Easy Homemade Strawberry Sauce Recipe

This Easy Homemade Strawberry Sauce is the liquid sunshine your kitchen has been waiting for! Ripe, juicy strawberries are simmered down with a touch of sweetness and lemon zest to create a glossy, thick, and perfectly balanced sauce. It’s simple, quick, and tastes infinitely better than anything store-bought. Ready in just 20 minutes, this sauce will elevate any dessert, breakfast, or snack you put it on—you’re going to absolutely love this one!

Why You’ll Love This Recipe

• Taste of Summer, Anytime: Using fresh strawberries guarantees a bright, juicy flavor that just screams “happy.”
• Simple & Quick: Seriously, this sauce comes together in about 20 minutes, making it a perfect last-minute addition to your brunch or dessert spread.
• Velvety Texture: We use a simple trick (no secret, I promise!) to get that gorgeous, glossy, and thick texture that coats a spoon beautifully.
• Better Than Store-Bought: You control the sweetness, and there are no weird additives—just pure, delicious strawberry goodness!

Ingredients

This beautiful sauce is made with just a handful of simple ingredients. Here’s a little peek into what we’re using and why they’re essential for achieving strawberry sauce perfection:

• Fresh Strawberries: These are the star! Using fresh, ripe berries will give you the most intense, vibrant flavor. Hull them and slice them up—the smaller pieces help them break down nicely while simmering.
• Sugar: A little sweetness balances the tartness of the berries and helps draw out the strawberries’ natural juices, which is key for creating the sauce base.
• Lemon Juice: This is your secret flavor booster! It cuts through the sweetness and brightens the overall flavor, making the strawberry taste truly pop.
• Cornstarch & Water: These two are combined to make what chefs call a “slurry.” This is how we get that lovely, thick, and glossy texture without having to cook the sauce all day.
• Vanilla Extract: Stirring this in at the very end adds a layer of warmth and complexity that truly rounds out the flavor. It makes the sauce taste richer and more decadent!

Note: The exact ingredient measurements and detailed nutritional information for this recipe are located right below this article in the recipe card!

How to Make the Easy Homemade Strawberry Sauce

Get ready, because this is probably the easiest gourmet sauce you’ll ever make!

Step 1: Start the Simmer

In a medium saucepan, toss in your sliced strawberries, sugar, and the splash of lemon juice. Place the pan over medium heat. Cook this magical mixture for about 5–7 minutes, stirring occasionally. You’ll notice the strawberries starting to soften and release their gorgeous red juices—that’s exactly what we want!

Step 2: Create the Thickener

While the strawberries are doing their thing, grab a small bowl and mix the cornstarch and water together until it’s perfectly smooth (no lumps allowed!). This cornstarch mixture is going to be the thickening agent.

Step 3: Thicken and Shine

Pour that cornstarch slurry into the saucepan with the simmering strawberries. Now, here’s the important part: stir continuously for the next 2–3 minutes. As the sauce heats back up, you’ll see it dramatically thicken and start looking glossy—it’s like magic!

Step 4: Finish the Cook

Once it’s thick, reduce the heat to low and let it simmer gently for just another 3 minutes. This ensures the sauce is perfectly glossy and has reached that ideal, slightly thick consistency.

Step 5: Add the Vanilla and Chill

Take the saucepan off the heat and immediately stir in that vanilla extract for that final layer of warmth. Let the sauce cool slightly before serving. You can serve it warm (hello, comfort!) or pop it in the fridge to chill completely. Enjoy!

Pro Tips for Making the Recipe

• Don’t Skip the Hulling: While it’s tempting to rush, properly hulling and slicing the strawberries ensures a smoother texture and better overall flavor.
• Control the Consistency: If you prefer a smoother sauce with fewer chunks, use a potato masher or the back of a spoon to gently press on the berries during the initial simmering stage.
• Adjust Sweetness: Taste the sauce after step 4 (before removing it completely). If your strawberries weren’t very sweet, you can stir in an extra teaspoon of sugar until it dissolves.
• The Slurry is Key: Make sure the cornstarch and water are completely smooth before adding them. If you add lumpy cornstarch, your sauce will be lumpy!

How to Serve

This sauce is so versatile, it truly works for breakfast, brunch, or dessert!

• Breakfast MVP: Drizzle generously over your favorite pancakes, waffles, or French toast. It pairs unbelievably well with a dollop of whipped cream!
• Dessert Topping: Use it to top scoops of vanilla ice cream, cheesecake, angel food cake, or even simple pound cake.
• Yogurt & Oats: Stir a spoonful into your morning Greek yogurt or oatmeal for a naturally sweetened, fruity boost.
• Beverages: Blend a spoonful into a smoothie or use it to flavor lemonade or iced tea!

Make Ahead and Storage

This sauce is a fantastic candidate for making ahead! You’ll always want a batch in the fridge.

Storing Leftovers

Once the sauce has cooled completely, transfer it to an airtight container (a jar works great!) and store it in the refrigerator for up to 1 week.

Freezing

Yes, you can absolutely freeze this! Allow the sauce to cool completely, then transfer it to a freezer-safe container or a heavy-duty freezer bag. It will keep well for up to 3 months. Thaw it overnight in the refrigerator before using.

Reheating

If you prefer to serve the sauce warm, simply place the chilled or thawed sauce in a small saucepan over low heat and stir gently until it’s warmed through.

FAQs

Can I use frozen strawberries instead of fresh ones?

Yes, you absolutely can! Frozen strawberries work perfectly for this sauce. The only difference is that they will release more liquid as they cook, so you might need to simmer them for a few extra minutes (8–10 minutes) in Step 1 to allow some of that excess moisture to evaporate before adding the cornstarch slurry.

How can I make this sauce thicker or thinner?

If the sauce is too thick for your liking after cooling, you can thin it out by stirring in a small splash of water or lemon juice. If it is too thin, you can try mixing another $1/2$ tablespoon of cornstarch with $1$ tablespoon of water and stirring that into the simmering sauce to thicken it up further. Remember, the sauce will always thicken as it cools!

What is the best way to get a smoother sauce?

If you prefer a completely smooth, jam-like texture without any chunks, you have a couple of options! You can use an immersion blender (or carefully transfer it to a regular blender) and blend the sauce once it is done cooking. Alternatively, you can mash the strawberries aggressively with a potato masher while they simmer in Step 1.

How long will the sauce last in the refrigerator?

When stored in a clean, airtight container, this homemade strawberry sauce should stay fresh and vibrant in your refrigerator for about 5 to 7 days. The lemon juice acts as a natural preservative, helping to maintain its flavor and color!