hope you like it!
I just made this and my mouth was watering the entire time. It is so fresh and delicious. I would definitely recommend using fresh squeezed lemon.
I’m making the perfect cheesecake recipe next. Do you think this strawberry topping would go ok with the cheesecake?
I’m so glad you enjoyed this Donna! Isn’t it so good! I think this could work for a cheesecake! If you experiment, please let me know how you like that.
Is sugar sub. Like stevia an option for diabetics ?
I think it is but it’s best to consult a professional just to be sure.
Followed the recipe exactly..was something left out? Berries were gray in color and not a pretty red like your picture shows. I wasted all the time and money when I should have just sliced up berries added some sugar and be done. Very
disappointing!
Hi Margo, I haven’t had that experience with them turning grey – that could be if they are boiled for too long (or not long enough). It could also be due to using less sugar or omitting lemon juice. Real lemon juice will help them keep their vibrant color.
My strawberries turned grey. I had let them cook a little longer and the color changed to red and all was fine. I used bottled lemon juice.
Thank you for your recipe. I made strawberry sauce with lemon juice from a fresh lemon. However, does it matter if I use a bottle of lemon juice?
Hi Natasha. I probably should’ve added that I used the strawberry sauce on top of a cheesecake. I was wondering if I could just use lemon juice from a bottle vs. a lemon in the future.
Hi Antonia, that should still work.
I’m so glad you enjoyed that Antonia!
I just wanted to state thank you so much for your replies! Greatly appreciated
You’re welcome!
How long will this sauce keep in refrigerator?
Hi Madeline, I have stored it max 4 days and it was still great but I haven’t tested it beyond that. Freezing it should work just fine.
Thank you! Natashas
Hi Natasha,
Could I use frozen strawberries for this? Strawberries are almost out of season here.
Thanks
Hi Michell, That should work with frozen strawberries, just cook the sauce to the desired consistency. Sometimes frozen can give off more juice so it may take slightly longer to cook.
Can you can or freeze this little gem?
Hi Carrie, I haven’t tested that but here is what one of our readers wrote citing it freezes well, “I freeze mine and it turns out great. I use for our nightly ice cream” I hope that helps.
I made this strawberry sauce for a fresh strawberry pie. Pre bake a crust, let cool. Put a thick layer of cream cheese on the bottom of the crust. Layer fresh whole strawberries on the crust, fill up that shell to over the rim of the pie place. Pour cooled prepared strawberry sauce over berries, refrigerate. Serve with fresh whipped cream, Soooooooooo good!
That’s just awesome!! Thank you for sharing your wonderful review!
I made this to go over pancakes this morning, and OMG it was delicious! I used two “True Lemon” packets rather than regular lemon juice, and it tasted amazing. The lemon makes the taste just “pop”. It does not need anything to thicken up the syrup. Once it cooled, the consistency was perfect. Next time I’m going to double the recipe!
So great to hear that Holly. Thank you for your tips that were really helpful!
Can you use pre cut frozen strawberries for this?
That should work with frozen strawberries, just cook the sauce to the desired consistency. Sometimes frozen can give off more juice so it may take slightly longer to cook.
Excellent recipe & insights! I prefer to not totally boil my strawberry topping but to homogenize (or incorporate the goodness of the fresh sliced strawberries w/ the granulated sugar) the two above key ingredients until you have a nice strawberry syrup but still have semi-firm crisp strawberry flesh. This topping goes on nicely to a yellow/ pound cake!
Thank your for your detailed feedback and tips! I appreciate your wonderful review.
Can you make ahead a refrigerate?
Yes, you can make this strawberry topping 1 to 3 days in advance, cover and refrigerate until ready to serve.
Tried it once and it was delicious, now I have made it over 4 times 😋 goes great with my homemade waffles.
Thanks for sharing!
Wanda
Sounds like you just found your favorite strawberry sauce! I love that you’ve already done it a lot of times and you always enjoy it. Thanks for your excellent review!
What can you use in place of mascarpone cheese?I have all ingredients except that.
Hi Sharon, you can use more cream cheese.
Can you use frozen strawberries instead of fresh?
That should work with frozen strawberries, just cook the sauce to the desired consistency. Sometimes frozen can give off more juice so it may take slightly longer to cook.