Strawberry Topping for Cheesecake is made from scratch and ready in minutes for your next dessert recipe. This sweet strawberry topping is perfect for more than just cheesecake - try it on pancakes, pound cake, waffles, cupcakes, and more.
Strawberries are the perfect addition to many desserts and baked goods - especially cheesecake. Make this strawberry topping next time you whip up your favorite cheesecake recipe - maybe a batch of Easy Mini Cheesecakes.
This strawberry topping is exceptionally easy to make, and is ready in just a few minutes. You'll need some fresh strawberries, sugar, lemon juice, and cornstarch. That's it!
The strawberries naturally color this topping a vibrant red, so no food coloring is needed.
Cooking your strawberries
First, hull and dice your strawberries. Here's a great article on ways to hull strawberries.
Your strawberries will slowly release their juices as they cook. The cornstarch works with the juices in the pan to create a thick, gel-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.
This recipe is less about following an exact time and more about the look of your sauce. Keep an eye on it, as your strawberries can cook down quickly.
Ways to use strawberry topping
Use this strawberry topping for cheesecake, pound cake, pancakes, waffles, or to top just about any sweet baked good!
- Easy Mini Cheesecakes - mini cheesecake topping
- How To Make No Churn Ice Cream - ice cream topping
- Fluffy Buttermilk Pancakes - pancake topping
- Strawberry Filled Cupcakes - cupcake filling
Do you have leftover strawberry topping from your most recent batch?
This topping freezes well, and can be stored for up to 6 months in the freezer in a tightly sealed, freezer safe container.
Strawberry Topping for Cheesecake
- 1 pound fresh strawberries hulled and diced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- In a saucepan over medium heat, add strawberries, sugar, lemon juice, and cornstarch. Stir to combine. If your strawberries are not very juicy, you may need to add 1-2 tablespoons of water as needed.
- Bring to a boil. Reduce heat to medium-low and cook for 6-8 minutes, or until mixture has thickened. Remove from heat and allow to cool.
- 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.