This is my simple, go-to strawberry topping recipe for blintzes, cheesecake, pancakes– basically anything that needs a sweet and juicy berry topping. Strawberry season is just around the corner. That means it’s a great time to find beautiful (and affordable) ripe berries at your local market. You can also use frozen berries, just let them thaw and chop them up before measuring. It’s so easy and so scrumptious!
Passover Note: You can use this topping at Passover if you’re avoiding kitniyot, or if you’re grain free. Use potato starch instead of cornstarch.
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Strawberry Topping
Ingredients
- 2 cups chopped fresh strawberries
- 1/3 cup sugar
- 1/3 cup water
- 1 teaspoon vanilla
- 1 tablespoon cornstarch or potato starch (for Passover, use potato starch)
NOTES
Instructions
- 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 cold or room temperature 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 cheese blintzes!
Melinda says
Could you can this recipe for a later date by reducing the cook time a littlr bit since canning cooks it a little bit also
Tori Avey says
I think you could Melinda but I don’t have specific times or canning instructions for this particular recipe. You can see my posts with basic canning information here:
https://toriavey.com/how-to/how-to-can-boiling-water-method/
https://toriavey.com/how-to/pressure-canning/
M says
Wonderful recipe! I had to modify it since I am using it for Pesach. Added lemon and lime zest and juice per other commenters suggestions in place of the vanilla (mine isn’t kosher for Pesach). It came out fantastic! Can’t wait to try it with the vanilla.
Kadie says
Tori,
I think your Absolutely amazing with your recipes. I will be making a your Strawberry Sauce tonight for my cheesecake. I think if it comes out too pink I will a bit of red food coloring, what do you think?
Tori Avey says
It has a pretty vibrant color on its own, but if you want a more red hue that is certainly an option. Enjoy!
Alicia says
Beet juice will give you a red color without artificial dyes. However you might want to add more sugar or vanilla if you use it to counter act beet flavor.Just a thought!
Praise Yahshua for sweet idea’s!
elyce says
Easy to make. Best topping for cheesecake. This is a keeper. Thanks for sharing!!
Martha says
I use arrowroot flour as a thickening agent since I’m allergic to corn.
Aaron says
Now I know what the phrase “Awesome Sauce” is referring to! This is simple, natural, and delicious.
Nilda says
I’m making this simple strawberry topping for a cheesecake flan I’m making today for our Thanksgiving dinner dessert. It will be a great match. I know it will taste great.
Stephanie says
Hello Tori!
I am making a lot of cheesecakes lately and i think this sauce would be perfect for the Plain New York Cheesecake.
Can i put the sauce on top the cheesecake before cutting or should i wait to cut the cheesecake and put the sauce on top of each piece instead?
ekm says
I think this recipe is exactly what I am looking for to use as strawberry shortcake topping. However, in my mind I am thinking of substituting Lemon flavoring or lemon juice for the vanilla flavoring. Has anyone tried this method? I know lemon juice makes all the difference in other berry recipes, like blueberries, etc., as well as plain cheesecakes with berry toppings.
Tori Avey says
Hi Ekm, most strawberry shortcakes recipes are topped with a simple berry/sugar mix, as seen here: https://toriavey.com/toris-kitchen/2013/05/history-strawberry-shortcake-recipe/ You could use this to top it, but it will have a more gel-like consistency than traditional shortcake (which might be nice). You can certainly use lemon juice in place of vanilla to “brighten” the flavor a bit. Fresh lemon juice would be best, just add to taste. Enjoy!
Rox says
I loved this sauce! My strawberries were more pink than red at the end of cooking, so I strained them, then cooked the juice down a little into a thick sauce I could drizzle. I agree that if you don’t like the vanilla, it’s probably your vanilla! This one is a keeper for me.
Rita says
I did an experiment this morning and actually poured into sterilized jars to see if I could preserve it. All of my jars sealed so I am anxious to try it. Regarding the comments on the vanilla. All vanilla is NOT creasted equal. I can see where some of them would possibly give this sauce a different taste. Make sure you are using good quality vanilla. I loved the vanilla taste in mine. Thanks for sharing this recipe!
julie says
Delicious! Served with homemade cheesecake; everyone loved it! Thank you!
Rachel says
Just tried making this one and let me tell you….if it’s as good chilled as it was warm licking it off the spoon….its amazing! I did put only a smidge of vanilla in since I’m not a huge vanilla fan. Also added a smidge of lime juice! I cannot wait for my husband and mother-in-law to try it tonight over my cheesecake!
Lori says
i tried this atop store bought dessert shells and mmmmmmm! Quick, easy and tasty! I let it cool completely and topped the shells as served with cool whip!!!!! DELISH!
val says
can i thicken the topping. i would like the topping to stand up more.
Tori Avey says
Yes, you can add more starch to thicken further, or minute tapioca.
Julie says
Tori,
Thank you for sharing this recipe! I just put it in the fridge to cool.
I tasted it and it is really good! I love the vanilla flavor and I used vanilla Sugar I had on hand. We will be taking this with us to feed a group to night with Cheesecake! Yum! My husband tasted it and said that it was better than the goop they give you on desserts at the store. I like that there are very few ingredients.
Tori Avey says
I agree, it is nice knowing exactly what goes into it and that it’s all natural. With those store-bought baked goods, you just never know. Happy you like the flavor!
Dawn says
OMG, first recipe I found, and I didn’t have to look any further….loved the Vanilla! Only thing I did different was while it was cooking, I ‘mashed’ some of the strawberries, absolutely delish! I could have sat there and eaten it all by itself 🙂 Thanks for the recipe
Tori Avey says
You’re welcome Dawn!
Laurie says
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.
Tori Avey says
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!
Laurie says
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!
Isabel says
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.
Noran Nasr says
Can I use the same recipe using apples instead of strawberry? Thanks! 🙂
Tori Avey says
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!