Strawberry Topping for Cheesecake

5 from 1 vote

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.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: American

Servings:

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