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.
There is nothing like picking your own strawberries. Warm from the sun, fresh picked strawberries have the best flavour. Preserve that flavour by cooking the strawberries with a bit of sugar. Like my strawberry jam recipe, this super simple strawberry coulis is bursting with sweet, strawberry flavour!
Table of Contents
You will only need 3 ingredients for this sauce recipe.
The ingredients you will need for this coulis are exactly the same as the jam. However the ratios are different and cooking time is way less. You will need:
- Strawberries
- Sugar
- Lemon juice
Can I use frozen strawberries?
Absolutely! In fact, 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 the case you wouldn't need to add the water to thin the coulis.
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 immersion blender.
- For a really smooth sauce - pass through a sieve.
And that's it!
What if I don't have an immersion blender?
If you don't have an immersion blender you could one of 3 things.
- Simply crush the strawberries with a potato masher for a chunky sauce.
- Wait until the sauce has cooled and puree it in a stand blender or food processor.
- Push the softened strawberries mixture through a sieve.
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. 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-
- ice cream
- miniature pancakes
- waffles
- cake - vanilla or chocolate
- yogurt and granola
- panna cotta
Or just eat it by the spoonful!
Strawberry Coulis is a simple and quick recipe that delivers plenty of strawberry flavour. Make a batch today to liven up all your desserts and lots more.
More recipes you'll love
Cherry Sauce
Lemon Curd
Gluten Free Strawberry Crisp from The Clean Happy Life
Healthy Cranberry Sauce from Crumb Top Baking
Rhubarb Berry Compote from Eyes Bigger Than My Stomach
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Recipe
Strawberry Coulis Recipe
Equipment
- Immersion blender or benchtop blender
Ingredients
- 1 lb (500g) strawberries fresh or frozen
- ½ cup white sugar
- 2 tablespoons lemon juice
- Lemon rind in a long strip optional
Instructions
- 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.
Nutritional Estimate Per Serving
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.
Caroline
Great recipe ! Fast , easy and delicious.
Thank you ! 💐
Marcellina
I'm thrilled you enjoyed it, Caroline!
Danielle
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?
Marcellina
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!
Ann Cassar
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.
Marcellina
Thanks for your great feedback, Ann!
Daniella
In cups, how much does this recipe make?
Marcellina
Hi Daniella! This strawberry coulis recipe will make approximately 2 cups. Hope that helps.
Kristin
Love this recipe I’ve made it a few times. I’ve frozen it before but can you can this also?
Marcellina
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.
Frank Fariello
I love the simplicity of this sauce! I can see many different uses for it.
Marcellina
Frank, this is so simple that I keep frozen strawberries just for this sauce. I particularly love it on my morning yogurt.
David Scott Allen
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!
Kelly | Foodtasia
What a beautiful sauce! And so bright and tasty! I would love to drizzle some over ice cream!
Marcellina
I've also been loving it over my breakfast yogurt!
JANE
500g is what ?? in U.S.A. i ENJOY READING YOUR RECIPES AND WILL TRY THIS SAUCE.
Marcellina
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
Jeff the Chef
What a vibrant sauce! I love its color. And it's simplicity. And I'm sure it's delicious.
Marcellina
Yes, I love the colour. All depends on how ripe your strawberries are though, I suppose. Sure is easy but so delicious!
Susan
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)??
Marcellina
Susan, you may not be aware that lemon juice or any acid for that matter (together with sugar) preserves the color of strawberries. How do you think strawberry jams and jellies retain their color?