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.
How to Make Strawberry Topping
For this recipe, all you’ll need is a saucepan and a spoon, as well as your ingredients: fresh strawberries, lemon juice, cornstarch, and sugar.
First, hull and dice your strawberries. Here’s a great article on ways to hull strawberries.
In a saucepan over medium heat, add all of your ingredients – strawberries, lemon juice, sugar, and cornstarch. Stir until everything is combined.
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.
After a few minutes, you will notice your sauce thickening slightly. It should also start to look glossy. Take your sauce off the heat as soon as it is thickened to your liking.
This recipe is less about following an exact time and more about the look of your sauce. Keep an eye on it, as it can cook down quickly.
How to Use Strawberry Topping
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.
Here are a few more ideas:
- How To Make No Churn Ice Cream – use as an ice cream topping
- Fluffy Buttermilk Pancakes – top your morning pancakes
- Strawberry Filled Cupcakes – use as a cupcake filling
The possibilities are endless when it comes to using this strawberry topping. Have you tried my recipe? What did you use your strawberry topping for? Share in the comments below!
Strawberry Topping for Cheesecake
- 1 pound fresh strawberries hulled and diced
- 1/4 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.