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Strawberry Sauce with Frozen Strawberries

Strawberry Sauce is late spring, early summer in a jar.  However, it tastes even better when you make it in winter.  It has the promise of warmer days to come and reminds you that winter isn’t forever.  Make it with frozen strawberries and serve it warm on Brown Butter Pancakes or waffles or chilled on cheesecake or ice cream.  However you serve it, it will be a bright spot in your day.  

Here is the How-To:

This sauce can be made with either fresh or frozen strawberries.  I use frozen.  After all, it seems like such a shame to cook fresh strawberries when frozen berries work just as well.  

You will need a pound of frozen berries.  Don’t thaw them first.  They go straight from the freezer to the kettle. In addition to the berries you need a thickener.  I use cornstarch.  However, rice flour, tapioca, arrowroot powder also work as thickeners.  

strawberry sauce

The SIS (simple is smart) steps for Strawberry sauce.

  1. Dissolve the thickener in about 1/4 of a cup of water.
  2. Add the strawberries, sugar and a little lemon juice.  
  3. Cook on medium, stir to prevent scorching, and cook until thick and bubbly.
  4. Serve hot, warm, or cold. 
  5. For a deeper red color, add 3-4 drops of red food coloring.
strawberry sauce

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strawberry Sauce

Strawberry Sauce

Strawberry Sauce made with either fresh or frozen strawberries is the perfect topper for ice cream, cheesecake, waffles, or angelfood cake.
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake topping, clean eating, easy, healthy, strawberry sauce, vegan
Servings: 8
Calories: 74kcal


  • 1 tbsp. corn starch
  • 1/4 cup water(60ml)
  • 1 lb frozen whole strawberries(453g)
  • ½ cup sugar(99g)
  • 1 tsp lemon juice
  • 3 drops red food coloring optional


  • Combine the cornstarch and the water in a saucepan. Stir to dissolve,
  • Add the frozen strawberries. (don't thaw the berries first), sugar, and lemon juice.
  • Cook on medium heat until the berries are hot and the sauce is thick and bubbly.
  • Remove from the heat and serve either warm or chilled.



Serving: 0.5cup | Calories: 74kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 87mg | Fiber: 1g | Sugar: 15g | Vitamin A: 7IU | Vitamin C: 34mg | Calcium: 9mg | Iron: 1mg
Tried this recipe?Let us know how it was!

This Post Has 14 Comments

  1. Anonymous

    Thank You

  2. Anonymous

    5 stars
    I made this and it was delicious, perfect consistency. Thank you.

  3. Anonymous

    4 stars
    Awesome sauce!! Thank you!!

  4. Anonymous

    5 stars
    Love your recipe and make it quite frequently with frozen 🍓 strawberries and freeze in separate small portions. To have on hand. Use it on Homemade Vegan waffles, Vegan chhesecake, and Vegan pound cake too. Thanks & Blessings.

  5. Anonymous

    5 stars
    Just made it! I want to try more things with oatmeal since it’s easy and quick to make before going to work. Thank you for sharing this recipe :)))

  6. Anonymous

    How long can it be stored in the refrigerator?

    1. Doctor Jo

      I’ve stored it for 4-5 days. Beyond that, consider freezing it.

      1. Anonymous

        how did you store it?

  7. Anonymous

    5 stars
    This was super easy. I had frozen strawberries and raspberries. I used both. I liked the flavor. I did add extra cornstarch slurry to make it a little thicker. Does take a while to do from frozen to get the berries fully cooked down. I used Splenda. So it is a great healthy sauce for anything. ( especially cheesecake). No points if you are on weight watchers. . It makes a good bit. I did one jar to freeze.

    1. Doctor Jo

      Thank you for your rating and comments. I love it that you used splenda to sweeten the sauce. Bravo.

  8. Anonymous

    5 stars
    If I use fresh berries should I freeze them first and then follow the recipe?

    1. Doctor Jo

      Yes, fresh berries will work in this recipe. I’ve used both frozen and fresh with great results. Enjoy your sauce.

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