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
How to Make Strawberry ToppingFor 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
How to Use Strawberry ToppingDo 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
Ingredients
- 1 pound fresh strawberries hulled and diced
- 1/4 cup 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, 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.
Equipment
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.
Nutrition
Making cheesecake tonight for my husband’s work potluck! Strawberry cheesecake, his favorite. <3
Yum, sounds great! Let us know how it goes 😀
Made this but instead of lemon juice , I used orange juice and it came out wonderful !!…Thank you. !!
Thanks for sharing, Nina! That sounds like a great substitution.
How long will this recipe keep in refrigerator ?
It will keep for 3-4 days in the refrigerator before the strawberries start breaking down.
How early would you fill cupcakes before you serve them?
They are best the same day, but you can fill them the day before and they’d be just fine.
How can i make this keto friendly
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/
Can you freeze the strawberry topping?
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.
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.
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.
Easy and delicious! Thank you!
Glad you enjoyed it Daniel!