Homemade Fresh Strawberry Syrup (Sauce) is as easy as throwing the 4 INGREDIENTS into a pot and letting them simmer and it tastes positively heavenly! This crazy delicious Strawberry Syrup makes ice cream, pancakes, waffles, crepes, cheesecake etc. taste GOURMET with little effort! I love serving this for company!
We look forward to strawberry season all year so we can make this spectacular strawberry syrup along with these other strawberry favorites: strawberry shortcake cake, mini strawberry pies, strawberry cheesecake, strawberry syrup and strawberry salsa.
Strawberry Syrup RECIPE VIDEO
A positively heavenly Strawberry Sauce Recipe
‘Tis the season of strawberries! Strawberry season always makes me so excited because it means summer is just around the corner! Which means, warm beach days, warmish beach water (at least warm enough for a spring suit, I’m a wimp), and for Carlsbad locals and Legoland tourist, it means fresh strawberry picking in the strawberry fields!
Rows and rows of fresh, plump, sweet strawberries, just begging to be plucked and appreciated…
I think I can do that.
So what do you do with all those hand-picked fresh strawberries you might ask? (or store bought fresh strawberries that were picked for you? 🙂 )…
Make Fresh Strawberry Syrup!
Strawberry Syrup ingredients
You only need 4 basic ingredients for this recipe!
- strawberries: the riper, the sweeter! Remove the stems and chop them; chop larger for chunkier syrup, smaller for smoother syrup.
- lemon juice: fresh is best! Lemon juice enhances the fresh berry flavor and balances the sugar.
- sugar: granulated sugar please to sweeten the strawberries into syrup! You may need more or less depending on your personal preference and how sweet your strawberries are.
- vanilla extract: just a dash adds a depth of flavor.
Scroll below for printable recipe.
Can I use frozen strawberries?
Yes! When fresh strawberries aren’t in season, frozen strawberries are a great alternative. Thaw the strawberries, remove excess water and proceed with the recipe as written. You will need to simmer the syrup longer to chicken because the frozen strawberries will release more water. If the syrup doesn’t thicken to your liking, mix 2 teaspoons of cornstarch with ¼ cup water and stir it into the syrup and simmer another 5 minutes or so until thickened.
how to make strawberry syrup
This strawberry syrup can be ready in just 20 minutes! 5 minutes for chopping strawberries and 15 minutes to simmer. Here’s how:
- Combine strawberries, sugar, lemon juice and vanilla in a medium saucepan and bring to a boil.
- Lower heat to a gentle simmer until the strawberries are soft and the syrup is thickened and reduced by ⅓ to ½ in volume, approximately 15 minutes, stirring occasionally.
- Syrup will thicken upon standing so simply whisk in more water to reached desired consistency if needed.
- Serve over anything and everything!
How to customize Strawberry syrup consistency
Just one quick note – this Strawberry syrup is completely customizable as far as thickness and strawberry chunkiness go.
- If you like syrup with slightly more defined strawberries, (as in pictures), dice your strawberries larger.
- If you like your strawberries almost unrecognizable (as in the Video), dice strawberries smaller. Both are completely delicious, one is just a little chunkier and the other smoother.
- You can also go with larger strawberries and mash them up a little more as the sauce cooks.
- You can also add your syrup to a blender and puree until smooth for extra smooth Strawberry Syrup – just be sure you let the steam escape from a corer of your blender cover or it will explode AKA the only time you will not like Strawberry Syrup.
- You can also customize the thickness/consistency of your Strawberry Syrup by simmering longer for thicker Syrup/Sauce or for thinner Syrup, simmer less time or stir in water at the end of thickening just until its your perfection.
How to serve Strawberry Sauce
Strawberry Syrup pairs perfectly with ice cream or even better – an ice cream brownie sundae (insane!), on top of cheesecake, in slushies as well as instantly elevates any pancake, waffle, crepe or French toast into something you would pay an arm and a leg for at an overpriced French cafe, which you gladly do because every bite of sweet syrupy goodness is practically priceless.
Priceless I tell you.
But wait! You can indulge your entire family or brunch guests to gourmet dining by making this Fresh Strawberry Syrup in your own home, simply by simmering 4 ingredients in one pot – doesn’t get any easier than this!
And in 15 short minutes, you have this…
Which then can drown this Angel Food Cake and Cream Cheese French Toast – my personal favorite way to eat this mouthwatering Fresh Strawberry Syrup – you don’t want to miss it!
