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!
Nutrition
Blintzes recipe absolutely delicious! So many compliments . said they best they ever had! Thanks!!!
For topping , I put on sour cream then take either strawberry preserves or blueberry preserves jam sooo sooo good
Hi Tori! How long does this last for?
Hi Ann, it should last for a week or longer when refrigerated. Sugar is a natural preservative.
If you made this ahead of time would you heat it up before serving?
Depends on what you are serving it with, please read comments below where I addressed this question. 🙂
Great recipe! At what temperature do you normally serve this sauce?
Depends on what I’m serving it with. For pancakes and blintzes I usually serve it warm, for ice cream topping cold. It’s good both ways 🙂
You never said when to add the sugar.
Hi Bruce– step one says, “Put chopped strawberries and sugar into a small saucepan.”
Good evening Tori, I plan on trying this recipe tomorrow for Mother’s Day. I read the calorie information but I didn’t see where it states what the serving size is. It’s 39 calories per serving. Is this for 1 Tablespoon or what measurement counts as a serving? Thank you!
It would be roughly 2 tablespoons per serving based on the overall quantity being divided to 10 portions. However, if you’re on a strict diet you should measure the whole batch and then divide by 10– the nutrition guidelines provided are a rough guideline.
Making now. Thanks
Loved it! Made with little sugar and almond instead of vanilla. Cooked long so texture of berries changed to delish
Tori, thank you, this recipe works wonderfully with my shortbread.
Will this recipe work with any type berry or is it just for strawberries? Tried it with strawberries and was amazing, would like to try it with raspberries or blueberries
Hi Crystal, it will work with pretty much any type of berry. Glad you like it!
Delicious! I will be using it in 4 days. What’s preferable, to freeze or refrigerate?
Refrigeration will be just fine. The sugar content will help this topping keep.
After looking at several other sites I found just the information I needed on yours!! Thanks so much!
It was great thanks! I used Splenda in place of the sugar guests couldn’t even notice the difference !
Hi tori
I’m going to give this strawberry topping a go,in one of your posts you mentioned minute Tapioca,I’m from Scotland and I’m finding it difficult to purchase that ingredient so what would be the equivalent to that,as I’m going to bake a sponge cake with cream and strawberries and your lovely sauce,thanks. John
Hi John, if you don’t have access to tapioca you can use a slurry of corn starch and cold water to thicken; the only difference will be that the topping will look pinkish in color and more opaque using this method.
Would it be possible to puree this and use it in sufganiyot? I don’t care for overly sweet jams, so I am trying to find a new strawberry filling this year! 🙂
Hi Jess, Tori’s assistant Ashley here. I’m sure it would taste delicious, but I’m not sure the consistency would be thick enough to use as a filling.
Hi Jess! Did you do this? That’s what I am looking to do!
I use this recipe all the time when am making strawberry cheesecake for my clients, and they love it. I also add a little red gel food coloring to brighten it up a bit.
I am making a hot milk cake milk cake. Can I serve it with this sauce?
I am not familiar with hot milk cake, but this sauce goes well with most cakes. 🙂
Yea
How long is the filling good for in the fridge? I’m planning a wedding cake for a friend and need to make it Monday for a Saturday wedding. Should I freeze it for a few days or will it be ok?
It should stay fresh for several days in the refrigerator. The sugar content helps to preserve it.
Super easy to make! Super yummy for the kids! What I loved about this recipe was the simple ingredients list and easy steps. My 6 year old had fun helping to make it with me.
Can I add gelatin to this recipe?
Hi Trini, Tori’s assistant Ashley here. We’ve never made this recipe using gelatin, so unfortunately I’m not sure how it would turn out.