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Strawberry Sauce Recipe (Strawberry Topping)

There is no rival for homemade strawberry sauce. It has just 3 ingredients and this is the easiest strawberry sauce recipe. This strawberry sauce is completely wonderful over ice cream, pancakes, waffles, pie, cheesecake, this trifle, you name it! Excellent homemade 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 addictive stuff – consider yourself warned ;).

We’re using this sauce in our next recipe post so I hope you are all kinds of excited!!

There is no rival for homemade strawberry sauce. It has just 3 ingredients and this is the easiest strawberry sauce recipe. This strawberry sauce is completely wonderful over ice cream, pancakes, waffles, pie, cheesecake, this trifle, you name it! Excellent homemade strawberry topping!

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.
There is no rival for homemade strawberry sauce. It has just 3 ingredients and this is the easiest strawberry sauce recipe. This strawberry sauce is completely wonderful over ice cream, pancakes, waffles, pie, cheesecake, this trifle, you name it! Excellent homemade strawberry topping!

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.

Strawberry sauce in a pot with a spatula

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.

There is no rival for homemade strawberry sauce. It has just 3 ingredients and this is the easiest strawberry sauce recipe. This strawberry sauce is completely wonderful over ice cream, pancakes, waffles, pie, cheesecake, this trifle, you name it! Excellent homemade strawberry topping!

It really is as good as it looks – bursting with fresh strawberry flavor!

⬇Print-Friendly Strawberry Sauce Recipe:

Strawberry Sauce Recipe

4.98 from 45 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
There is no rival for homemade strawberry sauce. It has just 3 ingredients and this is the easiest strawberry sauce recipe. This strawberry sauce is completely wonderful over ice cream, pancakes, waffles, pie, cheesecake, this trifle, you name it!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$5
Calories: 50 kcal
Servings: 8 or 1 1/2 cups Strawberry Sauce

Ingredients

Strawberry Sauce Ingredients:

Instructions

How to Make Strawberry Sauce:

  1. 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.
  2. 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.
Nutrition Facts
Strawberry Sauce Recipe
Amount Per Serving
Calories 50
% Daily Value*
Potassium 86mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 11g12%
Vitamin A 5IU0%
Vitamin C 34.1mg41%
Calcium 9mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

There is no rival for homemade strawberry sauce. It has just 3 ingredients and this is the easiest strawberry sauce recipe. This strawberry sauce is completely wonderful over ice cream, pancakes, waffles, pie, cheesecake, this trifle, you name it! Excellent homemade strawberry topping!

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!

There is no rival for homemade strawberry sauce. It has just 3 ingredients and this is the easiest strawberry sauce recipe. This strawberry sauce is completely wonderful over ice cream, pancakes, waffles, pie, cheesecake, this trifle, you name it! Excellent homemade strawberry topping! | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Debie
    July 9, 2020

    I don’t have lemon but I have a lime. Will using the lime work for this recipe?

    Reply

    • Natasha's Kitchen
      July 9, 2020

      That should work too, Debie.

      Reply

  • Barb
    June 30, 2020

    Can this strawberry sauce be canned?

    Reply

    • Natashas Kitchen
      June 30, 2020

      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.

      Reply

  • Marjorie Russell
    June 29, 2020

    Such a yummy topping to shortcake. My family loves it!

    Reply

    • Natashas Kitchen
      June 29, 2020

      That’s just awesome! I’m so happy to hear that!

      Reply

  • Vanda H
    June 20, 2020

    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.

    Reply

    • Natashas Kitchen
      June 20, 2020

      That’s so awesome! I’m so glad you enjoyed this Vanda!

      Reply

  • Kali
    June 20, 2020

    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?

    Reply

    • Natashas Kitchen
      June 20, 2020

      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.

      Reply

      • kali
        June 21, 2020

        Natasha, do I cover and simmer, does not say?

        Reply

        • Natasha
          June 22, 2020

          Hi Kali, we simmer uncovered. I hope you love the strawberry sauce!

          Reply

  • Fatin
    June 16, 2020

    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 🙂

    Reply

    • Natasha's Kitchen
      June 16, 2020

      Wow-what an awesome rating. Thank you for your excellent feedback and yes I hope you love the cheesecake!

      Reply

      • Fatin
        June 17, 2020

        As I expected, the cheesecake was delicious.

        Reply

        • Natashas Kitchen
          June 17, 2020

          I’m so glad you enjoyed it!

          Reply

  • Kristie
    June 16, 2020

    Do you use water when putting in the pan or just the ingredients stated?

    Reply

    • Natashas Kitchen
      June 16, 2020

      Hi Kristie, we use just the ingredients as stated.

      Reply

  • Wendy
    June 13, 2020

    Have you ever canned and froze it for later use?

    Reply

    • Natashas Kitchen
      June 13, 2020

      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.

      Reply

    • Alexander Ieshin
      June 15, 2020

      I have done that

      Reply

  • Norman bogatzki
    June 12, 2020

    Can I use blueberries instead of strawberry instead of cherry

    Reply

    • Natashas Kitchen
      June 12, 2020

      Hi Norman, this works great with blueberries!

