Quick and easy strawberry sauce recipe made with just 3 ingredients! This fruit coulis makes perfect topping that will liven up any dessert or even your breakfast.
If there is one thing you make with strawberries this summer, this super quick and easy recipe for strawberry coulis or strawberry sauce should be IT!
✔️ Why should you make it?
- Quick and easy to make.
- Only 3 ingredients!
- No thickeners.
- Perfect with fresh or frozen strawberries.
- Great for making ahead of time as keeps really well.
- It easily transforms any dessert or even breakfast into something special.
- Perfect for using up summer glut of strawberries.
- Freezer friendly.
Here's what you will need to make this Easy Strawberry Coulis (Strawberry Sauce):
Strawberries - Both fresh and frozen strawberries work well here. Personally, I do prefer fresh ones and only use frozen ones out of season.
Caster (Fine) Sugar - Finer sugar works best here as it dissolves quickly. If you prefer not using sugar try maple or agave syrups instead.
Lemon Juice - Just for little added acidity and as a nice contrast to all the sweetness.
🔪 How to make Strawberry Coulis?
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Wash, hull and quarter strawberries. Smaller ones can be halved.
Put prepared strawberries, sugar and lemon juice in a medium pan and give them a stir.
Place pan over low to medium heat and bring to boil, stirring from time to time. Simmer for 5-10 minutes until sugar has dissolved, strawberries released their juice and collapsed slightly.
Taste and adjust sweetness of the coulis according to your tastebuds. If more sugar is needed, add it and simmer the fruit stirring for couple more minutes to dissolve the sugar.
Take pan off the heat and using stick (immersion) blender, puree the mixture until smooth.
For even smoother result pass pureed strawberries through fine sieve set over the bowl.
First of all you will need medium size saucepan.
I use simple stick blender to puree my strawberries but you could also transfer them into high speed blender if you've got one and puree it there.
Personally and because strawberry mixture is hot, I find stick blender much easier and safer to use.
As passing pureed strawberries through fine sieve is what differentiate coulis from simple strawberry puree, good metal sieve would be another essential piece of kit here.
💭 Top Tips
- Taste, taste and taste again! We all prefer deferent levels of sweetness and what's super sweet for me might not be sweet enough for you. One thing to remember though - it's always easier to add extra sugar than to take it away!
- To adjust sweetness simply add extra sugar once you've dissolved sugar you've added at the start and have given strawberries a little taste test. Make sure to stir extra sugar in and wait for it to dissolve before pureeing your fruit.
- I find that when using frozen strawberries (especially shop bought ones) I tend to add more sugar as they're usually less sweet than fresh ones used at the peak of their season
- When using frozen berries you don't need to defrost them first but they will take a little bit longer to cook.
- Frozen berries also tend to be more watery and you want for some of that extra water to evaporate before pureeing.
🥡 Storing & Freezing
Strawberry coulis will keep in a jar in the fridge for up to a week.
If you know you won't be able to use it all up within that time then it's best to freeze it.
I find silicone ice cube trays work well as they allow you to freeze your strawberry sauce in small portions.
🍴 Serving Suggestions
Strawberry coulis makes perfect sauce to go with your favourite dessert, as a topping or to make that impressive swirl on a plate.
Try it with my Vegan Banana Ice Cream (Nice Cream) or any ice cream of your choice and if you're feeling fancy then drizzle it over Crème Brûlée or Lemon Cheesecake (now that's a lasting impression right there).
I like to use it to pimp up my breakfast as it goes beautifully drizzled over porridge or overnight oats or with my favourite vegan yogurt and homemade granola.
Last but definitely not least we love it over pancakes - try it with my favourite Vegan Buckwheat Pancakes, Fluffy Vegan Buttermilk Pancakes or Vegan Crepes, simply divine.
Try using other berries to make a coulis - raspberries, blackberries, redcurrants etc. You will need to adjust sugar quantity accordingly as all of these fruits vary in sweetness.
What is Coulis?
Coulis is a sauce made from puréed and strained fruits or vegetables. Fruit coulis like this one are most commonly used as an accompaniment to hot or cold desserts whereas vegetable coulis is usually used on meat or vegetable dishes or as a base for soups and other sauces. [source: Wikipedia]
What is the difference between purée and a coulis?
Coulis has been puréed first and then strained through the sieve for super smooth consistency.
How do I thicken fruit coulis?
By cooking your fruit down then puréeing and straining it, the coulis will thicken naturally without the need for any extra thickeners. It will have perfect consistency that is not too runny and not too thick.
Can I use other fruits to make coulis?
You can use any fruits you like to make coulis but red berries (raspberries & strawberries in particular) and yellow fruits like apricots and mirabelle plums tend to be most popular.
Have you tried my Easy Strawberry Coulis (Strawberry Sauce) recipe?
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More sauces & strawberry recipes to try!
Easy Strawberry Coulis (Strawberry Sauce)
- 350 g fresh or frozen strawberries washed, hulled and halved or quatered if large
- 30 g caster (fine) sugar or to taste
- 1 tablespoon lemon juice or to taste
- Wash, hull and quarter strawberries. Smaller ones can be halved.
- Put prepared strawberries, sugar and lemon juice in a medium pan and give them a stir.
- Place pan over low to medium heat and bring to boil, stirring from time to time. Simmer for 5-10 minutes until sugar has dissolved, strawberries released their juice and collapsed slightly.
- Taste and adjust sweetness of the coulis according to your tastebuds. If more sugar is needed, add it and simmer the fruit stirring for couple more minutes to dissolve the sugar.
- Take pan off the heat and using stick (immersion) blender, puree the mixture until smooth.
- For even smoother result pass pureed strawberries through fine sieve set over the bowl which will get rid of any unwanted seeds and also thicken the coulis.
- Nutritional information is approximate, per serving based on 10 two tablespoon servings and should be treated as rough guideline only.
- Strawberry coulis will keep in a jar in the fridge for up to a week.
- Freezer friendly.
- Taste and adjust the amount of sugar according to your tastebuds. It's always easier to add more sugar then to take it away!
- I found that frozen strawberries require more sugar as they are not as sweet as the fresh ones during the peak of their season.
- When using frozen strawberries, bear in mind that cooking time will be slightly longer as they'll need to thaw in the pan first and then released water need to be cooked down a bit.
Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all!