How to make Strawberry Syrup (with Video!)

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

Home made Strawberry Syrup being poured out of a white bowl over french toast.


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!

How to make Home made Strawberry Syrup with fresh strawberries.

Rows and rows of fresh, plump, sweet strawberries, just begging to be plucked and appreciated…

I think I can do that.

How to make Home made Strawberry Syrup cooking fresh strawberries in a pot with sugar.

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:

  1. Combine strawberries, sugar, lemon juice and vanilla in a medium saucepan and bring to a boil.
  2. 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.
  3. Syrup will thicken upon standing so simply whisk in more water to reached desired consistency if needed.
  4. 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.
Home made Strawberry Syrup being cooked into a jam in a pot.

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!

Home made Strawberry Syrup being reduced into syrup in a black pot.

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!

The finished Home made Strawberry Syrup in a white bowl.
Home made Strawberry Syrup being poured out of a white bowl over three pieces of french toast.

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:

  1. Allow the strawberry sauce to cool completely before storing it. This will prevent condensation and maintain the quality of the sauce.
  2. Transfer the sauce to a clean, airtight container such as a glass jar or food-grade plastic container.
  3. Seal the container tightly to prevent air exposure and potential contamination.
  4. Label the container with the date of preparation to keep track of its freshness.
  5. Store the strawberry sauce in the refrigerator for up to one week.


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.

Front angle of home made Strawberry Syrup being poured out of a white bowl over french toast.

Strawberry Syrup FAQs

Is strawberry syrup the same as strawberry jam?

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.

Why is my strawberry sauce watery?

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.

How do you thicken strawberry puree?

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.

Fresh Strawberry Sauce Recipe

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!
Servings: 1 cup/12 servings

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  • 3 cups strawberries, diced
  • 1 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon vanilla extract


  • 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.



Don’t miss the “how to make” recipe video at the top of the post!
*For chunkier syrup, dice strawberries larger (as in pictures) OR for smoother syrup, dice strawberries smaller. **You can 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.

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  1. Helena says

    Oh my freakin’ goodness! How easy and what memories to create when you invite friends and family over to experience it with you!

    • Jen says

      Definitely! Everyone will remember the time they had brunch with that “Strawberry Syrup” 🙂

  2. Paula Parker says

    There is so many things you can do once you have strawberries and simple syrup together. You can mix it in with finely crushed ice for the best drink ever. Thanks for the recipe.

    • Jen says

      I never thought of mixing it with finely crushed ice – that sounds divine! I’m definitely going to have to try that!

  3. Melissa says

    That looks absolutely amazing…As soon as strawberries come into season, I’m going to have to try this!

    • Jen says

      Yes, please do! you will love it!

    • Jen says

      Thank you Diana! Amazing how pictures have a way of making us hungry – I’m hungry all over again too!

  4. Mary Ann says

    I love strawberry season, my favorite farm opens next week. I will definitely be making this for my kiddos! Thanks, looks delicious!

    • Jen says

      So fun to get strawberries from a farm! Enjoy with your kids!

    • Jen says

      What a great idea to put on cheesecake – yummy!!!

  5. Danielle says

    That looks so delish and your pictures are amazing. I have to go grocery shopping tomorrow and I think I may just pick up some strawberries. 🙂

    • Jen says

      Thanks Danielle! And yes, please pick up the strawberries, you won’t regret it!!!

    • Jen says

      Mmmm, that sounds so good right now! Thanks Sarah!

  6. Debra says

    This is going into my collection for my mother’s visit later this month. She loves strawberry syrup on her breakfast and ice cream. This will be a great treat. Thank you for sharing!

    • Jen says

      You are most welcome Debra! You are so thoughtful to be preparing for your mother’s visit with her favorite things!

  7. amie says

    could you put this is a small crockpot and let it cook and reduce? how long do you think it needs to cook?

    • Jen says

      Hi Amie, thanks for visiting! I definitely think you could try it in a crockpot. I really don’t have any experience making only sauces in a crockpot, so to be completely honest, I really am not sure. I think it would have to some time though because the syrup is simmered straight for 15 minutes. I am sorry I am of absolutely no help! Good luck!

  8. Lindsey says

    This looks delicious and has so many possibilities. However, I’m a newbie. Would I be able to can this? Thanks!

    • Jen says

      Absolutely! Simply follow the super easy instructions and you can’t go wrong! I’m excited for you to do it! First its Strawberry Syrup and then its caramel!

