This easy, strawberry topping for cheesecake, requires only a few ingredients and tastes so delicious. If you are looking for a simple sauce to dress up your next cheesecake, this strawberry topping is it! You will love the simplicity of this sauce. It is not only great for cheesecakes but is great for topping waffles, French toast, pancakes, ice cream, and the likes!
It’s been ages since I last shared some dessert recipes here on the blog. I am sure you have already guessed from the title that my next post is going to be cheesecake and this strawberry topping is what I have used to top that lovely New York style Instant Pot cheesecake.
I’m not really a fan of canned fruit toppings, but do use it in a pinch, as I did for my cheesecake jars. It does make life easier, but seriously, I would rather use homemade fruit toppings/sauce.
This homemade strawberry topping is simple enough to jazz up a plain cheesecake and make it look all fancy. It is so delicious that it can be eaten on its own 😀 So, you should definitely consider using this strawberry topping for your next cheesecake.
Table of Contents
You only need 4 ingredients to make this delicious topping
For this easy and simple strawberry sauce, you will require;
- Fresh strawberries
- Sugar
- Lemon juice
- Cornstarch
- Vanilla extract and Grand Marnier, which are optional
This strawberry topping sauce comes together fairly quickly since it is a small batch, enough to top one 6 or 7-inch cheesecake, with a little extra sauce to serve on the side.
The strawberries are added in two steps in this recipe. We make a thick sauce with half of the strawberries and the remaining strawberries are halved and mixed in the sauce.
The resultant topping is a mix of glossy strawberry sauce that forms a layer of glaze on the cheesecake and the barely cooked strawberry halves add to the oomph factor of the cheesecake.
This strawberry topping is pretty versatile and you can easily customize it
You can use this topping not only for cheesecakes but also to top waffles, French toast, pancakes, ice cream, overnight oats, whatever you fancy! It is also fabulous to use this topping on a slice of angel food cake or pound cake along with a dollop of whipped cream or use it to layer parfaits or trifle! So good and way better than the store-bought stuff!
This is a pretty chunky strawberry topping because of the strawberry halves. I love the way the finished cheesecake looks with the topping made this way.
You have the buttery graham cracker crust, smooth, and creamy cheesecake filling, and then this burst of strawberries along with the sauce all in a bite, it is heaven on a spoon!
- If you are looking for a smooth strawberry sauce: Slice all the strawberries into small pieces, and follow steps 1-3 below. Use an immersion blender or a mixer to puree the sauce. If you like, you can strain the sauce. When you blend the strawberry mixture, it loses its vibrant red color and looks quite dull, so you would definitely need to add some red food color.
- Strawberry topping without cornstarch: You may skip the cornstarch if you stay away from corn-based products. Simply simmer the sauce a little longer, until it has thickened to your desired consistency. Remember, the sauce continues to thicken as it cools, so please use your best judgment here. If it gets too thick, you can return it back to the saucepan, add a few tablespoons of water, and adjust the consistency. Or else you could replace the cornstarch with other thickeners like tapioca starch or potato starch.
- You can also use frozen strawberries instead of fresh ones. There is no need to thaw, it will just take longer for the juices to reduce and thicken.
- For a less chunky strawberry topping, you may dice the strawberries into small pieces instead of halves and add it to the thickened sauce.
Don’t forget to check out these strawberry recipes
How to make strawberry topping for cheesecake –Step by step instructions
{Printable recipe card below instructions}
Step 1: Place the ingredients in a saucepan
Cut half of the strawberries (8 oz) lengthwise into thick slices and the rest of it (8 oz) into halves. Place the sliced strawberries in a heavy-bottomed saucepan, add 1/4 cup sugar, and 1 tablespoon lemon juice. You can add a couple of tablespoons of water if the strawberries are not juicy, or else it won’t turn syrupy.
Step 2: Cook
Cook on medium heat, stirring frequently until the strawberries release their juices and the mixture begins to boil, about 5-7 minutes.
Reduce the heat to low, and simmer, stirring frequently, until most of the strawberries have broken down and the mixture begins to thicken, about 2-3 minutes more.
Step 3: Add cornstarch slurry
Make a cornstarch slurry by mixing 1/2 tablespoon cornstarch with 1 tablespoon water. Add it to the sauce, stir continuously until the sauce thickens. If the sauce thickens too much, add a few tablespoons of water and adjust the consistency.
Step 4: Add the rest of the sliced strawberries
Add the remaining halved strawberries, 1/4 teaspoon vanilla extract, and 1 tablespoon of Grand Marnier (if using), mix well and simmer for another minute. Switch off the heat, set aside to cool.
Transfer to a bowl or a jar, refrigerate until ready to serve.
To top the cheesecake: After the cheesecake has been refrigerated for 8-10 hours, remove it from the springform pan, and top it with strawberry sauce. Arrange the strawberry halves in a single layer, cut-side facing down. Refrigerate for 2-3 hours, slice and serve with remaining strawberry sauce, if desired.
Note
- This strawberry sauce will keep well in the refrigerator for at least 3 days. You may freeze it in a freezer-safe container for up to 3 months. Thaw in the refrigerator the night before, you may warm it in the microwave.
★ If you try this fresh strawberry sauce for cheesecake, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Feel free to share your feedback and suggestions at [email protected]. Thanks so much 🙂
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Strawberry Topping For Cheesecake
Ingredients
- 16 oz strawberries divided
- 1/4 cup granulated cane sugar adjust as per desired sweetness
- 1 tablespoon lemon juice
- 1/2 tablespoon cornstarch mixed with 1 tablespoon cold water
- 1/4 teaspoon vanilla extract optional
- 1 tablespoon Grand Marnier or your favorite orange liqueur, optional
Instructions
- Cut half of the strawberries lengthwise into thick slices and the rest of it into halves. Place the sliced strawberries in a medium saucepan, add sugar, and lemon juice. You can add a couple of tablespoons of water if the strawberries are not juicy, or else it won't turn syrupy.
- Cook on medium heat, stirring frequently until the strawberries release their juices and the mixture begins to boil, about 5-7 minutes.
- Reduce the heat to low, and simmer, stirring frequently, until most of the strawberries have broken down and the mixture begins to thicken, about 2-3 minutes more.
- Add the cornstarch slurry to the sauce, stir continuously until the sauce thickens. If the sauce thickens too much, add a few tablespoons of water and adjust the consistency.
- Add the remaining halved strawberries, 1/4 teaspoon vanilla extract, and 1 tablespoon of Grand Marnier (if using), mix well and simmer for another minute. Switch off the heat, set aside to cool.
- Transfer to a bowl or a jar, refrigerate until ready to serve.
To top the cheesecake
- After the cheesecake has been refrigerated for 8-10 hours, remove it from the springform pan, and top it with strawberry sauce. Arrange the strawberry halves in a single layer, cut-side facing down. Refrigerate for 2-3 hours, slice and serve with remaining strawberry sauce, if desired.
Video
Notes
This recipe is absolutely great. I used frozen strawberries which is what I had and it totally exceeded my expectations! It’s simple to make and really delicious.
Happy to hear that, Kim! Thanks for letting us know how it turned out 😊
This sauce was easy to make. The recipe was simple to follow and tastes great!
Happy to hear that, Chasity! Appreciate you taking the time to share your feedback, thanks so much 😊