What a pretty color.

It’s almost as if mother nature created strawberries just for Valentine’s Day. They’re the perfect reddish pink color, a delicious sweet treat all on their own, and they’re even shaped like hearts.

Just wait until you taste the intense strawberry flavor in this homemade strawberry sauce. Just barely sweetened with sugar, and brightened up with a hint of fresh lemon juice.

Fresh strawberry sauce, great for cheesecake, pancakes or waffles

This strawberry sauce is a delicious topping for just about anything. I’ve used it on top of vanilla ice cream, yogurt, pancakes, waffles. I’ve even stirred a little bit into lemonade to make strawberry lemonade. But my favorite would have to be on top of cheesecake.

It is easy to make, and your home smells delicious as it slowly simmers away on top of your oven.

Fresh strawberry sauce, great for cheesecake, pancakes or waffles

Fresh Strawberry Sauce

This lightly sweetened strawberry sauce is brightened up with a hint of fresh lemon juice for a delicious topping on breakfasts or desserts!
5 from 1 rating


  • 16 ounces 1 pound fresh strawberries, hulled and chopped medium
  • 1/4 cup water
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice


  • In a small sauce pan over low heat, add in the strawberries, water and sugar. Stir to combine. Leave simmering uncovered for 15 minutes.
  • After 15 minutes, smash the strawberries with the back of a wooden spoon to break them up. Continue simmering over low heat for another 15-30 minutes, until desired thickness is achieved. After it is done cooking, stir in the lemon juice.
  • You can serve warm or cold. Will keep in an airtight container in the fridge for 2 weeks, and can be frozen for 1 year.


This can be made with frozen strawberries as well. Just start off with 1/8 cup of water, since moisture will come off the frozen strawberries. Add more water if needed.
Calories: 25, Total Carbs: 6.1g, Protein: 0.3g, Fat: 0.1g, Fiber: 0.8g, Net Carbs: 5g
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