The pancakes are just an excuse. I'm only here for the strawberry sauce. This easy strawberry sauce, made with fresh or frozen berries, comes together in just 15 minutes with a handful of ingredients. No fresh berries? No problem. Frozen works just as well.
It's naturally gluten free and low FODMAP, so you don't need to make any adjustments. Spoon it over pancakes, waffles, cheesecake, or swirl it into yogurt. This is the kind of simple strawberry topping you'll want to keep on repeat.
If breakfast is your favorite excuse to eat something sweet before 9am, you're in good company. We love easy morning favorites like cookies and cream overnight oats, chocolate banana baked oatmeal, and that reader-favorite strawberry freezer jam. You'll find them all in the breakfast recipe section if you're in a planning mood, or just stalling while your coffee brews.
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Why You'll Love This Recipe
- Works with what you have - Fresh or frozen berries, both are great.
- Low FODMAP and gluten free - No swaps or guesswork needed.
- Ready in 15 minutes - Quick enough for busy mornings.
- Sweet but not too sweet - Just right for pancakes or a spoonful.
- Freezer-friendly - Save some for later... or don't.
Reader Love
"This looks so simple and quick! Love that I can use frozen strawberries. "
- Megan
⭐⭐⭐⭐⭐
What You'll Need
- Strawberries - Fresh or frozen - both work, so you can make this any time of year.
- Cornstarch - Just a little thickens the sauce into a pourable, jammy sauce.
- Lemon Juice - Brightens up the berries and keeps things from tasting dull.
- Sugar - Sweetens the sauce just enough without making it taste like dessert topping.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Add the water and cornstarch to a small bowl. Use a fork to whisk until no clumps remain.
This is what fancy people call a "slurry," and it's what helps turn the berries into a pourable strawberry sauce.
Step 2: In a small saucepan, add the cornstarch mixture. Zest the lemon right over the pan using a microplane, then squeeze in the juice. Give it a good stir.
Step 3: If you're using fresh strawberries, slice them in half and mash with a potato masher so they cook down faster.
Frozen strawberries can go in as-is. The freezing process already breaks them down a bit, which makes this a great option for a quick strawberry sauce with frozen berries.
Step 4: Simmer over medium-low heat for 8-10 minutes, or until the sauce starts to thicken. Stir often so it doesn't burn.
If the berries are still large, use a fork or potato masher to break them up. Or leave them chunky if you like a more rustic strawberry compote vibe.
Tips and Tricks
Want it thicker? Let it simmer a few extra minutes. It will thicken as it cools, so don't overdo it.
Want to add to drinks? Make strawberry simple syrup instead of sauce. It is smooth and thin enough to add to lemonade, sparkling water or whatever you want!
Make it smoother: Use an immersion blender (carefully!) at the end to create a smoother texture, more like a strawberry syrup.
Make a double batch: If you've got extra strawberries (especially frozen), go ahead and double the recipe. You'll thank yourself later when you have a jar ready for weekend pancakes or a last-minute dessert topping.
Ingredient Swaps
- Arrowroot Powder - Instead of cornstarch, use arrowroot powder. No corn is listed in the ingredients, and it will still thicken the sauce.
- Pure Maple Syrup - Want to skip refined sugar? Use pure maple syrup instead.
- Lime Juice - Swap out the lemon juice for lime juice for a different profile.
Special Diet Variations
Low FODMAP: This strawberry sauce is naturally low FODMAP when you keep the serving size around 2 tablespoons. Stick with regular white sugar or pure maple syrup, and avoid honey or high-fructose sweeteners like agave. For more information, look for ingredient guidance from Monash University Food App or FODMAP Friendly App.
Gluten Free: No adjustments needed-this recipe is 100% gluten free as written. Just double-check your cornstarch label to be safe (most are, but it never hurts to peek).
Dairy Free & Vegan: Totally dairy free and vegan by default. No butter, no cream, no problem.
Refined Sugar Free: Swap the sugar for maple syrup. It'll still thicken beautifully and give you that rich, warm flavor.