    • Jen says

      Hi Lindsey, I am sorry, I totally mis-read your question! To answer your intended question – the answer is yes! You should be able to can this 🙂 Thanks Lindsey!

  9. Sarah says

    Would this freeze well do you think and then thaw well for fun use? Kids and I picked lots of berries today and I would love to make some batches of this to freeze for later!

    • Jen says

      I am so sorry it took me a couple days to get back to you Sarah! I have been out of town at a conference with very limited time! Yes, I believe this would freeze just fine! You might have to add a little water when you thaw it – but I think it will be delicious! Depending on your preferred consistency, you can also puree the syrup as well 🙂

  10. Sarah says

    I meant for “future” use.

  11. Linda Winther says

    How long will it last in the Fridge? Thank you!

    • Jen says

      Hi Linda! It should last 1 week in the fridge. You can always freeze it after that – but I don’t think it will last any longer 🙂

  12. Linda says

    Could I use frozen berries for this recipe?

    • Jen says

      Hi Linda, I believe frozen berries should work just fine! Enjoy!

  13. Lopostar says

    I’m going to have to try this!!

    • Jen says

      Thanks, I think you’ll love it!

  14. charity says

    Hi, the strawberry syrup sounds amazing. Do you know if this could be canned for later use?

    • Jen says

      Thanks Charity! I think this syrup should be able to be canned without any problem. Enjoy!

  15. Lindsay says

    I loved a dish growing up that was sliced up bananas in a strawberry sauce/syrup, I wonder if this is similar to it?

    • Jen says

      mmmmm, that sounds amazing! It definitely could be and if its not – it would make a delicious variation! You might have to try it and let me know what you think!

    • Sissy says

      I make strawberry banana smoothies (using frozen bananas and frozen strawberries) and the two flavors are outstanding together! No need to add ice, yogurt or coconut milk. They’re thick like a shake and you can even eat it with a spoon.

  16. Ronnie says

    I have made a version of this recipe for a year now, but I never added vanilla and lemon juice before. Since I am not allowed to eat the seeds, and there are hundreds, I first blend the cooked strawberries and then strain them with a flour sifter. It comes out perfect!

    I eat low carb, so I make it with a surgar free sweetener and add some thick it up. It’s great over low carb ice cream, topped off with whipped cream.

    • Jen says

      Hi Ronnie! I think you will love the addition of the vanilla and lemon juice, I always love these two ingredients with my fruit syrups! I love how you have modified the syrup by taking out the seeds and using a sugar free sweetener – sounds delicious and I am so happy you can still have it even on a low carb diet!

  17. Lauren says

    This syrup is a winner! SO easy, sweet, fresh and perfect! Thank you for such a delicious recipe!

    • Jen says

      You are so welcome Lauren, so happy you love it!

  18. Unie says

    Hii…thanks for this recipe… Excited to try it out with pancakes for breakfast.. Just wondering I don’t have vanilla.. I have vanilla ice cream though, what else can I use?
    Thanks ☺️

    • Jen says

      Hi Unie! If you don’t have vanilla extract I would just leave it out – it will still taste delicious!

  19. Tammy says

    This is absolutely fabulous! Thank you for sharing!

    • Jen says

      You are so welcome Tammy! Glad you are enjoying it!

  20. Stephanie says

    I’m making it now! So simple and so good 🙂
    I’d share a pic if I could

    • Jen says

      The best kind of recipe! So happy you are liking it!

  21. Kimberly says

    How would i store this?

    • Jen says

      sorry for the delay in getting back you as I was out of the country for over a week without internet. This syrup can be stored in an airtight container in the refrigerator for up to a week. If not used by then, you can freeze it.

  22. Sheri says

    This is so delicious! Definatitely a keeper! Thanks for sharing.

    • Jen says

      You are so welcome, so happy its a keeper – the ultimate compliment! Have a great weekend!

      • Dulce says

        This looks delicious, can’t wait to try…one question: No water? Wouldn’t it dry?

        • Jen says

          Hi Dulce! The strawberries release their natural juices – a surprising amount actually – as they cook so there is no need for water. Enjoy!

  23. Elena says

    do you think if I made this on the thicker side, it would be good as cake filling? Making my daughters first birthday cake and she loves strawberries!!!

    • Jen says

      Oh my yes! and it would be delicious on top too! Happy birthday to your daughter!

  24. Carol says

    Going to try this, but use rasberries instead of strawberries

  25. Jorge says

    What do you mean “vanilla ” ? Like the powder ?

