Strawberry Topping for Cheesecake

I’m sharing a quick-and-easy homemade strawberry sauce that’s perfect for drizzling over cheesecake—or pancakes, cupcakes, pound cake, and more.

Why I’ll Love This Recipe

I love this recipe because it’s simple, flexible, and bursting with fresh flavor. It comes together in about 20 minutes using just a handful of ingredients—fresh or frozen strawberries, sugar, lemon juice and zest, and cornstarch. I appreciate how it can transform a plain dessert into something bright, fruity, and elegant. It’s freezer-friendly too, which makes it perfect when I have a batch of ripe strawberries that I don’t want to go to waste

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Strawberries (fresh or frozen)

• Granulated sugar

• Lemon juice

• Lemon zest

• Cornstarch (for thickening)

directions

1. I prep the strawberries by cutting them—halved if I want them chunky, or finely chopped if I’d rather them break down during cooking

2. In a saucepan, I combine the strawberries, sugar, and lemon juice and heat over medium-high, stirring until they begin to release their juices

3. I reduce the heat to medium-low and let the mixture simmer for about 20 minutes, stirring occasionally

4. While it simmers, I mix cornstarch with a bit of water to make a slurry, which I then whisk into the cooking mixture to thicken it. I simmer another 2–3 minutes until it’s glossy and thick enough

5. I remove the sauce from heat and let it cool before using it on cheesecake or storing it

Servings and timing

Prep time: About 5 minutes
Cook time: Around 15 minutes
Total time: Approximately 20 minutes
This recipe makes enough to fill 2 jars worth of strawberry topping

storage/reheating

I store the cooled sauce in an airtight jar or container in the fridge for up to one week
If I want to freeze it, I let it cool fully before transferring it to a freezer-safe container, where it can last for up to three months. I thaw it overnight in the fridge when I’m ready to use it again

FAQs

1. Can I use frozen strawberries instead of fresh?

Yes—I often do that. No need to thaw them first, although the cooking time may be slightly longer

2. How do I get a smooth texture instead of chunky?

I chop the strawberries into smaller pieces. If I want it smoother, I’ll blend it lightly after it cools or chop finer before cooking

3. What should I use to thicken the sauce?

I make a cornstarch slurry by whisking cornstarch with water and stir it into the simmering mixture to thicken

4. Does the sauce thicken as it cools?

Yes—it continues to set as it cools, so if it seems runny at first, I let it cool before deciding whether to thicken it more

5. Can I add other flavors?

Absolutely—I sometimes infuse the sauce with additional elements like vanilla, cinnamon, mint, or even lavender for a fun twist

6. Is this the same as strawberry jam?

No. This is a lighter, pourable topping meant for quick use. Strawberry jam is thicker, more preserved, and usually cooked longer

7. What’s the best way to use this sauce?

I love spooning it over cheesecake, mini cheesecakes, pound cake, pavlovas, pancakes, or ice cream

8. How do I adjust sweetness?

I taste the sauce while cooking—if the strawberries are tart, I’ll add a little more sugar; if they’re very sweet, I reduce the sugar to keep balance

9. Does lemon zest make a big difference?

Yes—it brightens the flavor and adds a subtle citrus aroma that elevates the taste

10. Can I make this ahead of time?

Yes—I often make the sauce 2–3 days ahead and store it in the fridge—it’s ready to go whenever I need it

Conclusion

I find this strawberry topping recipe to be my go-to when I want to add a vibrant, homemade touch to desserts. It’s quick, adaptable, and turns ordinary dishes into something special. Whether I’m topping cheesecake, pancakes, or ice cream, this fruity sauce always brings that fresh burst of flavor and shine. Let me know how it turns out when you try it!

Strawberry Topping for Cheesecake

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• Author: Chef Sara
• Total Time: : ~20 minutes
• Yield: About 2 jars (quantity to generously top a cheesecake)
• Diet: Vegetarian

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Description

DIY strawberry topping for cheesecake — a bright, fresh, and naturally sweet sauce made with strawberries, lemon, and thickened with cornstarch, perfect for cheesecakes, pancakes, ice cream, or dessert cakes.

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Ingredients

1 lb (approx. 450 g) fresh or frozen strawberries, hulled and halved

⅓ cup granulated sugar

1 tbsp lemon juice

1 tsp cornstarch (mixed with a bit of water to form a slurry)

½ tsp lemon zest (optional, for added aroma)

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Instructions

In a saucepan, combine the halved strawberries, sugar, and lemon juice. Bring to a simmer over medium-high heat.

Lower to medium-low and simmer for about 20 minutes, stirring occasionally.

While sauce is simmering, prepare a slurry by mixing cornstarch with a bit of water in a small bowl.

Stir the slurry into the strawberry mixture and simmer for an additional 2–3 minutes, or until the sauce thickens.

Remove from heat and allow to cool before using — it will further thicken as it cools.

Notes

Choose ripe, juicy strawberries for optimal sweetness and flavor.

Use frozen strawberries directly—no need to thaw first, just cook a little longer.

The sauce will naturally thicken as it cools; if it remains too runny, you can add more slurry. Rich And Delish+13Rich And Delish+13Rich And Delish+13

For a smoother texture, dice strawberries more finely or blend the cooled sauce if desired (though preserving chunks gives more character).

Prevent burning by cooking over moderate heat and stirring occasionally.

• Prep Time: 5 minutes
• Cook Time: 15 minutes (plus 2–3 minutes for thickening)
• Category: Dessert
• Cuisine: American