This easy strawberry topping for cheesecake can be made with fresh or frozen strawberries, uses simple pantry staples, and takes just 20 minutes to make.
Forget store-bought canned toppings that taste like thick artificial syrup. This homemade strawberry sauce takes just 20 minutes on the stove, and using real fruit completely transforms a simple dessert.
It strikes the perfect balance for baking. The sauce is thick enough to sit cleanly on top of a cheesecake without running off the edges, but loose enough to spoon over pancakes, waffles, or vanilla ice cream.
You can make it with fresh summer strawberries or grab a bag of frozen strawberries from your freezer whenever you need a quick recipe.
One reader, Tia, commented: “Oh my goodness, this is THE BEST recipe for strawberry sauce for a homemade cheesecake topping. We brought it to a dinner party and everyone LOVED it! So delicious and delightful. ★★★★★”
One reader, Isaiah, commented: “This went great on my cheesecake! I was worried it wouldn’t be sweet enough but it was perfect! Highly recommend and easy to make even for a novice like me! ★★★★★”
One reader, Theresa, commented: “This recipe is simple and delicious. I have made it several times and each time it is perfect! ★★★★★”
For more strawberry desserts, check out my chocolate strawberry cake, strawberry cheesecake cookies, strawberry cheesecake bars, and strawberry pound cake.
Jump to:
Why this recipe works
- Versatile dessert topping: Drizzle this over cheesecakes, ice cream, brownies, pancakes, waffles, or shortcakes.
- Simple ingredients: Made with basic pantry staples you can find at any grocery store.
- Fresh or frozen berries: Works wonderfully with fresh summer berries or frozen strawberries straight from the freezer.
- All natural: No artificial colorings, artificial flavorings, or boxed gelatin mixes.
- Quick and easy: Takes only 20 minutes of cook time on the stove.
Ingredients
Full measurements are located in the recipe card at the bottom of the page.
Strawberries: Fresh or frozen both work great. If using frozen berries, there is no need to thaw them first, just add a couple of extra minutes to the cooking time.
Granulated Sugar: Sweetens the sauce and helps the strawberries release their natural juices. Caster sugar works too.
Fresh Lemon Juice and Zest: Balance the sweetness and brighten the overall fruit flavor. I recommend zesting the lemon before squeezing out the juice.
Cornstarch and Water: Mixed to create a slurry that thickens the sauce into a glossy consistency.
Instructions
Combine and Simmer
In a medium saucepan, add the halved strawberries, granulated sugar, and fresh lemon juice. Stir to combine over medium-high heat.
Once the mixture starts to bubble, turn the heat down to medium low. Let it simmer for about 20 minutes, stirring occasionally as the strawberries soften and break down.
Thicken the Sauce
In a small bowl, whisk the cornstarch with a splash of cold water until smooth to form a slurry. Pour the slurry into the simmering strawberry sauce while stirring constantly.
Simmer for another 2 to 3 minutes, stirring continuously, until the sauce thickens and coats the back of a spoon.
Expert Tips
- Choose your texture: Cut strawberries in half for a chunkier sauce. For a smoother texture, chop the strawberries into small pieces before cooking, or blend the finished sauce with an immersion blender.
- Taste your berries first: If your strawberries are extra ripe and sweet, reduce the sugar slightly. If they are tart or out of season, add an extra tablespoon of sugar.
- It thickens as it cools: Do not add extra cornstarch while it is hot on the stove. The sauce thickens up significantly as it cools down in the fridge.
- Cook on medium-low: Keep the heat gentle while simmering so the sugars do not burn on the bottom of the pan.
Troubleshooting
The sauce melted the cheesecake topping: The sauce was likely still warm when applied. Always let the topping cool completely to room temperature or chill it in the fridge before spooning it onto cheesecakes or whipped toppings.
The sauce is too runny: If the sauce is still too thin after cooling completely, make a small batch of extra cornstarch slurry (½ teaspoon cornstarch with 1 tablespoon water), bring the sauce back to a gentle simmer on the stove for 2 minutes, then let it cool.
There are white lumps in the sauce: This happens if cornstarch is added directly to hot liquid without dissolving it in cold water first. Always mix the cornstarch with cold water in a separate bowl before stirring it into the saucepan.
Frequently Asked Questions
Yes! You do not need to defrost them first. Toss them straight into the saucepan and add a few extra minutes to the simmer time so they thaw and break down completely.
No. Strawberry topping is lighter, pourable, and cooked quickly to keep a fresh fruit taste. Jam is cooked for much longer, with higher amounts of sugar and pectin, to create a firm set.
Instead of chopping the berries, cook the recipe as written, let it cool slightly, and blend it with an immersion blender or standard blender until smooth.
Storage and Freezing
In the fridge: Store in an airtight mason jar or container in the refrigerator for up to 1 week.
In the freezer: Let the sauce cool completely, transfer it to a freezer safe container, and freeze for up to 3 months. Thaw in the fridge overnight or at room temperature before serving.
Make Ahead: You can make this sauce 2 to 3 days in advance and keep it chilled in the fridge until you are ready to decorate your cake.
Substitutions & Variations
Mixed Berry: Use half strawberries and half blueberries, raspberries, or blackberries.
Lower Sugar: Swap the granulated sugar for stevia or any 1:1 sugar alternative.
