Strawberry Topping

This is my simple, go-to strawberry topping recipe for blintzes, cheesecake, pancakes– basically anything that needs a sweet and juicy berry topping. Strawberries are in season now, so it’s a great time to find beautiful (and affordable) ripe berries at your local market. When strawberries aren’t in season, you can use frozen berries instead– just let them thaw and chop them up before measuring. Yummy!

Passover Note: If you’re serving this topping at Passover and you’re avoiding kitniyot, use potato starch instead of cornstarch.

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Strawberry Topping

Ingredients

  • 2 cups chopped fresh strawberries
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 tbsp cornstarch or potato starch (for Passover, use potato starch)
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Servings: 10
Kosher Key: Pareve
  • Put chopped strawberries and sugar into a small saucepan. Add 1/3 cup water to cover, stir to blend. Heat mixture over medium high heat until it boils. Stir, then reduce heat to medium.
  • Mix cornstarch with 2 tbsp of water until a thick liquid forms.
  • Pour the liquid into the pan, stirring continuously, and continue to stir until well blended. Cook the strawberry mixture over medium for 3-4 minutes, stirring frequently, until it becomes thick and syrupy. Remove from heat and stir in the vanilla.
  • You can serve the topping as-is with a chunky texture, or puree it smooth with an immersion blender. You can also puree it halfway, so that it’s almost smooth but still has some texture.
  • Use for anything that requires a sweet strawberry topping- cheesecake, ice cream sundaes, waffles, or my personal favorite, cheese blintzes!

Comments (39)Post a Comment

  1. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I’ve now made this strawberry topping for cheesecake, waffles, and icecream. Very easy and very good. And I think my boyfriend thinks I’m like magic in the kitchen:)

  2. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Sounds delicious and am going to make it now but I do have a question… what is the shelf life; how long does this sauce last in the fridge?

  3. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Although my husband & I keep a kosher home, tonight we are having Italian xmas eve feast at his brother’s house. They are all amazing cooks, and I am really excited took bring my home made cheese cake with this gorgeous and delicious topping. Thank you for the recipe. If I can make it (and I did!) Then it is literally fool proof,

  4. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    THIS WAS DELICIOUS!!

    @Valerie… I wouldn’t worry about the shelf life of this. It’s so delicious, it wouldn’t last long enough in any household to actually go bad. I was honestly eating spoonfuls of this alone. So was everyone else in my house. I had made it to top some “mini cheesecakes” with. I put them in the fridge and the bowl of the topping separately in the fridge, and every time anyone in the house went in the fridge to grab a cheesecake cup, they would put one spoonful on the cheesecake, and follow it with one spoonful in their mouth… myself included.

  5. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I am making a 65th birthday party for my husband on Sunday. I just made 75 blintzes and decided to try the sauce. It took me exactly 15 minutes. Looks and smells yummy. can’t wait to have everyone try it.

  6. I think in the directions it is suppose to be, “add 1/3 cup of sugar” to the berries in the saucepan, not water. Is that correct? Thanks for the recipe, I will give it a try.

    1. Hi Hilary– the instruction reads, “Put chopped strawberries AND SUGAR into a small saucepan. Add 1/3 cup water to cover, stir to blend. “

  7. Hi Tori, I made this topping with the cheese blintzes but the strawberries were losing there color, did I leave it in the pan too long? Or was the temperature to high?

    1. Hi Leah, the longer you cook the strawberries the more they will lose their color and take on a “pink” hue. Also some strawberries naturally have a bit less red pigment than others, which will result in a pinker result.

  8. Hi!! Sounds devine … I’m gonna b making some to use over an ice-cream dessert with meringue …

    Just wanna know what other fruit can be used ?
    Thanx a lot

  9. Good - 3 starsGood - 3 starsGood - 3 starsGood - 3 starsGood - 3 stars
    This sauce looked beautiful, but the vanilla flavoring ruined it for me. My son and I both could not eat any. If I make it again, I’ll definitely leave it out.

    1. Wendy, so sorry to hear that! The vanilla is my favorite part, I think it makes the sauce special. However you can certainly make it without, it will be a more pure strawberry flavor.

  10. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I stopped eating foods with food coloring and since I wont buy strawberry gel anymore I tried this recipe and it was AMAZING!!!! Not only was it easy but it was so yummy!!! Thank you for the recipe, I used it in a strawberry shortcake recipe and I will now use this as a cheesecake topping also! I will also try this recipe with different fruits. Thanks again, for the recipe. The only thing that I noticed was under the ingredients “water”was not listed, it was only listed in the steps of what to do.

    1. Hi Lauren, it is a standard practice in recipe composition to include water in the steps rather than the instructions; of course, this may vary based on the style of the individual recipe author. My thinking is that everybody has water in their kitchen so it’s not something you need to include in the list. So glad you enjoyed the topping!

    1. Hi Noran, it will probably work out ok, but I can’t promise because I haven’t tried it myself. Apples have more liquid in them than strawberries naturally, so you might start with just a tablespoon of water and add more if needed. Also you might need more cornstarch to thicken it to your desired consistency. Good luck, hope it turns out nicely!

  11. I am looking for a good and simple recipe and I come across with this recipe. It sounds very delicious. I can’t wait to make mine.
    Thank you for sharing this to us.

  12. Good - 3 starsGood - 3 starsGood - 3 starsGood - 3 starsGood - 3 stars
    Just made this today to go on top of our cheesecake for Easter dessert. It was OK. I made it exactly as written, except I double the recipe. It thickened up nicely. Looks great! However, I think I would prefer it without the vanilla, and it was too sweet. I think using part orange juice and adding some orange zest would have given if a brighter, fresher flavor. It was just too sweet for my taste. However, we haven’t eaten dinner yet, and I’m the only one who has tried it so far. Maybe the others will like it more than I did.

    1. Laurie, next time try omitting the vanilla, cutting the sugar to 1/4 cup and adding 1-2 tbsp fresh lemon juice. It should brighten up the flavor a bit. Also know that the sugar flavor mellows when chilled, so it may taste better to you cold. Hope your family enjoys it!

    2. Everybody did love it, and I liked it better after it was cold and on top of the cheesecake. I still would add either orange or lemon juice to it and some zest. Thanks for a good recipe that my family really enjoyed!

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