Strawberry Topping For Cheesecake
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This strawberry topping for your cheesecake couldn’t be simpler and is made on the stovetop. Made with just a few simple ingredients, in about 20 minutes this strawberry sauce is perfect for spooning over a big slice of cheesecake.
Listen, a slice of cheesecake on its own is just amazing isn’t it? Nothing wrong with a creamy slice, maybe a little whipped cream on top, and a buttery graham cracker crust underneath. That’s all well and good, friend.
But how do you take it to the next level to make your guests lose their minds? Spoon on some homemade strawberry topping. None of that weird tub of “strawberry topping” with a vibrant red gel-like consistency. This strawberry topping blows that stuff out of the water.
And the best part is this strawberry sauce is made with just 5 ingredients and is made on the stovetop in minutes. Perfect for someone who maybe doesn’t have a working oven at the moment (*ahem, that’s me friend!).
My oven broke a few weeks ago (oh right before Thanksgiving) and I started panicking dreaming up delicious no bake wonders that would wow my friends and family still over the holidays – like no bake Oreo truffle balls, or some yummy chocolate fudge, and peanut butter fudge. And you can’t forget about the buckeye balls (although most of those may have stayed in my freezer for myself – don’t judge me!)
But besides no bake Christmas treats I also wanted an amazing no bake Christmas dessert to bring to get togethers and have for Christmas dinner. And that’s when it hit me no bake cheesecake!! Of course! No bake cheesecake. But I thought that’s not special enough, let’s whip up some strawberry sauce to spoon over those creamy dreamy vanilla cheesecake slices. Now we’re talking.
And the best part is this strawberry topping isn’t just good on cheesecake – you could use this all year long. Maybe on a slice of angel food cake? Or spoon over a stack of buttermilk pancakes or french toast. Or served over a slice of pound cake. Why not just save some for a big bowl of ice cream for a weekday indulgence? Yes the possibilities are endless for this strawberry sauce.
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See Also:
- Make the best chocolate frosting with this Chocolate Italian meringue buttercream!
- Oreo frosting is a perfect frosting for your vanilla and chocolate cupcakes that all Oreo lovers are going to swoon over!
- Calling all peanut butter lovers with this peanut butter cream cheese frosting perfect for cakes and cupcakes!
Why This Recipe Works
- Is made in minutes on the stovetop
- Simple strawberry sauce that can be used for lots of desserts
- Easiest way to use up those fresh summer strawberries during strawberry season!
Ingredients Needed
- Lemon juice – Fresh lemon juice is best but bottled lemon juice will work in a pinch!
- Cornstarch – Used to thicken the sauce.
- Strawberries – I used fresh strawberries, but frozen could work too. I haven’t tried with frozen strawberries but I would thaw them first before adding to the pan. You can also use other berries as well instead of strawberries.
- Granulated sugar
- Vanilla – The vanilla extract is optional, you can omit if you want but I like the flavor that it adds.
How To Make Strawberry Sauce
- In a small bowl, whisk together the cornstarch and lemon juice.
- Add the cornstarch slurry to a medium saucepan, along with the strawberries and sugar.
- Cook over medium heat, stirring occasionally allowing the mixture to boil, and the strawberries to cook down, about 10 minutes until thickened. Mash down the strawberries slightly as it cooks, with a wooden spoon, potato masher or heat-proof spatula. I like to leave some of the unmashed and bigger (but you can mash the topping down as much as you want). Make sure to be stirring, and scraping along the bottom so the bottom doesn’t burn.
- Remove from heat. Stir in the vanilla (this is an optional ingredient and you can totally omit it), and allow to cool completely . Store in a covered container in the refrigerator.
Heather’s Baking Tips
- Chop the strawberries. You want to roughly chop the strawberries before adding them to the saucepan. I basically just quarter mine, but you can also half some of you want some bigger pieces.
- Mash as much as you want. If you want a chunkier strawberry topping then do not mash the mixture as much when it’s on the stove. If you want a thinner, less chunkier strawberry sauce then mash it more. You can also blend the strawberry sauce after it’s cooked if you want a smooth strawberry topping with no chunks.
- Combine lemon juice and cornstarch first. This will dissolve the cornstarch first making for a lump free strawberry sauce.
Make Ahead/Storage Instructions
You can store this strawberry sauce in an airtight container in the fridge for up to a week.
Yes you can freeze the topping in a freezer safe container for up to 3 months. When ready to use, let it thaw overnight in the fridge (or you can let it thaw on the counter if need be if you need it the day of). If you want you can warm the sauce back up on the stove or in your microwave.
Yes you can try reducing the sugar, depending on the sweetness of your strawberries.
Yes you can, but the sauce may just take a little longer to cook down on the stovetop. For best results, thaw first.
More Recipes To Try
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Strawberry Topping (For Cheesecake)
Ingredients
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 pound (16 ounces) fresh strawberries hulled and quartered
- ⅓ cup (67 g) granulated white sugar
- ½ teaspoon vanilla extract optional
Instructions
- Combine cornstarch and lemon juice. In a small bowl, whisk together the cornstarch and lemon juice.
- Add ingredients to pot. Add the lemon juice/cornstarch mixture to a medium saucepan, along with the strawberries and sugar.
- Cook strawberry sauce. Cook over medium heat, stirring occasionally allowing the mixture to boil, and the strawberries to cook down, about 20 minutes until thickened. Mash down the strawberries slightly as it cooks, with a wooden spoon, potato masher or heat-proof spatula. I like to leave some of the unmashed and bigger (but you can mash the topping down as much as you want).
- Cool and store. Remove from heat. Stir in the vanilla (if using), and allow to cool completely . Store in a covered container in the refrigerator.
Notes
- Storage: You can store this strawberry sauce in a container in the fridge for up to a week.
- Freezing: You can freeze the topping in a freezer safe container for up to 3 months. When ready to use, let it thaw overnight in the fridge (or you can let it thaw on the counter if need be if you need it the day of). If you want you can warm the sauce back up on the stove or in your microwave.
- Strawberries – I used fresh strawberries, but frozen could work too. I haven’t tried with frozen strawberries but I would thaw them first before adding to the pan. You can also use other berries as well instead of strawberries.
- Vanilla – The vanilla extract is optional, you can omit if you want but I like the flavor that it adds. My husband said “pass” and wanted 100% strawberry flavor. So it’s up to you, or you can always add a little bit at first and see what you think.
I was leery! This was too easy. No way could l have this delicious homemade sauce with5 ingredients and 20 minutes! I’m not leery anymore! I’m only pleased and excited. I am an amputee and I felt like I needed a quiet kitchen to try this new recipe. I just made my first homemade cheesecake yesterday and this sauce just made me feel so good and accomplished. I will definitely make it many times and store it!!
Hi Lynda! This is the sweetest comment and I’m so happy you not only loved the recipe but felt so accomplished making it. This is why I create and share my recipes. Thank you for reminding me why I do what I do!
This strawberry topping was so delicious we made a double batch and used half for a store bought cheesecake and half for a topping for pancakes! Yum!
wow!
Delicious yet simple recipe, will definitely make this again!
yay!
I love how easily this strawberry topping comes together on the stove! Looks so good paired with the cheesecake. Yum!
Excellent