This easy and irresistible strawberry sauce is incredibly versatile — spoon it over desserts, swirl it into yogurt, or simply enjoy it by the spoonful.
I always look forward to strawberry season. While strawberries are available year-round, they have the best sweetness and aroma when they’re in season — which makes it the perfect time to make a bright, flavorful strawberry sauce.
This recipe is simple, quick, and full of fresh strawberry flavor. It’s fantastic spooned over cheesecake, shortcake, ice cream or stirred into yogurt with granola and a sliced banana for a delicious breakfast or snack.
It’s also a family favorite: my grandmother served strawberries on many desserts, and her love of berry sauces inspired mine. Sometimes I even choose this over chocolate — and that says a lot!
Tips on washing strawberries
- Wash strawberries thoroughly since they are often on lists of produce with higher pesticide residues. Avoid soaking them, which causes them to absorb water and lose flavor.
- Remove the leaves without damaging the fruit. Place the berries in a colander, run cool water over them, and gently rub each berry to remove dirt.
- Dry the berries on a paper towel or let them air-dry for a few minutes before hullling and slicing.
How to make strawberry sauce
Step one
Gather the ingredients: strawberries, white sugar, cornstarch, water and balsamic vinegar.
Step two
Wash, hull and slice the strawberries into three to four slices each.
Step three
Place the sliced strawberries in a medium saucepan. Add 1/8 cup white sugar, 2 tablespoons water, 1 teaspoon cornstarch and 2 teaspoons balsamic vinegar. The balsamic enhances both color and flavor, pairing beautifully with strawberries.
Step four
Set the saucepan over medium heat and stir the mixture until it reaches a gentle boil.
Step five
Reduce the heat to a simmer. After about 5 minutes, press the back of a tablespoon against some of the strawberries to slightly mash them — this helps thicken the sauce without puréeing it completely.
Step six
Let the sauce simmer for another 10 minutes, stirring occasionally, until it reaches your desired thickness.
Remove from heat and allow the sauce to cool slightly before spooning it over cheesecake, shortcake, or into a jar for refrigeration. It’s also excellent cooled and stirred into yogurt with granola and banana.
I hope you enjoy this strawberry sauce — it’s quick, versatile, and full of fresh berry flavor.
Other popular strawberry recipes
- Frose
- Arugula spinach strawberry pecan salad
- Love martini
And as always, may all your dishes be delish!
If you try this recipe, I’d love to hear your thoughts in the comments. Follow the author on social media to see more recipes and cocktail ideas.
Stupendous Strawberry Sauce
Ingredients
- 1 pound strawberries washed, hulled and sliced in 3 – 4 slices
- 1/8 cup white sugar
- 2 tablespoons water
- 2 teaspoon balsamic vinegar
- 1 teaspoon cornstarch
Instructions
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Wash strawberries (see notes), hull and slice each berry into 3–4 slices.1 pound strawberries
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Place the strawberries in a medium saucepan and add the sugar, water, balsamic vinegar and cornstarch.1/8 cup white sugar, 2 tablespoons water, 2 teaspoon balsamic vinegar, 1 teaspoon cornstarch
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Heat over medium, stirring until the mixture comes to a boil.
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Reduce to a simmer. After 5 minutes, mash some strawberries with the back of a spoon to help thicken the sauce.
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Simmer for an additional 10 minutes, stirring occasionally, until the sauce reaches your preferred consistency.
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Adjust the amount of mashed berries if you prefer a chunkier or smoother texture.
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Let cool before ladling over desserts or storing in the refrigerator.
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Serve and enjoy.
Notes
- Wash berries gently under running water; don’t soak.
- Remove leaves, then rub each berry lightly while rinsing in a colander.
- Dry on paper towels or air-dry briefly before hulling and slicing.
Nutrition
Originally published April 2016.