This Strawberry Sauce Recipe (Strawberry Topping) is sweet with a little bit of a tang. It's the perfect topping for ice cream, pancakes, waffles, etc! With only a few ingredients, it's so simple to make and takes less than 30 minutes from start to finish! Best yet, it’s gluten free, vegan and nut free!
Made with just 4 ingredients, this Strawberry Topping is a quick and easy recipe that does not disappoint, just like my no bake strawberry pie! Try putting this sauce on my Strawberry Ice Cream, Gluten Free Pancakes, and Chocolate Waffles!
For more sauces and curds, try my Blueberry Curd, Blueberry Jam and Eggless Lemon Curd!
Reasons To Love This Strawberry Sauce Recipe (Strawberry Topping)
- Allergy Friendly- This strawberry topping is gluten free, nut free, egg free and dairy free (vegan)!
- Sweet- It’s sweet with a little bit of tang.
- Strawberries- It is made with fresh or frozen strawberries just like with my Strawberry Cream Cheese Icebox Cake!
- Easy To Make- It only requires 4 ingredients!
Ingredient Notes
- Strawberries- You can use fresh or frozen strawberries for the sauce. If using fresh make sure you quarter them and hull them.
- Orange Juice- Make sure to get one with zero pulp.
- Granulated Sugar- We need ¾ of a cup for that lovely sweetness.
- Kosher Salt- Is used to bring out all the flavors.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
For a Thicker Sauce
- Add a cornstarch water slurry to the sauce in Step 1.
- To make the slurry: Mix 2 rounded tablespoons (26 grams) cornstarch with 3 tablespoons water until it is thin and water.
Chunk-Free Sauce
- After the sauce is done cooking, carefully put in blender and blend until you get the desired consistency.
- Be careful not to burn yourself when blending.
Make Strawberry Sauce with Lemon
- Replace the orange juice with 2 tablespoons of fresh squeezed lemon juice.
- Add 1 teaspoon of lemon zest to the saucepan in step 1.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make this Strawberry Sauce (Strawberry Topping)
Here are the steps to make this strawberry topping!
Step 1: Place Ingredients in Saucepan Over Medium Heat
Place the quartered and hulled strawberries, orange juice, sugar and salt together in a saucepan over medium heat, smashing the strawberries with the back of a spoon.
Step 2: Bring to a Boil
Cook, stirring constantly until it begins to boil. About 5 minutes.
Step 3: Simmer
Once boiling, turn the heat to low and let it simmer for 15 minutes, stirring frequently.
Step 4: Let Cool
After 15 minutes of simmering, the mixture should look liquidy but syrupy. Remove from heat and let cool; it will thicken more.
Once cooled, transfer to an airtight container and refrigerate.
Expert Tips
- Mash the Strawberries- Use the back of a wooden spoon or a potato masher to break up the strawberries as you bring them to a boil in steps 1-3.
- Skim The Top- Once cooled, sometimes the sauce can have a foamy layer.If it does, skim it off with a spoon. If it doesn't, you can skip this step.
Recipe FAQs
It makes about 1 cup of sauce.
If it gets too thick in the fridge, scoop some into a microwave safe bowl with a little drizzle of water and heat in 5 second increments until the desired consistency.
Be careful not to burn yourself.
I like to use orange juice to give the sauce a slight tang. You can always use lemon juice, but it will be even more tangy than if you use orange juice.
Once cooled, store the Strawberry Sauce in the fridge in an airtight container for up to 3 days.
I do not recommend freezing the sauce. It is best fresh.
Recipes You'll Love with this Sauce
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Strawberry Sauce
Ingredients
- 3-4 cups quartered strawberries fresh or frozen (quarter and hulled if fresh)
- ¾ cup granulated sugar
- 2 tablespoons no pulp orange juice
- 1 pinch of kosher salt
Instructions
- Place the 3-4 cups quartered and hulled strawberries, ¾ cup granulated sugar, 2 tablespoons orange juice and 1 pinch kosher salt in a medium saucepan.
- Mix it all together and set over medium heat, smashing the strawberries with the back of a spoon.
- Cook, stirring constantly until it begins to boil. About 5 minutes.
- Once boiling, turn the heat to low and let it simmer for 15 minutes, stirring frequently.
- After 15 minutes it should look liquidy but syrupy. Remove from heat and let it cool; it will thicken more.
- Once cooled, transfer to an airtight container and refrigerate.
john says
This sauce a perfect topping for my pancakes!