Strawberry Sauce Recipe

I use this Strawberry Sauce Recipe for a lot of different things! It is great on cheesecake or can be used as a cake filling. Another idea is to put it on ice cream, pancakes or waffles. The possibilities are endless!

When I think of cheesecake, I think of strawberry sauce. I really like a good New York style cheesecake, especially when paired with strawberries. This is also easy to make if you wanted to buy a plain cheesecake and then make a homemade sauce. This recipe has a lot less ingredients than what you would find in a store and tastes much better!

When making the strawberry sauce you can use either fresh or frozen strawberries. I usually use frozen because it is easier. You don’t have to worry about the strawberries going bad and it can be cheaper when they are out of season. Also, you don’t have to cut or measure anything with frozen strawberries, just use a whole 10 oz. bag! And I think it tastes just as good!

A crucial step in the process is adding the cornstarch and water mixture. Make sure the sauce is not on the heat and stir constantly when adding. If the pan is too hot, then there is a potential to create clumps when the cornstarch is added. Once you have incorporated the cornstarch it is safe to heat the mixture again.

If you have strawberries that have larger seeds and you don’t want them in the sauce, then use a strainer to get them out. After you blend the strawberries, pour the mixture into a fine mesh strainer and use the back of a spoon to push it through. This will take a little bit of time, but the mixture will be really smooth after this process.

For a great cheesecake recipe to go with the strawberry sauce, check out my New York Style Cheesecake Recipe!

You will find the Strawberry Sauce Recipe below. Since it is a sauce, there is no need to adjust for altitude. I hope you enjoy the recipe! Be sure to comment if you try it out or have any questions!

Add the strawberries, granulated sugar, and lemon juice to the saucepan. If you are using frozen strawberries, you don't have to thaw them and can add them while they are still frozen. I would recommend putting the lid on to help the frozen strawberries thaw faster.
Bring everything to a boil over medium heat. Try to break up any big pieces while it is heating up. Once it is at a boil, reduce the heat and simmer for 5 minutes.
Remove the saucepan from the heat and use an immersion blender or a blender to create a smooth mixture.
Return the strawberry sauce to the saucepan and taste. Add more lemon juice or sugar as needed.
In a small bowl, mix together the cornstarch and water. Add the mixture to the saucepan while stirring constantly.
Put the saucepan back on the heat and bring to a boil again while stirring constantly. Reduce the heat and let it simmer for another 1-2 minutes.
If the sauce is not thick enough, make another cornstarch and water mixture. Mix together another 1/2 - 1 tbsp of each. Keep in mind that the sauce will thicken a bit once it has cooled.
Once the sauce is the desired consistency, remove from the heat. You could either serve it or let it cool.
Store in an airtight container in the refrigerator. Will last for about 5 days in the refrigerator, or 3 months in the freezer.