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.
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)
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
