Strawberry Sauce for Cheesecake
The most popular topping for cheesecake is probably strawberries (just ask the folks at the Cheesecake Factory!). Their gorgeous red color and their tangy sweetness offer the most delightful contrast to the rich, creamy, pale filling, and the crunchy crust on the bottom. And turning strawberries (fresh or frozen) into a perfect cheesecake topping couldn’t be easier (but also, a perfect topping for ice cream, cream pies, lemon squares, and other desserts!
Strawberry Topping for Cheesecake with Frozen Strawberries
You can use frozen strawberries in place of fresh for this slightly jellied topping. You don’t even have to defrost them, they will soften while there are macerating with the sugar. You may need to let them thaw slightly in order to cut them easily and safely, but otherwise they are a perfect substitute for fresh in this topping.
How many Pints of Strawberries Equals a Pound
2 pints, or 4 cups, is equal to one pound of strawberries.
How to Make Strawberry Sauce
Hull and halve the strawberries.
Place them in a bowl and sprinkle over the sugar.
Mash lightly with a fork.
And toss to combine.
Let sit for 10 minutes (this is called macerating) until some of the juices release.
Use a slotted spoon and transfer the berries into a small pot, leaving most of the juices in the bowl.
Whisk the cornstarch into the juices until dissolved.
Place the pot over medium heat, and add the lemon zest.
Stir in the lemon juice and cornstarch mixture. Heat, stirring frequently, until bubbly and thick, breaking up the berries a bit, about 5 minutes. Let cool to room temperature.
Freezing Strawberry Sauce
You can freeze strawberry sauce perfectly. Simply let it cool, then transfer it to an airtight container or freezer proof zipper top bag and freeze for up to 4 months. It will also last for several days in the refrigerator.
Strawberry Topping for Cheesecake: The most popular cheesecake topping of all, and SO easy to make! (Great on ice cream and pancakes, too!)Tweet This
How to Use Strawberry Sauce
Serve over cheesecake, or use as a topping for ice cream. It’s also a great topping for waffles, French toast and pancakes!
Other Holiday Desserts:
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Strawberry Topping for Cheesecake
- 1 pound (2 pints) strawberries , fresh or frozen
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- ½ teaspoon grated lemon zest
- Hull and halve the strawberries. Place them in a bowl, sprinkle over the sugar, mash lightly with a fork, and toss to combine. Let sit for 10 minutes (this is called macerating) until some of the juices release. Use a slotted spoon and transfer the berries into a small pot, leaving most of the juices in the bowl. Whisk the cornstarch and lemon juice into the juices until dissolved.
- Place the pot over medium heat, and add the lemon zest. Stir in the lemon juice and cornstarch mixture. Heat, stirring frequently, breaking up the berries as you stir, until bubbly and thick, about 5 minutes. If you want a smother sauce you can transfer the mixture to a food processor and pulse or puree. Let cool to room temperature.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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