Strawberry Coulis is a tasty and versatile topping that can be used on many different types of desserts. The sweet sauce will take your cheesecakes, and other desserts to the next level.
❤️ Why You'll Love It
- It's a great way to use fresh strawberries if you go strawberry picking.
- You only need simple ingredients so you don't have to worry about spending a lot of money at the grocery store.
- It takes less than 15 minutes to make so it's a great last-minute topping.
The sweet and tart flavor of the strawberries will tempt everyone's taste buds. Try it with ice cream, pancakes, waffles, cheesecake, or even meringues. There are so many possibilities!
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Wash the strawberries, then remove the stems and cut them into halves.
- Add the strawberries, sugar, water, and lemon juice to a saucepan.
- Cook over medium heat and simmer until the strawberries break down. This should take about 4 minutes.
- Blend the sauce in a blender until smooth, and then strain with a fine mesh strainer.
👍 Amira's Tips
- Don't turn the heat on your stove too high as you don't want to burn the sauce.
- If you like your sauce a little bit sweeter, add an extra tablespoon of sugar.
- Don't mind seeds in your sauce? You can skip the straining if you don't mind the texture from the seeds.
- If you don't have a blender, you can use a potato masher to mash the strawberries and then get rid of the chunks.
Store the strawberry sauce in an airtight container in the fridge for up to one week.
⌛ Make Ahead
One of the great things about this strawberry sauce is that it tastes even better after it's thickened up. So, feel free to make this ahead to save time.
🍽️ Serve With
This delicious sauce can be used on so many different desserts but this Condensed Milk Ice Cream is my favorite recipe to top with this sauce.
- Switch out the sugar for honey or pure maple syrup. However, you will need to adjust the amount.
- Instead of lemon juice, you can use your favorite citrus fruit like orange or lime.
- Add a splash of vanilla extract to the sauce while it's cooking for even more flavor.
A coulis is a type of sauce made from puréed fruit or vegetables. It's usually served cold as a topping on desserts.
Yes, you can freeze it for up to 3 months in an airtight container. Let the sauce thaw in the fridge overnight before serving.
You can reheat the sauce in a pot on the stove or in the microwave. Just be sure to stir it constantly to avoid burning. If it's too thick, add a splash of water or lemon juice to thin it out.
📣 Related Recipes
- If you love strawberry-flavored desserts you may also enjoy this Strawberry Pretzel Salad. It's a classic retro dessert that's layered with a salty pretzel crust, tangy cream cheese filling, and sweet strawberry topping.
- This Strawberry Shortcake Cupcake recipe is the best twist of two classic desserts. They have all the flavor of strawberry shortcake in a handheld form.
- These Strawberry Rhubarb Crumble Bars are a great way to use up seasonal rhubarb. They are chewy bars with a sweet and tart layer of strawberry rhubarb filling, topped with an oatmeal crumble.
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- 1 pound fresh plump strawberries
- ¼ cup water
- 5 Tablespoons granulated sugar more if needed
- A dash of salt
- 2 teaspoons lemon juice
- Wash strawberries, remover the green part and cut in halves.
- Place cut strawberries, sugar, water and lemon juice un a medium saucepan.
- Heat mixture over medium heat stirring often until sugar dissolves.
- Simmer until strawberries break down, this will take about 4 minutes.
- Pour mixture in a blender and blend until smooth.
- Strain through a fine mesh strainer placed over a bowl to collect liquids.
- Taste to adjust sugar, stir in more sugar if you would like to.
- Refrigerate in an airtight jar for at least an hour before serving.
- When straining the strawberry mixture press on solids with a spoon to extract as much juices as possible.
- Some people prefer not to strain the mixture.
- You can use frozen strawberries, just make sure to thaw before using.
- If the mixture comes out too thick for your liking, stir in more water.
- You can use the same process with any fruit you like, try mixed berries, peaches and more.
- Stir in vanilla extract or any extract you like for more flavor.
- Store leftover in mason jars and refrigerate for up to 4-5 days. Stir to combine before using.
- Please check the nutrition disclaimer policy.