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.
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:
- Strawberries
- Sugar
- 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.
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!
What if I don’t have an immersion blender?
If you don’t have an immersion blender you could do one of three things.
- Crush the strawberries with a potato masher for a chunky sauce.
- Wait until the sauce is cooled and puree in a stand blender or food processor.
- Push the softened strawberry 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. 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-
- 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 flavor. Make a batch today to liven up all your desserts and lots more.
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Strawberry Coulis Recipe
Equipment
- Immersion blender or benchtop blender
Ingredients
- 1 pound (500 grams) 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.
Delicious
I’m happy you love it, Lucy!
Absolutely perfect
Thank you so much
You’re welcome, Mary! Thank you for taking the time to comment!
Simple and still refreshing. Made to go with our lemon posset.
That sounds like a lovely combination!
Hi Marcellina,
I just made this strawberry coulis and it was so easy. It tastes delicious! I’m looking forward to trying more of your recipes.
Thanks 😉
You’re welcome, Shelley! I’m super happy that you loved this recipe as much as we do!
Hi,
Delicious recipe, if I put this into sealed jars will this last longer than the 4 days?
Thanks
Danielle, I’ve never done that but it can be done. Sterilize the jars and lids, then preferable use the hot water bath method for best results.
What do you thinks about using icing sugar instead of caster sugar. I’ve always used icing sugar, and the result is delicious.
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!
so simple but this was life changing. frnch toast, ice cream, cheescake, dipping apples…endless ways to enjoy.
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.
Great recipe ! Fast , easy and delicious.
Thank you ! 💐
I’m thrilled you enjoyed it, Caroline!
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?
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!
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.
Thanks for your great feedback, Ann!
In cups, how much does this recipe make?
Hi Daniella! This strawberry coulis recipe will make approximately 2 cups. Hope that helps.
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?
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.
Love this recipe I’ve made it a few times. I’ve frozen it before but can you can this also?
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.
I love the simplicity of this sauce! I can see many different uses for it.
Frank, this is so simple that I keep frozen strawberries just for this sauce. I particularly love it on my morning yogurt.
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!
What a beautiful sauce! And so bright and tasty! I would love to drizzle some over ice cream!
I’ve also been loving it over my breakfast yogurt!
500g is what ?? in U.S.A. i ENJOY READING YOUR RECIPES AND WILL TRY THIS SAUCE.
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
What a vibrant sauce! I love its color. And it’s simplicity. And I’m sure it’s delicious.
Yes, I love the colour. All depends on how ripe your strawberries are though, I suppose. Sure is easy but so delicious!
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)??
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?