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 share one of the simplest little treasures from my kitchen: Strawberry Sauce with Cornstarch. This strawberry sauce with cornstarch has saved me more times than I can count. When I need something sweet for pancakes, cheesecake, yogurt, or even a simple bowl of ice cream, I make this strawberry sauce with cornstarch in just minutes.
I still remember the first time I made strawberry sauce with cornstarch on my own. I had invited my cousins over for Sunday lunch. I baked a simple vanilla cake, but it looked too plain. My grandmother smiled and handed me a bowl of fresh strawberries. “Make something beautiful,” she told me. I chopped the strawberries, added sugar, and thickened them gently with cornstarch. When I poured that glossy red sauce over the cake, it felt like magic.
Now, whenever I stir a pot of strawberry sauce with cornstarch, I feel that same warmth. It’s simple, it’s honest, and it turns ordinary desserts into something special.
Why I Love Making This Recipe
I love this recipe because it uses basic ingredients that most of us already have. Fresh strawberries, sugar, a little lemon juice, and cornstarch. That’s it. No fancy techniques. No stress.
Strawberry sauce with cornstarch gives me control over the thickness. I decide if I want it lightly syrupy or thick enough to sit beautifully on cheesecake. Cornstarch makes the sauce smooth and glossy without changing the flavor.
I also love how fast it comes together. In less than 15 minutes, I transform fresh strawberries into a vibrant, ruby-red sauce that tastes like summer. When strawberries are in season here in Crete, I make this sauce almost every week. I spoon it over Greek yogurt with a drizzle of honey, and suddenly breakfast feels like dessert.
Most of all, I love how this sauce brings smiles. My nieces dip their pancakes into it. My friends ask for the recipe. My husband sneaks spoonfuls straight from the jar.
Ingredients & Little Kitchen Secrets
Here is everything I use for my strawberry sauce with cornstarch:
- 2 cups fresh strawberries, hulled and chopped
- 1/3 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 teaspoon vanilla extract (optional, but lovely)
My Little Kitchen Secrets
I always taste my strawberries first. If they are very sweet, I reduce the sugar slightly. If they are a little tart, I add an extra spoon of sugar.
I dissolve the cornstarch in cold water before adding it to the pot. I never add dry cornstarch directly into the strawberries because it creates lumps. Cold water makes a smooth slurry that thickens beautifully.
I also simmer gently. I never rush the heat. Medium heat allows the strawberries to soften and release their juices naturally.
If I want a smoother sauce, I mash the strawberries with a fork while cooking. If I want more texture, I leave some chunks.
How I Make It, Step by Step
- I wash, hull, and chop the strawberries into small pieces.
- I place the strawberries in a medium saucepan over medium heat.
- I add the sugar and lemon juice, then stir gently.
- I let the mixture cook for about 5 minutes, stirring occasionally, until the strawberries release their juices and begin to soften.
- In a small bowl, I mix the cornstarch with the cold water until completely smooth.
- I pour the cornstarch mixture into the saucepan while stirring continuously.
- I cook for another 2–3 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- I remove the pan from the heat and stir in the vanilla extract if I use it.
- I let the sauce cool slightly before serving. It thickens more as it cools.
The transformation always amazes me. The strawberries break down into a vibrant sauce that smells sweet and fresh. The cornstarch works quickly, so I watch carefully and stir with love.
How I Serve It at Home
I use strawberry sauce with cornstarch in so many ways.
I drizzle it over cheesecake when I want something elegant for guests. I pour it generously over pancakes on slow Sunday mornings. I swirl it into Greek yogurt for a quick dessert.
Sometimes I spoon it over vanilla ice cream and sprinkle crushed biscuits on top. My children think it tastes better than anything from a shop.
When I make crepes, I spread a layer of this strawberry sauce and fold them gently. I dust powdered sugar over the top and serve them warm.
During summer gatherings, I place a jar of strawberry sauce with cornstarch on the table next to waffles and whipped cream. Everyone builds their own dessert. The table fills with laughter and sticky fingers.
