Fresh Strawberry Sauce is a good homemade version of the stuff from a jar but has no added colors, extra fillers or extracts. This sauce is full of strawberry flavor and the color stays bright. It’s so easy to make at home and super versatile. Try it in a milkshake, on ice cream, or breakfast goods!
This Strawberry Sauce Recipe Has Just 3 Ingredients:
- 12 ounces of fresh strawberries (2 cups, sliced)-Slicing the fruit in the beginning will mean most strawberries break down but some chunks remain.
- 1/3 cup of sugar– just enough to make this topping sweet like the grocery store and ice cream shop kind
- 1 cup of water– adding water helps the texture of the sauce form a thin, syrupy consistency
Can you use frozen strawberries? I’ve tested this with berries I froze last summer and it worked great. Packaged frozen berries should work, too. The cook time may need to be adjusted by a few minutes or let the strawberries thaw slightly before cooking.
How to Make Strawberry Sauce:
Strawberry Sauce Makes a Delicious Topping and more:
It’s the perfect fruity addition to:
- Ice Cream (topping) or Milkshakes (stir in!)
- Banana Splits (a classic topping)
- Waffles and pancakes
- Angel Food cake (add in some extra fresh strawberries then top)
- Strawberry Shortcake
But my favorite way to use this simple strawberry sauce? In strawberry buttercream! It’s *the best* method of incorporating fresh fruit flavor into frosting. I’ve tried using fresh berries, freeze-dried berries, and just ‘flavorings’ but fruit sauce is the secret to delicious fruit buttercream 🙂
However you enjoy using strawberry sauce– it’s worth making at home from scratch. Keep a jar in the fridge for a week or two and have fun!
- medium saucepan
- 2 c sliced fresh strawberries = 12 ounces whole
- 1 c water
- 1/3 c sugar
- Wash, stem and cap strawberries. Cut into thick slices. Place strawberries, water, and sugar in a medium saucepan.
- Bring to a boil over medium heat, 5 to 7 minutes, stirring occasionally.
- Reduce heat to medium-low and let simmer, stirring often, until thickened and reduced-about 25 minutes. Strawberries will fall apart, syrup will turn deep red, and liquid should coat a spoon and drip off slowly.
- Remove from heat and pour into a clean storage jar. Let cool on the counter for 15 minutes before storing in the fridge for up to 2 weeks.
Can Fresh Homemade Strawberry Sauce be Frozen?
Yes! You can add to a freezer safe jar (with headspace) and freeze for up to 6 months. Let thaw overnight in the fridge then use within 1 week of opening. The water content should keep the consistency right but if needed, stir in a little water to thin.