Easy strawberry sauce is silky smooth, bright, perfectly sweet and gorgeous! Just 3 ingredients (and naturally sweetened, with no added sugar) and 15 minutes are needed to make this sauce, which is great for pancakes and waffles, ice cream and yogurt, or drizzling over cake.
This post is sponsored by Bob’s Red Mill. As always, all thoughts and opinions are my own.
My daughter, who is 8, is my big-time strawberry lover. Always has been. We loved doing a mommy-daughter date to go pick strawberries in the spring when she was littler. And it’s still her fruit of choice.
Mostly, she just likes them straight from the carton. She's happy to have them au natural. (And I’m so thankful I didn’t automatically serve them with sugar when she was younger so she knows and appreciates the natural sweetness and sometimes tartness of them.)
We often times make strawberry freezer jam when we have a bounty from the farm or farmer’s market — or just Costco. 😂
And today I’m so happy to share our easy strawberry sauce, which is another great way to use a lot of strawberries. 🍓🍓🍓
It’s super easy to make - just 3 ingredients and about 15 minutes - and it is simply gorgeous too.
This silky smooth, sweet and seriously beautiful strawberry sauce is going to be your new favorite topping!
(If you also love blueberries, definitely check out my homemade blueberry sauce.)
There’s tons of ways to use this - keep reading for some ideas - but our original use for it has been as a topping for waffles and pancakes.
It adds the perfect bit of sweetness and flavor that you don’t even need maple syrup.
In fact, it makes it a great healthy alternative to most other toppings, especially for breakfast.
They are weekend staples in our house, I’ve always got some on hand in the freezer, and they are tried-and-true recipes.
Plus, you know I’m all about homemade everything.
Sometimes you just need a little shortcut, a little help from the store, a little leg up on the morning.
Which is why I love having a bag of Bob’s Red Mill Homestyle Pancake and Waffle Mix on hand. It’s made with their awesome flour and other real ingredients like buttermilk, butter and eggs.
And these pancakes cook up so light and fluffy! (My kids have balked at other store-bought mixes in the past, but they ADORE these!)
In fact, we are headed to the mountains this coming weekend and I will definitely be taking a bag along with us.
It’s great to have for vacations so you don’t have to worry about all the ingredients. You just add water and bam, breakfast is ready!
And I love that Bob’s Red Mill is an employee-owned company that is dedicated to making wholesome ingredients to help families serve up delicious food in a healthy way. Totally my goal as well.
But OK, back to this homemade strawberry sauce.
Now, I’ve got some notes, tips and substitutions coming up below on how to make easy strawberry sauce. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on easy strawberry sauce:
- You can use fresh or frozen strawberries for this recipe. You’ll need a pound either way.
- Feel free to substitute agave syrup for the honey if you need a vegan version of this sauce.
- Do be careful when blending the sauce. It can easily splatter and make a mess, especially if you use a hand blender. It helps to transfer it to a blender or another container and blend it off of the stove.
- We like a really smooth sauce, but you could leave it a bit chunky if you prefer. All about what you like!
Also, a note about the cornstarch slurry.
I don’t bother with the cornstarch slurry and find that this sauce is the right consistency as is. (Especially because it thickens up a little bit as it cools.)
However, the liquid can vary depending on your strawberries, so I included how to make it in the recipe card below in case you want to use it to thicken your sauce to get it to your desired consistency. Again, all about what you like!
Also, a note about storing extras of this sauce if you are only using a little at a time.
Storage notes on strawberry sauce:
- Extra sauce will keep in the refrigerator, in a covered container, for up to 10 days.
- You can also freeze extra strawberry sauce. I use small mason jars (like these 8 oz./half-pint canning jars) but any freezer-safe container will work. Be sure to label and date it.
- The sauce will keep in the freezer for up to 6 months. Thaw it overnight in the fridge and it’s ready to use.
As promised, I have tons of ways you can serve this up.
Ideas for using easy strawberry sauce:
- Topping for waffles or pancakes
- Drizzle over ice cream or frozen yogurt
- Mix into plain yogurt or Greek yogurt for a fruity add-in
- Top a bowl of oatmeal with some strawberry sauce and sliced bananas
- Swirl into milk for a strawberry flavored milk
- Use to drizzle over coffee cake or pound cake
So many ways to enjoy it! Can you think of any others?
Oh, and this makes a fabulous gift! You can put some in one of those small jars, label it, tie a ribbon around it and hand it off to a friend, neighbor, the mailman, whoever. You could even pair it with a bag of the Bob's Red Mill pancake mix and have it be a little breakfast offering or hostess gift. ❤️
I hope you give this a try soon. I think you’ll be smitten.
P.S. Check out these other fun and healthy strawberry recipes:
- Strawberry overnight oats (2 ways)
- 1 lb. strawberries, hulled and halved (fresh or frozen, see notes)
- 1 tablespoon fresh lemon juice
- 3 tablespoons honey (see notes)
Optional cornstarch slurry (see notes):
- 1 tablespoon cornstarch
- 3 tablespoons water
- Place strawberries, lemon juice and honey in a small pot and bring to a boil over medium heat, stirring occasionally.
- Reduce heat to medium low to maintain a constant simmer, and cook for 10 minutes, stirring occasionally.
- Turn off the heat and let the sauce sit for a minute. Transfer to a blender or to a blender cup for use with a hand blender. (I don’t recommend using a hand blender in your pan for this sauce; it can cause splatters.)
- Blend until smooth (or leave slightly chunky if you prefer). Cool completely then store in a covered container in the refrigerator until ready to use. The sauce will keep in the refrigerator for up to 10 days. You can also freeze it for up to 6 months.
You can use fresh or frozen strawberries for this recipe. You’ll need a pound either way. If using frozen, make sure they are thawed completely. You'll also have slightly more strawberries (since you don't need to take the stems and hulls off), so you may need some extra honey. Sweeten to taste.
Feel free to substitute agave syrup for the honey if you need a vegan version of this sauce.
Cornstarch slurry: I don't usually bother with it and find that this sauce is the right consistency as is. (Especially because it thickens up a little bit as it cools.) However, the liquid can vary depending on your strawberries, so I included it in case you want to use it to thicken your sauce to get it to your desired consistency. To make it, just combine the cornstarch and water in a small bowl and stir until smooth. Stir the slurry into the strawberry mixture in the pan at the beginning when you add the strawberries, honey and lemon juice. If you've already blended your sauce and want to thicken it, return it to the pan, add the cornstarch slurry and cook over low heat for 3-5 additional minutes to get it incorporated and to thicken the sauce. Let cool completely then refrigerate until ready to use.
Serving Size:2 tablespoons
Amount Per Serving: Calories: 46Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 12gFiber: 1gSugar: 9gProtein: 0g