Cook’s Note – Strawberry Syrup Recipe
- This recipe can easily be doubled or tripled – just use a larger pot and simmer the sauce for longer.
- You can serve this syrup cold OR hot! Warm it up slightly for a warm strawberry sauce!
- You can substitute the strawberries for other berries such as blueberries, raspberries, or blackberries or use a combination of berries. You can even used pitted cherries. I’ve used raspberries and strawberries before and it was fantastic!
- If the strawberries are berries are extra sweet, reduce the sugar to ¾ cup and add more to taste.
- The vanilla extract is optional, don’t have it, no problem!
How long is strawberry syrup good for?
To store strawberry syrup, let it cool to room temperature then transfer to an airtight container. Store in the refrigerator for up to three days.
How to store Strawberry Topping
To store homemade strawberry sauce, follow these steps:
- Allow the strawberry sauce to cool completely before storing it. This will prevent condensation and maintain the quality of the sauce.
- Transfer the sauce to a clean, airtight container such as a glass jar or food-grade plastic container.
- Seal the container tightly to prevent air exposure and potential contamination.
- Label the container with the date of preparation to keep track of its freshness.
- Store the strawberry sauce in the refrigerator for up to one week.
CAN I FREEZE STRAWBERRY SYRUP?
Yes! After the strawberry syrup cools completely, transfer it to a freezer-safe container and freeze for up to 3-6 months. Thaw on the counter or in the refrigerator when ready to use.
Strawberry Syrup FAQs
No, strawberry syrup and strawberry jam are not the same.
Strawberry syrup is made by simmering strawberries with sugar and a splash of lemon juice until the strawberries break release their juices and down into a pourable consistency. The syrup can be left chunky or pureed until smooth. Strawberry syrup is often used as a topping for desserts, pancakes, waffles, or beverages.
Strawberry jam, on the other hand, is a thick, spreadable fruit preserve made by cooking strawberries with sugar and pectin. The strawberries are typically left in small chunks or mashed, creating a textured jam with visible fruit pieces. The jam is often enjoyed on bread, toast, or pastries.
There could be a few reasons why your strawberry sauce is watery:
Overripe strawberries: If your strawberries were very ripe and juicy, they naturally contain more water. This excess moisture can contribute to a watery sauce. Using slightly firmer or less ripe strawberries can help reduce the water content.
Insufficient cooking time: Simmering the strawberries for an inadequate amount of time can result in a watery sauce. The heat helps to evaporate excess moisture and thicken the sauce. Ensure that you simmer the strawberries long enough to allow the sauce to reduce and thicken to the desired consistency.
The thickness of strawberry puree corresponds directly with the length and strength of the cooking time. If you would like a thicker puree, simmer the sauce until it reaches the desired consistency. If your sauce becomes too thick, stir in water one tablespoon at a time to reach desired consistency.
Tools Used in This Recipe
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Fresh Strawberry Topping
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Ingredients
- 3 cups strawberries, diced
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 1/4 teaspoon vanilla extract
Instructions
- Combine strawberries, sugar, lemon juice and vanilla in a medium saucepan and bring to a boil. Lower heat to a gentle simmer until the strawberries are soft and the syrup is thickened and reduced by ⅓ to ½ in volume, approximately 15 minutes, stirring occasionally.
- Syrup will thicken upon standing so simply whisk in more water to reached desired consistency if needed.
Video
Notes
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Leave a Review, I Always Love Hearing From You!
Claudia Osmond says
Just made this for on top of cheesecake and it is delicious. Thank you!
Jen says
You are so welcome! You’re strawberry cheesecake sounds delicious!
Jill says
How do you store this if you don’t use it all or make it ahead, and how long will it keep?
Jen says
Hi Jill, store in an airtight container in the refrigerator. It will keep 3-4 days. Enjoy!
Nicole says
Can you preserve this by canning it in jars?
Jen says
Absolutely!
Trina says
Have you ever tried making this with frozen strawberries when fresh ones aren’t in season?
Jen says
Hi Trina, I haven’t but I think it should work great. I would defrost the strawberries, remove excess water and proceed with the recipe as written. Because the frozen strawberries will be more watery, you might either need to let the syrup simmer longer OR after it has simmered, mix 2 teaspoons of cornstarch with 1/4 cup water and stir it into the syrup and simmer another 5 minutes or so. I hope that helps!
