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.
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Fresh Strawberry Sauce Recipe
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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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mary herren says
I have made this syrup with fresh and frozen strawberries. I have used the stated amount of sugar and also cut it in half. I have used maple syrup too. It all works just great! I love this recipe. I use it in smoothies mostly but I would also mix it with yogurt or cottage cheese. Thanks for posting!
Jen says
Thank you! I’m so glad that it has worked so well!
Cindy Whittenberg says
Thank you for the alternative ways to make this. I too love this recipe. I will try the different ways you did.
Jen says
Hi Cindy! I’m so glad you love this recipe!
Aiden says
This was delicious! I made this to top my dad’s cheesecake brownies, but I almost want to eat the syrup as is. I didn’t have exactly 3 cups of strawberries, just 2 and 3/4 cups, so I added raspberries to fill the void, it is wonderful and I’m planning on making this again with the correct amount of strawberries, haha.
Jen says
That sounds like a match made in heaven! I’m so glad that you loved the recipe!!
pauline santillo says
yum. so easy. so tasty.
Jen says
Thanks! I’m so glad you thought so!
Fran says
I did not find the video- clicked on just about everything.
Jen says
It is right at the top, it says “4 Ingredient Fresh Strawberry Syrup”. Here is a link to the video, https://www.facebook.com/carlsbadcravings/videos/4-ingredient-strawberry-syrup/869457866545304/ Hope this helps!
Jane says
I have never made anything like this before yet always wanted to. I had trouble finding where the ingredients were and guessed by watching the video. All in all, even though my youngest son had what I’m hoping is a minor injury by accident (self inflicted whilst trying to help me) this recipe turned out beautifully and everyone loved the little desert that came out from an experiment an injury and green beginners! Thank you kindly for this gem, very much appreciated ❤️
Jen says
I’m so glad you tried it and loved the dessert! Sorry to hear about the minor injury, but so happy to know you’re cooking together!