Strawberry coulis is a simple, elegant fruit sauce that elevates many desserts. Its bright, sweet-tart flavor complements cheesecakes, ice cream, pancakes, waffles, meringues and more, making it a versatile finishing touch for both everyday treats and special occasions.
❤️ Why You’ll Love It
- A great way to preserve and enjoy fresh strawberries from summer pickings throughout the year.
- Made with a handful of pantry ingredients and just minutes of hands-on time.
- Ready in under 15 minutes, perfect as a quick last-minute topping.
- The French term “coulis” simply means a strained purée — nothing intimidating.
The balance of sweet and tart in this coulis is irresistible. Serve it warm or chilled over your favorite desserts or stir a spoonful into drinks for a quick fruity boost.
📝 Ingredients
Overview: see the recipe card below for exact measurements. Basic ingredients include fresh strawberries, water, sugar, a pinch of salt and lemon juice.
🥄 Instructions
Overview: full step-by-step instructions are in the recipe card below.
- Wash the strawberries, remove the stems and cut them in halves.
- Combine the strawberries, sugar, water and lemon juice in a medium saucepan.
- Heat over medium, stirring occasionally until the sugar dissolves and the strawberries begin to break down, about 4 minutes.
- Blend until smooth, then strain through a fine-mesh sieve for a silky texture. If you prefer a seedier texture, you can skip straining.
👍 Amira’s Tips
- Keep the heat moderate to avoid scorching the sauce.
- Add an extra tablespoon of sugar if you prefer a sweeter coulis.
- If you don’t have a blender, mash the cooked strawberries with a potato masher and press through a sieve.
- To extract more juice when straining, press the solids with the back of a spoon.
🥣 Equipment
Useful tools: medium saucepan, blender or immersion blender, and a fine-mesh strainer.
🧺 Storage
Refrigerate: Store the coulis in an airtight container in the fridge for up to one week. Stir before serving.
Freeze: Portion into ice cube trays and freeze for 2–3 months. Add frozen cubes to drinks or thaw in the fridge before using.
⌛ Make Ahead
This coulis develops more depth after resting, so it’s perfect to make ahead and keep chilled until serving.
🍽️ Serve With
- Ice cream, pancakes, waffles, crepes, cheesecake or meringues.
- Swirl into overnight oats or spoon over yogurt for an easy breakfast upgrade.
- Use as a fruity mixer for mocktails and cocktails, or drizzle over savory dishes that benefit from a sweet contrast.
👩🍳 Variations
- Replace granulated sugar with honey or maple syrup, adjusting to taste.
- Swap lemon for lime or orange juice for a different citrus note.
- Add a splash of vanilla extract while cooking for a richer aroma.
- Use the same method with other fruits — mixed berries, peaches or raspberries all work well.
💬 FAQs
A coulis is a smooth sauce made from puréed and usually strained fruit or vegetables, commonly served chilled as a dessert topping.
Yes. Freeze in airtight containers or ice cube trays for up to three months. Thaw in the refrigerator before using.
Warm gently on the stove or microwave in short intervals, stirring to prevent scorching. Add a splash of water or lemon juice if it becomes too thick.
📣 Related Recipes
- Try this coulis with strawberry shortcakes, strawberry-rhubarb bars, or layered desserts that benefit from a fresh fruit topping.
- It also pairs beautifully with cream-based frostings and simple whipped cream for an elegant finish.
If you enjoy this recipe, please rate it and share a photo of your finished dish — seeing your versions is always a delight.
Strawberry Coulis
5 minutes
10 minutes
1 cup
Amira
Ingredients
- 1 pound fresh plump strawberries
- ¼ cup water
- 5 Tablespoons granulated sugar (more if needed)
- A dash of salt
- 2 teaspoons lemon juice
Instructions
- Wash strawberries, remove the stems and cut them in halves.
- Place the strawberries, sugar, water and lemon juice in a medium saucepan.
- Heat over medium, stirring often until the sugar dissolves.
- Simmer until the strawberries break down, about 4 minutes.
- Blend until smooth and strain through a fine-mesh sieve into a bowl.
- Taste and adjust sweetness if desired.
- Refrigerate in an airtight jar for at least an hour before serving for best texture.
Notes
- Press the solids with a spoon while straining to extract as much liquid as possible.
- Frozen strawberries may be used if thawed first.
- If the coulis is too thick, thin with a little water.
- Variations: try mixed berries, peaches or add a splash of vanilla extract.
- Storage: refrigerate in mason jars for up to 4–5 days; stir before using.
Nutrition
| Carbohydrates: 95 g
| Protein: 3 g
| Fat: 2 g