Warm Spices: Skip the lemon zest and stir in ½ teaspoon of vanilla extract plus a tiny pinch of cinnamon instead.
Fresh Mint: Toss a few fresh mint leaves into the warm sauce while it cools to let the flavor steep, then scoop them out before serving.
Serving tips
- Spoon over classic baked cheesecake, cheesecake bars, or mini cheesecakes.
- Serve warm or cold over vanilla ice cream, waffles, or pancakes.
- Use as a fruity filling inside French crepes with homemade whipped cream.
- Layer into pavlovas, strawberry shortcakes, or vanilla pound cakes.
Equipment
- Medium saucepan- For cooking the strawberries and thickening the sauce.
- Wooden spoon or silicone spatula- To stir the mixture while it cooks.
- Lemon zester or grater- For zesting the lemon (optional but recommended).
- Measuring cups and spoons- To measure sugar, lemon juice, cornstarch, etc.
- Small bowl- To mix cornstarch with a bit of water if making a slurry.
- Mason jar or container with lid – For storing the topping in the fridge.
More strawberry recipes
Strawberry glaze donuts- Baked vanilla donuts made with real strawberries and topped with a fresh strawberry glaze.
Strawberry shortcake cake- Tender vanilla cake layers filled with fresh strawberries and whipped cream.
Strawberry filled cupcakes- Soft vanilla cupcakes stuffed with fresh chopped strawberries and finished with strawberry buttercream.
Connect With Us
Review: Leave a rating and comment below if you enjoyed this recipe. Socials: Follow on Facebook, Instagram, and Pinterest. Save: Pin this recipe to Pinterest for later.
📖 Recipe
Strawberry Topping For Cheesecake
Ingredients
Strawberry topping
- 1 pound Strawberries fresh or frozen strawberries
- 1 tablespoon Lemon juice Freshly juiced!
- ⅓ cup Granulated sugar
- 1 teaspoon Cornstarch
- ½ teaspoon Lemon zest Freshly grated!
Instructions
Combine and Simmer
- In a medium saucepan, add the halved strawberries, granulated sugar, and fresh lemon juice. Stir to combine over medium-high heat.
- Once the mixture starts to bubble, turn the heat down to medium-low. Let it simmer for about 20 minutes, stirring occasionally as the strawberries soften and break down.
Thicken the Sauce
- In a small bowl, whisk the cornstarch with a splash of cold water until smooth to form a slurry. Pour the slurry into the simmering strawberry sauce while stirring constantly.
- Simmer for another 2 to 3 minutes, stirring continuously, until the sauce thickens and coats the back of a spoon.
Notes
- Fresh vs. Frozen Berries: Frozen strawberries work just as well as fresh ones. You do not need to thaw them first, but keep in mind they release extra liquid, so they might need 2 to 3 extra minutes on the stove.
- Always Use Cold Water for the Slurry: Never pour dry cornstarch straight into the warm sauce. Whisk it with cold water in a small bowl first so it dissolves completely without leaving white clumps.
- Let It Cool Completely: Never spoon warm sauce onto a chilled cheesecake or whipped cream, or it will melt your dessert. Let it come to room temperature first before using.
- It Thickens as It Chills: The sauce will look a little looser while it is hot on the stove. Avoid adding extra cornstarch while cooking because it firms up significantly once it cools down in the fridge.
- Taste Your Berries: Berry sweetness changes throughout the year. Taste a strawberry before starting so you can add an extra tablespoon of sugar if they are tart, or use slightly less if they are already super sweet.
sandy calderwood says
Very good. Will make it again
Tia says
🍓🍓🍓BEAUTIFUL…oh my goodness…this is THE BEST recipe for strawberry sauce for a homemade New York Cheesecake topping. We brought it for a dinner party and everyone LOVED it! Really loved it. It’s so delicious and delightful. (I used honey and 3 tsp cornstarch because of substitution.) The simple directions are just perfect in this recipe. Everything is perfect about it, I will always use it. Thank you very much for sharing it.🍓
Isaiah says
This went great on my cheesecake! I was worried it wouldn’t be sweet enough but it was perfect! Highly recommend and easy to make even for a novice like me!
Jackie says
Deeelicious! Nicely rounded flavor, not too sweet or tart & much better than anything you can buy commercially. Thickened up perfectly for the top of my beautiful cheesecake but was pale & washed out looking. I added a few drops of red food coloring for contrast & it was much better looking. Great recipe—thank you!
kay says
I made this today to use as topping for cheesecake for dessert on Christmas Day. It's so so easy and fast and it thickened up like jam without having to use the cornstarch. Plus, it tastes wonderful!
Theresa says
This recipe is simple and delicious. I have made it several times and each time it is perfect. I’ve gotten great reviews from all of the people that have tried it.
Jennifer says
Hi, Great recipe, but you never mention when to put the lemon zest in. I will assume that it goes in with the strawberries and lemon juice, lol. Have a great day 🙂
Catherine says
I added the zest after the cornstarch had thickened the berries. I guess you can add it on top of the slices? I don't like to cook zest but just heat it up a bit. Hope this helps. Oh, I'll bet orange zest would be very good, too, or cinnamon!
Fran J says
This was a Thanksgiving Day save. It was very easy to make and no need to make any adjustments to the recipe. Thank you from Family to yours.
Kathleen says
Delicious all I have to say