This 3-Ingredient Strawberry Sauce Is Ready in Under 15 Minutes

This silky strawberry sauce recipe is quick and versatile. Drizzle it on ice cream, cake, custards, yogurt, and more.

Side view of strawberry sauce
Serious Eats / Amanda Suarez

Until recently, chocolate sauce was the only sauce I wanted on an ice cream sundae. Lately, however, this simple strawberry sauce has squeezed its way into my heart and onto my sundaes. It’s subtly sweet, and is just tart enough to beautifully complement creamy desserts like vanilla or strawberry ice cream, couer à la crème, parfaits, and whipped cream–topped cakes.

This easy sauce can easily be doubled, takes just 15 minutes to prep, and requires only three ingredients: frozen strawberries, sugar, and lemon juice. Because frozen fruit is almost always packaged when it’s at peak ripeness, using frozen berries guarantees that your sauce will taste vividly of strawberries regardless of when during the year you make this. You could certainly use fresh strawberries if you have them, and the sauce is a great use for fruit that is on its last legs.

To make the sauce, all you have to do is combine the berries, some water, sugar, and lemon juice in a saucepan over high heat and stir until the sugar is dissolved and the strawberries are soft, then purée and strain it.  The result is a bright, silky sauce you’ll want to pour over all your frozen desserts—or eat by the spoonful.

In a medium saucepan set over high heat, combine strawberries, water, sugar, and lemon juice. Simmer for 10 to 12 minutes, stirring occasionally, or until the sugar is dissolved and the strawberries are soft.

Berry sauce being cooked in a pot on a hot plate
Serious Eats / Victor Protasio

Using an immersion blender, food processor, or a regular blender, purée the sauce. Strain it through a fine-mesh sieve, and loosely cover. (See notes.) Chill until cold.

Overhead view of using an immersion blender on the sauce
Serious Eats / Victor Protasio

Make-Ahead and Storage

The strawberry sauce can be stored in a tightly sealed container in the refrigerator for up to a week.

Puréeing and straining the sauce removes the tiny seeds, but you can skip this last step if you don’t mind a slightly grainy texture and you want to get your sauce onto your dessert as quickly as possible.