Strawberry Sauce
When I start making this strawberry sauce, my husband always walks into the kitchen and says, “I know what you’re making!” It’s his favorite thing ever — he’ll happily eat it straight from the spoon. I love using this sauce as a cake filling, spooned over desserts, swirled into cheesecake batter, or layered between cheesecakes for extra strawberry flavor.
I usually try to use it for recipes like my strawberry cake, strawberry cheesecake, and strawberry tiramisu, but honestly, it’s hard to beat him to it.
I love this homemade sauce because…
I’ve made a lot of versions of strawberry sauce over the years, and this is the one I rely on when I need something that actually holds up. It’s thick enough to layer cleanly into cakes and cheesecakes, balanced enough to not taste overly sweet, and simple enough that I don’t have to think about it twice.
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- It’s thick and glossy, never watery
- The strawberry flavor stays bright after cooking
- It works inside layered desserts, not just as a topping
- It’s consistent and predictable every time
- It works so well in so many other recipes!
Key ingredients & why I use them…
Fresh strawberries are the backbone of this recipe, so I use ripe, flavorful ones. Fresh gives the cleanest flavor and best texture, especially when the sauce is meant to shine inside desserts. You can use frozen berries, but fresh will always be better
Granulated sugar draws out the juices and helps the sauce reduce properly. I keep the amount controlled so the berries stay front and center.
Lemon juice balances the sweetness and keeps the finished sauce from tasting flat once it’s cooked down. Do not skimp on the lemon juice!
How I make strawberry sauce
The full recipe card is below, but this is how I make it step by step.
Step 1: Add the berries to the saucepan
I add the quartered strawberries, sugar, and lemon juice to a saucepan and cook everything over medium-high heat, stirring occasionally as the berries release their juices.
Step 2: Stir and watch
As the sauce cooks, the strawberries soften and break down, and the mixture starts to darken and thicken. Once it’s close to being done, I stir more frequently and keep an eye on the bottom of the pan — this is where sticking can happen if the heat is too high.
Step 3: Make sure it comes to temperature
I cook the sauce until it reaches about 200–220ºF. At that point, it’s glossy, reduced, and quite dark. If you don’t have a thermometer, the visual cues matter more than the number — it should look jammy, not syrupy.
Step 4: Cover & cool
The sauce is ready when it can coat the back of a spoon. I transfer the sauce to a bowl and press plastic wrap directly onto the surface. This prevents a skin from forming and keeps the texture smooth as it cools. I always chill it for a couple of hours before using, especially if it’s going into a layered dessert.
Expert/Pro Tip
This step matters more than it looks: don’t pull the sauce off too early. If it looks thin on the stove, it will be thinner once cooled. Thickness comes from proper reduction, not extra sugar.
Also, keep in mind that this sauce thickens significantly as it cools. I stop cooking it while it still flows easily off the spoon, knowing it will set up perfectly in the fridge.
Variations I Actually Use
- Add a small splash of vanilla at the end for a little extra delicate flavor
- Stir in a pinch of salt if your strawberries are very sweet.
- If you want a smooth texture, use an immersion blender to blend the sauce briefly after cooling.
Storage & Make Ahead
I store this strawberry sauce in an airtight container in the refrigerator for up to one week. It’s an ideal make-ahead component — I often prepare it a day or two before assembling cakes or cheesecakes so it’s fully chilled and properly thickened.
FAQ
Yes — and I recommend it. It thickens as it chills, which makes it easier to layer and spread.
It most likely needed more time on the stove. Let it reduce until it’s dark, glossy, and coats the back of a spoon.
Yes. Freeze in an airtight container for up to two months. Thaw overnight in the refrigerator and stir well before using.
You can, though the flavor will be slightly less fresh and the cook time will be longer because there’s more liquid to evaporate. Thaw them first!
More strawberry recipes you might enjoy
If you liked this strawberry sauce, you’ll probably enjoy recipes where fruit needs to hold its own rather than disappear. Try it in any of my strawberry recipes like Strawberry Shortcake, Strawberry Browines, Strawberry Crunch Cake.
Let me know!
If you make this strawberry sauce, I’d love to see it! Share your creations with me and let me know how you used it—I’m always excited to see what you’re baking.
Strawberry Sauce
Ingredients
- 4 cups strawberries, quartered 600g
- 1 cup granulated sugar 200g
- 4 tbsp lemon juice
Instructions
- Add the quartered strawberries, sugar, and lemon juice to a saucepan and cook, stirring occasionally, at medium-high heat.
- When the strawberries come to a boil, turn the heat down and continue to cook at medium-low heat.
- Cook until a thermometer reads between 200 and 220ºF. The sauce will be dark, and thick. If it starts to stick to the bottom of the pan, turn the heat down even lower. If you don’t have a thermometer, simply stop cooking them jam once it is dark, thick, and reduced.
- Remove the sauce from the heat and pour into a bowl. Place a piece of plastic wrap directly on the surface of the sauce, and let it cool down. Refrigerate for a couple of hours before using.