You can make this strawberry topping for cheesecake with only 5 ingredients(including water)! This easy strawberry sauce recipe is perfect for cheesecakes but you can also use it to top ice cream, pancakes and yogurt or to fill hand pies.
Today I share my strawberry topping recipe that is as delicious as my blueberry topping for cheesecake recipe.
You can make my mini blueberry cheesecakes recipe base and add this sauce on top to make mini strawberry cheesecakes.
From pancakes to yogurt, you can use this topping in many recipes besides topping cheesecakes.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Strawberries-I use fresh strawberries. If you like you can use frozen strawberries without thawing.
- Lemon juice-I use just a little fresh lemon juice. It brightens the flavor.
- Cornstarch-It helps to thicken the sauce.
- Sugar-I use granulated sugar.
- Water-I use just a little to dissolve cornstarch. When I make blueberry topping, I add also water on top of the blueberries but there is no need to add water to strawberries as they release their water a lot as they cook.
Step by step instructions
First I mix cornstarch and water to make a slurry in a small bowl with a fork and set aside the bowl.
Then I cut the top of the washed and dried strawberries. If the strawberries are small, I cut in half, if they are medium size, I cut into three.
Next I place the strawberries, lemon juice and sugar in a medium saucepan over medium heat and stir with a wooden spoon.
As I stir, the strawberries release their water a lot. That’s why we are not adding extra water in the beginning.
Once the mixture boils, I give a stir to the slurry and add to the strawberry mixture. I stir for 3-5 more minutes until the mixture thickens.
You’ll know this when the sauce coats the back of a spoon and a line is visible when you run your finger through it. The sauce will be thicker as it cools.
I place the sauce in a jar and let it cool at room temperature first and then cover with a lid and keep in the fridge.
Hope you enjoy this homemade strawberry sauce!
You can keep this fresh strawberry topping in an airtight container for up to a week in the fridge or up to a month in the freezer. You should thaw in the fridge before using.
If you keep the mixture more than you should on the stove, the mixture can be thicker than it should be. You should add just a little water (start with 1 tablespoon) and stir at low heat. If the strawberries release too much water (frozen ones can especially release more water) and it doesn’t get thicker, you should combine ¼ teaspoon of cornstarch and ½ teaspoon of water with a fork to make a slurry and add to the mixture and stir. You can repeat the step as needed. If you think you added too much of the cornstarch mixture, simply add just a little water to make it thinner.
Other sauces you may enjoy!
Other strawberry recipes you may enjoy!
- Strawberry Crumble Recipe
- Strawberry Cream Cheese Muffins
- Strawberry Crumble Bars
- Strawberry Crumble Cake
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Strawberry Topping for Cheesecake
Ingredients
- 454 grams (1 pound) strawberries, before hulled and cut into 2 to three pieces
- 50 grams (¼ cup) granulated sugar*
- 2 teaspoons fresh lemon juice
- ½ tablespoon cornstarch
- 1 tablespoon water
Instructions
- Put cornstarch in a small bowl and add water. Mix with a fork to dissolve to make a slurry. Set aside.
- Cut the top of the washed and dried strawberries. Then cut small strawberries in half. If you are using medium size strawberries cut into three pieces.
- Place the strawberries, sugar and lemon juice in a medium saucepan over medium heat and gently stir with a spoon. Let the mixture come to a boil.
- Once the mixture boils, add the cornstarch mixture and continue to stir for extra 4 minutes or until the mixture is thick enough: The sauce should coat the back of a spoon and as you run your finger through it, a line should be visible. This sauce will thicken as it cools.
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