This recipe for 5 Minute Strawberry Sauce is so quick and easy to make. A delicious topping for ice-cream, cheesecake, pancakes, or your favourite dessert!
Spring is finally here and with it comes the abundance of fresh fruits appearing at your local food store or farmers market. Enjoy your favorite dessert,  Fluffy Pancakes topped with this amazing 5 Minute Strawberry Sauce. This strawberry sauce also makes an excellent topping for my Tall and Creamy New York Cheesecake  Homemade Angel food Cake, or what ever your favourite dessert may be! With this recipe you can be enjoying fresh strawberry sauce in just a few minutes and in 5 simple steps. Even if you are just starting in world of cooking this is the perfect recipe to practice your sauce making skills. Typically I like to leave smaller strawberries whole and just half or quarter larger ones, but its up to you how big or small you want them!
5 Minute Strawberry Sauce
Ingredients
- 2 cups fresh strawberries
- â…“ cups granulated sugar
- 1 tablespoon lemon juice
- ½ tablespoon cornstarch
- 1 tablespoon water
Instructions
- In medium size sauce pan place strawberries, sugar and lemon juice
- Cook over medium high heat for 4-5 minutes
- In small bowl combine together cornstarch and water.
- Gradually stir cornstarch mixture into strawberries.
- Cook for additional minute until sauce thickens.
- Serve over icecream, cheesecake, pancakes or your favourite dessert
Nutrition
Susan Claire says
I was going to serve angel food cake with plain sliced strawberries for our Easter dessert, and then I saw this recipe. So glad I tried it, really made our dessert something special!
Laureen King says
Thanks Susan, it tastes so good with vanilla ice cream as well.
Chrystal says
Hey just wondering how long is this good for in the fridge? Thank you so much
Laureen King says
Hi Chrystal I would say sauce should keep Ok in the fridge for a week, although mine has never lasted that long. It also freezes very well.
Paige Bailey says
Loved this cheesecake. I don’t care for graham cracker crust. This turned out perfect. Thank you for the recipe.
Gail Dickinson says
Love this sauce. Made a batch this morning and added 1/4 cup Grand Marnier to it for a little adult treat. Absolutely amazing!
Lorraine Gulley says
I used the same cheesecake recipe for years and swore by it. Decided to try this one because it just sounded so good and looked beautiful. Goodness it is to die for!!!! Serve mine with strawberries and it's pure heaven. And really easy!!! Thanks for the recipe. Just shows sometimes we gotta try a new way of doing things!!!!!
Laureen King says
Thank you so much Lorraine, glad you enjoyed the recipe. Its always fun to try a new one!
Sue Stagnitti says
Is your tall and creamy cheesecake recipe for high altitude baking? It looks awesome. Let me know. Thanks!!
Laureen King says
Hi Sue, I'm not sure. I live in Alberta, Canada, but people from all over the world have tried the recipe with great success.
Rin says
Can u use flour in place of the cornstarch?
Laureen King says
Hi Rin, No flour will not work.
Frank says
I am looking at the Cheesecake recipe and have a question, in step 11 it says remove from water bath and remove foil, but never says when or where to put foil, first time baking Cheesecake so don’t want to mess up. Is the foil covering while baking?
Laureen King says
The foil is wrapped around the outside of the springform pan. Do this prior to pouring batter in the pan.
Bryan White says
Tried 3 other recipes....yours is hands down #1 thanks so much.....always had cheesecake from diners...didnt know it could be so easy to make at home Thank You
Laureen King says
Thank you Bryan, so glad you made and enjoyed this recipe.
Susan says
Wow , delicious 😋! I make cheesecake all the time . THis one is my new favorite . Thanks .
Laureen King says
So glad to hear you like the recipe Susan. Thanks for taking the time to comment.
Rebecca R Fillenwarth says
Can you freeze?
Laureen King says
Yes Rebecca, it should freeze well.
Donna says
Great sauce I use this for the topping of my strawberry cupcake.
Laureen King says
Thanks sounds delightful on a strawberry cupcake Donna!
Dolores Mapili says
I want to have graham crackers crust on the bottom. How much graham and butter to use please
Laureen King says
Dolores, are you wanting to make a crust for the strawberry sauce? That won't work as the strawberry sauce is too liquid for a crust.
Linda wilson says
Can I replace the strawberries with blueberries in this recipe ?
Laureen King says
Absolutely, adjust the sugar to your liking.
Eileen says
Regarding the Tall cheese cake Can I use a 9 inch pan but not use all the batter? Also would the baking time change?
Laureen King says
Eileen, that would work or you could try building up the sides of the pan with parchment paper. The baking time should not change too much. This video gives you a great idea of how to check doneness https://www.youtube.com/watch?v=XkwbSGEczHQ
Patricia Ann Fisher says
Delicious! First batch, half went on French Toast for breakfast, rest waiting for ice cream dessert tonight. Tip - I used a full supermarket 1lb package and added 50% to the rest of the ingredients - worked like a charm. Love that lemon tang!
Jack says
Simple and elegant. I used it on the tall and creamy new york style cheesecake.
Jen says
Do you add the sauce hot on top of cheesecake or let it cool to room temperature first?
LINDA THAIN says
Wonderfully easy. I am fortunate to be able to walk out the door and pick fresh strawberries, blackberries & blueberries. I add all 3 to make an impressive sauce for cheesecake, ice cream, shortcake and pancakes.
Laureen King says
Lucky you to be able to pick fresh berries from your garden.