      Reply

  • Michèll
    June 7, 2020

    Hi Natasha,
    Can I use frozen strawberries in this sauce?

    Reply

    • Natasha's Kitchen
      June 8, 2020

      We prefer to use fresh strawberries but if that’s what you have on hand, that will work too.

      Reply

  • Jessica P.
    May 25, 2020

    I made a strawberry lemonade cake with mine. It was totally amazing

    Reply

    • Natasha's Kitchen
      May 26, 2020

      Awesome, hope you like it!

      Reply

  • Donna C
    May 23, 2020

    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?

    Reply

    • Natashas Kitchen
      May 23, 2020

      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.

      Reply

  • Johnnie mullinax
    May 17, 2020

    Is sugar sub. Like stevia an option for diabetics ?

    Reply

    • Natasha's Kitchen
      May 17, 2020

      I think it is but it’s best to consult a professional just to be sure.

      Reply

  • Margo
    May 17, 2020

    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!

    Reply

    • Natasha
      May 17, 2020

      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.

      Reply

      • LG
        June 11, 2020

        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.

        Reply

  • Antonia
    May 12, 2020

    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?

    Reply

    • Antonia
      May 12, 2020

      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.

      Reply

      • Natashas Kitchen
        May 12, 2020

        Hi Antonia, that should still work.

        Reply

    • Natashas Kitchen
      May 12, 2020

      I’m so glad you enjoyed that Antonia!

      Reply

      • Antonia
        June 15, 2020

        I just wanted to state thank you so much for your replies! Greatly appreciated

        Reply

        • Natashas Kitchen
          June 15, 2020

          You’re welcome!

          Reply

    • Madeline
      May 20, 2020

      How long will this sauce keep in refrigerator?

      Reply

      • Natashas Kitchen
        May 20, 2020

        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.

        Reply

        • Madeline
          May 20, 2020

          Thank you! Natashas

          Reply

      • Michèll
        June 6, 2020

        Hi Natasha,

        Could I use frozen strawberries for this? Strawberries are almost out of season here.

        Thanks

        Reply

        • Natashas Kitchen
          June 7, 2020

          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.

          Reply

      • Carrie Howe
        June 12, 2020

        Can you can or freeze this little gem?

        Reply

        • Natashas Kitchen
          June 12, 2020

          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.

          Reply

  • Donna Natali
    May 8, 2020

    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!

    Reply

    • Natashas Kitchen
      May 8, 2020

      That’s just awesome!! Thank you for sharing your wonderful review!

      Reply

  • Holly
    May 3, 2020

    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!

    Reply

    • Natasha's Kitchen
      May 3, 2020

      So great to hear that Holly. Thank you for your tips that were really helpful!

      Reply

  • Angela
    April 21, 2020

    Can you use pre cut frozen strawberries for this?

    Reply

    • Natashas Kitchen
      April 21, 2020

      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.

      Reply

  • Ray V. Malia
    April 18, 2020

    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!

    Reply

    • Natasha's Kitchen
      April 19, 2020

      Thank your for your detailed feedback and tips! I appreciate your wonderful review.

      Reply

  • DW
    April 3, 2020

    Can you make ahead a refrigerate?

    Reply

    • Natasha's Kitchen
      April 3, 2020

      Yes, you can make this strawberry topping 1 to 3 days in advance, cover and refrigerate until ready to serve.

      Reply

  • Wanda
    March 31, 2020

    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

    Reply

    • Natasha's Kitchen
      March 31, 2020

      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!

      Reply

  • Sharon
    March 31, 2020

    What can you use in place of mascarpone cheese?I have all ingredients except that.

    Reply

    • Natashas Kitchen
      March 31, 2020

      Hi Sharon, you can use more cream cheese.

      Reply

  • D
    March 30, 2020

    Can you use frozen strawberries instead of fresh?

    Reply

    • Natashas Kitchen
      March 30, 2020

      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.

      Reply

  • Shilpa
    February 22, 2020

    Tried it….really yummmmy…n very easy to make….thank you for this wonderful recepie

    Reply

    • Natashas Kitchen
      February 22, 2020

      You’re welcome! I’m so glad you enjoyed that.

      Reply

  • Terry
    February 20, 2020

    Natasha, you can’t keep it in the fridge for a single day !!! It disappears immediately 🙂 Regards from Poland. Teresa

    Reply

    • Natasha's Kitchen
      February 20, 2020

      Haha I know what you mean, Terry.

      Reply

  • Amanda
    February 1, 2020

    can this sauce be frozen?

    Reply

    • Natashas Kitchen
      February 1, 2020

      Hi Amanda, 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.

      Reply

  • Martha
    January 28, 2020

    I’m making strawberry short shot shooters with strawberry jello, angel food bits, berries, glaze and cool whip for SOUPER bowl lunch at school. no alcohol but serving in tiny red solo cups….

    Reply

    • Natashas Kitchen
      January 28, 2020

      That sounds awesome! Thank you so much for sharing that with us!

