Strawberry Topping For Cheesecake

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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.

Strawberry topping for cheesecake in a jar.

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.

Collage that shows combining cornstarch and water in a small bowl with a fork.

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.

Strawberries that are cut in half and three pieces.

Next I place the strawberries, lemon juice and sugar in a medium saucepan over medium heat and stir with a wooden spoon.

Collage that shows adding lemon juice and sugar to the strawberries and stirring.

As I stir, the strawberries release their water a lot. That’s why we are not adding extra water in the beginning.

Strawberry sauce in a pan to show how much water they release as they cook.

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.

Collage that shows adding cornstarch mixture into the sauce and stirring until thick enough.

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!

How to store

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.

What happens if the mixture is too thick or thin?

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!

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

You can make this delicious strawberry topping for cheesecake with only 5 ingredients including water! It is perfect to top ice cream and pancakes too.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: 8

Calories: 44kcal

Author: Meymi

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.

Notes

*If the strawberries are not sweet enough, you can use 70 grams (⅓ cup) of sugar.

What happens if the mixture is too thick or too thin? 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.

How to Store: 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.

This recipe makes 350 grams ( 1 and ⅓ cups).

Nutrition

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