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    Home » Recipes » Spices & Condiments

    Strawberry Topping for Cheesecake

    Published: Jan 31, 2019 · Modified: Nov 9, 2022 by Heather · As an Amazon Associate I earn from qualifying purchases. · 974 words. · About 5 minutes to read this article.

    Jump to Recipe Jump to Video
    Strawberry Topping for Cheesecake by The Toasty Kitchen
    Strawberry Topping for Cheesecake by The Toasty Kitchen
    Strawberry Topping for Cheesecake by The Toasty Kitchen

    Strawberry topping for cheesecake is a homemade strawberry sauce that's made on the stovetop with a few simple ingredients. This sweet strawberry topping is perfect for more than just cheesecake - try it on pancakes, pound cake, waffles, cupcakes, and more.

    A metal spoon filled with strawberries.

    Strawberries are the perfect addition to many desserts and baked goods - especially cheesecake. This strawberry sauce, or strawberry compote, is our favorite topping to add to mini cheesecakes and no bake cheesecake bars. It's a big crowd pleaser!

    Strawberry topping is easy to make and ready in just a few minutes. You'll need some fresh strawberries (or frozen strawberries that have been thawed), sugar, lemon juice, and cornstarch. That's it!

    It can even be frozen and thawed for later - great for making extra with those in-season strawberries! Keep reading to learn how to make strawberry cheesecake topping.

    Ingredients and substitutions

    What is strawberry topping made of? For this recipe, you'll need strawberries, granulated sugar, lemon juice, and cornstarch.

    • Strawberries - Fresh or frozen strawberries work in this recipe. If your strawberries are frozen and whole, you'll want to let them thaw first. Then dice your strawberries as directed in the recipe card (frozen strawberries should already be hulled).
    • Granulated sugar - Adds sweetness and helps create the sauce when melted with the other ingredients.
    • Lemon juice - Brightens the flavor of your sauce and helps cut the sweetness with a little acidity. Does not make your sauce taste lemony.
    • Cornstarch - Thickens your sauce made with the juices from the strawberries, lemon juice, and sugar. Depending on the juiciness of your strawberries, you may want to add a few tablespoons of water. I've made this recipe dozens of times - the juiciness of your strawberries can vary greatly. Fresh picked, in season strawberries are usually very juicy and require no extra water. Out of season strawberries tend to be a little dry in comparison.
    A white bowl filled with strawberries and a spoon.

    How to hull strawberries

    Before beginning, you'll need to hull and dice your strawberries.

    The hull of the strawberry, also called the calyx, is the leafy green top of the strawberry. When hulling a strawberry, you're removing the green leaves, the stem, the portion of the stem that extends into the strawberry itself, and some of the white center of the strawberry.

    To hull a strawberry, use a paring knife to cut in a circular motion around the stem of the strawberry, into the white flesh underneath. Remove the hull, discard, and give your strawberries a good rinse before dicing.

    How to make strawberry cheesecake topping

    Strawberries cooking down in a sauce pan.
    1. Add your diced strawberries, sugar, lemon juice, and cornstarch to a saucepan. If needed, add a few tablespoons of water (this will depend on how juicy your strawberries are). Stir until your sugar has melted and ingredients are incorporated.
    2. Bring to a boil, and reduce heat to medium-low.
    3. Once your sauce has thickened and looks glossy, remove from heat and allow to cool before serving over cheesecake.

    Tips and tricks

    • The strawberries slowly release their juices as they cook. The cornstarch works with the juices in the pan to create a thick, glaze-like sauce.
    • Since strawberries vary across the world, you may find it necessary to add a small amount of water to the pan. I'd suggest starting with 1-2 tablespoons, adding more as needed.
    • If your sauce continues to thicken as it cooks, feel free to add more water as desired to thin your sauce.
    • If the sauce is sticking to the bottom of the pan, the heat is too high. Turn the heat down slightly and add a splash of water.
    • This recipe is less about following an exact time and more about the look of your sauce. Keep an eye on it and don't walk away, your strawberries can cook down quickly.

    A white bowl filled with strawberry cheesecake topping.Ways to use strawberry topping

    Use this strawberry topping for cheesecake, pound cake, pancakes, waffles, or to top just about any sweet baked good!

