Homemade Strawberry Syrup is so easy to make and takes less than 15 minutes! It’s perfect drizzled over ice cream, cake, and pancakes and waffles!
Why My Strawberry Syrup is Best
Making your own strawberry syrup at home is a great way to use up fresh strawberries when they are in season!
Whether you go to the farmer’s market, grocery store or hit the farm for some strawberry picking, you’ll be adding this to your must-make list!
- Just 4 ingredients needed! Plus water.
- Takes less than 15 minutes to make.
- YOU get to control the consistency. Leave it a little chunky or process until completely smooth.
- Stores great in the refrigerator AND freezer!
I love strawberry desserts. From my classic strawberry shortcake to a delicious strawberry jello cake, there’s something for everyone.
Ingredient Notes
- Strawberries – You’ll need 1 pound of fresh strawberries that have been hulled and diced. OR you can use frozen strawberries. Use a 16 ounce bag of sliced frozen strawberries. No need to thaw, just skip adding the 1/4 cup water.
- Cornstarch – This helps thicken the strawberry syrup – and works more quickly than trying to reduce the syrup.
- Sugar – This recipe calls for 1/4 cup of granulated sugar, which is all you’ll need if you’re using fresh, ripe strawberries. If your fruit seems a little more tart, you can increase this to 1/3 cup.
- Lemon Juice – This helps brighten the strawberry flavor and preserve that bright color.
How to Make Strawberry Syrup
- Make the syrup. Combine the strawberries, sugar, lemon juice and ¼ cup water in a medium saucepan and bring to a boil over medium-low heat. Boil for 5 minutes, stirring regularly.
- Add the cornstarch slurry. Combine the cornstarch and 2 Tablespoons water in a small bowl. Add to strawberry mixture.
- Cool the sauce. Let the syrup mixture cool slightly.
- Process to desired consistency. Add to a food processor or blender and blend until desired consistency is achieved. Cool completely then refrigerate until ready to serve.
Tips and Tricks
- Choose your consistency! If you prefer your strawberry sauce slightly chunkier with larger bits of strawberry, skip blending and just allow the syrup to cool slightly before serving. Or you can puree it completely for a smoother sauce. Up to you!
- The syrup may seem thin immediately after you make it. It will thicken up as it cools completely and in the refrigerator.
- Ways to use: As a topping for vanilla ice cream, 7 up cake, angel food cake, cheesecake bars, pancakes or waffles, biscuits, English muffins, toast, oatmeal, etc. You’ll be looking for new ways to enjoy it!
Recipe FAQs
Yes! Frozen strawberries are a great way to be able to make this syrup year round. Use a 16-ounce bag of frozen, sliced strawberries, do NOT thaw and skip using the 1/4 cup of water in the syrup mixture. (I like using the sliced instead of whole berries because they are easier to work with and thaw in the saucepan faster.)
Once cooled, the syrup can be stored in the refrigerator in an airtight container for up to 1 week. Mason jars work great for storing this syrup.
Yes, it freezes great! Freeze in an airtight container for up to 3 months. Thaw it in the refrigerator a day before use.
More Easy Basics
- Chocolate Syrup
- Homemade Marshmallow Fluff
- How to Make Icing
- Chocolate Ganache
- Butterscotch Sauce
- Lemon Curd Recipe
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Strawberry Syrup Recipe
Ingredients
- 1 Tablespoon cornstarch
- ¼ cup water plus 2 Tablespoons, divided
- 1 pound fresh strawberries washed, hulled, diced
- ¼ cup granulated sugar
- 1 Tablespoon lemon juice 1/2 of a large lemon
Instructions
- In a small bowl, combine cornstarch with 2 Tablespoons of water with a fork or whisk. Set aside.
- In a medium saucepan, add strawberries, sugar, lemon juice, and remaining ¼ cup water. Stir to combine.
- Heat over medium-low heat until boiling. Boil for 5 minutes, stirring frequently.
- Add cornstarch slurry to the saucepan and boil for an additional minute.
- Allow to cool slightly. Add to a food processor or blender and blend until desired consistency is achieved.
- Cool completely before storing in the refrigerator.
Notes
- Storage: Store this strawberry syrup in the refrigerator in an airtight container for up to 1 week.
- Freeze this strawberry syrup in an airtight container for up to 3 months. Thaw it in the refrigerator a day before use.
- If you like your syrup/sauce slightly chunkier with larger bits of strawberry, skip blending in step 5 and just allow the syrup to cool slightly before serving.
- If using frozen strawberries: Use a 16-ounce package of sliced strawberries instead of 1 lb of fresh strawberries. DO NOT THAW! Omit the ¼ cup of water added to the saucepan when using fresh strawberries. I liked using the sliced instead of whole berries because they were easier to work with and thawed in the saucepan faster. The amount of sugar is the same due to frozen strawberries being picked at peak ripeness/sweetness.
- The sauce may seem thin at first. However, it will thicken considerably upon cooling and during refrigeration.
- Ways to use: As a topping for vanilla ice cream, 7 up cake, angel food cake, cheesecake bars, pancakes or waffles, biscuits, English muffins, toast, oatmeal, etc. You’ll be looking for new ways to enjoy it!