      Reply

    • Deaj
      February 13, 2020

      Hey I️ tried the doing the sauce & it’s not thickening how I️ want it to , what should I️ add to it ?

      Reply

      • Natashas Kitchen
        February 13, 2020

        Hi Deaj, you could simmer a few minutes longer to get it to thicken a little more.

        Reply

  • Tatiana Perez
    January 19, 2020

    Hi Natasha!! I was wondering, would I be able use this as a filling in a cake?

    Reply

    • Natashas Kitchen
      January 20, 2020

      Hi Tatiana, I imagine that should work. I’d love to know how you like the recipe trying this.

      Reply

  • Eleanor
    January 17, 2020

    My husband wanted strawberry sauce and chocolate cake tonight. Told him I would make a himemade sauce. I used your recipe and everyone loved it! So easy to make. Will be making this again that is for sure.

    Reply

    • Natashas Kitchen
      January 18, 2020

      I love it when everyone enjoys the recipe, Eleanor! Thank you for that amazing feedback.

      Reply

  • Lina
    December 21, 2019

    Hey! I’ve made this sauce many times and I love it Do you think I would be able to blend it and it would taste the same ?

    Reply

    • Natashas Kitchen
      December 21, 2019

      Hi Linda, Since strawberries release enough natural pectin on their own as they simmer I would suggest simmering an extra couple of minutes to break them down more, that will also make the sauce thicker. Also, I have this note in the recipe that may help “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” I hope that helps

      Reply

  • Abhijit
    November 10, 2019

    what is the shelf life in the refrigerator?

    Reply

    • Natashas Kitchen
      November 11, 2019

      Hi Abhijit, 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.

      Reply

  • Heather M. Whipple
    November 9, 2019

    This looks delicious,
    however i think you missed putting a thickening ingredient in your recipe ingredients list. Cornstarch or arrowroot starch. why? it is tasteless and nobody will know it is in there. please let me know by emailing me.

    Reply

    • Natashas Kitchen
      November 9, 2019

      Hi Heather, that was intentional. You are welcome to add more or could simmer a few minutes longer to get it to thicken a little and also, be sure to let it cool completely before adding it to the cake.

      Reply

  • Rose Deas
    November 2, 2019

    This is by far the best strawberry sauce I’ve tested. I make cheesecake all the time but my topping was horrible. Thank you so much for this recipe

    Reply

    • Natashas Kitchen
      November 2, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Ashley Latona
    October 5, 2019

    This works perfectly with blueberries to!

    Reply

    • Natashas Kitchen
      October 6, 2019

      That’s just awesome!! Thank you for sharing that with me.

      Reply

  • Mary
    October 3, 2019

    This is a simple recipe to follow. I modified it by using Splenda. I use a heaping 1/3 cup of it and it worked great. Seems to look like the picture and tastes wonderful. My husband won’t use sugar so I’m using this on a sugar free cheese cake I’m making for his birthday today.

    Reply

    • Natashas Kitchen
      October 3, 2019

      Thank you so much for sharing that with us, Mary!

      Reply

  • Sherrie
    September 20, 2019

    Can you use frozen strawberries?

    Reply

    • Natashas Kitchen
      September 20, 2019

      Hi Sherrie, 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.

      Reply

  • Jess
    September 3, 2019

    Hi! I’ve made this sauce before and I had this idea to make an Oreo cheesecake with a strawberry sauce on top. I’m concerned that the sauce will be rather thin and drip off the cake, so do you have any recommendations on how I can thicken the sauce so it’s more of a jam-like consistency? Thanks!

    Reply

    • Natasha
      September 4, 2019

      Hi Jess, you could simmer a few minutes longer to get it to thicken a little and also, be sure to let it cool completely before adding it to the cake.

      Reply

  • Hen
    September 1, 2019

    My husband and I live this stuff. Here in Calgary, the strawberries are always a little beat up and sad by the time they make it to the store. But it doesn’t matter when they are made into this lovely sauce! We put it on homemade pancakes.

    Reply

    • Natashas Kitchen
      September 2, 2019

      I’m so glad you enjoyed it! Thank you so much for sharing that with me.

      Reply

      • Buffy Gordon
        September 19, 2019

        Hi there I just made this out of some strawberries that were slightly soft in the fridge bought 6 days ago…so made a (double batch) to be exact… and also placed whole berries in food processor and pulsed for 5 times then I used fresh lime juice instead of lemon juice as I didn’t have any lemons and it is delicious… kids are loving it on ice cream and going to make puff pastry triangles with the leftover
        thank you from lovin strawberry season in Australia….

        Reply

        • Natashas Kitchen
          September 19, 2019

          You’re welcome! I’m so happy you and the kids have enjoyed this recipe! That’s so great.

          Reply

  • Janna Andrews
    August 26, 2019

    Hi Natasha, your recipes are incredibly delicious and well written, easy to follow. We have so many of your recipes in our regular rotation! Thank you! Question, do you think this might freeze well? Maybe you haven’t tested freezing. I know straberries freeze well, I’m just wondering if you think it world be worth trying or do you think it would definitely ruin it?

