Homemade Strawberry Sauce {3 Ingredients} - Num's the Word (2024)

This homemade Strawberry Sauce is perfect for angel food cake, pound cake, french toast or even cheesecake. With only 3 ingredients it’s hard to go wrong with this strawberry sauce recipe which is perfect for strawberry shortcake.

Today I am going to share with you my favorite strawberry sauce recipe. This strawberry sauce is seriously so simple. Only three ingredients! I can’t rave about this sauce enough, because it goes great with all of my favorite breakfasts and desserts. It is so uncomplicated, you’ll never want to buy a store bought strawberry sauce again when you realize you have this easy way to make your own.

Whether you’re looking for the greatest strawberry sauce for cheesecake, or waffles, or ice cream — this strawberry sauce recipe is definitely the way to go! The possibilities for how and where to eat this are truly limitless. The sauce itself is amazing, you might find yourself just having a spoonful on its own!

This easy sauce is so easy to make and ready to go in no time. My kids love to pick strawberries in the summer, and this is definitely one of my favorite ways to put those berries to good use. The sauce is so versatile, and so easy to make, you’ll be glad to have it in your recipe repertoire.

Why this Strawberry Sauce recipe is destined to be your favorite:

• Only 3 ingredients!
• It will be ready to eat in 15 minutes!
• Everything is fresh!
• You can put it on absolutely anything and everything!

What you need to make Strawberry Sauce:

As promised, this strawberry sauce recipe only calls for three simple ingredients.

1. 1. Fresh or Frozen Strawberries: I recommend going for fresh strawberries if they are in season. If not, the frozen strawberries are a great option! We use whatever is in season.
   2. Vanilla: This will make the flavors of the strawberries really shine through.
   3. Sugar: Regular white granular sugar combined with strawberries and vanilla make rounds out the list for this simple strawberry sauce.

How to make Strawberry Sauce:

Whether you’re looking for how to make Strawberry Sauce for Cheesecake or how to make Strawberry Sauce for Shortcake, this recipe covers all of your needs for the best fruit dessert sauce you’ll ever have.

• Prep Your Berries: If you’re using fresh strawberries, cut the head off of each strawberry and cut them into quarters. Pro-Tip: If you like your sauce a little chunky, set some of the diced berries aside to add in later.
• Get Saucey! Cook those berries down and let them sweat their juices out!
• Mash or Blend! Mash the strawberry sauce mixture you just created with a potato masher or, if you prefer a smoother sauce, pour the hot strawberry mixture into a blender and pulse.

Ways to eat up your Strawberry Sauce:

The ways to use this amazing sauce are limited only by your imagination or taste preferences. This strawberry sauce is amazing for breakfast with Pancakes, waffles, crepes or Cheesecake Stuffed French Toast.

Of course, dessert always has a place for this amazing topping. I’m sure your whole family will smile when they see you pull out some Ice Cream and drizzle this strawberry sauce on top. You can use this strawberry sauce for this Philadelphia Cheesecake Recipe or Pound Cake, Angel Food Cake and of course as your sauce for these Strawberry Shortcake Cups. You could also make these simple Cinnamon Tortilla Chips and use this strawberry sauce for dipping! The options are limitless and this topping is delightfully universal!

How to store strawberry sauce:

Once made, this easy strawberry sauce will last up to 5 days in the fridge. Store it in an airtight container and you’re good to go! If you do not plan on using it all right away, I suggest freezing what you think you won’t use. It freezes well, and will last up to 6 months!

How to thicken Strawberry Sauce:

I want to keep this strawberry sauce recipe as fresh tasting as possible — so instead of adding any extra ingredients to the mix, just boil your sauce a little longer! The longer you boil your strawberry sauce, the more liquid will cook out and the thicker the sauce will become naturally.

Continue to watch your strawberry sauce though, because you don’t want to over boil your sauce. Everything comes together so fast, you won’t get too bored or lonely watching the sauce thicken up to your liking.

Pro-Tip: Your sauce will naturally thicken as it cools. So keep this in mind!

Can I use frozen strawberries for Strawberry Sauce?

Yes you can! In fact, we do it all the time – especially when berries are out of season! Frozen berries work just as well as fresh, though it does take a few extra minutes to cook if the berries aren’t thawed first.

Prefer a totally Chunk-Free strawberry sauce?

If you want all the flavors of this strawberry sauce recipe, but none of the chunky berries to chew, just keep it in your blender until it is the silky smooth version you desire! You really can’t go wrong, and there is no way to mess this strawberry sauce up so long as you love it, I’m happy to have helped you get there!

Can I freeze Strawberry Sauce?

Yes, you absolutely can! Make as directed, allow the strawberry sauce to fully cool to room temperature and store in a freezer approved container, jar or bag. When ready to use, empty contents into a pot and heat up. Enjoy it however your heart desires!

Other amazing Strawberry recipes you’ll love:

Everyone in my house loves strawberries. Check out these other great recipes using them!

• Strawberry Crisp
• Strawberry Crumb Bars
• Cream Cheese Bruschetta
• Strawberry Rhubarb Cake

Other Desserts You’ll Love:

• Banana Pudding with Cream Cheese
• No Bake Peanut Butter Pie
• See’s Fudge Recipe
• Rolled Sugar Cookies
• Stovetop Rice Pudding

This strawberry sauce recipe is so easy to make and even easier to eat. Whether you’re using this strawberry sauce for cheesecake or anything else, you will be so proud of yourself for mastering the recipe. I promise once you make this strawberry sauce recipe, you’ll never buy strawberry sauce again!

Originally Posted: August 7, 2014

Photos & Text Updated: March 11, 2020