Storage, Reheating & Make-Ahead Tips
I let the sauce cool completely before storing it.
I pour it into a clean glass jar with a tight lid and keep it in the refrigerator for up to 5 days. The sauce thickens when chilled, but I stir it and it becomes smooth again.
If I want it warm, I reheat it gently in a small saucepan over low heat. I sometimes add one or two teaspoons of water to loosen it if it feels too thick.
I also freeze this sauce. I store it in a freezer-safe container for up to 2 months. When I need it, I thaw it overnight in the refrigerator and stir well before using.
When I expect guests, I prepare it one day ahead. This small step saves time and keeps me relaxed.
100-Word Short Version
I make this strawberry sauce with cornstarch in just 15 minutes using fresh strawberries, sugar, lemon juice, and a simple cornstarch slurry. I simmer the strawberries until soft, stir in the cornstarch mixture, and cook until thick and glossy. I use it over cheesecake, pancakes, yogurt, ice cream, and crepes. I store it in the fridge for up to 5 days or freeze it for later. This easy strawberry sauce adds bright, sweet flavor to any dessert and makes simple dishes feel special.
Recipe Card
⏱️ Time
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
🛒 Ingredients
2 cups fresh strawberries, hulled and chopped
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2 tablespoons cold water
1/2 teaspoon vanilla extract (optional)
👩🍳 Instructions
- Place chopped strawberries in a saucepan over medium heat.
- Add sugar and lemon juice and stir.
- Cook for 5 minutes until strawberries soften.
- Mix cornstarch and cold water in a small bowl until smooth.
- Pour the mixture into the saucepan while stirring.
- Cook 2–3 minutes until thickened.
- Remove from heat and stir in vanilla.
- Cool slightly before serving.
📝 Notes
Adjust sugar depending on strawberry sweetness.
For a smoother sauce, blend lightly after cooking.
Store in the fridge up to 5 days.
🍽️ Nutrition (per serving, approximate)
Calories: 60
Carbohydrates: 15g
Sugar: 13g
Fat: 0g
Protein: 0g
Fiber: 1g
Strawberry Sauce with Cornstarch
- Total Time: 15 minutes
- Yield: 1 1/2 cups 1x
- Diet: Vegetarian
Description
This homemade Strawberry Sauce with Cornstarch is sweet, glossy, and ready in just 15 minutes. Made with fresh strawberries, sugar, lemon juice, and a smooth cornstarch slurry, this easy dessert topping is perfect for cheesecake, pancakes, waffles, yogurt, and ice cream. It delivers bright strawberry flavor with a luscious texture that thickens beautifully every single time.
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 1/3 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Place the chopped strawberries in a medium saucepan over medium heat.
- Add the sugar and lemon juice, then stir gently to combine.
- Cook for about 5 minutes, stirring occasionally, until the strawberries soften and release their natural juices.
- In a small bowl, whisk together the cornstarch and cold water until completely smooth.
- Slowly pour the cornstarch mixture into the saucepan while stirring continuously.
- Cook for 2–3 more minutes, stirring constantly, until the sauce thickens and turns glossy.
- Remove from heat and stir in vanilla extract if using.
- Allow the sauce to cool slightly before serving. It will thicken more as it cools.
Notes
Taste your strawberries before adding all the sugar and adjust sweetness if needed. For a smoother sauce, blend briefly with an immersion blender after cooking. Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop and add a splash of water if needed to loosen. Freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: B
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 13g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Conclusion
When I make strawberry sauce with cornstarch, I feel connected to my grandmother and to every woman who stands in her kitchen trying to create something sweet for the people she loves. This sauce proves that simple ingredients can create something beautiful.
I believe recipes like this one keep families close. I believe stirring a pot of strawberries on the stove fills a home with comfort. And I believe you can make this sauce easily, even on your busiest day.
So tie your apron, wash those strawberries, and let your kitchen smell like summer. 🤍
