Strawberry coulis is a smooth homemade fruit sauce made with fresh strawberries, sugar, and lemon juice, perfect for cakes, cheesecakes, pancakes, and ice cream.
I make this easy strawberry coulis all year round to add fresh berry flavor to my cakes, cupcakes, and plated desserts. It comes together in just 15 minutes with only 3 simple ingredients.
Whether you're using fresh summer strawberries or frozen berries, this homemade strawberry sauce is smooth, vibrant, and perfect for drizzling over desserts or using as a cake filling.
Why You'll Love This Recipe
- Ready in 15 minutes – A quick homemade fruit sauce with minimal effort.
- Only 3 simple ingredients – Fresh strawberries, sugar, and lemon juice.
- Perfect for baking & desserts – Delicious on cheesecakes, pancakes, ice cream, cakes, and cupcakes.
Ingredients
You'll only need a few simple ingredients to make this homemade strawberry coulis:
- Strawberries – Fresh or frozen strawberries.
- Granulated sugar – Adjust to the sweetness of the berries.
- Lemon juice – Freshly squeezed for the best flavor and brightness.
Tips for this recipe
- Make a double batch and freeze portions for later.
- Use ripe strawberries for the best flavor.
- Adjust the sugar to suit your berries.
- Blend until smooth for a silky texture.
- Strain through a fine-mesh sieve for a seed-free coulis.
- Cool completely before serving or storing.
How to make strawberry coulis recipe
Combine the strawberries, sugar, and lemon juice in a small saucepan.
Cook over medium heat for about 10 minutes, stirring occasionally until the strawberries are soft and juicy.
Blend the mixture until completely smooth using an immersion blender or a regular blender.
Strain through a fine-mesh sieve to remove the seeds for a silky-smooth coulis (optional).
Cool completely before serving, or transfer to an airtight jar and refrigerate until ready to use.
Serving Suggestions
Enjoy this strawberry coulis with:
- Cheesecake
- Pancakes and waffles
- Ice cream
- Yogurt
- Cakes and cupcakes
- Panna cotta
- French toast or crêpes
Try it over my New York Cheesecake or my Angel Food Cake for a simple and delicious strawberry topping.
Storage
Store the strawberry coulis in an airtight jar in the refrigerator for up to 1 week, or freeze for up to 3 months.
Recipe Variations
- Strawberry Sauce: Skip straining for a chunkier texture.
- Mixed Berry Coulis: Replace part of the strawberries with raspberries or blueberries.
- Naturally Sweetened: Use honey or maple syrup instead of sugar.
- Vanilla Strawberry Coulis: Add a splash of vanilla extract.
- Strawberry Compote: Cook the mixture longer for a thicker fruit topping.
Recipe Questions
Can I use frozen strawberries?
Yes, frozen strawberries work just as well. Cook them a few minutes longer if needed.
What's the difference between strawberry coulis and strawberry sauce?
Strawberry coulis is usually blended and strained until smooth, while strawberry sauce is often thicker and may contain pieces of fruit.
Do I have to strain the coulis?
No. Straining is optional but gives the coulis a smooth, seed-free texture.
Can I make strawberry coulis without sugar?
Yes. Adjust the sweetness to taste or use honey, maple syrup, or another sweetener.
Can I freeze strawberry coulis?
Yes. Freeze it in an airtight container for up to 3 months and thaw overnight in the refrigerator.
More Strawberry Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Strawberry coulis recipe
- Total Time: 11 minutes
- Yield: 1 ½ cups
Description
How to make homemade strawberry coulis with just strawberries, sugar and lemon juice (for a pot of about 250 g / about 1 cup)
Ingredients
- 250 g (1 ¼ cups) Strawberries - fresh or frozen
- 40 g (¼ cup) Sugar - granulated
- ½ Lemon juice - fresh approx. 20 ml
Instructions
- Place the hulled and chopped fresh strawberries or whole frozen strawberries in a medium saucepan with the granulated sugar and fresh lemon juice.
- Heat over medium heat for about 10 minutes, stirring occasionally with a wooden spoon or tablespoon until the strawberries are mashed.
- Mash the strawberries with a fork or potato masher.
- Remove from the heat and blend the mixture in a blender until you have a liquid strawberry coulis.
- Strain the coulis through a fine sieve to remove strawberry seeds and other residues, and ensure a smooth sauce.
- Pour the strawberry coulis into a glass jar with a lid and leave to cool completely in the fridge before using it in your desserts and cakes.
Notes
Storage: Store the strawberry coulis in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
Tips
- Use ripe strawberries for the best flavor.
- Adjust the sugar to the sweetness of the berries.
- Blend until smooth for a silky texture.
- Strain the coulis for a seed-free finish.
- Cool completely before serving or storing.
- Make a double batch and freeze extra for later.
- Prep Time: 1 minute
- Cook Time: 10 minutes
- Category: Sauce, coulis
- Cuisine: American
Anne
A delightful treat that's incredibly easy to make!