    Reply

    • Natashas Kitchen
      August 26, 2019

      Hi Janna, 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.

      Reply

      • Janna Andrews
        August 26, 2019

        Oh, thank you! I thought I had read through them all, guess I missed that one. Your readers are all so helpful giving good input.

        Reply

  • Christine
    August 21, 2019

    I have made this recipe several times. It is as easy to make and tasty as it looks. I’ve used it for pancakes and waffles as well as for ice cream sundaes.

    Reply

    • Natashas Kitchen
      August 21, 2019

      That’s so great! It sounds like you have a new favorite, Christine!

      Reply

  • majii
    August 19, 2019

    I tried this recipe, and it is fabulous! No bother and no cornstarch needed. It’s perfect!!! I’ll definitely be using this recipe again. I needed a strawberry topping for some cheesecake I’m making. I stirred the three ingredients together, followed the recipe, and the result is astounding!!!!

    Reply

    • Natashas Kitchen
      August 20, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Lindsay
    August 18, 2019

    I made this as a base for strawberry smoothies. OMG it’s so good. I did add extra lemon juice the second time I made it to give it more tartness.

    Reply

    • Natashas Kitchen
      August 18, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Lindsay.

      Reply

  • Lilly
    August 16, 2019

    Even my grandmother who proclaimed she hates strawberry sauce asks for this everytime we get cheese cake

    Reply

    • Natashas Kitchen
      August 16, 2019

      That’s so awesome! Thank you for sharing that Lilly!

      Reply

  • Carol
    August 13, 2019

    Made this today and your right..very dangerous..I love Strawberries and will be trying this on pancakes first..Now I want to make the Strawberry pretzel dessert..gotta get more berries

    Reply

    • Natashas Kitchen
      August 13, 2019

      Thank you so much for sharing that with me! I hope you love the strawberry pretzel dessert!

      Reply

  • lori vonaswege
    July 23, 2019

    How easy and delicious the strawberry sauce is. Thank you for sharing the recipe.

    Reply

    • Natashas Kitchen
      July 23, 2019

      You’re welcome Lori! I’m happy you enjoyed that!

      Reply

  • Christina
    July 21, 2019

    Natasha!
    I am OBSESSED with this recipe! My mom always cute the strawberries and mashed them which, was good but.. then you just have tiny bits of berries and it was very watery. This morning, I tried your wonderful recipe! I was making this for pancakes and to use for my shortcakes later. I also made a half batch of blueberry sauce(made this from frozen blueberries, this exact recipe, cut in half -2 tbl + 2 tsp sugar- only cooked it for ten minutes though) and it was outstanding! Thank you so much for sharing this recipe!

    Reply

    • Natashas Kitchen
      July 21, 2019

      You’re welcome! I’m so happy you enjoyed it, Christina!

      Reply

  • Judy
    July 16, 2019

    Can the Strawberry recipe be stored in canning jars ?

    Reply

    • Natashas Kitchen
      July 16, 2019

      Hi Judy, I haven’t tried canning these for shelf storage so I’m not sure. I think it could work though!

      Reply

  • Tim
    July 12, 2019

    can I use this as a filling between layers of an angle food cake ? or would it be too heavy and sink into the cake ?

    Reply

    • Natasha
      July 12, 2019

      Hi Tim, I think this would taste great layered with angel food cake. It would probably be best eaten the same day it is made but I think that would be delicious.

      Reply

  • Tammi
    July 5, 2019

    I made it for a ice cream sundae potluck at work and it was a hit!! I made plenty and have leftovers, but unfortunately I’m going out of town for a week.. I don’t want it to go to waste.. I’m wondering if I could freeze the rest and how long do you think it would be good for in the freezer??

    Reply

    • Natashas Kitchen
      July 5, 2019

      Hi Tammi! 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”

      Reply

  • Chrystyna
    July 3, 2019

    Served the sauce alongside a vegan chocolate cake and then spooned some into homemade yogurt yesterday. It’s fantastic and so simple (plus it makes the house smell amazing while it’s cooking)!

    Reply

    • Natashas Kitchen
      July 3, 2019

      Thank you so much for sharing that with us Chrystyna!

      Reply

  • Amy
    July 1, 2019

    The sauce didn’t thicken for me, but it is probably because I used organic sugar, which isn’t as refined as regular sugar. The fix: after simmering for the allotted time, I mixed 1-2T cornstarch in some water & slowly added that to the strawberry mixture while stirring and boiled for a minute. The sauce thickened right up & turned translucent again. I was super-excited about this recipe because we are eating all organic now & used to make this type of sauce from a processed, powdery package … now I can make it using all organic ingredients. Thank you – it’s very delicious & even more scrumptious than the old boxed stuff we used to use!!

    Reply

    • Natashas Kitchen
      July 1, 2019

      I’m so happy you enjoyed that, Amy. Thank you for sharing that with us!

      Reply

  • Sharon
    June 21, 2019

    Hi. Can I add some gelatine for using it as a topping for my cheesecake?

    Reply

    • Natashas Kitchen
      June 21, 2019

      Hi Sharon, you would need to change the method a little bit if using gelatin but gelatin isn’t necessary here since strawberries release enough natural pectin on their own as they simmer. I would suggest simmering an extra couple of minutes if you want it to thicken up more and it would be delicious over a cheesecake

      Reply

  • Kristen
    June 19, 2019

    I tried it with pineberries…yum!

    Reply

    • Natashas Kitchen
      June 20, 2019

      I’m so happy you enjoyed that!

      Reply

  • Mary
    June 16, 2019

    I just made your delicious sauce. I made sure to keep the temperature down…stayed nice and natural colored and tastes delish…I experimented with a jar in my hot water steamer. They are a nice color but the strawberries got a bit “puffy”. I will be anxious to try them to see how they taste and set up. I have lots more berries in my bed, fortunately to experiment with some more. I was wondering if you ever make larger batches? Thanks.

    Reply

    • Natashas Kitchen
      June 17, 2019

      Hi Mary! I’m happy you enjoyed that. You can definitely double the recipe asneeded!

      Reply

  • Rebecca
    June 12, 2019

    Is a half quart of strawberries equal to a pound? That’s how strawberries are sold where I live. Thanks.

    Reply

    • Natasha
      June 12, 2019

      Hi Rebecca, a quart weighs anywhere between 1 ½ lbs (if larger strawberries) to 2.3 pounds (if smaller strawberries). So half quart of medium sized strawberries will be about 1 lb.

      Reply

      • Rebecca
        June 13, 2019

        Thank you. Making this tomorrow for shortcake.

        Reply

        • Natashas Kitchen
          June 13, 2019

          You’re so welcome!

          Reply

  • Sara
    June 4, 2019

    Is it possible to skip the fresh lemon juice. I’m don have any lemons at hand

    Reply

    • Natasha
      June 4, 2019

      Hi Sara, the lemon juice adds a nice layer of flavor and also preserves the color and flavor of the strawberries. It probably won’t keep as well without it.

      Reply

  • Michelle
    May 26, 2019

    How long can I store this for please?

    Reply

    • Natashas Kitchen
      May 27, 2019

      Hi Michelle, 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.

      Reply

      • Michelle
        May 27, 2019

        Thanks so much!

        Reply

    • Joy
      July 13, 2019

      Can u use frozen strawberries thawed out.

      Reply

      • Natashas Kitchen
        July 13, 2019

        Hi Joy, 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.

        Reply

      • Kris Smith
        March 8, 2020

        Can I substitute brown sugar for the white sugar?

        Reply

        • Natasha's Kitchen
          March 9, 2020

          Hi Kris, I have not tried it with that. If you experiment, please let me know how you like that!

          Reply

  • Michael H
    May 22, 2019

    Being new to cooking sweets, I will say that I am so surprised that making a sauce like this was so plain and simple! As easy as it is, I am fascinated by this recipe. It tasted just like I imagined it would and was very pleased with how it complimented my cheesecake. Thank you, I have been looking on how to amor my own sauces, and this is what I will be using from now on.

    Reply

    • Natashas Kitchen
      May 22, 2019

      I’m so happy to hear that Michael! Thank you for that awesome review!

      Reply

  • Janie
    May 18, 2019

    Not sure what went wrong with some of the folks on here, but mine turned out perfect. Just like Natasha’s picture1

    Reply

    • Natashas Kitchen
      May 18, 2019

      I’m so happy to hear that. Thank you for sharing that with us, Janie!

      Reply

  • Riss
    April 25, 2019

    Would I be able to use this IN a cheesecake, like to make strawberry swirl?

    Reply

    • Natasha
      April 25, 2019

      Hi Riss, I haven’t tried that but I think it could work. You might reduce it down a little more to thicken it some more though before using it as a swirl and cool to room temperature before using.

      Reply

  • Irina
    April 22, 2019

    Hi Natasha,
    I tried this yesterday and at first the aroma was amazing and the strawberries looked absolutely delicious. But after about 5 mins or so, they started to lose color. By the 20 min mark, the sauce was still not thickened and the strawberries looked like they were just boiled, and almost wilted (although I’m not sure that’s the right term for how they looked). I followed the recipe exactly. Simmered them and everything. I took them off the stove around 22 mins and put them on my cheesecake after they cooled. And even after an hour and a half in the fridge the sauce still didn’t thicken and the strawberries didn’t not even remotely resemble what you have in the picture lol. It tasted pretty good nonetheless but still had like a “boiled strawberry” taste. Lol. So I ended up slicing some more fresh strawberries and throwing them into the sauce before serving my cheesecake. Any ideas what could have gone wrong? I do have an electric stove. But that shouldn’t matter all that much, right? Oh and I used fresh strawberries to make the whole thing, in case you’re wondering.

    Reply

    • Natasha
      April 22, 2019

      Hi Irina, with fruit sauces or preserves – when cooking, be sure to simmer over low heat. High heat cooking can cause the fruit to discolor so you want to be sure it is just as a simmer and not at a boil during the 20 minutes of simmering. Also, be sure to use the correct proportion of sugar and don’t omit the lemon juice. I hope that helps to troubleshoot.

      Reply

  • Miles Sherie
    April 20, 2019

    Just finished making this it smells wonderful quick question I would like to add a splash of orange liqueur will this interfere with the thickness?

    Reply

    • Natashas Kitchen
      April 20, 2019

      Hi Miles! I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

      • Sherie Miles
        April 20, 2019

        I added a tablespoon of Grand Marnier while it was cooking it has a nice taste I’m sure it will be great tomorrow a great compliment to my cheesecake. Thank you for your response.

        Hope you and your family have a great Easter 🐣

        Sherie

        Reply

        • Natasha
          April 20, 2019

          That is a great idea and I will have to try it! Thanks for sharing and I hope you have a wonderful Easter!

          Reply

  • Quinn
    April 4, 2019

    This was such a hit and easy to make. Thank you for sharing this great recipe. It helps to choose a good batch of strawberrys.

    Reply

    • Natashas Kitchen
      April 4, 2019

      I’m so happy you enjoyed that Quinn!

      Reply

  • ValP
    March 31, 2019

    This recipe was super easy and quick! Delicious and easily converted to keto. Use Swerve granulated natural sweetener (0 carb/cal).

    Reply

    • Natashas Kitchen
      March 31, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Tamelia
    March 28, 2019

    This sauce is great! However, can I blend it out to use as sauce over a bunch of strawberries for a cake topping? Will the blending thicken the sauce ?

    Reply

    • Natashas Kitchen
      March 29, 2019

      Hi Tamelia, Since strawberries release enough natural pectin on their own as they simmer I would suggest simmering an extra couple of minutes if you want it to thicken up more and it would be delicious over toppings or a cake. 🙂 I can’t guarantee that it won’t slide off the berries if you experiment, but please let me know how you liked the recipe

      Reply

  • Delanii Kerai-Miettinen
    March 17, 2019

    Dear Natasha,

    Recipe sounds wonderful and yummy. I think I’ll try it out. One q. Would the recipe still work if the granulated sugar was substituted for something non or less-refined? What substitution do you suggest?

    Thank you and kind regards,

    Delanii

    Reply

    • Natashas Kitchen
      March 18, 2019

      HI Delanii, I have not tried it with that. If you experiment, please let me know how you like that!

      Reply

  • Ana
    March 13, 2019

    I’m doing the sauce, right now! 🙂
    Should I cover the pot while simmering?
    Thanks!

    Reply

    • Natashas Kitchen
      March 13, 2019

      Hi Ana! I hope you love it. We did not cover the pot to simmer.

      Reply

  • Carol R
    March 3, 2019

    Can you freeze this sauce after you male it?

    Reply

    • Natashas Kitchen
      March 4, 2019

      Hi Carol, 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.

      Reply

      • Julie Crabb
        May 30, 2019

        I freeze mine and it turns out great. I use for our nightly ice cream😋

        Reply

  • Marina Mogilevsky
    March 1, 2019

    I made my sauce with stevia due to dietary restrictions and it’s a bit watery is there a way to thicken it without adding cornstarch, maybe unflavored gelatin???

    Reply

    • Natashas Kitchen
      March 1, 2019

      Hi Marina! I imagine that would work but I have not tried that so I can not advise. Please let me know how you like that if you experiment.

      Reply

    • Patricia
      May 4, 2019

      I have used a tablespoon of pectin to help with thickening while using Splenda. Hope it helps.

      Reply

  • Linda Maxfield
    January 17, 2019

    can you substitute rasberries or blackberries for this recipe ??

    Reply

    • Natashas Kitchen
      January 18, 2019

      Hi Linda, 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! 🙂

      Reply

  • Jane Hyer
    January 16, 2019

    Can you substitute honey for sugar in this?

    Reply

    • Natashas Kitchen
      January 17, 2019

      Hi Jane, I have not tried it with that. If you experiment, please let me know how you like that!

      Reply

  • Vy
    January 8, 2019

    Made this sauce to top individual cheesecake desssert cups and it was a hit! Made this sauce twice already and it’s been a great success.

    Reply

    • Natashas Kitchen
      January 8, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Wanda Vaughn
    December 27, 2018

    Hi Natasha! Love your recipes! I’m trying to bake a diabetic friendly dessert for my dad. Do you think I could substitute a sweetener for the sugar? I read through the comments and didn’t see anyone mention it. Thanks!

    Reply

    • Natashas Kitchen
      December 27, 2018

      Hi Wanda, I haven’t tested that, If you experiment, let me know how you liked the recipe

      Reply

  • Dulce
    December 24, 2018

    Made it, loved it!!!! Amazing aroma, taste and texture! Thank you!!!!

    Reply

    • Natashas Kitchen
      December 24, 2018

      You’re so welcome! I’m so happy you enjoyed that!

      Reply

  • Renee
    December 23, 2018

    I’m going to use this sauce on my homemade pound cake that my kids are requesting for. I’ve always bought my sauce from Dairy Queen cause we love it but they are going to be surprised on Christmas Eve lol

    Reply

    • Natashas Kitchen
      December 24, 2018

      That’s so great! Thank you for sharing that with us!