    • Cheesecake topping for easy mini cheesecakes or no-bake cheesecake bars
    • Ice cream topping on no churn peanut butter ice cream (peanut butter and jelly anyone?)
    • Pancake topping for buttermilk pancakes
    • Cupcake filling (I use this same topping in my strawberry filled cupcakes)

    Freezing leftovers

    Freezing extra strawberry topping is a great way to make use of in-season strawberries. Make an extra batch or two to save for holidays like Thanksgiving, Christmas, and Easter, or whenever you plan on serving cheesecake.

    Strawberry topping can be frozen for up to six months in a tightly sealed, freezer safe container. To thaw, transfer to the refrigerator and allow to set overnight.

    A metal spoon filled with strawberries.
    Print Recipe
    4.73 from 80 reviews

    Strawberry Topping for Cheesecake

    Strawberry topping for cheesecake is a homemade strawberry sauce that's made on the stovetop with a few simple ingredients. This sweet strawberry topping is perfect for more than just cheesecake - try it on pancakes, pound cake, waffles, cupcakes, and more.
    Prep Time10 minutes
    Cook Time6 minutes
    Total Time16 minutes
    Servings: 8 servings
    Calories: 47kcal
    Author: Heather

    Ingredients

    • 1 pound (454 g) fresh strawberries, hulled and diced
    • ¼ cup (50 g) granulated sugar
    • 1 tablespoon lemon juice
    • 1 tablespoon cornstarch

    Instructions

    • In a saucepan over medium heat, add strawberries, sugar, lemon juice, and cornstarch. Stir to combine. If your strawberries are not very juicy, add 1-2 tablespoons of water, or more, as needed.
    • Bring to a boil. Reduce heat to medium-low and cook until mixture has thickened and looks glossy (this could take up to 6-8 minutes). Remove from heat and allow to cool.
    • Store topping in the refrigerator until ready to serve.

    Equipment Recommendations

    • Lemon Juicer
    • Red Spoonula Set
    • Dry Measuring Cups
    • Measuring Spoons

    Notes

    • This recipe is less about time and more about the thickness of your sauce, so watch it carefully and remove from heat when your sauce has thickened.
    • Use your strawberry topping to top cheesecake, mini cheesecakes, pancakes, pound cake, as a cupcake filling, or as an ice cream topping.
    • Strawberry topping can be frozen for up to 6 months in a tightly sealed, freezer safe container. 
    • Store topping in the refrigerator until ready to serve.

    Nutrition Estimate

    Serving: 3tablespoons | Calories: 47kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 87mg | Fiber: 1g | Sugar: 9g | Vitamin A: 5IU | Vitamin C: 34.1mg | Calcium: 9mg | Iron: 0.2mg
    Course: Dessert
    Cuisine: American

    More recipes

    • Easy Mini Cheesecakes
    • Lemon Blueberry Topping for Cheesecake
    • Raspberry Sauce For Cheesecake
    • No-Bake Cheesecake Bars

    More Spices and Condiments Recipes

    • Whipped Honey Butter
    • Basil Aioli
    • Spicy Aioli
    • Pineapple Pico de Gallo

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    1. Mary

      December 21, 2022 at 7:36 pm

      Can put it on top of the whole cheesecake vs topping per slice? I’m thinking of whip cream border and then putting the sauce in the middle.

      Reply
      • Heather

        December 21, 2022 at 7:42 pm

        Yes, you can cover the entire top of the cheesecake, then slice. A whipped cream border sounds lovely!

        Reply
    2. Krystal

      November 02, 2022 at 12:17 pm

      Hi there, is the video for this still available? I feel like I watched it before and it was helpful but cant seem to find it now on the page

      Reply
      • Heather

        November 02, 2022 at 12:36 pm

        Hi Krystal, the video can be found in the recipe card, just below the notes. You can also click the 'Jump to Video' button at the top and it will take you directly to the video (it may take a few seconds to load). You can also find the video on our Youtube channel here: https://www.youtube.com/watch?v=39EGI2XqIdY

        Reply
    3. Joni

      September 09, 2022 at 2:07 am

      8 servings? Ummm.. Ok. Wanting to use this for a cupcake filling. One serving is 1 Tbsp? 3 Tbsp? Or... 8 servings is a Cup? 2 cups? 24 cupcakes. Do I buy 1 lb of strawberries or 4 lbs? Ugggh!!

