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Strawberry Coulis

This homemade strawberry coulis recipe uses just 3 ingredients. It’s perfect for desserts and so much more.

You’ll love this strawberry topping on desserts, cakes, and in fruity, breakfast bowls.

a spoon full of strawberry sauce being poured into a white jug.

Fresh strawberries, warm from the sun, have the most amazing flavor. Recreate that taste by cooking the strawberries with a bit of sugar. Like my strawberry jam recipe,  this super simple strawberry coulis is bursting with sweet, strawberry flavor!

You will only need 3 ingredients for this sauce recipe.

The ingredients you will need for this coulis are the same as the jam. However, the ratios are different, and cooking time is way less. You will need:

  1. Strawberries
  2. Sugar
  3. Lemon juice 

Can I use frozen strawberries?

Absolutely! When I made this strawberry coulis I used a combination of fresh and frozen because that’s what I had. Frozen strawberries could contain more liquid and in this case, you wouldn’t need to add the water to thin the coulis.

a lemon, a bowl of strawberries and a bowl of white sugar

How to make Strawberry Coulis.

Making this sweet sauce is a breeze. In 20 minutes, you will have the kitchen filled with the heady fragrance of strawberries.

  • Hull and chop the strawberries.
  • Cook in a saucepan with sugar and lemon juice until softened.
  • Puree with an immersion blender.
  • For a smooth sauce – pass through a sieve.

And that’s it!

Four images showing the process of making this recipe.

What if I don’t have an immersion blender?

If you don’t have an immersion blender you could do one of three things.

  1. Crush the strawberries with a potato masher for a chunky sauce.
  2. Wait until the sauce is cooled and puree in a stand blender or food processor.
  3. Push the softened strawberry mixture through a sieve.
a spoon full of strawberry sauce being poured into a white jug viewed from above.

Can this coulis be frozen?

This delicious strawberry sauce can be frozen for later. Freeze in smaller quantities so that you can just remove the amount that you want. Then defrost in the microwave or on the stovetop over gentle heat. The solids and liquids may separate a little so stir well to combine.

Uses for this sweet coulis.

Try this luscious sauce on-

Or just eat it by the spoonful!

glass bowl of vanilla ice cream with strawberry coulis on top; white jug in the background with a dribble of coulis on the jug.

Strawberry Coulis is a simple and quick recipe that delivers plenty of strawberry flavor. Make a batch today to liven up all your desserts and lots more.

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Strawberry Coulis Recipe

This homemade Strawberry Coulis recipe uses just 3 ingredients. It’s perfect for desserts and so much more.
4.99 from 54 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings:8 servings
Author: Marcellina


  • Immersion blender or benchtop blender


  • 1 pound (500 grams) strawberries fresh or frozen
  • ½ cup white sugar
  • 2 tablespoons lemon juice
  • Lemon rind in a long strip optional


  • Hull strawberries (cut the green leaves off) and cut into 4 or 8 depending on size.
  • Place all ingredients in a medium saucepan and set over medium heat and bring to a simmer.
  • Stir regularly to dissolve sugar.
  • Simmer for 10 minutes or until strawberries are softened. It will be liquidy from the juices of the strawberries and the dissolved sugar.
  • Remove the rind. Then use an immersion blender (stick blender) to puree.
  • If too thick, adjust with a spoonful or two of water until the desired consistency.
  • Pass through a sieve for an extra smooth coulis or use as is.
  • Refrigerate and use within 4 days. Or freeze for later use.
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 69kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 96mg | Fiber: 1g | Sugar: 16g | Vitamin A: 8IU | Vitamin C: 38mg | Calcium: 10mg | Iron: 1mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

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4.99 from 54 votes (47 ratings without comment)

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Recipe Rating


  1. 4 stars
    What do you thinks about using icing sugar instead of caster sugar. I’ve always used icing sugar, and the result is delicious.

    1. Icing sugar has a little cornstarch (cornflour) in it which is why I don’t use it. But if it works for you and the result is delicious, that’s great!

  2. 5 stars
    so simple but this was life changing. frnch toast, ice cream, cheescake, dipping apples…endless ways to enjoy.

    1. Thank you for your lovely feedback, Skye! Yes, so many ways to enjoy this strawberry coulis … on pancakes and chocolate cake, add it to drinks… the list goes on.

  3. I’d like the make this as a topping for mini cheesecakes, but I want a thick, almost jelly-like substance. Could I add cornstarch to make this happen, or gelatine? If so, how much?

    1. Since you’re topping cheesecakes, I would thicken the strawberry coulis with gelatine. Make the strawberry coulis. Then sprinkle 1 teaspoon of gelatin powder over a tablespoon of cold water in a small cup or bowl. Stir then let it stand about 2-3 minutes or until the gelatin has become soft and spongy. Stir the gelatin mixture into the warm strawberry coulis. If it doesn’t dissolve heat it gently over low heat until it’s completely dissolved. Don’t boil the gelatine at any time. Allow the strawberry coulis to cool to room temperature. If there is any foam, skim it off. Once at room temperature, you can pour this over the mini cheesecakes. Refrigerate until set. Enjoy!

  4. 5 stars
    Excellent recipe, simple and practical yet provides all the information needed for a yummy way to use up those strawberries still lurking in my freezer.

    1. 5 stars
      I have never made a coulis before so I am really excited about trying this. Quick question, can I substitute the strawberries for blueberries or raspberries, if so do I just fix it the same way as the strawberry one or do I use anything different with them?

      1. Daniella, yes, exactly the same. You may need to adjust to you taste for sweetness. In the case of raspberry and blueberry coulis, it’s almost essential to pass through a fine mesh sieve to remove raspberry seeds and the blueberry skins.

  5. 5 stars
    Love this recipe I’ve made it a few times. I’ve frozen it before but can you can this also?

    1. Hi Kristin, I have never canned my strawberry coulis but reading around on the internet it seems that it is possible. If you have canned before, I don’t think it would be a lot of trouble. Hope that helps.

  6. Hi Marcellina! You came to the rescue! I am making an angel food cake for dessert tomorrow and I wanted a berry sauce! Strawberries are in our market now so I am making this to go with my cake! Yay!

    1. Hi Jane, 500g is about 1lb. If you click US Customary in the recipe card, you will see the conversion. Thanks so much for reading. It is lovely to hear from you xx

    1. Strawberries are notorious for changing color when heated, even when fully ripe. They get that weird brownish red tinge, that Ive found can only be fixed by adding gel food coloring. I wonder how this color is so vibrant (besides photo editing)??