      Reply

  • Lorraine
    December 5, 2018

    Nutrition Facts
    Strawberry Sauce Recipe
    Amount Per Serving
    Calories 50
    % Daily Value*
    Potassium 86mg 2%
    Total Carbohydrates 12g 4%
    Dietary Fiber 1g 4%
    Sugars 11g
    Vitamin A 0.1%
    Vitamin C 41.3%
    Calcium 0.9%
    Iron 1.3%
    * Percent Daily Values are based on a 2000 calorie diet.

    This your Nutrition Data for this Sauce, but I do not see what constitutes a Serving?

    Reply

    • Natashas Kitchen
      December 5, 2018

      Hi Lorraine, “Servings: 8 or 1 1/2 cups Strawberry Sauce” is posted near the ingredient list. I hope this helps 🙂

      Reply

  • Andi Dickie
    November 18, 2018

    I mix it in to my instant oatmeal packet! Great way to prolong the shelf life of strawberries!

    Reply

    • Natashas Kitchen
      November 18, 2018

      That’s a great idea!!

      Reply

  • Elena
    November 9, 2018

    Hi Natasha
    Love everything about your recipes
    And your fun to watch too.
    One question with the sauce its not quite as vibrant colour as yours.
    Any suggestions?

    Reply

    • Natashas Kitchen
      November 9, 2018

      It may be due to the berry sort. Was it previously frozen?

      Reply

  • Mary
    September 19, 2018

    I made this sauce and never got so many compliments! How many days after making it can I keep it in the fridge?
    Thank-you I love your videos.

    Reply

    • Natashas Kitchen
      September 19, 2018

      Hi Mary! 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.

      Reply

      • Greg
        January 29, 2019

        How do you reheat it?

        Reply

        • Natasha
          January 30, 2019

          Hi Greg, you can enjoy it cold or warm it up in a saucepan on the stove.

          Reply

  • Devetta Ridgwell
    September 12, 2018

    This is the yummiest sauce!!!! First time I made it was yesterday to put over a strawberry cake. My brother and his family demolished both … I had no leftovers! But everyone raved about the sauce and said they could eat it on its own! I’ve never seen so many people lick their plates at once! 😄 So I’ve made it again today for dessert at my aunt’s. No doubt I’ll get the same reaction. Thank you, thank you, thank you. It’s plate licking good!

    Reply

    • Natashas Kitchen
      September 12, 2018

      Hi Devetta! Thank you so much for this amazing review!! You are the best! 🙂

      Reply

  • Liam
    September 11, 2018

    I tried so many different recipies and this one was by far the best, it’s goes perfectly with pancakes! It’s also so easy; thank you so much for this great recipie!

    Reply

    • Natashas Kitchen
      September 11, 2018

      Wow! Thank you! I’m so happy to hear that!! Thank you for this great review, Liam!

      Reply

  • CoodahGirl
    August 11, 2018

    We’re having a party soon and are planning on having a self-serve ice cream bar where everyone can choose their toppings. This is the first recipe that I tried for making the strawberry sauce, and it is beyond fabulous!! Thank you so much for posting this … you are going to make me look good!!

    Reply

    • Natashas Kitchen
      August 11, 2018

      I’m happy I could help! Thank you for sharing your great review with us!

      Reply

  • Steph
    July 5, 2018

    Hi, just wondering how long this would last in the fridge or could I freeze it? I have a bunch of strawberries to use up!

    Reply

    • Natashas Kitchen
      July 5, 2018

      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.

      Reply

  • Kathy
    June 30, 2018

    Would you do a hot water bath to store the extra sauce

    Reply

    • Natasha
      June 30, 2018

      Hi Kathy, I haven’t tried canning these for shelf storage so I’m not sure. I think it could work though!

      Reply

  • Helyn
    April 27, 2018

    In a word….superb!
    I might be almost useless in the kitchen if not for you. 😀

    Reply

    • Natasha's Kitchen
      April 27, 2018

      I’m glad you’re enjoying the recipes Helyn! Thanks for following and sharing your encouraging comments! 🙂

      Reply

      • Helyn
        April 30, 2018

        My honour and pleasure! However, one concern…. this recipe should automatically be tripled in my humble opinion.. 🙂 otherwise, just a teaser… it’s that good.

        Reply

        • Natasha's Kitchen
          April 30, 2018

          LOL! I’m glad you love it that much Helyn! 🙂

          Reply

  • Taqwim
    April 25, 2018

    Is it necessary to halve the strawberries? I’m planning on putting this on a Victoria sponge cake, and I LOVE the way my strawberries look whole!!

    Reply

    • Natasha
      natashaskitchen
      April 26, 2018

      Hi Taqwim, it should still work to use whole strawberries. 🙂

      Reply

  • Ambika Sood
    February 21, 2018

    Hi Natasha, could I add some gelatine to it to work as a topping for a cheesecake?

    Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      Hi Ambika, you would need to change the method a little bit if using gelatin but gelatin isn’t necessary here since strawberries release enough natural pectin on their own as they simmer. I would suggest simmering an extra couple of minutes if you want it to thicken up more and it would be delicious over a cheesecake 🙂

      Reply

  • Thomas Mercks
    February 14, 2018

    Wow. What a reminder of many happy days in the home of my youth. When strawberries were in season, my mom always made strawberry shortcake. She bought whipped cream and those little sponge cake cups at the store, and used this sauce to make the dessert. I still do it for my family today. In my mind, this just cannot be beat. I would call it comfort food to the extreme.

    Reply

    • Natasha's Kitchen
      February 14, 2018

      Yes, I’m glad to hear the recipe brings back such fond memories! Thanks for sharing Thomas!

      Reply

    • Heather
      November 28, 2019

      I’ve just discovered my new love for cooking and experimenting with new recipes. The first time I tried a “strawberry desert”, it was a strawberry crisp/cobbler that was cooked on the grill- in a cast iron skillet. The strawberrys turned a dark, dull maroonish color and they had an ‘off’ taste. I don’t know how to describe it, but I couldn’t eat them. Then I tried a second time with a simple strawberry syrup, similar to this recipe of yours. Same problem. Dull colored fruit with a not-so-sweet or scrumptious flavor. I want to give strawberries a go, one last time. I’ve tried to figure out what I’m doing wrong and read somewhere about fermenting maybe? Am I getting them too hot? Not hot enough? Please help!! I’ve finally nailed the whole art of cheesecake baking (lol), but I need the perfect strawberry sauce to top it off! Thank you for taking time out of your day to help us novices! 👩🏼‍🍳🥧🧨💥🤦🏼‍♀️

      Reply

      • Natasha
        November 28, 2019

        Hi Heather, I haven’t had that experience before – It may be due to using less sugar than what is called for and also cooking for too long at too high of heat. This often happens with fruit preserves if they are boiled too long at too high of heat. I hope that helps!

        Reply

  • Louise
    February 13, 2018

    Hi Natasha,
    Love your recipes, I am making an atomic cake someday and would like to use this strawberry recipe for one of the layers of the cake, how can I thicken this up a bit so it won’t run off?

    Reply

    • Natasha
      natashaskitchen
      February 13, 2018

      Hi Louise, that sounds like a fun project! You could make this thicker, just cook it down few extra minutes, until it reaches desired thickness.

      Reply

  • Margaret
    February 11, 2018

    I want to use this recipe on scones with clotted cream, would this recipe be thick enough for that purpose.

    Reply

    • Natasha
      natashaskitchen
      February 11, 2018

      Hi Margaret, yes, it could work, just cook it down few extra minutes, until it reaches desired thickness.

      Reply

  • Sandy
    February 8, 2018

    Can this be frozen after making?

    Reply

    • Natasha
      natashaskitchen
      February 9, 2018

      Hi Sandy, I haven’t tried freezing it but I think it could work well.

      Reply

  • Anna Kharlamov
    February 7, 2018

    Can I use raspberries instead? I really want to find a good raspberry sauce to pour over cream cheese Rangoons. Thanks!

    Reply

    • Natasha
      natashaskitchen
      February 8, 2018

      Hi Anna, 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! 🙂

      Reply

  • Leslie
    February 7, 2018

    Can this be made with frozen strawberries? I have a huge bag in my freezer….

    Reply

    • Natasha
      natashaskitchen
      February 8, 2018

      Hi Leslie, 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.

      Reply

  • Liya
    February 7, 2018

    It looks amazing, do u know how long it can be stored ?

    Reply

    • Natasha
      natashaskitchen
      February 7, 2018

      Hi Liya, I have stored it max 4 days and it was still great but I haven’t tested it beyond that.

      Reply

  • Laura ~ Raise Your Garden
    February 7, 2018

    Awww, I’m swooning over this! I still think the best recipes are the simplest ones that I can actually do with my limiting cooking and baking skills. Strawberries are my weight loss secret, when I have a huge desire to eat a whole chocolate cake, I substitute a strawberry based recipe and it usually satisfies!!!

    Reply

    • Natasha's Kitchen
      February 7, 2018

      I hope you love it Laura! Please let me know what you think!

      Reply

  • Vicky
    February 6, 2018

    Wow Natasha, you read my mind! I open up your page (my daily routine for great recipes) to see if you had a recipe for a strawberry topping for pancakes tomorrow, and that’s the first thing I see! Thank you so much for sharing your amazing recipes with us. May God bless you and your sweet family. Can’t wait to try this.

    Reply

    • Natasha's Kitchen
      February 7, 2018

      My pleasure Vicky! Now that’s what I call perfect timing, lol. Thanks for following and please let me know what you think of the recipe!

      Reply

  • Olga
    February 6, 2018

    I make the same way wild blueberries or mixed berries or strawberries…just without lemon juice😍so delicious. We use these with buttermilk pancakes or crepes😋 and wipping cream…

    Reply

    • Natasha's Kitchen
      February 7, 2018

      Yum, that sounds delicious Olga! Thanks for sharing!

      Reply

  • Patty
    February 6, 2018

    Mmmm. So good #

    Reply

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