This easy homemade strawberry topping is a kitchen staple you'll want to keep on hand.
Whether you use fresh or frozen strawberries, this versatile sauce is perfect for drizzling over pancakes, cheesecake, ice cream, and so much more. With just 4 simple ingredients and minimal prep, it is perfect for adding strawberry sauciness to your favorite sweet and savor recipes.
Ingredients:
Made with fresh or frozen strawberries, it's perfect for pancakes, cheesecake, ice cream, and more. Ready in just 25 minutes, it's a simple way to add strawberry sweetness to any dessert or breakfast!
- 2 cups fresh or frozen strawberries (hulled and quartered)
- ½ cup granulated sugar (adjust to taste)
- 1 tablespoon fresh lemon juice (bottled works too)
- 1 teaspoon vanilla extract (optional but recommended)
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
How to make strawberry topping:
- Prepare the strawberries: Hull and quarter 2 cups of strawberries.
- Combine ingredients: In a medium saucepan, add strawberries, sugar, lemon juice, and vanilla extract. Stir to combine.
- Cook the sauce: Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce heat and simmer for 15 minutes, stirring occasionally, until the sauce thickens.
- Cool and store: Remove from heat and let cool completely. Transfer to an airtight container and refrigerate or freeze.
Sarah's Pro Tip
- At the 13-minute mark, add ¼ cup of chopped strawberries for a chunkier texture.
- For a smoother sauce, use an immersion blender to puree the mixture before cooling.
Doesn't make a lot but was very good. We put on top of morning cinnamon rolls
Can you double this recipe?
This recipe will yield 1 ¾ cups of strawberry topping. I have doubled and even tripled the recipe with excellent results.
Storage Tips
- Refrigerator: Store in an airtight container for up to 2 weeks.
- Freezer: Freeze in portion-sized containers or freezer bags for up to 3 months. Thaw in the fridge before use.
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Chef Tip
- At the 13 minute mark of simmering the sauce, add ¼ cup of chopped strawberries. These berries will not break down as much as the other strawberries in the recipe, giving you firmer strawberries in the sauce in addition to the tender berries.
- Fresh lemon juice is best but use bottled if that is all you have available.
Frequently asked questions, answers and tips:
Yes, no need to thaw!
Yes, but the sauce may be less thick.
Try lime juice or a splash of orange juice.
Ingredients
- 2 Cups Strawberries diced (plus ¼ cups)
- ½ Cup Sugar
- ½ Teaspoon Lemon Juice
- 1 Teaspoon Vanilla Extract
Instructions
- Cut cleaned, hulled strawberries into quarters and measure out 2 cups.2 Cups Strawberries
- In a medium sauce pan, add the quartered strawberries, sugar, lemon juice and vanilla extract.½ Teaspoon Lemon Juice, ½ Cup Sugar, 1 Teaspoon Vanilla Extract
- Stir over medium high heat, bring the sauce to a boil, stirring to prevent burning.
- Allow to simmer for 15 minutes, stirring occasionally to prevent burning.
- Remove from the heat and cool completely before storing in the freezer or refrigerator.
Tammy Hull says
I love this recipe. I use it on cheesecakes I make for our school auction. I also make a little extra to put on strawberry and vanilla ice cream. It's very tasty and real easy to make.
Sarah Mock says
thank you for the compliment Tammy! I appreciate it. This is my favorite strawberry topping recipe and I am so glad you love it as much as I do.
Sarah
Lib says
Sounds delicious. I know you said bottled juice can be subbed got fresh lemon juice. But can it be left out entirely? I have a relative who is supposed to avoid lemons (not an allergy.) I wouldn't think 1/2 teaspoon in 1 3/4 cups of sauce would cause problems but I'm not sure.
Sarah Mock says
Lib,
Yup! go ahead and leave it out. It just helps with adding a bit of acid to the topping. It will also help keep the strawberries from looking 'muddy' after a few days. I am sure your topping will be good without using lemon juice.
Sarah