This strawberry topping for cheesecake can be made with fresh or frozen strawberries, is easy to make, and takes a few simple ingredients.
We love using this strawberry sauce for our cheesecake with strawberry sauce recipe, and for our mini strawberry cheesecakes.
We love baking with strawberries and fresh fruit, if you like strawberry desserts, you should check out our strawberry glazed donuts, strawberry shortcake cake, fresh strawberry sheet cake, strawberry crumble cake, mini strawberry pavlova, and strawberry jam cake.
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Why this recipe works
- This strawberry sauce goes with everything! You can drizzle it on ice cream, brownies, cheesecakes, cakes, and basically, can be added to everything!
- This recipe is made with a few simple ingredients.
- Made with real strawberries!
- Does not use artificial flavoring or food coloring.
- Is super quick to make. Takes 20 minutes from start to finish!
Ingredients
Before you start to make this strawberry sauce recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Strawberries- we used fresh strawberries for the sauce, but you can use frozen strawberries as well! If you are using frozen strawberries, there is no need to defrost them. You will have to cook the mixture for longer.
Lemon juice- we used lemon from a fresh lemon. This balances the sweetness of the sauce.
Cornstarch- to thicken the sauce.
Sugar- we used granulated sugar for the sauce, but you can use caster sugar as well.
Lemon zest- the lemon zest adds an aroma and a light flavor to this sauce.
Instructions
In a saucepan, add strawberries that are cut in half, add the sugar, and lemon juice, and mix over medium-high heat.
Decrease the heat to medium-low and simmer for 20 minutes mixing occasionally.
Mix the cornstarch in a small bowl with a little bit of water and pour it into the strawberry mixture mixing constantly. Simmer for another 2-3 minutes.
Set aside and let it cool.
Expert tips
- Cut the strawberries into thick or small pieces. If you like larger pieces of strawberries in your sauce, keep the strawberry chunks larger.
- Keep in mind that the sauce thickens as it chills, if it looks too runny, you may need to let it cool before adding more cornstarch to make it thicker.
- For a smooth sauce, dont blend the strawberries before cooking them. It will make the mixture runny. Simply cook it as written in the instructions and then blend the finished sauce.
- Taste the strawberries before making the sauce. If they are sourer and less sweet, add more sugar. If they are very sweet, use less sugar.
- Let the sauce completely cool before you use it for desserts like ice cream, or cheesecakes, so it won't melt the dessert down.
Faq's
Yes! If you are using frozen strawberries, there is no need to defrost them. You will have to cook the mixture for longer.
This sauce will last for up to 5 days sealed in an airtight container. We used our favorite mason jars.
Yes! This recipe is made with plant-based, and vegan-friendly ingredients.
Storing
Store this sauce in the fridge stored in an airtight container or mason jar.
Freezing
To freeze this sauce, make it according to the instructions and let it cool completely to room temperature, then transfer the sauce to a freezer-friendly container and freeze for up to 3 months.
To thaw, place the container in the fridge overnight or remove the container from the freezer and place it at room temperature for a few hours or until it's thawed.
Substitutions
Sugar- you can replace the sugar with stevia or natural sweetener for your preference.
Variations
Cornstarch- feel free to add more cornstarch for a more thick and jammy strawberry topping.
Fruit- spice up this recipe and add your favorite berries to the mixture. This will give this sauce a new flavor!
Food coloring- we didn't use food coloring for this sauce, but you can add a few drops of red food coloring if desired!
Serving tips
- Top cheesecake or mini cheesecakes with this sauce.
- Use it as a topping for pavlovas.
- Serve it with vanilla ice cream.
- Top your favorite pancakes and waffles with this sauce.
- Filling for french crepes. We love filling crepes with this topping and whipped cream.
- Filling and topping for strawberry shortcake.
- Use it for our favorite strawberry shortcake cake.
- Top vanilla pound cake with this sauce.
Tools
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Saucepan to brown the butter.
- Mason jars to store.
More strawberry recipes
Strawberry glaze donuts- These strawberry glazed donuts are made with baked donuts that are made with fresh strawberries and topped with a fresh strawberry glaze.
Strawberry shortcake cake- This strawberry shortcake cake is made with a tender vanilla cake, filled with whipped cream and fresh juicy strawberries.
Strawberry filled cupcakes- These strawberry-filled cupcakes are made with vanilla fresh strawberry cupcakes, filled with chopped ripe strawberries, and topped with strawberry buttercream frosting.
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📖 Recipe
Strawberry Topping For Cheesecake
Ingredients
Strawberry topping
- 450 g Strawberries
- 1 tablespoon Lemon juice
- â…“ cup Granulated sugar
- 1 teaspoon Cornstarch
- ½ teaspoon Lemon zest
Instructions
- In a saucepan, add strawberries that are cut in half, add the sugar, and lemon juice, and mix over medium-high heat.
- Decrease the heat to medium-low and simmer for 20 minutes mixing occasionally.
- Mix the cornstarch in a small bowl with a little bit of water and pour it into the strawberry mixture mixing constantly. Simmer for another 2-3 minutes.
- Set aside and let it cool. Top the cheesecake with the strawberry topping, slice and enjoy!
Notes
- Cut the strawberries into thick or small pieces. If you like larger pieces of strawberries in your sauce, keep the strawberry chunks larger.
- Keep in mind that the sauce thickens as it chills, if it looks too runny, you may need to let it cool before adding more cornstarch to make it thicker.
- For a smooth sauce, dont blend the strawberries before cooking them. It will make the mixture runny. Simply cook it as written in the instructions and then blend the finished sauce.
- Taste the strawberries before making the sauce. If they are sourer and less sweet, add more sugar. If they are very sweet, use less sugar.
- Let the sauce completely cool before you use it for desserts like ice cream, or cheesecakes, so it won't melt the dessert down.
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