This easy 3 ingredient strawberry sauce is perfect for cheesecake, pancakes, ice-cream, and more! It will take your desserts to another level!
This delicious coulis is a smooth sauce with a slightly thick consistency. It requires just 3 ingredients (no thickeners) and 3 easy steps.
What we love about this strawberry sauce is that not only does it add a beautiful pop of glossy, bright red colour to a dessert, it also has a most wonderful, intense fresh strawberry flavour.
The fresh strawberry flavour complements so many different desserts.
“It’s strawberry season here and we can only eat so many fresh ones so I was looking for another way to use them. I made this and spread a layer of coulis over some vanilla cake before topping with fresh strawberries and whipped cream. OMG!! I have since made numerous batches and popped them into the freezer. We are going to enjoy these over the winter, probably on cheesecake, in smoothies, etc etc. What a great recipe! Thanks for sharing it.” Michelle
This strawberry coulis can be preserved for prolonged storage while keeping the same delicious flavour, check out our tips on canning sauces.
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What is a coulis?
A coulis is a thin sauce made from puréed and strained vegetables or fruits. Fruit coulis is typically used to drizzled over desserts.
It goes well with
Try this strawberry sauce drizzled over:
- over fresh strawberries
- frozen yogurt
- in a sundae
- Magija dessert
- chocolate cake, or in between the layers of sponge cakes
Rather than straining away the pulp from the liquid, we prefer to blend it.
It should be thick enough to coat the back of a spoon creating a perfect consistency for a smooth yet slightly thick sauce – perfect for drizzling over desserts.
How to make it in 3 easy steps
Combine all the ingredients in a saucepan and bring to a boil, stirring occasionally.
Turn the heat down to the lowest setting and simmer (uncovered) for 10 minutes.
Turn off the heat and blend to a smooth sauce (coats the back of a spoon). Then strain and cool before serving.
Make ahead and storing
This recipe can be prepared in advance. Set it aside to cool then transfer to a sealed container and chill for up to 3 days.
The coulis will thicken slightly when chilled. If a thinner consistency is required, blend with a little water.
You certainly can freeze strawberry coulis, so when strawberries are in season make a large batch to last through the year.
Pour the coulis into an ice cube tray to freeze, then pop them into a labelled sealed container to keep in the freezer. Defrost as many cubes as required in a covered container in the fridge or on the counter.
Ideas for frozen coulis
Freeze in an ice tray and make frozen strawberry cubes.
- Use them in fruit drinks
- Blend a handful to make a strawberry granita
- Blend with banana and yogurt to make a delicious smoothie
⭐️ Are you making this Strawberry Coulis recipe? I’d love to know how it turned out in the comments! And please give it a star rating below!
Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork
Easy Strawberry Coulis
- 14 ounces fresh strawberries 400g, washed, hulled, and halved or quartered
- ½ cup white sugar 100g
- 1 tablespoon fresh lemon juice
- 14 ounces fresh strawberries, ½ cup white sugar, 1 tablespoon fresh lemon juiceCombine strawberries, sugar and lemon juice together in a saucepan and bring to a boil on medium heat, stirring occasionally.
- Turn down to low heat and allow to simmer for 10 minutes.
- Turn off the heat and blend to a smooth sauce (which will coat the back of a spoon*). Strain to remove any seeds then leave to cool before serving.
StorageFridge – store in an airtight container for up to 3 days. Freezer – Pour the sauce into an ice cube tray to freeze, then pop them into a labelled ziploc bag to keep in the freezer. Defrost as many cubes as required in a covered container in the fridge. *Dip a spoon in the sauce and run a finger down it. If it leaves a mark, that is the perfect consistency.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
I made this today to go on top of a pavlova and wow it is so so tasty, making it was so easy as well. Thank you so much for taking the time to give us a super easy and tasty recipe like this.
I’m so happy you liked it Fatima!
Please could you tell me how to bottle strawberry coulis I want to sell them at a market stall raising money for the cancer council
Hi Helen, the safest way to do this is by canning. I have written this article Canning Sauces for more details. Best of luck with the fundraiser!
I tripled the recipe and used frozen strawberries. Came out amazing. Had to stop my self from eating it out of the bowl!
It’s strawberry season here and we can only eat so many fresh ones so I was looking for another way to use them. I made this and spread a layer of coulis over some vanilla cake before topping with fresh strawberries and whipped cream. OMG!! I have since made numerous batches and popped them into the freezer. We are going to enjoy these over the winter, probably on cheesecake, in smoothies, etc etc. What a great recipe! Thanks for sharing it.
Thanks so much for your lovely comment, I’m so happy you enjoyed it!
Really tasty! My family loved it paired with some ice cream
Hi Nora, I’m so happy your family loved it, thanks so much for the lovely comment!
I made this fresh on Christmas morning to go over waffles and topped them off with whipped cream. The coulis was still warm so it worked it’s way perfectly into the waffles. I didn’t bother blitzing or straining it, I wanted a decadent full flavoured chunky coulis that easily reflected the fresh seasonal berries.
Loved by adults and kids alike. Thank you.
It sounds wonderful Charmaine, I’m so pleased you all loved it!
I like the simplicity of the recipe. While blending the mixture for a while (3-5 minutes) will pulverize many of the seeds, I would recommend that after blending one gently pushes the mixture with a spatula through a fine mesh sieve to remove as many of the seeds as possible. This will leave a very elegant and smooth coulis.
Thank you for the tip Adam, I’m glad you liked it.
Hi Adam…We always leave any remaining seeds after blending the mix, because of their nutritious value…Even raspberry coulis…They seem to always be quite smooth… : )
So easy to make but taste divine.. used as topping for pancake, will definitely make this again…
Just made this to drizzle on a tart my sisters making for Canada Day (the red). Had lovely frozen strawberries – used less sugar. Very simple. Put in in a squeeze bottle for multiple uses.
That’s great Kathy, I’m so glad you liked it!
this looks so good! I’m looking for different ideas for toppings on french toast and this looks amazing!
I just wanted to ask, do you think the recipe will work using a sugar substitute (e.g. granulated stevia) in place of the white sugar?
Thanks Madie, and yes granulated stevia will work in this recipe.
Could you add Grand Mariner to it, or would it be too watery? Maybe before you reduce it?
Also, can you use frozen fresh strawberries. I’m also making on lockdown and I had to freeze my fresh strawberries so they wouldn’t go bad. Thanks.
Hi Joyce, I would leave the frozen strawberries out on the counter to soften slightly before using them. Also, adding a splash (1-2 tablespoons) of Grand Marnier halfway through the cooking won’t make it too watery.
Thanks for this recipe I’ve just made it to go with our Easter egg cheese cake I can’t stop testing it ha ha.
THanks Liz, I know what you mean. Enjoy your Easter cheesecake!
Hi there , I made your strawberry coli, during lockdown . I served it hot unblended with a packet made cheese cake
To say it saved the cheese from being bland is a understatement, it was amazing, my husband licked his plate clean!!! I will probably never do it again as I don’t have alot of time as life gets in the way, but if I do I shall definitely follow your recipe it was so easy thank you.
Hi Marie, thank you so much, I’m glad you and your husband enjoyed the coulis. I usually make a large amount to freeze as it’s a great ingredient to have on hand.