Indulge in the lusciousness of strawberry coulis! This easy strawberry sauce adds a burst of vibrant flavor to any dish. Drizzle it over desserts, pancakes, or even savory creations for a touch of sweetness. The perfect way to use those summer strawberries!

cake with Strawberry Coulis being poured on


 

During strawberry season one of my favorite things to do with all of the fresh strawberries is make this simple strawberry sauce, otherwise known as strawberry coulis.

All you need is a bunch of delicious strawberries, some sugar, and a little bit of acid, and you have an amazing sauce that elevates any dish from desserts to dressings.

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Table of contents

Strawberry Coulis ingredeints for strawberry sauce

What is Strawberry Coulis Made Of?

  • Strawberries – we usually use fresh strawberries but you can also use frozen strawberries if they aren’t in season. The weight listed in the recipe is the weight of the chopped strawberries (once the stems have been removed).
  • Sugar – white, granualted sugar is what you’ll need. We don’t recommend powdered sugar.
  • Lemon Juice – A little acid brightens the flavor of the sauce.

How to Make Strawberry Coulis

Step 1 – Combine ingredients. In a medium saucepan add strawberries, sugar, and lemon juice.

pot with chopped up strawberries and sugar to make Strawberry Coulis

Step 2 – Cook. Over medium high heat begin cooking the ingredients stirring constantly until the mixture comes to a boil then reduce temperature to medium low. Continue cooking for about 20 minutes mashing the strawberries with your spoon as you stir.

sauce pan with Strawberry Coulis boiling

Step 3 – Puree. Once the strawberries have softened remove pan from the heat and use an immersion blender to puree the berries. If you don’t have an immersion blender you can also mash the berries with a fork or potato masher.

Step 4 – Strain. Strain the strawberries through a strainer into a bowl to remove the pulp and seeds. Make sure to press down on the strawberries to get as much of the juice out as possible.

straining Strawberry Coulis through a strainer

Step 5 – Continue cooking. Discard the leftover pulp and seeds and pour the liquid back into your saucepan. Continue cooking over medium heat for 10 more minutes, or until the sauce is thick enough that it coats the back of your spoon.

strained Strawberry Coulis in sauce pan

Step 6 – Cool and Serve. Remove sauce from heat and let cool until it reaches room temperature. If you are not serving it right away you can store in an airtight container in the refrigerator. Bring it to room temperature before serving. 

Strawberry Coulis on gold spoon

Coulis vs. Compote

Coulis and compote are both fruit-based preparations, but they have distinct characteristics:

Coulis: Coulis is a sauce-like preparation made from pureed fruits or vegetables. It is typically made by blending or processing the fruit or vegetable, adding sugar or sweetener, and sometimes a touch of acid like lemon juice. It is then cooked, blended, and strained, giving it a thin, pourable consistency.

Compote: Compote is a chunky fruit preparation made by cooking fruit in sugar syrup. It has a thicker consistency compared to coulis, with chunky pieces of fruit intact.

The choice between coulis and compote depends on the desired texture, presentation, and usage in a specific dish or recipe.

How Do You Thicken a Strawberry Coulis?

If you find that your strawberry sauce is too thin and you would like to thicken it, there are a few methods you can try. Here are a couple of options:

  1. Reduce the sauce: Pour the strawberry coulis into a saucepan and gently simmer it over low heat. Allow the heat to evaporate some of the liquid, which will naturally thicken the sauce. Stir occasionally to prevent sticking or burning. Keep in mind that as the coulis cools, it will thicken further, so be mindful not to reduce it too much.
  2. Add a thickening agent: If you prefer a quicker method, you can use a thickening agent like cornstarch or arrowroot powder. Start by mixing a small amount of the thickening agent with cold water to create a slurry. Then, heat the strawberry coulis in a saucepan over medium heat. Gradually add the slurry to the coulis while stirring continuously. As the mixture heats up, the thickening agent will activate, and the coulis will start to thicken. Be careful not to add too much thickening agent, as it can alter the taste and texture of the coulis.

Remember, the goal is to achieve a slightly thickened consistency that still allows the sauce to drizzle or coat the desired dish. Adjust the thickness to your preference, and enjoy your luscious strawberry coulis.

pouring Strawberry Coulis on cake

Uses for Strawberry Sauce

Strawberry coulis adds a burst of flavor and a touch of elegance to an array of dishes. Its versatility allows it to be used in both sweet and savory creations, bringing a delightful twist to traditional recipes. Here are some creative ways to use strawberry coulis:

  • Drizzle it over pancakes or waffles: Transform your breakfast into a gourmet delight by generously pouring strawberry coulis over a stack of fluffy pancakes or crispy waffles. The vibrant sauce adds a burst of freshness and a delightful contrast of flavors.
  • Swirl it into yogurt: Elevate your morning yogurt bowl by swirling in a spoonful of strawberry coulis. The tangy sweetness of the coulis complements the creamy yogurt, creating a symphony of flavors and textures.
  • Add it to ice cream sundaes: Take your ice cream sundaes to the next level by drizzling strawberry coulis over your favorite frozen treat. Top it off with whipped cream, chopped nuts, and a cherry for a picture-perfect dessert.
  • Pour over cakes: A simple poundcake or angelfood cake is taken to the next level with this easy, sweet sauce made with fresh berries. We especially love it on our lemon pound cake.
  • Make refreshing beverages: Add a splash of strawberry coulis to sparkling water or lemonade for a refreshing and fruity mocktail. You can also use it as a base for cocktails, such as a strawberry coulis margarita or a berry-infused sangria.
  • Enhance salad dressings: Give your salads a flavor boost by incorporating strawberry coulis into your homemade dressings. Its natural acidity and sweetness balance perfectly with crisp greens, creating a harmonious blend of flavors.

