This strawberry topping for cheesecake is an incredible homemade strawberry sauce that is so easy to make! With just three ingredients and 10 minutes, you’re on your way to a gourmet dessert.
It transforms even the most basic of treats into something spectacular: brownies, waffles, ice cream – whatever you fancy!
I use this topping for almost every dessert! It’s so easy and so delicious!
★★★★★
– torie –
This strawberry topping for cheesecake is absolute perfection to upgrade any store bought cheesecake. The even better news is that it works equally well with ice cream, brownies, and more of your favorite desserts.
This is one of my all time favorite recipes as it’s such an easy way to elevate so many delicious treats. My catering career taught me that cheesecake is always a crowd-pleasing success, and it’s easy to serve, too!
Strawberry Topping for Cheesecake
Strawberries pair as well with Pinot Noir as they do with ice cream, and their flexibility lends to an incredible variety of dessert combinations.
This is a great topping for classic New York cheesecake and I love pairing it with my no churn vanilla ice cream. It’s so easy to make a batch of this topping. It’s a fantastic way to make the most of the strawberries of summer!
Ingredients
- Strawberries – Fresh and ripe strawberries are the best for this recipe. Slice them thinly to really get the most out of their flavor.
- Red Wine – Use your favorite red wine. Pinot Noir is my go to for this sauce because it is a light bodied wine that is fruity. It doesn’t have to be expensive. No wine, no problem. Use grape juice or even cranberry juice instead.
- Sugar – White granulated sugar is great here, and sweetens the sauce to perfection.
Variations
- Use your favorite fruits – Blackberries, cherries or even plums would also work well. Mix it up with raspberries to create a strawberry and raspberry combination sauce.
- Add a little fresh lemon juice – this will brighten the flavor with a touch of citrus you’ll love!
- Toss in a teaspoon of Homemade Vanilla Extract for extra fragrance and flavor.
Test Kitchen Tips
- As with any reduction, the longer you cook it, the thicker and more syrupy it gets once you remove from heat. Make to your personal preference for desired consistency.
- Allow Sauce to Cool – Let the strawberry sauce cool to room temperature before spooning it over your cheesecake or other dessert.
- When I make this strawberry cheesecake topping, I often make a double, (if not triple batch) as it keeps really well. Pop it into mason jars and it will keep for a good week, if not longer in the fridge.
Serving Suggestions
This topping is for more than just cheesecake!
Storage Tips
It’s best not to leave this reduction at room temperature for more than two hours. To refrigerate, let the reduction cool before transferring it to an airtight container. It will keep in the fridge for a week.
You can freeze this reduction for up to 3 months. Defrost it in the fridge overnight and stir before using.
Strawberry Sauce for Cheesecake
Ingredients
- ½ cup strawberries sliced thin
- ½ cup red wine Sub with grape juice or cranberry juice
- ½ cup white granulated sugar
Instructions
- In a sauce pan on medium, add strawberries, wine and sugar.½ cup strawberries, ½ cup red wine, ½ cup white granulated sugar
- Heat, stirring occasionally until desired consistency (8-10 minutes over medium heat).
Julie’s Tips
-
- Fresh and ripe strawberries are the best for this recipe. Slice them thinly to really get the most out of their flavor.
- Use your favorite red wine. Pinot Noir is my go to for this sauce because it is a light bodied wine that is fruity. It doesn’t have to be expensive. In lieu of wine, use grape juice or even cranberry juice instead.
- Add a little lemon juice for an even brighter flavor.
- As with any reduction, the longer you cook it, the thicker and more syrupy it gets once you remove from heat. Make to your personal preference for desired consistency.
How to Choose Strawberries
- Look for bright berries. They do not ripen after being picked.
- Look for the brightest, freshest looking green leaves.
- Big or small, the plumper, the better.
How To Store
It’s best not to leave this reduction at room temperature for more than two hours. To refrigerate, let the reduction cool before transferring it to an airtight container. It will keep in the fridge for up to a week. You can freeze this reduction for up to 3 months. Defrost it in the fridge overnight and stir before using.Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
I use this topping for almost every dessert! It’s so easy and so delicious!Â
Such an easy recipe!
I used this on a store bought chocolate cheesecake and everyone raved!