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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, Fudgy Chocolate Cake, and other desserts!

Spoon putting Strawberry Topping on a slice of Cheesecake.

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. 

Woman slicing strawberries on a wooden cutting board.

Place them in a bowl and sprinkle over the sugar.

Woman sprinkling sugar on a bowl of strawberry pieces.

Mash lightly with a fork.

Woman mashing strawberries in a bowl.

And toss to combine.  

Woman mashing strawberries in a bowl.

Let sit for 10 minutes (this is called macerating) until some of the juices release.  

Woman using a fork to separate strawberries from their juices.

Use a slotted spoon and transfer the berries into a small pot, leaving most of the juices in the bowl.  

Chopped strawberries in a pot.

Whisk the cornstarch into the juices until dissolved.  

Woman whisking a small bowl of strawberry juices, cornstarch, and lemon juice.

Place the pot over medium heat, and add the lemon zest.

Pot of strawberries and 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.

Woman scooping strawberry topping from a small bowl.

Strawberry Topping for Cheesecake: The most popular cheesecake topping of all, and SO easy to make! (Great on ice cream and pancakes, too!)

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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!

Long stemmed glass of ice cream topped with strawberry topping.

Other Holiday Desserts:

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Strawberry Topping for Cheesecake

5 from 1 vote
Prep: 10 minutes
Cook: 15 minutes
Marinating Time: 10 minutes
Total: 35 minutes
Servings: 10 People
The most popular cheesecake topping of all, and SO easy to make!

Ingredients 

  • 1 pound (2 pints) strawberries , fresh or frozen
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon grated lemon zest

Instructions 

  • 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.

Notes

2 pints, or 4 cups, is equal to one pound of strawberries.

Nutrition

Calories: 47kcal, Carbohydrates: 12g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1mg, Potassium: 146mg, Fiber: 2g, Sugar: 8g, Vitamin A: 11IU, Vitamin C: 56mg, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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