Other Easy Sauce Recipes

Can You Make Strawberry Coulis with Frozen Strawberries?

Yes, you can make strawberry sauces using frozen strawberries. Frozen strawberries are a convenient alternative when fresh strawberries are not in season or readily available.

  1. Take the desired amount of frozen strawberries out of the freezer and allow them to thaw at room temperature for about 15-20 minutes. This will soften the strawberries slightly and make them easier to work with.
  2. Once the strawberries have thawed slightly, transfer them to a blender or food processor. Blend or process the strawberries until they form a smooth puree. If you prefer a chunkier coulis, pulse the blender or processor a few times to achieve the desired texture.
  3. If you’d like a sweeter coulis, you can add a small amount of sugar or any sweetener of your choice. Start with a teaspoon of sugar and adjust according to your taste preferences. You can also add a squeeze of lemon juice to brighten the flavors.
  4. Blend or process the strawberries again to incorporate the sweetener and lemon juice, ensuring a homogeneous mixture.
  5. Once the strawberry coulis is smooth and well combined, it is ready to use. You can strain the coulis through a fine-mesh sieve to remove any seeds or solids, but this step is optional.

The resulting strawberry coulis made with frozen strawberries will have a vibrant color and intense flavor, perfect for drizzling over desserts, pancakes, waffles, or incorporating into various recipes. Remember to refrigerate any leftover coulis in an airtight container to maintain its freshness.

Strawberry Coulis in a glass jar with a bowl of strawberries in background

How to Store It

Storing strawberry coulis is simple and ensures its freshness for future use. Here’s how you can store it properly:

  1. Transfer the strawberry coulis to an airtight container or a jar with a tight-fitting lid. Make sure the container is clean and dry.
  2. Seal the container tightly to prevent any air from entering and causing oxidation.
  3. Place the container in the refrigerator. The cool temperature will help preserve the coulis and extend its shelf life.
  4. It is advisable to consume the strawberry coulis within 5-7 days to enjoy its optimal flavor and quality. Check for any signs of spoilage, such as an off odor or unusual texture, before using it.

Remember to label the container with the date of preparation to keep track of its freshness. By storing strawberry coulis properly, you can enjoy its flavors whenever you desire, adding a burst of fruity goodness to your favorite dishes.

Can You Freeze It?

Yes, you can freeze strawberry coulis. Freezing is a convenient way to preserve strawberry coulis for future use and enjoy its delightful flavors at a later time. Here’s how you can freeze strawberry coulis:

  1. Allow the strawberry coulis to cool completely. It’s important to freeze it at room temperature or chilled, as hot coulis can create condensation and affect the texture.
  2. Once the coulis has cooled, transfer it into airtight containers or freezer-safe bags. Make sure to leave some headspace in the containers or bags to allow for expansion during freezing.
  3. Seal the containers or bags tightly to prevent any air from entering and causing freezer burn. Label them with the date of freezing for easy reference.
  4. Place the containers or bags in the freezer and ensure they are placed in a flat position to allow for even freezing and easy storage.
  5. When you’re ready to use the frozen strawberry coulis, transfer it to the refrigerator and thaw it overnight. Alternatively, you can thaw it at room temperature for a few hours. Give it a gentle stir or whisk to restore its smooth consistency before using.

It’s worth noting that freezing can slightly alter the texture of the coulis, and it may become slightly more watery upon thawing. However, the flavors should remain intact. Frozen strawberry coulis can be stored for several months in the freezer, but for the best quality, it’s recommended to consume it within 2-3 months.

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Printable Recipe

Servings: 6
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Strawberry Sauce (Strawberry Coulis)

Created By: Kat Jeter & Melinda Caldwell
Discover the magic of strawberry coulis, a simple strawberry sauce that is the perfect way to use up those abundant summer strawberries!
Strawberry Coulis on cake
Print Recipe
5 from 9 votes

Ingredients

  • 24 ounces Chopped strawberries, stems removed
  • 3/4 cup Sugar
  • 2 tablespoons Lemon Juice

Instructions

  • In a medium saucepan add strawberries, sugar, and lemon juice.
  • Over medium high heat begin cooking the ingredients stirring constantly until the mixture comes to a boil then reduce temperature to medium low. Continue cooking for about 20 minutes mashing the strawberries with your spoon as you stir.
  • Once the strawberries have softened remove pan from the heat and use an immersion blender to puree the berries. If you don’t have an immersion blender you can also mash the berries with a fork or potato masher.
  • Strain the strawberries through a strainer into a bowl to remove the pulp and seeds. Make sure to press down on the strawberries to get as much of the juice out as possible.
  • Discard the leftover pulp and seeds and pour the liquid back into your saucepan. Continue cooking over medium heat for 10 more minutes, or until the sauce is thick enough that it coats the back of your spoon. (See note 1)
  • Remove sauce from heat and let cool until it reaches room temperature. If you are not serving it right away you can store in an airtight container in the refrigerator. Bring it to room temperature before serving.

Notes

  1. As you are cooking the strained sauce you can gently skim off any foam from the top. This will help you get a clear, beautiful strawberry sauce.

Nutrition

Serving: 2ounces, Calories: 134kcal, Carbohydrates: 34g, Protein: 1g, Fat: 0.4g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.05g, Sodium: 1mg, Potassium: 179mg, Fiber: 2g, Sugar: 31g, Vitamin A: 14IU, Vitamin C: 69mg, Calcium: 19mg, Iron: 0.5mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Course: Dessert
Cuisine: American
Handwritten signature for Kat & Melinda