Lynn says
I just made this with Frozen Strawberries and it was fine, just cooked a little extra time. Also i used 1 tbsp of lemon juice and 1 tbsp of lime juice. Both fresh squeezed but i ran out of lemon. Used this for Strawberry Shortcake! Delicious!!!
Jen says
Thanks so much for sharing Lynn, I’m sure many will find that info helpful!
Traci says
I just made this for on top of a lemon strawberry jello salad. I had to make a few adjustments because I ran out of white sugar. So I added 1 cup of brown sugar and 1/2 cup of white sugar. I had doubled the recipe. I wanted mine slightly thicker that it was getting so I added a little corn starch. It was so yummy. I can’t wait to try my dessert tomorrow.
Jen says
That sounds fabulous Traci and perfect for a lemon strawberry jello salad – yum! I hope it was a hit!
Susan says
OMG !! This is strawberry sauce to Perfection .
Perfect amt of sweetness and tartness .
I was always afraid to try to make a sauce , and i’m 73
Y/o !! But not anymore , i’ll wear this recipe out
Leave it to young ins to teach and oldster something
new …….Thank You and keep cooking
Jen says
Your comment made my day, thank you so much Susan! I’m so happy you love this Strawberry Syrup so much and you’re going to make it often!
Rebecca says
This is AMAZING!! One bite and you can’t stop. It’s addicting haha.
Jen says
yesssss! Thank you so much Rebecca! I’m so pleased you loved it!
Beth says
Just made this with frozen strawberries and it was amazing! I used your tip of adding some cornstarch and that did the trick to make it thick and still keep it sweet! I’m going to pour this on everything until it is all gone! Delish!
Jen says
Awesome Beth, I’m so pleased this Strawberry Syrup was such a hit with frozen strawberries! Enjoy making everything strawberry!
Libi says
I’m allergic to strawberries in every form ( it runs in our family and various people are including one of my sons). I was wondering if you could make this with raspberries or blackberries?
Jen says
Absolutely!
Kimberly B Trembley says
I have used frozen thawed strawberries numerous times and they work great.
Jen says
Thanks for your helpful comment Kimberly, glad to hear it!
Lynn Kotzian says
Can you make this syrup and freeze for future use? I will be using blueberries instead of strawberries.
Jen says
Yes, enjoy!
Ms. Smith says
Can I replace the refined sugar with Raw sugar?
Jen says
Raw sugar has a slight caramel taste so I don’t recommend it for this recipe.
Cinthia says
Can I use lime instead of lemon
Jen says
I don’t recommend it, sorry!
Brenda says
I made this oh man delicious and saved me having to throw out some strawberries I followed the recipe but decided to add a little balsamic vinegar also the vanilla and such a depth in flavor its amazing will be using on ice cream, waffles, and cheesecake. And will definitely be making it again and again and again. I will also freeze it to use when I need it. takes just a minute to thaw and you dont have to worry about how long its been in the fridge. LOVE THIS
Jen says
Thanks for the awesome review Brenda, I’m so pleased this recipe was such a hit! I love your addition of balsamic vinegar – I’m going to have to try that!
Susan says
Will taste be compromised if I make a batch and freeze it for later use?
Jen says
Hi Susan, the taste will still be great after freezing!
Misty says
I am so glad I found this! I always hate how the commercial strawberry products and traditional strawberry recipes are DROWNED in sugar. So much that it is really all you taste. I used 1/2 c sugar and it was so amazing! I could (ok, I did, some) eat it with a spoon. I have a strawberry farm across the street and just picked many pounds yesterday so I can make a triple of this to can and some preserves. Thank you!
Jen says
I’m so pleased you loved this recipe Misty – and the fresh picked strawberries sound like heaven!!!
Walter Lee says
I do not see any video – with regards to : FRESH STRAWBERRY SYRUP OR SAUCE (WITH VIDEO!)
Jen says
Hi Walter, there is a video at the top of the post before the first photo and in the recipe card after the recipe.
Linda Solywoda says
Just made it. The taste is delicious but to sweet! What can I do?
Jen says
Hi Linda, you can tame it with some acid like orange or lemon juice.
Natalia says
Amazing! Served On top on my pancakes. It’s a keeper!
Jen says
Thanks, Natalia! I am so happy it’s a keeper! Thanks for commenting!
Nicole says
I turned my half-flat from the Carlsbad Strawberry Company this weekend into jam and this syrup. I used bottled lemon juice, which I think has given the syrup a different taste. My strawberries were not super sweet either.
Jen says
How fun, sounds delicious!