Strawberry Sauce
This homemade strawberry sauce is blended smooth and strained for a completely seed-free, glossy finish. No cornstarch, no thickener, just four ingredients. It cooks down in about 10 minutes until it's just thick enough to coat a spoon and cling without clumping. Keep a jar in the fridge all week and use it on cheesecake, pancakes, ice cream, yogurt, or a cheese board.
Equipment
- Blender
- Saucepan
- Fine mesh strainer
- Wooden spoon
- Glass jar
Ingredients
- 2 cups fresh strawberries hulled
- ½ cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
Instructions
- Add strawberries, sugar, lemon juice, and water to a blender. Blend until completely smooth.
- Pour the mixture into a saucepan and place it over medium heat. Bring to a gentle simmer, stirring occasionally.
- Cook for 8 to 12 minutes until slightly thickened and glossy. The sauce should still be fluid and pourable.
- Remove from heat and immediately strain through a fine mesh strainer to remove seeds and pulp.
- Let cool slightly. The sauce will thicken just a bit as it cools but remain smooth and pourable. Transfer to a jar and refrigerate once fully cooled.
Notes
- Sweetness control: If strawberries are very sweet, reduce sugar to ⅓ cup. If tart, keep the full amount.
- Do not overcook: Stop once it lightly coats the back of a spoon. Overcooking dulls the color and thickens too much.
- Straining matters: This step gives the clean, smooth finish expected in a classic strawberry sauce.
- Consistency fix: If it thickens too much after chilling, stir in 1 to 2 tablespoons of warm water.
- Flavor balance: Lemon juice keeps the sauce bright and prevents it from tasting flat.
- Storage: Refrigerate up to 1 week.
