Strawberry Reduction Sauce Recipe

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An easy recipe for a strawberry reduction sauce. This fruity sauce can be used in baking or as a topping for all your favorite desserts!

Prep Time15

Cook Time15

Course: condiments, Dessert, sauces

Cuisine: American

Keyword: strawberry reduction, strawberry reduction sauce, strawberry sauce

Servings: servings

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.

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.
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