Name: Easy Strawberry Sauce (Fresh or Frozen Fruit)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 pound strawberries (Fresh: hulled and quartered. Frozen: can leave whole, do not thaw.); 1/2 cup granulated sugar; 1 Tablespoon fresh lemon juice (juice from 1/2 lemon)

Got 15 minutes? Then you have enough time to make this easy homemade strawberry sauce! It's made with just three ingredients: strawberries, sugar, and lemon juice. Use fresh strawberries in the peak of summer or frozen strawberries when they aren't in season. The sauce turns out thick and glossy with just the right balance of sweet and tart every single time!

Weck jar filled with strawberry fruit sauce, ceramic spoon lifting sauce.

Katie's Recipe Notes

As someone who cooks gluten-free every day, simple recipes like this one are my go-to. I find myself making this sauce any time I have strawberries sitting in the fridge a little too long, and each time I discover a new way to use it!

It started with my gluten-free Belgian waffles, served with whipped cream for a weekend treat, but it doesn't stop there. You can spoon it over my gluten-free cheesecake, swirl it into your morning yogurt, or drizzle it over ice cream. It's also perfect on gluten-free pancakes, gluten-free shortcakes, gluten-free biscuits, or angel food cake. The uses are truly endless!

Two Belgian waffles topped with strawberry sauce, whipped cream and strawberry cut in half.

Three Ingredients

1 pound fresh or frozen strawberries: That's 16 ounces, 3-4 cups, or 450 grams. If your strawberries are frozen, you don't need to thaw them first. You can use whole or sliced frozen strawberries. For fresh strawberries, slice or quarter them first.
½ cup sugar: I find this to be my "sweet spot" but you can use a bit more or less to achieve your desired sweetness. You do need some sugar though or it won't thicken properly.
1 Tablespoon lemon juice: That's about half of a fresh lemon. Feel free to add the zest as well! You don't taste the lemon, but it balances the sweetness and the acidity helps to break down the pectin in the strawberries, which is what thickens the sauce.

Overhead flat lay of strawberry sauce ingredients in bowls, labeled with fresh strawberries, sugar, and fresh lemon juice, arranged on a white marble surface.

*Refer to the recipe card below for a printable version.

How to Make Strawberry Sauce

Four-step collage showing strawberries and sugar cooked down into homemade strawberry sauce in a saucepan.

Add strawberries, sugar, and lemon juice to a medium saucepan. Stir to combine.
Bring to a boil over medium heat, then reduce to a simmer. Cook for 15-20 minutes stirring occasionally. The sauce will foam up a bit as it cooks and the strawberries will break down. Feel free to mash the strawberries to your desired chunkiness.
The sauce is done when it is slightly thickened and the temperature is between 200-220°F. Remove from heat and allow it to cool. The sauce will thicken more as it cools and when refrigerated.

Save This Recipe!

Enter your email to receive a direct link to this post.

Overhead view of jar full of strawberry fruit sauce with ceramic spoon lifting the sauce from the jar.

Make Ahead and Storage

You can make this sauce 1-3 days ahead of time and store it in the refrigerator.

Store the sauce in the refrigerator for up to 1 week, possibly longer. Throw away if there are any signs of mold or discoloration.

Top Recipe Tips

The sauce will look thin while it's still warm. Don't worry, it thickens up significantly as it cools and even more once refrigerated.
No need to pre-chop or break down the strawberries before cooking. They soften and break apart naturally as the sauce simmers.
Keep an eye on the pot as it cooks. The sauce will foam up a bit and can scorch if left unattended. A quick stir every few minutes is all it needs.

Gluten-Free Recipes to Pair with Strawberry Sauce

Recipe

Easy Strawberry Sauce (Fresh or Frozen Fruit)

Katie Olesen

Thick, glossy strawberry sauce made in 15 minutes with fresh or frozen fruit. Just three ingredients and perfect for topping cheesecake, pancakes, waffles, and ice cream.

5 from 1 vote

Servings:10 servings

Prep Time:5

Cook Time:15

Total Time:20

Pin Recipe Print Recipe

Ingredients

▢ 1 pound strawberries (Fresh: hulled and quartered. Frozen: can leave whole, do not thaw.)
▢ ½ cup granulated sugar
▢ 1 Tablespoon fresh lemon juice (juice from ½ lemon)

Instructions

Add strawberries, sugar, and lemon juice to a medium saucepan. Stir to combine.
Bring to a boil over medium heat, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally.
As the sauce cooks, it will foam slightly and the strawberries will begin to break down. Use the back of a spoon to mash them to your desired chunkiness.
After 15-20 minutes, the sauce should be thick enough to coat the back of a spoon and register between 200-220°F on an instant-read thermometer. Remove from heat and allow to cool completely. The sauce will continue to thicken as it cools and when refrigerated.

Notes

Yield: Makes about 1¼ cups. Serving size is 2 tablespoons.

Storage: Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.

Freezing Instructions: Cool strawberry sauce completely. Place in a freezer-friendly container and freeze. Thaw at room temperature or in the refrigerator overnight. Reheat on the stovetop or in the microwave, if desired.