  26. Renee says

    How do you get it to thicken up, I tried it but it never got thick, I even added 2 tablespoons of cornstarch. Am I not cooking long enough. Help….

    • Jen says

      Hi Renee, it sounds like you just need to cook longer. Keep simmering until it thickens- it will definitely reduce after some time.

      • Steven Wright says

        One of the things I found to help thicken it up is to cool the pot on some ice while stirring the syrup. It only took about 5 minutes and was delicious on top of chocolate angel food cake with some vanilla ice cream.

        • Jen says

          Thank you so much for such a great tip Steven! Can’t wait to try it!

  27. Suzy Caddy says

    I made this fantastic syrup and served it with cinnamon cream cheese roll ups at the housewarming bbq. Instant success. Neither lasted very long. Thank you for great recipe.

    • Jen says

      You are so welcome Suzy! This syrup sounds like the perfect compliment to your amazing cinnamon cream cheese roll ups! and what a fun idea for a housewarming bbq -so fun! Thank you for taking time to comment!

  28. Kay Lynn Peterson says

    Hi, Jan, this looks so delicious. I have diabetes and was wondering if I could use stevia or stevia/sugar blend? (Stevia is the only ‘other’ sweetener I use)? I’ve been looking for an easy, reduced sugar or sugar free topping recipe for strawberries, blueberries, or blackberries, or berry blend blended together. Also, I was thinking of maybe adding some dragon fruit to it as well. What is your take on this?

    • Jen says

      Hi Kay! I have never used stevia, so honestly I have no idea. It would probably take some experimenting to get it right. If you end up trying it, please let me know! I think adding dragon fruit should work well because it is mild enough in flavor and will blend well.

  29. Luimar says

    Hi Jen, thank you for share your recipes and take your time for answer to all, please I would like to know if I can use this sirop for filling a fondant cake, you know because this one can’t be refrigerate.
    thanks in advance for your answer.

    • Jen says

      Hi Luimar, I would add 2 1/2 tablespoons cornstarch for this purpose because you want it to be quite thick. Good luck!

  30. Angie says

    How would I go about canning this? I’ve never canned anything before so don’t mind the stupid question! ☺️

    • Jen says

      Yes, this freezes beautifully!

  31. Jacky says

    Great recipe, I just made it today and served it over an almond cake. Perfection. The only thing I did differently is I used 1/2 the amount of sugar and it still tasted quite sweet so next time I may even reduce it to 1/4. Thank you for sharing!

    • Jen says

      This sounds absolutely delicious over an almond cake – yum!!! Thanks Jacky!

  32. Amy says

    Mmm… that looks delicious! I’m making mini cheesecakes for a party this weekend and I’d love to make this syrup for a topping. Unfortunately, we are in the thick of winter we’re I’m at and fresh strawberries are harder to find here. Could I use frozen ones and just thaw them out and go from there or would the taste and texture be off?

    • Jen says

      Hi Amy! I think that would work just fine! The only thing I can think of is you might need to simmer they syrup a little longer to thicken if the strawberries have extra moisture but I don’t think that will be the case. Enjoy!

  33. Amy says

    Thanks for the quick response. If I can’t find strawberries in time for the party, I will try that method and let you know the results. Mmm can’t wait 🙂

  34. Mbandley says

    Could I use Agave instead of granulated sugar to make it a bit healthier? Would it change in texture, consistency or thickness much?

    • Jen says

      Since agave is a liquid and sugar is a solid it will definitely change the thickness. I would only use 3/4 cup and you might want to make a slurry with 2 teaspoons cornstarch and 1 1/2 tablespoons water. Hope that helps!

  35. KK says

    is there supposed to be water in this recipe?

    • Jen says

      No, the strawberries will release juices as they cook.

  36. 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!

  37. 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!

  38. Nicole says

    Can you preserve this by canning it in jars?

  39. 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!

  40. 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!

  41. 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!

  42. 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!

  43. 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!

  44. 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?

  45. 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!

  46. Lynn Kotzian says

    Can you make this syrup and freeze for future use? I will be using blueberries instead of strawberries.

  47. 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.

  48. Cinthia says

    Can I use lime instead of lemon

    • Jen says

      I don’t recommend it, sorry!

  49. 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!

  50. 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!

  51. 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!!!

  52. 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.

  53. 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.

  54. 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!

  55. 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!

  56. 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!

  57. 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!!

  58. pauline santillo says

    yum. so easy. so tasty.

    • Jen says

      Thanks! I’m so glad you thought so!