The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

Today I want to talk to you about something simple but magical: strawberry sauce using frozen strawberries. I make this strawberry sauce using frozen strawberries all year long, not only in summer. Many women tell me they think fresh fruit makes better sauce, but I promise you, strawberry sauce using frozen strawberries turns out just as rich, sweet, and comforting. I keep bags of frozen strawberries in my freezer just for this recipe. When I want something sweet and homemade without too much effort, I reach for them and make strawberry sauce using frozen strawberries in less than 20 minutes.

I remember the first time I made it during winter. The wind blew hard outside, and the olive trees bent in the cold. I wanted something bright and cheerful on our table. I did not have fresh strawberries, but I had frozen ones. I stood in my little kitchen, stirred the pot, and watched the deep red color bloom. The smell filled the room, sweet and fruity. My daughter dipped her spoon in before I even finished cooking. That day, I realized I did not need summer to enjoy strawberries.

Since then, this sauce has become one of my little kitchen secrets.

Why I Love Making This Recipe

I love this recipe because it feels effortless but tastes special. Strawberry sauce using frozen strawberries saves me time. I do not wash, hull, or slice anything. I simply open the bag and pour the berries into my pot.

I also love the texture. Frozen strawberries release their juices as they cook, creating a naturally thick and glossy sauce. I control the sweetness. I decide how chunky or smooth I want it. Sometimes I leave soft pieces for texture. Sometimes I mash everything until silky.

Most of all, I love how versatile it feels. I pour it over Greek yogurt in the morning. I spoon it over cheesecake when friends visit. I drizzle it over pancakes for my family on Sunday. It turns something simple into something that feels thoughtful.

When I cook it, I feel calm. I stir slowly. I taste and adjust. I enjoy the deep ruby color. Even the act of making strawberry sauce using frozen strawberries feels comforting.

Ingredients & Little Kitchen Secrets

Here is everything I use:

• Frozen strawberries
• Sugar
• Lemon juice
• Cornstarch (optional, for thicker sauce)
• Water (if needed)

That’s it. Simple and honest.

My Little Kitchen Secrets

1. I never thaw the strawberries first.
I cook them straight from frozen. They release juice slowly, and that helps the flavor develop gently.

2. I use fresh lemon juice.
The lemon does not make the sauce sour. It wakes up the sweetness and brightens the flavor.

3. I taste before adding more sugar.
Some frozen strawberries taste sweeter than others. I always adjust.

4. I mash with a fork or potato masher.
I do not always blend. I like a little texture. But if I want a smooth sauce for cheesecake, I use my hand blender for a few seconds.

5. I let it cool completely before storing.
The sauce thickens more as it cools.

Simple tricks make all the difference.

How I Make It, Step by Step

I always start with a medium saucepan. I place it on the stove over medium heat.

1. I pour the frozen strawberries into the pot. I do not thaw them.
2. I sprinkle sugar over the top.
3. I squeeze fresh lemon juice directly into the pot.
4. I turn the heat to medium and let everything warm slowly.

After about 5 minutes, the strawberries begin to soften. I stir gently with a wooden spoon. The berries release their juices and create a beautiful red syrup.

I lower the heat slightly and continue stirring. I press some strawberries with the back of my spoon to release more juice.

If I want a thicker sauce, I mix a small spoon of cornstarch with a tablespoon of cold water in a separate cup. I stir it until smooth. Then I pour it slowly into the simmering sauce while stirring constantly.

Within 2–3 minutes, the sauce thickens beautifully.

I taste it. If it needs more sweetness, I add a little more sugar. If it tastes too sweet, I squeeze another drop of lemon.

When I reach the texture I love, I turn off the heat and let it cool.

The whole process takes about 15–20 minutes. Nothing complicated. Nothing stressful.

How I Serve It at Home

Oh, this is my favorite part.

I spoon strawberry sauce using frozen strawberries over thick Greek yogurt and sprinkle crushed walnuts on top.

I pour it warm over vanilla ice cream and watch it melt slightly into the cream.

I drizzle it over pancakes and add a dusting of powdered sugar.

I spread it between cake layers when I bake for birthdays.

Sometimes I swirl it into oatmeal in the morning. Sometimes I mix it into whipped cream to make a light strawberry cream.

And when I feel indulgent, I spoon it over cheesecake and close my eyes with the first bite.

It makes everything feel homemade and full of care.

Storage, Reheating & Make-Ahead Tips

I store the sauce in a clean glass jar with a lid. I keep it in the refrigerator for up to 5 days.

If I want to store it longer, I freeze it in small containers. It keeps well for up to 3 months.

To reheat, I place it in a small saucepan over low heat and stir gently. If it thickens too much, I add a spoon of water.

I often make it ahead of time when I plan a gathering. It saves me stress. I simply warm it or serve it chilled.

