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A bowl of strawberry coulis with a spoon inside surrounded by whole strawberries.

Strawberry Coulis

This 3-ingredient strawberry coulis will add a burst of flavor and color to all of your summer desserts. It's the perfect, easy topper for cheesecake, ice cream, pancakes, cakes, and more.
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Course: Breakfast, Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 16
Calories: 25kcal
Author: Megan


  • 1 lb strawberries (450g)
  • 1/3 cup granulated sugar (75g)
  • 1 tablespoon fresh lemon juice (15g)


  • Wash, hull and slice the strawberries in half or quarters.
  • Place the strawberries, granulated sugar, and fresh lemon juice into a medium or large saucepan over medium heat.
  • Heat for a few minutes, stirring occasionally, as the strawberries begin to release their juices. Bring to a low boil, then reduce the heat to simmer for 15 minutes, mashing the strawberries with a wooden spoon as they break down.
  • You can serve the strawberry compote as is with strawberry chunks in it.
  • If you prefer, you can also go one step further and strain the mixture through a fine mesh sieve, pressing the strawberries into the sieve with the back of a spatula to get as much juice as possible out of them.
  • Let cool and serve over ice cream, cheesecake, panna cotta, or your favorite dessert. Refrigerate until ready to serve.


  • This recipe makes approximately 1 cup of strawberry coulis, but you may get a little bit less or more depending on whether or not you decide to leave it chunky or strain it through the mesh sieve. 
  • You can use fresh or frozen strawberries for this recipe. If you use frozen strawberries, it may take a few additional minutes to simmer and break down. There is no need to thaw the frozen strawberries before adding them to the saucepan. 
  • This strawberry sauce is so versatile. Try it with cheesecake, ice cream, panna cotta, pound cake, angel food cake, pancakes, overnight oats, chia pudding, or whatever else your heart or stomach desires.
  • Store your strawberry coulis in the refrigerator in an airtight container for up to a week, or store in the freezer in a freezer-safe container for up to 3 months.
  • For easy future use and portioning, you can pour the strawberry coulis into an ice cube mold and freeze until solid. Then transfer the strawberry sauce cubes to a freezer-safe bag or container. Remove as many cubes as you would like to use and heat until smooth before serving. 
  • If you do not have a fine-mesh sieve, you can also let the sauce cool a little bit and then place it in a food processor or use an immersion blender to make it smooth. 
  • You can substitute other berries very easily. Blueberries, raspberries, blackberries, or even cherries will all work well with this recipe.


Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 44mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 17mg | Calcium: 5mg | Iron: 1mg
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