The sweet strawberry goodness of this sauce is proof that delicious doesn’t have to be time consuming or complicated. All you need are five ingredients – six if you count water – and about fifteen minutes to whip it up, and you have a total crowd pleaser.
Bright and glossy, it brings an infusion of strawberry flavor to anything it touches. Thicker than syrup but lighter than jam, it makes any table feel a little more special – weekend breakfast with family, brunch with close friends, or dinner with a big crowd.
It’s perfect for serving over:
- A simple scoop of strawberry or vanilla ice cream
- Ice cream sundaes
- Cheesecake
- Gluten-free waffles
- Strawberry shortcake biscuits
- Crepes
- Oatmeal
- Overnight oats
- Paleo angel food cake
- Pound cake
- French toast
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5 from 3 votes
Homemade Strawberry Sauce (Topping)
Made with simple ingredients, this quick sauce brings sweet strawberry goodness to everything it touches. It’s thicker than syrup, lighter than jam, and so delicious.
Makes about 3/4 cup.
Course Condiments, Dessert, Desserts
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 6
Calories 40kcal
Author Heather Dessinger
Equipment
Potato masher
Ingredients
- 2 cups hulled fresh strawberries, cut into quarters (Can also use frozen berries that have been thawed enough to cut)
- 2 tbsp fresh lemon juice
- 2 tbsp honey or maple syrup (Or more to taste)
- ⅛ tsp vanilla extract (Here's how to make it)
- pinch of salt
- 2 tsp tapioca starch
- 1 tbsp water
Instructions
Place strawberries, lemon juice, honey, vanilla and salt in a medium saucepan.
Use a potato masher to break the strawberries into smaller pieces so that they release their juices. I like chunky sauce and they tend to break down on their own as they cook, so I only mash a little at the beginning and then more if needed toward the end.
Bring mixture to a boil and then reduce to low/medium heat and simmer.
Simmer for 10 minutes, stirring often.
While the strawberry mixture is simmering, mix together the tapioca starch and water to make a slurry.
Once the mixture has simmered for 10 minutes, stir the slurry well and then pour it in. Allow everything to continue simmering for 1-1.5 minutes to thicken the sauce. Break the strawberries into smaller pieces with the potato masher if desired.
Once it has thickened somewhat, remove it from heat. Use a spoon to scoop out some of the sauce and allow it to cool. Taste and add more honey if desired.
Serve warm or room temperature. It will continue to thicken as it cools. Store in a sealed container in the fridge.
Nutrition
Serving: 2tbsp | Calories: 40kcal | Carbohydrates: 10g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 82mg | Fiber: 1g | Sugar: 8g | Vitamin A: 6IU | Vitamin C: 30mg | Calcium: 8mg | Iron: 0.2mg
Frequently Asked Questions
Can I substitute blueberries or blackberries for the strawberries?
Yes! Because they’re not as sweet you may want to add a little more honey, though.
I don’t like chunks in my strawberry sauce. Can I puree this recipe?
Yep. After simmering wait until it cools to room temperature, then toss it in the blender and give it a whir.
More Delicious Recipes To Try
Homemade Magic Shell – This recipe hardens into a deliciously rich and smooth chocolate shell when drizzled over ice cream. You probably already have the ingredients to make it right now!
Salted Caramel Sauce – This caramel sauce recipe makes a delicious dip for fruit, or for a more decadent dessert you can drizzle it over coffee ice cream, fudgy brownies, or even as a glaze for grain-free chocolate donuts. Also, here’s a dairy-free option if you need it.
Lemon Curd – Silky, creamy and bursting with citrus goodness, this easy lemon curd recipe is delicious as a filling in these thumbprint cookies, swirled into yogurt with nuts and blueberries, or served with fresh fruit and whipped cream.
It can also be used as a filling for mini-tarts, iced over paleo sugar cookies, and more.
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