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How to Make a Strawberry Sauce/Strawberry Coulis

John D Lee is a chef and restauranteur living and working in Chiang Mai, Thailand. He's always loved to cook.

Strawberry coulis—it’s a fancy-sounding name for strawberry sauce, and though the name may be fancy, the preparation techniques are simple. Since this sauce freezes perfectly well, make up a reasonable-sized batch a couple of times a year and know you’ve always got dessert covered!

Among the many ways this sauce is used in my household include:

  • As a topping for ice cream
  • On waffles, French toast or pancakes
  • As a ready-made easy topping for cheesecake
  • Eaten with freshly baked scones

This sauce can be made with fresh or frozen strawberries. I typically enjoy fresh strawberries when they're in season and make coulis with any overabundance. Out of season, I find that frozen ones make an equally good coulis compared to fresh ones… so make it at any time of year.

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The recipe can be multiplied as needed.

  • 5 and 1/2 cups of strawberries, fresh or frozen
  • ¾ of a cup of plain white sugar (granulated)
  • ¼ cup of water


  1. Combine all the ingredients in a saucepan, and bring the mix to a boil.
  2. Once it is boiling and the sugar has been dissolved into the liquid, turn off the heat, and transfer the mixture to a blender.
  3. Blend until it is very smooth, and then pass the sauce through a mesh strainer to remove the seeds. (The straining step is not strictly necessary, and it won’t make things taste any better, but I think the sauce is more enjoyable when it doesn’t leave you with strawberry seeds to pick out of your teeth!)
  4. Serve on top of some good vanilla ice cream or as a topping for cheesecake, and pop the rest into the freezer to be used as needed.

Store in the fridge for up to a week and in the freezer for months.

© 2010 John D Lee

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