Homemade Strawberry Sauce (or Topping)

Technically, you could make this with just two ingredients, but for added flavor, and what makes this truly the best strawberry sauce for topping all your favorite recipes, I add fresh lemon juice and lemon zest. They brighten the flavor and balance the sweetness beautifully.

• Strawberries: Fresh strawberries are ideal when they’re in season, but frozen strawberries work great, too (see below!). Dice or slice them before cooking to help them break down more quickly.
• Sugar: Granulated sugar sweetens the sauce and helps create that syrupy texture. You can adjust the amount depending on how sweet your berries are.
• Lemon juice & zest: If you’ve never zested a lemon before (or don’t have a citrus peeler), here’s how to zest a lemon using tools you already have in your kitchen.

See the recipe card for full information on ingredients and quantities.

Can I Use Frozen Strawberries?

Absolutely! Frozen strawberries work well here. There’s no need to thaw them first—just add them straight to the pan. Keep in mind that frozen berries may release a bit more liquid, so you might need to simmer the sauce for a few extra minutes to help it thicken.

Making strawberry sauce from scratch couldn’t be easier. Simply add all of the ingredients to a saucepan, bring to a boil, then reduce to a simmer and continue cooking, stirring occasionally, until the strawberries are soft and the liquids have thickened slightly, about 15 minutes.

Carefully transfer the syrup to a serving bowl or glass jar and set it aside to cool slightly. The syrup will thicken as it cools.

Customizing the Consistency

When I first created this homemade strawberry sauce, I always strained it for a smooth, pourable strawberry syrup. These days, I leave it chunky (like you see in my photos)—and honestly, I love the juicy strawberry chunks throughout.

Here’s how to customize the consistency:

• For a chunky sauce: Dice your strawberries larger and leave them mostly intact.
• For a softer, jammy texture: Mash the strawberries gently as they cook.
• For a completely smooth sauce: Blend the finished sauce or strain it through a fine-mesh sieve.

So Many Ways to Use Strawberry Topping!

There are endless ways to use this fruit topping! Here are a few of my favorite ideas:

• Spooned over no-bake cheesecake, lemon cheesecake bars or mini cottage cheese cheesecakes
• Frozen lemonade pie or ice cream topping
• Topping for chocolate chip waffles, homemade crepes, overnight oats, drop biscuits, quinoa breakfast bowls and French toast sticks
• Poured over strawberry cake, chocolate cake or fudgy brownie cupcakes
• Served atop cream cheese pound cake
• In a bowl with a dollop of homemade whipped cream
• Over savory dishes—it’s surprisingly good with burrata or pork chops!
• Stirred into homemade cocktails or lemonade—think strawberry simple syrup

Variations: Make It with Any Fruit

This simple method works with so many fruits! Swap the strawberries for blueberries, raspberries or even chopped peaches. Just keep the same sugar-to-fruit ratio and add lemon juice to brighten the flavor.

• Blueberry Sauce: I have a whole post on my easy blueberry sauce recipe (it’s just as quick and delicious!).
• Raspberry Sauce: Follow this same method, but strain the sauce after cooking to remove the seeds for a silky finish.
• Mixed Berry Sauce: Use a mix of berries—strawberries, raspberries, blueberries—for a colorful topping that pairs with everything.
• Peach or Mango Sauce: Chop the fruit into small pieces and simmer just like the berries. Perfect for spooning over Greek yogurt or vanilla ice cream.

Storage Instructions

Let the strawberry sauce cool completely, then transfer it to an airtight container or glass jar. Store in the fridge for up to 1 week.

Want to make it last even longer? Freeze it! I like to pour the cooled sauce into silicone ice cube trays. Once frozen solid, pop out the cubes and store them in a freezer-safe zip-top bag for up to 3 months. It’s perfect for defrosting small portions as needed.