Homemade Strawberry Sauce
This homemade strawberry sauce is a fresh and flavorful topping made from ripe strawberries, sugar, lemon juice, and thickened with cornstarch. Perfect for drizzling over pancakes, yogurt, or ice cream, it offers a vibrant, natural sweetness with a balanced tartness.
Servings: 4 servings
Ingredients
- 3 cups strawberries fresh, ripe
- ½ cup granulated sugar
- 3 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1 tablespoon water
Instructions
- Wash the strawberries thoroughly under cold running water. Remove the green stems and hull the berries by cutting out the white cores. Slice the strawberries into halves or quarters depending on their size.
- Place the sliced strawberries in a medium saucepan. Add the granulated sugar and lemon juice. Stir to combine well.
- Set the saucepan over medium heat and bring the mixture to a gentle boil. Stir occasionally and cook for about 5 to 7 minutes until the strawberries soften and sugar dissolves.
- While cooking, mix the cornstarch and water in a small bowl until fully dissolved to make a slurry.
- Slowly pour the cornstarch slurry into the saucepan, stirring constantly. Cook for another 2 to 3 minutes until the sauce thickens to desired consistency. Optionally mash the strawberries for a chunkier sauce or blend for a smoother texture.
- Remove the sauce from heat and allow it to cool slightly. Serve warm or chilled as a topping or mix-in.
Equipment
- Medium Saucepan
- Small Bowl
- Spoon
- Immersion Blender
Notes
Use ripe, in-season strawberries for best flavor. Adjust sugar to taste. Substitute cornstarch with arrowroot or tapioca starch if needed. For chunkier sauce avoid mashing; for smooth sauce blend. Store leftovers refrigerated up to one week or freeze for up to three months.