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.
This strawberry sauce for cheesecake will take up to 20 minutes to make from start to finish, and is by far my favorite topping for cheesecakes!
You can use it to top pancakes, cakes, cheesecake bars, cupcakes, pound cakes, and more!
You will need a few simple ingredients for this strawberry sauce recipe: fresh strawberries (or frozen strawberries), lemon juice, granulated sugar, lemon zest, and cornstarch to thicken the sauce.
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
- Perfect for many desserts- This strawberry sauce goes with everything! You can drizzle it on ice cream, brownies, cheesecakes, and cakes, and basically, can be added to everything!
- Simple- This recipe is made with a few simple ingredients you can find in any store.
- Fresh strawberries- This recipe is made with fresh strawberries, so if you are stuck with a lot of strawberries that are about to go bad, make this sauce!
- All natural- Does not use artificial flavoring or food coloring.
- Time- Is super quick to make. Takes 20 minutes from start to finish and is great if you are short in time!
Ingredients
Before you start to make this strawberry sauce for cheesecake 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. You will need to make a cornstarch slurry to prevent cornstarch lumps in the sauce. You simply mix water with cornstarch and pour it over 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 until the mixture thickens.
Set aside and let it cool. Transfer the sauce to an airtight mason jar and store it in the fridge for up to a week.
Expert Tips
- If you are looking for a chunky consistency, cut your strawberries in half. If you are looking for a smoother texture, cut the strawberries into smaller pieces and they will break while cooking.
- Use ripe, juicy strawberries for the best flavor in your sauce. Look for berries that are deep red in color and fragrant.
- 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, don't 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.
- Cook this compote over low heat while it cooks so it won't burn on the bottom of the pan.
- Taste the strawberries before making the sauce. If they are sour 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.
Yes! This recipe is made with plant-based, and vegan-friendly ingredients.
The best way to thicken the strawberry sauce is by making a cornstarch slurry. Into a small mixing bowl, add 2 teaspoons of cornstarch and 2 tablespoons of water. Mix well and immediately add it to the sauce.
Storing
Store this sauce in the fridge stored in an airtight container or mason jar for up to a week.
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.
Fruit- you can make this topping for cheesecake with other berries like blueberries, raspberries, blackberries, etc.
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!
Spices- instead of using citrus, you can add vanilla extract or vanilla bean extract, and add a pinch of cinnamon and nutmeg for a warmer sauce.
Mint- infuse your strawberry sauce with fresh mint leaves for a refreshing and aromatic twist that is perfect for summer desserts.
Honey lavender- add a touch of floral sweetness by infusing it with honey and dried lavender petals for an elegant and unique flavor profile.
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.
Equipment
- Wooden spoon
- 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.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Strawberry Topping For Cheesecake
Ingredients
Strawberry topping
- 1 pound Strawberries
- 1 tablespoon Lemon juice
- ⅓ 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
- If you are looking for a chunky consistency, cut your strawberries in half. If you are looking for a smoother texture, cut the strawberries into smaller pieces and they will break while cooking.
- Use ripe, juicy strawberries for the best flavor in your sauce. Look for berries that are deep red in color and fragrant.
- 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, don't 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.
- Cook this compote over low heat while it cooks so it won't burn on the bottom of the pan.
- Taste the strawberries before making the sauce. If they are sour 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.
Jackie
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
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
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
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
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
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
Delicious all I have to say