      Reply
      • Heather

        September 09, 2022 at 9:32 am

        8 servings (about 3 tablespoons per serving) refers to its use as a cheesecake topping. This recipe makes about 1.5 US cups of strawberry topping. I also use this filling in my strawberry filled cupcakes recipe, and a 1/2 recipe fills 15 cupcakes. So, one full recipe should fill about 30 cupcakes - a little less than one tablespoon in each cupcake. This may vary based on how much you core out of your cupcakes. Hope this helps!

        Reply
    4. Gail

      June 12, 2022 at 6:02 pm

      This recipe was easy to follow and turned out great! I used it for my cheesecake as a topping. My question is, can this sauce be canned? I would love to make good use of strawberries in season but have limited freezer space. Would processing be the same as it is for pie filling?

      Reply
      • Heather

        June 12, 2022 at 6:17 pm

        I haven't tried canning this recipe, so I can't say for certain how it would turn out. However, this topping is basically like a jam, so following any recipe for canning jam should work.

        Reply
    5. Kristie

      March 28, 2022 at 8:06 pm

      I live in south Texas and was able to pick strawberries from a local farm! This recipe is perfect on top of homemade cheesecake. Thank you!

      Reply
    6. MJ

      February 13, 2022 at 7:01 am

      If you only have 1 T liquid how do you bring to a boil without strawberries burning

      Reply
      • Heather

        February 13, 2022 at 8:24 am

        The strawberries release their juices as they are warmed up (the post shows a process shot of this above). I've used fresh picked, in-season strawberries that needed no additional liquid. You're welcome to add as much water as you need to make the topping, depending on the juiciness of your strawberries.

        Reply
    7. Brenda Griffith

      January 15, 2022 at 9:10 pm

      I can't wait to try these filled cupcakes they sound & look so good. Thanks for sharing.

      Reply
    8. annie

      December 14, 2021 at 7:59 am

      can we use water instead of lemon juice

      Reply
      • Heather

        December 14, 2021 at 8:03 am

        The lemon juice is added to cut the sweetness of the sauce - it can be substituted with lime juice, orange juice, or omitted entirely if you don't have these on hand. Water is added in step one (as needed) to thin your sauce if your strawberries are not very juicy.

        Reply
    9. Christy

      May 08, 2021 at 10:20 pm

      Made this tonight for the first time and turned out amazing! Strawberries are out of season where we live so I added 2tbs of water and it looks so good! I’m excited to put on my homemade cheesecake in the morning! Thank you for the recipe!

      Reply
    10. Shawn Hasting

      February 11, 2021 at 8:35 pm

      Is this firm enough to be used for a cake filling?

      Reply
      • Heather

        February 11, 2021 at 8:38 pm

        I haven't tried using it between layers of cake, but I do use this same filling in my strawberry filled cupcakes and it works great! https://thetoastykitchen.com/fluffy-white-cupcakes-strawberry-filling/

        Reply
    11. Dottie

      December 26, 2020 at 10:20 pm

      WOW! This was so easy and tastes good!! Can’t wait to put it on my Cheese Cake 🎂 I added some Strawberry Ice Cream Topping Syrup!
      Thanks 🤩

      Reply
    12. Lucy

      December 01, 2020 at 10:09 am

      Can we use frozen strawberries for this recipe?

      Reply
      • Heather

        December 01, 2020 at 10:14 am

        Frozen strawberries will work as long as they've been thawed beforehand.

        Reply
    13. Cynthia

      October 30, 2020 at 6:34 pm

      Would this work with cherries instead of strawberries? Or other berries? If so, would I need to make any alterations?

      Reply
      • Heather

        October 30, 2020 at 7:24 pm

        You may want to adjust the sugar based on how sweet your fruit is, but otherwise the same process would work for any berries!

        Reply
    14. Carol

      October 07, 2020 at 6:25 pm

      Is this topping served warm or can it be made the day before and served chilled?

      Reply
      • Heather

        October 07, 2020 at 6:27 pm

        It can be made the day before and refrigerated. You can serve it warm, room temperature, or chilled!

