This simple homemade strawberry sauce is a great sauce for topping pancakes, crepes, french toast, waffles, ice cream, cakes and more. One of great things of making your own fruit sauces at home is that you can control how much sugar is added – which can also be adjusted based on the sweetness of the fruit. You can make this sauce any time of the year. During the winter you can use frozen strawberries in place of fresh ones. And during the spring/summer months it’s a delicious way to use those fresh strawberries. Homemade fruit sauces are also a good way to get kids involved in the kitchen. The younger ones can help wash the strawberries, while the older ones can help cut the fruit and stir it. My kids love making topping sauces that they can then use on their favorite breakfast or dessert.
Video Recipe
Strawberry sauce
Ingredients
- 1 lb. strawberries washed, hulled & sliced
- ¼ cup sugar or grated panela/piloncillo - adjust more or less to your preference
- ¼ cup water
- ½ lemon juiced
Instructions
- Combine all the ingredients in a small pot over medium heat.
- Bring to a boil and cook over medium low heat for 20-30 minutes.
- Serve warm or cold.
Video
Step by step preparation photos for homemade strawberry sauce:
Night Nurse says
October 7, 2018 at 5:33 amIf you add a teaspoon of butter to the recipe it removed the froth in the jam or sauce
Lani says
August 23, 2018 at 3:11 amCan I use lime instead of lemon?
Layla Pujol says
August 23, 2018 at 12:27 pmYes, that’s fine.
Natalie says
June 17, 2018 at 8:38 amI’m sorry that was 1/2
Natalie says
June 17, 2018 at 8:37 amis that 1/4 cup, or teaspoon of lemon
Layla Pujol says
June 17, 2018 at 11:43 amIt’s the juice from half of one lemon (medium sized).
Yoko Nishiguchi says
May 28, 2018 at 11:52 amJust made it without cooking the strawberries. I’m using it as a topping for my homemade vannilla ice cream. I also used 1/4 C honey, no added water. Delish!
sheran wright says
October 1, 2016 at 8:57 amJust made this for my stuffed French toast and it was to say the least delicious and so easy
Terri says
July 26, 2015 at 9:44 amJust made it and used Turbinado sugar, for use on french toast. Perfect.
Peanut says
February 27, 2015 at 12:32 pmCan you use brown sugar??? Instead of white will it make a difference???
Brown sugar will work fine
Louise (fayes mammy) says
October 15, 2014 at 11:34 amJust made this for a cheesecake topping for my friends 30th birthday and I’m so pleased with it. All right I know I know it’s a great recipe which is why it turned out so perfect but I’m still proud!! Thanks for sharing this. I’ll be using it again.
Melanie says
September 27, 2014 at 5:57 pmJust made it for funnel cake. It was so easy to make and very yummy :)
Kelly says
July 27, 2014 at 5:06 pmI just made this recipe and served it at a dinner party with my homemade crepes and custard. it was a huge hit! Thank you so much for posting it.
Sandy says
April 20, 2014 at 8:19 amDelicious. Accompanied with waffles and cream cheese. Great recipe!
chama says
April 16, 2014 at 5:31 pmDo you cook it covered or uncovered?
Layla Pujol says
April 17, 2014 at 10:39 amUncovered and in a pan that leaves enough space to prevent it from boiling over or splattering.
Patty says
March 19, 2014 at 6:13 amI’ve made this twice in the last two weeks for my daughters waffles. She LOVES it. In fact this morning I heard her saying ‘This is soooo good’. Thanks for the recipe.
Eniris says
March 10, 2013 at 9:26 amHi!
Thank you for such a great recipe I absolutely loveeeeee strawberries! I just made it today for the first time and it came out a little runny, I think is because the strawberries were frozen but I am not sure, still very tasty and delis. Is it supposed to come out thick?
Thanks a bunch!
Eniris
Laylita says
March 10, 2013 at 12:15 pmIt’s meant to be more saucy than thick (like jam), but if you want it thicker you can leave out the water and cook it down longer.
Tara says
March 6, 2013 at 2:22 pmI just made this and it came out great. Its exactly what I hoped – perfect for mixing with homemade Greek yogurt. I made a second batch with blueberries that was also delicious.
Thanks for sharing the recipe!
Sydney says
February 7, 2013 at 11:25 amHow long will this last if stored in the fridge?
Laylita says
February 7, 2013 at 3:10 pmI usually use it within a week or two max, if I have a lot and know that it won’t be used within that time period then I freeze it.
Bobbie Taylor says
April 17, 2017 at 3:43 amCan you re-freeze strawberry sauce, when using frozen strawberries for this recipe?
I haven’t tried that, but in general the recommendation is to avoid re-freezing twice. Though in this case it could work since the strawberries are cooked prior to freezing.