Homemade Strawberry Sauce – Barefeet in the Kitchen

With a bright berry flavor, a stunning red color, and a smooth velvety texture, homemade strawberry sauce beats anything you can buy at the store.

Homemade Strawberry Sauce

Even though I look forward to berry season all year, this sauce can (and frequently does) get made with frozen berries too. So, if you can’t get your hands on perfectly sweet ripe berries right now, don’t worry.

There’s still a batch of homemade strawberry sauce in your future. Making the sauce is as simple as combining berries, a bit of sugar, and a squeeze of lemon in a saucepan. Easy peasy!

Bring it to a boil and then simmer it for a few minutes. It’s as easy as can be to make and you’ll be enjoying it all year long.

Fresh Strawberry Sauce

Once you’ve tried your hand at making a fresh strawberry sauce (and have tasted it!) you’re going to be hooked. Luckily, it’s a fabulously versatile sauce, you’ll find yourself pouring it over all kinds of things.

Drizzle fresh strawberry sauce over pancakes or waffles for a brunch that will leave everyone smiling. Add a spoonful to a bowl of yogurt with granola for a great weekday breakfast.

Warm the sauce and turn it into a strawberry ice cream topping, as we do with this simple berry sauce. Strawberry sauce for cheesecake can be poured over individual slices of cheesecake, or swirled into the batter before baking.

Try using the strawberry sauce as a glaze for grilled chicken or salmon, the savory options are great as well.

Strawberry Sauce Recipe

You’ll need just three ingredients to make this recipe:

• fresh strawberries
• sugar
• lemon juice

The strawberry sauce can be made with fresh or frozen strawberries. If you are using frozen berries allow them to thaw at room temperature for about half an hour. Add them to the cold pan and then smash them a bit before starting the recipe.

How to Make Strawberry Sauce

Combine the berries, sugar, and lemon juice in a saucepan over medium heat. Stir continuously while the sugar melts and the mixture comes to a boil.

When the mixture is boiling, reduce the heat to medium-low and continue cooking for about 8-10 minutes, until the strawberries are soft. Use a wooden spoon to smash the berries a bit as they are cooking.

Remove the pan from the heat. Place a fine mesh strainer over a large bowl and carefully pour the hot mixture through the sieve. Press down on the cooked berries in the strainer with a wooden spoon to extract as much of the sauce as possible.

Cool completely before transferring the sauce to an airtight container and storing it in the refrigerator.

If you choose not to strain the sauce, you’ll have made a strawberry compote instead. Both are great options for a strawberry sauce; it simply depends on how you wish to use it.