        Reply
    15. Olivia

      October 01, 2020 at 12:08 pm

      If I used this to fill cupcakes would they need to be refrigerated?

      Reply
      • Heather

        October 01, 2020 at 12:16 pm

        The sugar should help to preserve the filling, but I'd still recommend refrigerating them to be safe.

        Reply
    16. Mikayla Foster

      June 20, 2020 at 4:46 pm

      How long would you say it takes to cool? I need it for a cookout we’re having and it just got done about 5 minutes ago

      Reply
      • Heather

        June 20, 2020 at 4:48 pm

        I'd suggest transferring it to another dish and refrigerating to help it cool faster. Normally it may take 20 minutes or more to cool, but refrigerating should help cut down the time a bit.

        Reply
    17. Sheena

      June 10, 2020 at 12:30 am

      Great receipe, tastes great. Easy to follow the instructions and super fast.

      Reply
    18. Davina Hicks

      April 24, 2020 at 2:30 pm

      Smells so good cooking and turned our perfect!

      Reply
    19. Heather

      April 17, 2020 at 5:45 pm

      Can I use lime in place of lemon? I also read orange liquor may work?

      Reply
      • Heather

        April 17, 2020 at 5:47 pm

        Yes lime juice will definitely work. I can't say for sure about orange liquor but if you give it a try, let us know how it goes!

        Reply
    20. Daniel

      January 30, 2020 at 11:33 pm

      Easy and delicious! Thank you!

      Reply
    21. Jenny Spillman

      December 25, 2019 at 12:40 am

      I’m sorry to say, but this turned out a terrible gloppy mess. I followed the recipe exactly but there was not enough liquid from the strawberries, and they formed into a big ball of goo. I think it was too much cornstarch… maybe it could’ve worked with berries in season but not for these winter strawberries.

      Reply
      • Heather

        December 25, 2019 at 9:25 am

        Hi Jenny, I'm sorry to hear that your strawberry topping didn't turn out! If your strawberries are not very juicy, they may not release enough liquid to make a sauce with the cornstarch, which sounds like what happened. I've added a note to the recipe card to add water as needed to thin out the sauce.

        Reply
    22. Marcia

      December 17, 2019 at 8:13 pm

      Can you freeze the strawberry topping?

      Reply
      • Heather

        December 17, 2019 at 9:31 pm

        Hi Marcia, yes you can freeze strawberry topping. I'd suggest transferring to the refrigerator the night before using so that it can thaw overnight.

        Reply
    23. Denise clark

      September 05, 2019 at 3:53 pm

      How can i make this keto friendly

      Reply
      • Heather

        September 06, 2019 at 9:14 am

        Hi Denise, I am not very familiar with keto friendly sugar substitutes, but from looking at a few other recipes it looks like you can simply swap the sugar in this recipe with your favorite sugar substitute, and omit the cornstarch. Another recipe mentions using xantham gum as a thickener.

        Here is one recipe that looks promising:
        https://lowcarbyum.com/how-to-make-strawberry-sauce-for-cheesecake/

        Reply
    24. Rebecca

      August 22, 2019 at 8:05 pm

      How early would you fill cupcakes before you serve them?

      Reply
      • Heather

        August 22, 2019 at 8:25 pm

        They are best the same day, but you can fill them the day before and they'd be just fine.

        Reply
    25. Janette

      August 06, 2019 at 5:43 pm

      How long will this recipe keep in refrigerator ?

      Reply
      • Heather

        August 06, 2019 at 6:09 pm

        It will keep for 3-4 days in the refrigerator before the strawberries start breaking down.

        Reply
    26. Nina Shano

      June 15, 2019 at 7:42 am

      Made this but instead of lemon juice , I used orange juice and it came out wonderful !!...Thank you. !!

      Reply
      • Heather

        June 15, 2019 at 9:08 am

        Thanks for sharing, Nina! That sounds like a great substitution.

        Reply
    27. Cheyenne Ballow

      June 06, 2019 at 11:41 pm

      Making cheesecake tonight for my husband's work potluck! Strawberry cheesecake, his favorite. <3

      Reply
      • Heather

        June 07, 2019 at 7:02 am

        Yum, sounds great! Let us know how it goes 😀

        Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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