FAQs
Yes! This recipe works beautifully with fresh or frozen strawberries. Frozen berries are already partially broken down, so they cook a little faster and still deliver great flavor.
It is! Just keep your serving to about 2 tablespoons to stay within low FODMAP limits. Stick with white sugar or maple syrup as your sweetener.
Yes-you can use arrowroot powder or let the sauce simmer longer to naturally reduce and thicken. It won't be quite as glossy, but still delicious.
Just simmer the berries without mashing or blending. The larger pieces will stay intact, giving you a rustic strawberry compote texture.
Absolutely. Use an immersion blender after cooking to puree the sauce until smooth, or strain it if you want it completely seed-free like a classic strawberry syrup.
Yes! Store it in the fridge for up to 5 days or freeze it for longer. It reheats well, especially with a splash of water or lemon juice if it thickens too much.
Besides pancakes and waffles, try it on cheesecake, yogurt, oatmeal, gluten-free pound cake, or lactose-free vanilla ice cream. It's super versatile.
Yes to both! It's naturally gluten free and dairy free-no substitutions needed.
Storing and Reheating
Store: Let the sauce cool completely, then transfer it to an airtight jar or container. It'll keep in the fridge for up to 4 days. I like using a mason jar so it's easy to pour right onto pancakes or waffles.
Freeze: Freeze in a freezer-safe container once cool. It'll keep for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen.
Reheat: Warm gently on the stove over low heat or microwave in 15-second bursts, stirring in between. Add a splash of water or lemon juice if it gets too thick.
How To Use Strawberry Sauce
Once you've made a batch (or two), don't stop at only topping pancakes. This strawberry sauce is the kind of thing you'll want to drizzle on just about everything-and luckily, I've got recipes for that.
- Spoon it over gluten free biscuits for a sweet twist instead of gravy.
- Layer it into yogurt parfaits with homemade maple pecan granola.
- Try it on waffles, oatmeal, ice cream, cheesecake... or honestly, just grab a spoon.
- Great for weekend brunch, Valentine's Day pancakes, or topping birthday cheesecake.
Homemade Gift Idea
Pour the cooled sauce into a small mason jar, tie on a cute ribbon or label, and you've got a sweet little hostess gift, holiday treat, or something to drop off for a friend. Slip in a note that says: "Great on pancakes, waffles, or straight off the spoon." ❤️
More Loveable Strawberry Recipes
- Low Sugar Strawberry Freezer Jam - The easiest way to preserve fresh berries without a ton of sugar. No canning required.
- Dairy Free Strawberry Sorbet - Light, refreshing, and made with just a few simple ingredients.
- Strawberry Rhubarb Baked Oatmeal - A cozy, make-ahead breakfast that tastes like dessert.
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Strawberry Sauce with Fresh or Frozen Berries
Ingredients
- 1 tablespoon cornstarch (Note 1)
- 3 tablespoons water
- 4 cups strawberries fresh or frozen (Note 2)
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- ½ cup white granulated sugar (Note 3)
Instructions
- In a small bowl, whisk the cornstarch and water with a fork until completely dissolved.
- In a small saucepan, combine the cornstarch mixture, strawberries, lemon zest, lemon juice, and sugar.
- Heat over medium-low until the mixture starts to simmer, stirring occasionally.
- As it cooks, stir frequently and break up any larger strawberries with a spoon.
- Simmer for about 5 minutes, stirring constantly, until the sauce begins to thicken.
- Remove from heat and let cool for 5 minutes. The sauce will continue to thicken as it cools.
- Serve warm over pancakes, waffles, or Swedish pancakes.
Venessa Mandelkow says
We made a quadrulple batch and froze all but one container! I see delicious strawberry sauce in our future this winter.
Megan says
This looks so simple and quick! Love that I can use frozen strawberries. Excited to try it!
Venessa Mandelkow says
Hi Megan! I took out strawberry sauce from our freezer last night to drizzle over French Toast for supper tonight. We love it. Go ahead and make a double batch, because you will want to put it on ice cream, waffles, pancakes, and by the spoonful. Let me know what you think - Venessa