Strawberry Sauce (Syrup)

Strawberry Sauce (Syrup)

A sweet aromatic strawberry sauce for topping waffles, pancakes, ice cream, shortcake, and other desserts.


2-4 servings


2 cup Strawberries (loosely packed; fresh or frozen)
1/8 cup white sugar
1 teaspoon cornstarch (disolved in a little water)


1. Cut strawberries into halves or quarters (depending on preference; if the strawberries are fairly small you may leave them whole).

2. Place strawberries in a saucepan and pour sugar on top and place on burner set between medium and medium-low.

3. The mixture will slowly become watery at which point you can set the burner to medium. Once the mixture begins to boil add dissolved cornstarch while stirring the mixture.

4. After boiling for 1-2 minutes (remember to continue stirring) you can remove from the burner.

The syrup can be used hot or can be refrigerated and used cold, depending on your preference.

Additional Notes: 

* Add a small amount of lemon juice to add a slight tang, especially to strawberries that are a little bland (e.g. store bought varieties).

** If you need your syrup to go farther, add some water (~1/2 cup), double the corn starch, double the sugar, and add lemon juice. This will make make more strawberry topping without compromising the flavor much.

Preparation Time: 

5 minutes

Cooking Time: 

10 minutes

Tammy's Review: 

This is my favorite topping for pancakes or waffles. I think the only downside is that it doesn't keep as long as jam or regular syrup, probably because it calls for less sugar. It's so good, though! Rated:9/10


Please see my review at the end of the recipe. ~ Tammy


I cannot take much credit for creating this recipe--it is, afterall, just berries, sugar, and cornstarch. But it tastes great, is easy to make, and is excellent either cold or hot. The quality of the sauce will depend greatly on the quality of the strawberries. If you have deep, red, fresh garden strawberries you are in for a tongue tingling treat. If you are using the firmer, slightly less tasty store bought variety or under-ripe berries you may need to add more sugar.

This topping goes well on waffles and pancakes. And for a dessert: Try it cold on top of hot waffles topped off with whipped cream. I would rate this higher, but it is only a topping and the end result is largely dependant on the quality of the berries you use and the recipe you eat it with. But make no mistake: This sauce is delish!


This was a great topping for our pancakes. I did add the lemon juice and some extra sugar. I served it hot, but I think it might be better cold. Thanks for another great recipe.


I used the suggested addition of water and extra sugar, lemon juice, and cornstarch to make the syrup go further. It was absolutely wonderful, and a nice change from real maple syrup. I made 6 quarts worth of syrup from our strawberries and froze for use later in the year. Now, I have to try this same basic formula (minus the lemon juice) with peaches, pears, and apples. Yum!


We made this with cherries from our yard and honey instead of sugar. Very tasty! We like it on toast, too, as a healthy sort of jam. It didn't thicken a lot, and I wonder if some of the cherry-juice-water just boiled off and the cornstarch had no effect. Nevertheless--an excellent recipe! We're freezing lots for the winter. I can just tast whole wheat buttermilk pancakes with cherry sauce... Mmmm!


I made this to go with our waffles and it was yummy. Fast to prepare
too! When the children saw I had made this strawberry sauce they were
so delighted.


Great on French Toast Too.
I made it tonight with french toast for dinner and it went good
together.It was so easy to toss together and did not have to
measure.Dallop of cool whip out of the can too.Thanks!


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