Description
This homemade Strawberry Topping for Pancakes tastes bright, fresh, and naturally sweet—made with juicy strawberries, a touch of sugar, and a squeeze of lemon. It cooks in minutes into a glossy sauce that soaks into warm pancakes beautifully. Perfect for weekend brunch, meal prep mornings, waffles, yogurt, cheesecake, or ice cream.
Ingredients
- 2 cups (300 g) fresh strawberries, hulled and sliced
- 3–4 tbsp granulated sugar (adjust to taste)
- 1 tbsp fresh lemon juice
- 1 tsp cornstarch (optional, for thicker topping)
- 1 tbsp water (only if using cornstarch)
Instructions
- Wash the strawberries, remove the green tops, and slice them.
- Add sliced strawberries, sugar, and lemon juice to a small saucepan. Stir to coat.
- Cook over medium heat for 3–4 minutes until the strawberries start releasing their juices.
- Reduce heat to low and simmer 8–10 minutes, stirring occasionally, until the berries soften and the sauce looks glossy.
- Optional thicker sauce: Mix cornstarch with water in a small bowl until smooth. Stir it into the saucepan and cook 1–2 minutes until thickened.
- Remove from heat and cool 5 minutes. Spoon warm over pancakes and enjoy.
Notes
Sweetness: Use 3 tbsp sugar for very ripe strawberries and 4 tbsp for tart berries.
Texture: Mash a few strawberries with the back of a spoon for a smoother sauce, or leave chunks for a rustic topping.
Make-ahead: Cool completely and store in a jar in the fridge up to 5 days.
Reheat: Warm gently on the stove over low heat or microwave 20–30 seconds.
Freeze: Freeze up to 2 months; thaw overnight in the fridge.
Swap: Replace strawberries with mixed berries (same method).
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 60
- Sugar: 13 g
- Sodium: 2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg