Strawberry Sauce
Updated Jul 05, 2025
This Homemade Strawberry Sauce (or compote) is made with only 2 ingredients strawberries and sugar. It cooks down on the stovetop in just 20 minutes.
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Strawberry sauce with just 2 ingredients!
This strawberry sauce is one of those easy recipes I didn’t realize I needed until I started making it during peak strawberry season. It’s just two ingredients, strawberries and sugar, but it turns into the kind of sauce you want to pour on everything. Strawberry pancakes, yogurt, ice cream, French toast casserole… I’ve even used it to make overnight oats and chia seed pudding!
I usually make it when we have extra strawberries that are starting to soften, but I’ve also made it with fresh ones. It takes maybe 20 minutes on the stove, and that’s it. No lemon juice, no cornstarch.
Happy Cooking!
– Yumna
Strawberry Sauce Ingredients
- Strawberries: You’ll want to use fresh strawberries for this recipe if you can. Frozen strawberries will work, but they aren’t as good, in my opinion.
- Sugar: I like to use cane sugar or organic sugar, but you can use any type of sugar you have on hand. Honey or agave nectar will work, too!
How to Make Strawberry Sauce
Strawberry Sauce Recipe
Ingredients
- 1 pound strawberries hulled and sliced
- ¼ cup granulated sugar
Instructions
- In a small saucepan over medium high heat, combine the strawberries and sugar and cook, stirring occasionally until the strawberries begin to release their juices and start to boil.
- Reduce heat to low and continue cooking the strawberries uncovered, stirring occasionally, until a thick sauce forms, about 15-20 minutes.
- Remove from heat and bring to room temperature. Use immediately or store in an airtight container in the refrigerator for up to 7 days.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Cut your strawberries into uniform pieces. This helps ensure that the strawberries cook evenly!
- Don’t overcook your strawberries. You don’t want to turn this into strawberry jam! Cook your strawberries just until they’re softened and have released their juices. Any longer, and they’ll start to break down.
- Try baking it in the oven! For a more hands-off approach, try baking your strawberry sauce instead of cooking it on the stovetop. Just place the same ingredients in a deep baking dish and bake at 400°F for 15-20 minutes until the strawberries are softened and bubbly.
Serving Ideas
- Top your crepes. When I’m looking to make a special weekend brunch, there are few things I opt for as regularly as classic buttery crepes. They’re always delicious, and they work with any number of tasty toppings (sweet AND savory). And of course, this strawberry sauce is one of my favorite ways to enjoy a crepe.
- Add to oatmeal. For a slightly less decadent (but equally delicious) morning option, this strawberry sauce is a perfect way to dress up a hearty bowl of overnight oats.
- Go for vegan French toast. This strawberry sauce is a perfect sweet vegan treat, so it makes sense to use it to top another tasty meat and dairy free delight like my rich, yummy vegan French toast.
FAQs
This compote will last well in a sealed container for up to three days. To reheat, simply microwave the compote/sauce on high for 30-60 seconds until heated through. You can also reheat it on the stovetop over low heat.
Yes! This strawberry compote/sauce can be frozen for up to three months. Just place it in a freezer-safe container and pop it in the freezer. When you’re ready to use it, thaw it overnight in the fridge.
If your strawberry compote isn’t thickening, it’s likely because the strawberries you’re using are too ripe. Riper strawberries have more water content, which can make it harder to achieve a thick sauce. For best results, use strawberries that are slightly underripe. You can use a cornstarch slurry to help thicken the sauce. Just mix together equal parts cornstarch and cold water. Add it to the pot a little at a time, stirring until you reach the desired consistency.
Nope. You can omit sugar altogether if you choose. Or, you can use a natural sweetener like honey or agave nectar. Just keep in mind that the sweetness of your sauce will depend on how ripe and sweet your strawberries are.
More Strawberry Recipes
- Strawberry Banana Bread
- Strawberry Rhubarb Crisp
- Strawberry Mango Smoothie
- Strawberry Protein Crepes
- Strawberry Oat Bars
- Strawberry Caprese Salad
- Layered Strawberry Chia Pudding
- Flourless Strawberry Pancakes
- Strawberry Smores
- Strawberry Chia Jam
This 2-Ingredient Strawberry Sauce recipe was originally published on February 5, 2017. The recipe has been slightly modified and the post now includes new step-by-step photos for how to make the strawberry sauce.
Comments
Would love to try out this recipe but doesn’t tell you how much sugar or how many strawberries to use… this would be extremely helpful especially for a beginner.
Hi Carmen! The exact ingredient measurements are in the recipe card at the bottom of the post. You can click ‘jump to recipe’ or scroll down to see the full recipe. Hope that helps!
Thank you I love it!!!! ♥️
So happy you enjoyed this!
I have 2 questions
1st question is can I use frozen strawberries wasn’t strawberries?
The question is can I use a sugar alternate?
Frozen strawberries will work in a pinch, but they won’t be quite as good. I like to use cane sugar or organic sugar, but you can really use any type of sugar you have on hand. If you want to cut down on the sweetness, you can always reduce the amount of sugar used.
At what temperature is the oven?
How long do you bake them in the oven?
Do you cover them in the oven?
Thank you!
The recipe will be updated with the details soon!