Homemade Strawberry Sauce Recipe for Desserts and Toppings

Homemade Simple Strawberry Sauce is incredibly easy to make and delicious on so many things.

Summer in a bottle.

I had a glut of perfectly ripe strawberries that would have gone soft the next day, so instead of eating berries at every meal I turned them into a quick strawberry sauce.

We’ve been using this sauce on everything — ice cream, pancakes and yogurt — and it keeps well in the fridge for several weeks.

The method is straightforward: simmer chopped strawberries with water and sugar for a few minutes, then strain through a fine sieve. That’s all you need for a lovely, sweet sauce.

If you prefer a clear, more syrup-like sauce, skim any foam while the fruit cooks and strain through cheesecloth without squeezing — this takes longer but gives a prettier result. For a thicker sauce, gently simmer the strained liquid for an extra 15–30 minutes until it reduces to the consistency you like; it will thicken a little more as it cools.

This version is quick and tastes fantastic. Serve it warm or cold over ice cream, pancakes or French toast. You can also swirl it into homemade ice cream, add it to granola, or freeze it into popsicles.

I haven’t tried it with savoury dishes yet, but a splash of balsamic added to the sauce would likely make an excellent salad dressing or glaze for roasted meats.

How would you use yours?

The Homemade simple strawberry sauce Recipe:

Simple Strawberry Sauce

Simple Strawberry Sauce – use on ice cream, in popsicles, on granola – you can even use it as cordial.

Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Servings: 2 cups (approx)

Course: Sauces

Cuisine: American, British

Ingredients

680 g (4 cups) hulled and chopped strawberries
150 g (3/4 cup) granulated sugar
480 ml (2 cups) water

Instructions

Place the strawberries, sugar and water into a small pan. Bring to a boil, then simmer for 5 minutes and turn off the heat.
Strain the mixture through a fine sieve into a bowl. Use the back of a spoon to press the fruit and extract the juice if you want a thicker, more homogenous sauce.*
Pour the strained sauce into a sterilised bottle or jar and chill. For a clearer sauce, skip pressing and instead drain through cheesecloth without squeezing for an hour or more.

Notes

*To achieve a clear, syrup-like sauce, don’t press the fruit in the sieve. Instead, line the sieve with cheesecloth and allow the liquid to drip through naturally; this can take an hour or two, or even overnight.

Store in the refrigerator; the sauce should keep for about 2–3 weeks.

Nutritional Information is per cup and should be used as an approximation.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.