Whenever I have an abundance of strawberries, I make this strawberry reduction sauce. It’s such an easy, naturally gluten-free recipe, and it’s my favorite way to infuse extra flavor into baked goods or desserts! It’s tangy, sweet, and bursting with fresh strawberry taste. My kids love using this fruity sauce as a topping for ice cream, but I love it drizzled over cheesecake or to flavor homemade cakes.
Strawberry Reduction Recipe
This sauce is super easy to make and takes about 30 minutes to reduce. I simmer strawberries (fresh or frozen), granulated sugar, and lemon juice in a saucepan until the strawberries break down and thicken into a luscious, glossy sauce. It’s much thicker than strawberry puree and has a more concentrated flavor. I always keep a container of this sauce in my freezer, and it can be used in so many ways—like in my gluten-free strawberry cupcakes recipe.
Ingredients
- Strawberries: You can use fresh or frozen strawberries to make this sauce. I’ve tried both, and they work just as well as each other. If using frozen strawberries, make sure to defrost them before pureeing.
- Granulated Sugar: Sweetens and helps to thicken the sauce.
- Lemon Juice: This is totally optional, but it really brightens the flavor of your strawberry sauce.
Tips and Suggestions
- I recommend making this sauce several hours or the night before using it in baked goods. It needs to be completely cooled, or it’ll alter the consistency of your desserts.
- Simmer everything together until thickened. This usually takes about 30 minutes for me, but it can take more or less time, depending on how juicy your strawberries are.
- Reduce the heat once the sauce starts simmering. The aim is to reduce and concentrate the flavors. A low and slow boil is all you need—trust me!
- Stir occasionally to stop the sauce from sticking and to prevent the sugars from burning.
- I use a NinjaMaster Prep Pro System blender to puree my strawberries. Any blender or food processor will work; just make sure to blend until it’s smooth.
Should I Use Fresh or Frozen Strawberries?
I have used both fresh and frozen strawberries to make this sauce. You can use whichever is available or most convenient for you. Frozen strawberries are perfect for making a strawberry reduction throughout the year. They’re often readily available, and because they’re frozen at their ripest, you can guarantee frozen strawberries will be sweet.
However, fresh, in-season strawberries are undeniably delicious. When using fresh, it’s important to buy bright red and shiny berries. Don’t buy strawberries that are too soft, shriveled, molded, or too wet. I always turn over the strawberries and look at the bottom of the container to look for liquid. If you see liquid in the bottom of the container, the strawberries may be too ripe. Also, don’t buy berries that are partly white because that means they’re unripe.
Best Way To Wash Strawberries
I’ve found the best way to make sure my strawberries are clean is to soak them in a water and vinegar mixture. I promise your berries won’t taste like vinegar.
- Mix vinegar and water: Add 3 cups cold water and 1 cup vinegar to a large bowl.
- Soak for 5 minutes: Add the strawberries and soak for 5 minutes.
- Rinse: Drain and rinse with cold tap water. This removes all the vinegar flavor.
- Dry: Pat the berries dry with paper towels or a clean kitchen towel.
Serving Suggestions
I love using strawberry reduction in baking. It has a delicious concentrated strawberry flavor and has less liquid than pureed strawberries. I mix it into my gluten-free strawberry cake batter for a deliciously moist and flavorful cake. My family loves drizzling it over their gluten-free pancakes, buttermilk waffles, and French toast. It’s also fabulous over ice cream, gluten-free cheesecake, yogurt, oatmeal, or crepes!
Storage Instructions
Store any leftover reduction sauce in an airtight container in the refrigerator for up to 2 days. You can also freeze it for up to 6 months and defrost it when needed.
More Gluten-Free Berry Dessert Recipes to Try!
Strawberry Reduction Sauce Recipe
Ingredients
- 2 pounds fresh strawberries (32 ounces)
- 4 tablespoons granulated sugar
- 1 tablespoon lemon juice , Optional
Instructions
- Wash the strawberries. I like to wash my strawberries in water mixed with white vinegar.
- Remove the stems of the strawberries and cut the strawberries in half. Puree the strawberries in a food processor or blender. I used my NinjaMaster Prep Pro System.
- Place the pureed strawberries, sugar, and lemon juice into a small saucepan and stir to combine. Bring to a simmer over medium heat.
- Once bubbling, reduce the heat to low and let the strawberries slowly reduce stirring occasionally. Reduce for about 30 minutes. The strawberry sauce will be thick like tomato sauce.
- Allow the sauce to cool before placing it in an airtight container and refrigerating. Don't use hot or warm strawberry reduction in batters or for baking. The strawberry sauce needs to be completely cooled for use in baking or as a topping.
Notes
- I recommend making this several hours (or the prior night) before baking cakes or adding to batters. The strawberry sauce needs to be completely cooled before using in batters or as a topping.
- You can use fresh or frozen strawberries to make this strawberry sauce. Let frozen strawberries defrost before pureeing them.
- To Store: Keep your sauce in an airtight container in the refrigerator for up to 2 days.
- To Freeze: Pour into freezer-safe containers and freeze for up to 6 months. Defrost as needed.
- Mama says, “Always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Strawberry Reduction Step-by-Step
I recommend making this several hours (or the prior night) before baking cakes or adding to batters. The strawberry sauce needs to be completely cooled before using in batters or as a topping.
- Wash 2 pounds of fresh strawberries. I like to wash my strawberries in water mixed with white vinegar. (photo 1)
- Remove the stems of the strawberries and cut the strawberries in half. (photo 2)
- Puree the strawberries in a food processor or blender. I used my NinjaMaster Prep Pro System. (photo 3 & 4)
- Place the pureed strawberries, 4 tablespoons sugar, and 1 tablespoon lemon juice into a small saucepan and stir to combine. Bring to a simmer over medium heat.
- Once bubbling, reduce the heat to low and let the strawberries slowly reduce stirring occasionally. Reduce for about 30 minutes. The strawberry sauce will be thick like tomato sauce. (photo 5 & 6)
- Allow the sauce to cool before placing it in an airtight container and refrigerating. Don’t use hot or warm strawberry reduction in batters or for baking. The strawberry sauce needs to be completely cooled for use in baking or as a topping.
my reduction is a bit too thick, is there a way I can thin it?
Hi Denise! Mixing in a bit of water should do the trick. Add a small amount at a time so that the reduction doesn’t become too thin.