This strawberry sauce or glaze is made with puréed strawberries, sugar, cornstarch, and lemon juice. Fresh strawberry pieces are mixed in for extra flavor and texture. It’s a fantastic glaze or topping for cheesecake, strawberry shortcake, pancakes, angel food cake, waffles, ice cream, and more!
This strawberry sauce — sometimes called a strawberry glaze — is an incredibly versatile topping. Ripe strawberries give it a naturally sweet, fruity flavor, while a splash of lemon juice brightens the overall taste. The texture can be adjusted from pourable glaze to slightly thick sauce by controlling the small amount of cornstarch used. The result is a simple, flavorful sauce made with only a few ingredients that elevates cheesecakes, cakes, breakfasts, and frozen treats.
Why use cornstarch in strawberry sauce?
A little cornstarch helps the sauce reach the ideal consistency: not runny, not gluey. It gently thickens the puréed strawberries so the glaze coats desserts and creates an appealing drip without becoming watery. Too little thickener yields a thin, runny topping that slides off desserts; too much makes it stiff and difficult to pour. The modest addition of cornstarch gives a glossy, smooth texture that works well as a glaze and as a spoonable topping.
Ingredients for Strawberry Sauce & Glaze
- Strawberries – Use fresh, ripe berries. Purée about half of them to form the base, and reserve the other half halved or roughly chopped for texture.
- Sugar – Fine granulated sugar is best. Start with the lower amount and increase to taste based on the sweetness of the berries.
- Lemon juice – Freshly squeezed lemon juice adds brightness and balances sweetness.
- Cornstarch – A small amount thickens the sauce just enough to make a glossy, pourable glaze.
Steps by Step Photos
- Prepare the strawberries: wash, hull, and halve half the berries for later. Chop the remaining strawberries and purée them until smooth using an immersion blender or food processor.
- Combine purée and thickener: in a medium pot, whisk together the strawberry purée, cornstarch, sugar, and lemon juice so the dry ingredients dissolve into the purée.
- Cook briefly: heat the mixture over medium-high heat, stirring frequently, and bring to a gentle boil. This activates the cornstarch and thickens the sauce; cooking time is short, usually just until it thickens.
- Finish with fresh pieces: remove the pot from the heat and fold in the halved strawberries. Stir gently so they remain intact for texture and presentation.
- Taste and adjust: add more sugar if the strawberries are tart or a little more lemon for brightness. If you prefer a thinner sauce, stir in 1 teaspoon of water at a time until it reaches the desired pourability. Remember the sauce will thicken as it cools.
- Cool or serve warm: let the sauce cool completely before using it as a glaze on cakes or cheesecakes. For breakfast dishes such as pancakes, waffles, and crepes, serve the sauce warm.
Allow the strawberry sauce to cool to the desired temperature before using. When cooled, it becomes a glossy glaze perfect for spreading over cheesecakes and layer cakes; served warm, it makes a delicious syrup for breakfast items and desserts.
Ways to serve strawberry sauce or glaze
- Cheesecakes — a glossy strawberry glaze is one of the most popular toppings for classic and flavored cheesecakes.
- Strawberry shortcake — spoon over shortcake biscuits and top with whipped cream.
- Breakfast — warm over pancakes, waffles, crepes, or French toast for a fruity breakfast syrup.
- Cakes — drizzle over chiffon, sponge, matcha, pound cake, or angel food cake for added flavor and color.
- Ice cream — use as a warm or cool sauce over vanilla or other ice cream flavors.
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Strawberry Sauce (Strawberry Glaze)
Equipment
- Immersion blender or food processor
Ingredients
- 1 lb strawberries, washed and hulled
- 1 teaspoon cornstarch
- 2 to 4 tablespoons sugar, adjust to taste
- 1 tablespoon lemon juice
Instructions
- Prep strawberries: Cut half the strawberries into halves and set those aside. Purée the remaining strawberries in a blender or food processor until smooth.
- Cook: In a medium saucepan, combine the puréed strawberries, cornstarch, sugar, and lemon juice. Stir well so the cornstarch and sugar dissolve. Heat over medium-high heat, stirring constantly, and bring to a boil until the mixture thickens.
- Add fresh pieces: Remove from heat and gently fold in the halved strawberries. Taste and adjust with more sugar or lemon juice as needed. For a thinner sauce, add 1 teaspoon of water at a time. Note: the sauce will thicken as it cools.
- Cool and serve: Allow the sauce to cool completely if using as a glaze for cakes or cheesecakes. To serve warm over pancakes, waffles, or ice cream, use immediately or reheat gently.
Notes
Makes about 1.5 cups of strawberry sauce, roughly 8 servings.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheat: To serve warm, reheat in 15-second intervals in the microwave or gently warm on the stovetop over low heat. Warm sauce is especially good over pancakes and waffles.
Nutrition
Calories: 37 kcal, Carbohydrates: 9 g, Protein: 0.4 g, Fat: 0.2 g, Sugar: 7 g. Nutrition information is an approximation.
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Store strawberry sauce in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave in short bursts of about 15 seconds or warm gently on the stovetop over low heat until heated through.