Fresh Strawberry Sauce Recipe With 3 Simple Ingredients
My 3-ingredient strawberry sauce recipe is smooth, glossy and made with fresh strawberries. It has a bright fresh flavor which puts store bought sauce to shame. The best part is it only takes 10 minutes to make!
Hey team, Nick here. Popping in with a simple sauce recipe I think you’re going to love. It’s mostly strawberries with just a little sugar and a splash of lime juice for some tang. It’s not overly sweet, which I love, and the natural deep red color is gorgeous. My favorite way to use this sauce is drizzled on top of my Strawberry pavlova which helps cut through the sweetness of the sweet baked meringue!
That’s because I only use 60g of sugar in the sauce to help that fresh strawberry flavor shine without it being overly sweet. That’s all it needs. And it’s just enough to help thicken it too. I like using brown sugar because it helps give the sauce a deep red flavor but you could use regular white sugar if you like.
I’ve been discovering my love of strawberry desserts lately which is funny, because I never liked them in the past. If you’re in the market for great strawberry desserts, try my Fresh Strawberry Cupcakes which pair really well with my Strawberry Buttercream which uses fresh strawberries. My Strawberry Cheesecake Bars are a reader favorite too!
I like to prep my strawberries by rinsing them under cold running water using a colander or sieve. Keep an eye out for any soft or mouldy ones and toss those out before washing. Theres always one or two, it’s the love of the universe. The measurement in the recipe is for strawberries after the tops have been removed, so hull them first, then weigh out 500g.
I don’t bother drying them because you’re going to cook them. I give them a rough chop and add them to the bowl of my food processor. Pulse until completely smooth, (and I mean smooth!) and you’re good to go!
If you’re using frozen strawberries – let them thaw for 10 minutes at room temperature before placing them in your food processor.
Making the sauce
Place the strawberry puree into a non-stick pot. That’s important because the mixture could burn easily in a stainless-steel pot. Add the sugar and fresh lemon or lime juice and stir.
It will come to a bubble.
Continue stirring until it thickens slightly and coats the back of your spatula.
TIP: I prefer using a rubber spatula over a wooden spoon when making sauces because it’s easier to scrape the sides and bottom of the pot while stirring which will help you avoid the sauce burning.
Once it’s finished cooking, Run the mixture through a fine mesh sieve into a heat proof bowl to get rid of the pulp and seeds. That’s what’s going to give you an ultra smooth sauce. Take care not to push the pulp through or the sauce won’t be smooth.
How To Store Your Sauce
Store in an airtight container or glass jar with screw top lid. This sauce will last about a week in the fridge.
Ways To Use Your Sauce
- Pancakes – drizzle it on top of pretty much any dessert!
- Strawberry cupcakes – drizzle it on top!
- Pavlova – Drizzled on top to make it
- Cheesecake – It would go well with my new York cheesecake drizzled on top before serving.
A Quick Baking Guide
If you’re new to baking or just want to brush up on the basics, these guides are a great place to start!
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Fresh Strawberry Sauce Recipe With 3 Simple Ingredients
My strawberry sauce is smooth and glossy with a balanced sweetness. Made with 3 ingredients, it’s perfect for cake filling, coulis or topping desserts.
Serves 1
Ingredients
Strawberry Sauce
- 500 g strawberries, washed, dried and chopped
- 60 g brown sugar
- 1 tsp lime juice
Instructions
Strawberry Sauce
- Prepare strawberries – Clean, dry and chop your strawberries. Add them to a food processor and pulse until smooth. Pour into a large saucepan along with brown sugar and lime juice. Stir until sugar is mixed in.
- Cook sauce – Place on medium heat and bring to a boil while stirring (don’t stop stirring). When you see those bubbles, turn down to low medium heat and stir for 4 minutes. The mixture will thicken slightly.
- Strain and cool – Take off the heat and run through a fine mesh sieve. Regular sieves won’t catch the pulp from the strawberries which will prevent the sauce from being silky smooth. Use a spoon or spatula to stir the mixture in the sieve until only the pulp and seeds are left. Don’t push the pulp through or your sauce won’t be smooth. Discard whatever is left over. Your sauce is ready to use once it cools down!
Notes
Storage – The strawberry sauce can be stored in an airtight container or glass jar with screw top lid, in the fridge for up to five days.
Nutrition – is an approximate and is based on per batch. This recipe makes one batch of sauce which is about 250g/1cup.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories : 389kcal
Carbonhydrates: 98g
Protein: 3g
Fat: 2g
Saturated Fat: 0.1g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 0.2g
Sodium: 22mg
Potassium : 851mg
Fiber: 10g
Sugar : 83g
Vitamin A: 63IU
Vitamin C: 296mg
Calcium: 131mg
Iron: 2mg
Nutrition Disclosure
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