This sauce makes life easier.

100-Word Short Version

I make strawberry sauce using frozen strawberries when I want something sweet, simple, and comforting. I cook frozen strawberries with sugar and fresh lemon juice until soft and juicy. I mash them gently and simmer until thick. If I want extra thickness, I add a small cornstarch mixture. The sauce turns glossy and rich in about 20 minutes. I use it on pancakes, yogurt, cheesecake, oatmeal, or ice cream. I store it in the fridge for up to five days or freeze it for later. It tastes like summer, even in winter.

Recipe Card Section

⏱️ Time
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

🛒 Ingredients

• 3 cups (450g) frozen strawberries
• 1/3 cup (65g) granulated sugar (adjust to taste)
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch (optional, for thicker sauce)
• 1 tablespoon cold water (if using cornstarch)

👩‍🍳 Instructions

1. Place frozen strawberries in a medium saucepan.
2. Add sugar and lemon juice.
3. Cook over medium heat, stirring occasionally, until strawberries soften and release juices (about 5–7 minutes).
4. Mash strawberries gently with a spoon or potato masher.
5. Simmer for another 5–8 minutes until slightly thickened.
6. If you want a thicker sauce, mix cornstarch with cold water and stir into the sauce. Cook for 2–3 more minutes.
7. Remove from heat and let cool. Sauce will thicken more as it cools.

📝 Notes

• Adjust sugar depending on sweetness of strawberries.
• Blend for a smooth sauce if desired.
• Store in refrigerator up to 5 days.
• Freeze up to 3 months.

🍽️ Nutrition (per serving, approx.)
Calories: 70
Carbohydrates: 18g
Sugar: 15g
Fiber: 2g
Protein: 0g
Fat: 0g
Sodium: 1mg
Cholesterol: 0mg

Strawberry Sauce Using Frozen Strawberries

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: INAYA
• Total Time: 20 minutes
• Yield: About 1 1/2 cups (6 servings) 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This cozy homemade strawberry sauce using frozen strawberries comes together in about 20 minutes and tastes like summer in every spoonful. I simmer frozen strawberries with a little sugar and fresh lemon juice until they turn glossy, sweet, and jammy. Spoon it over pancakes, waffles, cheesecake, ice cream, oatmeal, or thick Greek yogurt for an easy dessert topping you can make all year long.

---

Ingredients

Scale 1x2x3x

• 3 cups (450g) frozen strawberries
• 1/3 cup (65g) granulated sugar (adjust to taste)
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch (optional, for thicker sauce)
• 1 tablespoon cold water (only if using cornstarch)
• Pinch of salt (optional, enhances sweetness)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add the frozen strawberries to a medium saucepan (no need to thaw).
2. Sprinkle in the sugar, add the lemon juice, and (optional) a tiny pinch of salt.
3. Place the pan over medium heat and cook for 5–7 minutes, stirring occasionally, until the berries soften and release lots of juice.
4. Mash the strawberries with a fork or potato masher to your preferred texture (chunky or mostly smooth).
5. Lower to a gentle simmer and cook 5–8 minutes more, stirring often, until the sauce looks glossy and slightly thickened.
6. Optional thicker sauce: In a small cup, whisk cornstarch with cold water until smooth. Pour it into the simmering sauce while stirring constantly.
7. Simmer 2–3 minutes, stirring, until noticeably thicker.
8. Remove from heat and cool for 10–15 minutes. The sauce will thicken more as it cools.
9. Use warm or chilled. If the sauce becomes too thick later, loosen it with a splash of water while warming gently.

Notes

• Sweetness varies by brand of frozen strawberries—taste before adding extra sugar. • For a smoother sauce (perfect for cheesecake), blend briefly with an immersion blender. • For a richer flavor, add 1/2 teaspoon vanilla extract after cooking. • Storage: keep in a sealed jar in the fridge for up to 5 days. • Freezing: freeze in small containers or ice cube trays for up to 3 months; thaw overnight in the fridge. • Serving ideas: pancakes, waffles, ice cream, yogurt, oatmeal, crepes, pound cake, or stirred into sparkling water for a quick strawberry “soda.”

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1/4 cup
• Calories: 70
• Sugar: 15 g
• Sodium: 2 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 1 g
• Cholesterol: 0 mg

Conclusion

When I make strawberry sauce using frozen strawberries, I feel connected to something simple and beautiful. I do not need fancy ingredients or perfect timing. I only need a small pot, a wooden spoon, and a little patience.

This sauce reminds me that good food does not have to be complicated. It only needs care.

I hope you make it in your own kitchen. I hope you drizzle it over something warm and sweet. I hope you share it with someone you love.

And when your kitchen smells like strawberries, I hope you smile the way I do.

Because cooking is never just about food. It is about the memories we create around it.

With love from Crete,
INAYA