This Homemade Strawberry Sauce for Cheesecake is incredibly easy to make. Fresh strawberry topping is perfect for your favorite cheesecake recipe, french toast, pancakes, and more! It's ready in 15 minutes or less with simple ingredients.
This easy strawberry sauce recipe will bring your recipes to the next level. This recipe has no added sugar and is made with a sugar replacement, but can easily be made with sugar if you prefer.
Whether you'd like to level up your vanilla ice cream, homemade cheesecake, a slice of angel food cake or pound cake, or these strawberry cheesecake cookies, this homemade sauce is one of our favorite ways to enjoy strawberries.
❤️Why you'll love this
- Bursting with fresh strawberry flavor - Fresh berries in peak strawberry season are hard to beat. They'll make for the perfect fresh strawberry sauce.
- Sugar free & low carb option - This recipe is easy to make with no added sugar, with the help of our favorite sweeteners that measure 1:1 for sugar.
- Gluten free - Xanthan gum is one of our favorite ingredients for gluten-free baking and cooking. This recipe uses it as a thickener to create the proper sauce consistency.
- Quick & easy - A delicious sweet strawberry sauce from start to finish in 15 minutes!
- No special equipment needed - All you need is a medium saucepan, a sharp knife and a cutting board for this recipe.
- Made with only 5 simple ingredients - These ingredients can be found at nearly any grocery store!
Here are the ingredients you will need for this recipe. You will find the full recipe along with nutritional information in the printable recipe card below.
- Fresh strawberries - Quartered with stems removed. Look for bright red, sweet strawberries with no spots.
- Lemon juice - Adds a bit of acidity and brightness to the strawberry jam.
- Sweetener of choice - We highly recommended powdered erythritol (Swerve) or allulose sweetener for sugar free versions of the sauce. Allulose is slightly less sweet than sugar, so you will need to add a bit more, to taste, than if using powdered erythritol, which is a 1:1 sugar substitute.
- Xanthan gum - Optional, to thicken the sauce. You can also use cornstarch, or arrowroot powder if you prefer.
- Water - If needed to thin the sauce.
Add strawberries, sweetener, and lemon juice to a small pot over medium-high heat. Stir constantly with a wooden spoon to dissolve the sweetener.
After a few minutes, the sauce will have begun to release some liquid. Bring the liquid to a boil, then reduce to a simmer.
Allow to simmer for 6-8 minutes, and the sauce begins to thicken. At this time, add a small pinch of xanthan gum and stir constantly to dissolve. Simmer for another 2-3 minutes to thicken. You can add water if the sauce becomes too thick.
Pro tip: A little bit of xanthan gum goes a LONG way! Start with about 1/16th of a teaspoon and very gradually add more as needed.
Allow to cool completely before using. That's it!
- Corn starch - Corn starch can easily be used in this recipe. We tend to use it less simply because it has a few more carbs per serving than xanthan gum does. You will need about 1 tablespoon of corn starch for one pound of strawberries.
- Less sweet - You can certainly make this sauce to suit your preferences. We use powdered erythritol since it won't crystallize as easily once it's cold. The amount of sugar or substitute you use is entirely up to you.
- Add more lemon flavor - Really love lemon? Add in some fresh lemon zest or more lemon juice for more lemon flavor.
- More berries - Feel free to add in more of your favorite summer berries to this sauce if you like, like cherries, raspberries, or blueberries.
💭Frequently asked questions
If you prefer a chunk-free sauce, you can always use a food processor or immersion blender to puree the mixture. Simply pulse or puree at a low speed until there are no more remaining strawberry chunks, or your desired texture is reached.
You can also add in a thin stream of cold water to the mixture while it cooks to loosen the mixture.
Or, cut the strawberries up into small pieces for small bits of strawberries.
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You can store this homemade strawberry topping in the fridge in an airtight container in the fridge for up to 10 days. It can also be stored in a freezer-safe container for up to 6 months. Thaw in the fridge.
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Strawberry Topping for Cheesecake
- 16 ounces strawberries, quartered with tops removed
- 36 grams powdered erythritol (can be substituted for granular sugar, and also, please sweeten to suit your personal taste!)
- 1 tablespoon lemon juice (juice of ½ a lemon)
- 1/16 teaspoon xanthan gum (or more as needed to thicken the sauce. Cornstarch can be used as well.)
- water, if needed to thin
- Add strawberries, lemon juice, and sweetener to a small pan over medium-high heat. Stir constantly to coat the berries and dissolve the sweetener. Bring to a boil, then reduce to a simmer.
- Allow to simmer for 6-8 minutes, then gradually add in a small amount of xanthan gum, stirring constantly to thicken. Pour in a slow stream of water if desired to loosen the mixture.
- After another 2-3 minutes. Pour sauce into an airtight container and store in the fridge for up to 10 days. This recipe can also be frozen for up to 6 months.
- For substitutions and variations (especially regarding sweeteners) be sure to check out the body of this post.
- Sweeten to suit your personal preferences.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.