Easy strawberry sauce topping only needs 5 ingredients and 10 minutes to make. The perfect filling or topping for ice cream, pancakes, cakes, cheesecake, yogurt, and more. This small batch recipe makes ½ cup, just enough for two or double for four.
What is better than biting into a fresh sweet strawberry? There is something about the texture and bright color that comes from using fresh strawberries that makes this sauce shine.
Have a small strawberry garden or a little under a half-pint of strawberries leftover, this small batch recipe is perfect. It makes just enough for two with no leftovers. You can also double the recipe to serve four.
When is it best to buy fresh strawberries?
In the United States, you can find fresh strawberries in the grocery store all year round. Most of the fresh strawberries you’ll see in the grocery store are from California, Mexico, and South America. The peak in-season months are June and July.
How to pick fresh strawberries when buying from the grocery store?
Look for bright red color, green caps or stems, free of bruises and mold. The best ones have a noticeable sweet fruity smell.
- Fresh Strawberries - Sweet and in-season is best.
- Sugar - I used wholesome organic cane sugar. Opt for alternative sweeteners if you would like. (See FAQ for alternatives)
- Cornstarch - I used the Non-GMO clabber girl brand. Can be omitted, but the sauce in be thinner or would have to be cooked longer to get desired texture. (See FAQ for alternatives)
- Squeezed Lemon Juice
- Water - Used to mix cornstarch into a slurry and to thin out the sauce if needed.
How to prep fresh strawberries?
Clean and soak your strawberries in a bowl of water with one to two teaspoons of vinegar for about five minutes. Remove and rinse with fresh water. Gently pat dry, de-stem/hull, and chop or slice to the desired size.
Step by Step Photos
- Prep your strawberry and chop it to the size you prefer. I like small and chunky pieces.
2. Cook the strawberry sauce to the texture you like.
3. Cool and serve. Store in refrigerator for up to one day, to keep nice bright color.
How to use fresh strawberry sauce or topping?
Fresh strawberry sauce is so versatile, it can be used as a sauce, glaze, topping, or filling. Perfect for cheesecake, ice cream, milkshake, cupcakes, cake, pancakes, crepes, french toast, shortcake, yogurt, oatmeal, and even cocktails.
Can fresh strawberry sauce be used as a filling?
Cooled thickened strawberry sauce can be used as a filling in cakes, crepes, pancakes, or even biscuits. Be sure the sauce is not too thin or runny.
Other Amazing Strawberry Recipes
The Best Strawberry Banana Milkshake
Pink Chocolate Covered Strawberries
Strawberry Shortcake Crunch Topping - No-Bake Recipe
FAQ & Tips
1. Why is cornstarch used in strawberry sauce or topping?
Cornstarch soaks up the moisture given off from the fresh strawberries, lemon juice, and water during the cooking process. Thickens and gives a beautiful gloss to the strawberry sauce. A sauce with the right texture gives a great mouth feel when eaten.
2. How to thicken the strawberry sauce without cornstarch?
Substitutions include arrowroot powder, potato starch, or rice flour. No change is measurement. You can also use no thickener, but the sauce will be thinner. If you prefer to cook it longer to thicken it might lose its bright color a bit.
3. What alternative sweeteners can be used in strawberry sauce?
Honey, maple syrup, coconut sugar, agave, stevia, or monk fruit.
4. How to store fresh strawberry sauce?
I prefer not to store fresh strawberry sauce for too long, up to one day to keep its bright color. After it’s cool store it in a small bowl or jar in the refrigerator. I almost always use the fresh strawberry sauce right away, it’s that good.
5. How long will fresh strawberry sauce keep in the fridge?
Fresh strawberry sauce should be kept refrigerated for up to five days. Over time it will lose its bright color.
6. Why did my fresh strawberry sauce lose its bright color?
Warm temperatures like cooking will cause fresh strawberries to brown or dull in color. It will continue to lose its color the longer it’s cooked and even after cooking stored in the refrigerator.
7. Can you use frozen strawberries in this recipe?
Absolutely but there is something about the taste and texture of using fresh strawberries that take this sauce over the top.
Small Batch Strawberry Sauce Topping
- Cutting Board
- Small Sauce Pan
- Measuring Cups and Spoons
- Small Whisk
- Heat Safe Spoon
- Heat Proof Storage Container
- 7 medium Fresh Strawberries (about 1 cup) ½ of batch cut in small pieces and the other ½ of batch cut in slices (Prepped)
- 1 teaspoon Cornstarch
- 1 tbsp Water + Extra to thin out sauce
- 1 teaspoon Fresh Squeezed Lemon Juice
- 1 tablespoon Sugar
- ½ teaspoon Vanilla Extract (optional)
- Pinch salt (optional )
- Whisk cornstarch and water until dissolved
- In a small saucepan on low to medium heat add chopped small pieces of fresh strawberries, lemon juice, sugar, and cornstarch mixture.
- Bring to simmer for 3-4 minutes until thickened.
- Add your sliced strawberries and cook a couple of minutes more. Add the vanilla extra and/or extra water if needed to thin the sauce to your desired thickness.
- Remove from heat and place into your heat-proof storage container to cool.
- Best if served right away or refrigerate.
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