Simple cooking process of Japanese Strawberry Sauce

The Japanese Strawberry Sauce is delicious and easy to prepare. All you need are fresh strawberries, granulated sugar, and water. Once you’ve made your own strawberry jam, it will last up to three days in the fridge. This delicious recipe can be served on any dessert, from ice cream to cheesecake. It’s also good for you if you just like the sauce by itself. But I’d recommend you save some for ice cream or desserts that you’d usually skip!

Japanese Strawberry Sauce Recipes

Japanese Strawberry Sauce
Elevate your cheesecake to another level with a generous spoonful of our homemade japanese strawberry sauce. Pure dessert bliss!
Simple Cooking Process Of Japanese Strawberry Sauce 1

Japanese Strawberry Sauce

You can make Japanese Strawberry Sauce at home with a few ingredients. This sauce tastes great on ice cream, cakes, and pancakes. You can also use it on ice cream. You can also eat it by the spoonful. It is also a great addition to any ice cream. You can even make it ahead of time and freeze it for later. This delicious sauce will keep for up to 3 days in the fridge.
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Course: Sauce
Cuisine: Japanese
Keyword: Strawberry
CookingStyle: Handcrafted Cooking
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: 256kcal
Author: James Anderson
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  • In a mixing dish, smash 1 cup of the sliced and diced strawberries with a stick blender or pastry cutter.
  • Integrate the mashed strawberries, cornstarch, lime juice, and water in a medium saucepan.
  • Get the water to a medium boil.
  • Heat for 10 minutes, stirring continuously, or until it has browned.
  • Remove from heat and whisk in 1 cup of the strawberries that have been set aside.
  • Leave to cool completely before frozen or refrigerating.



If you want to save time, you can cook the strawberry sauce in a heavy-based saucepan. This will help distribute the heat more evenly and prevent the sugar from burning. Stirring frequently will help ensure that the sugar does not burn or stick to the strawberries. This simple recipe will last for up to 3 days in a refrigerator. It can be served immediately, or chilled to serve later. It is a great summertime treat for any party or celebration.
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Serving: 2servings | Calories: 256kcal | Carbohydrates: 65g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 229mg | Fiber: 3g | Sugar: 57g | Vitamin A: 18IU | Vitamin C: 88mg | Calcium: 25mg | Iron: 1mg
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Alternative Preparation Method: Strawberry Sauce in a Slow Cooker

Japanese Strawberry Sauce
Mix up your evenings with strawberry-inspired cocktails using our sauce as a key ingredient. Cheers to a delightful twist!


  • 1 pound (450g) fresh strawberries, hulled and halved
  • 1 cup granulated sugar
  • 1 lemon, juiced
  • 1 teaspoon vanilla extract


  1. Prep the Strawberries: Start by washing, hulling, and halving the fresh strawberries. Ensure they are clean and free from any debris.
  2. Combine Ingredients: In your slow cooker, add the halved strawberries, granulated sugar, lemon juice, and vanilla extract. Gently stir to ensure the sugar coats the strawberries.
  3. Set the Slow Cooker: Place the lid on your slow cooker and set it to the lowest heat setting (usually “Low”). Let the strawberries cook and release their juices for about 3 hours.
  4. Stir Occasionally: Every hour or so, give the mixture a gentle stir to help the strawberries break down and blend with the sugar and lemon juice.
  5. Mash and Simmer: After 3 hours, use a potato masher to gently mash the softened strawberries to your desired consistency. Some people prefer a smoother sauce, while others like it a bit chunky—choose what suits your preference.
  6. Continue Cooking: Leave the lid off and continue to simmer for an additional 2-3 hours, or until the sauce thickens to your liking. The slow cooking process allows the flavors to intensify, resulting in a rich and flavorful sauce.
  7. Cool and Store: Once your Japanese Strawberry Sauce has reached the perfect consistency, turn off the slow cooker and let it cool. Transfer the sauce into clean, airtight containers and refrigerate. It will continue to thicken as it cools.

Tips for making Japanese Strawberry Sauce

Japanese Strawberry Sauce
Add a unique twist to your spring rolls with a side of our sweet and tangy japanese strawberry sauce. Perfect for dipping!

Cooking Tips

  • Choose Ripe Strawberries: The key to a flavorful sauce is using ripe, sweet strawberries. Look for ones that are deep red and fragrant. If they’re under-ripe, your sauce may lack the desired sweetness.
  • Keep an Eye on Consistency: When simmering your sauce, pay attention to its consistency. It should coat the back of a spoon without being too thick. Remember, it will thicken further as it cools.
  • Don’t Overcook: Avoid overcooking the strawberries, as this can lead to a caramelized flavor that may not be suitable for all dishes. Simmer until the sauce thickens, and then remove it from the heat.
  • Add a Flavor Twist: Experiment with flavors by adding a dash of balsamic vinegar for a tangy kick or a pinch of black pepper for a hint of spice.
  • Use High-Quality Vanilla: If you’re adding vanilla, opt for pure vanilla extract or, even better, vanilla bean paste for an intense, aromatic experience.
  • Using Unripe Strawberries: Using under-ripe strawberries can result in a sour sauce. Always choose ripe and fragrant strawberries.
  • Neglecting Consistency: Overcooking or undercooking can ruin the consistency of your sauce. Keep a close eye to achieve the desired thickness.
  • Skipping the Lemon: Lemon juice not only adds a zesty brightness but also helps preserve the sauce’s beautiful red color. Don’t skip it!

Serving Suggestions

Japanese Strawberry Sauce
Create a colorful and delectable yogurt parfait by layering our japanese strawberry sauce with creamy yogurt and crunchy granola.
  • Dessert Drizzle: Spoon the sauce over vanilla ice cream, cheesecake, or panna cotta for a heavenly dessert.
  • Breakfast Delight: Pour it generously over pancakes, waffles, or French toast to add a fruity twist to your breakfast.
  • Yogurt Parfait: Layer it with Greek yogurt and granola for a delectable parfait.
  • Savory Pairing: Use it as a glaze for grilled chicken or pork, or as a dipping sauce for spring rolls.
  • Cocktail Mixer: Create strawberry-inspired cocktails by mixing the sauce with your choice of spirits and garnish with fresh berries.
Read  Heavenly Praline Chocolate Tarts to Satisfy Your Cravings

FAQs about Japanese Strawberry Sauce

Japanese Strawberry Sauce
Preserve the fruity goodness! Learn how to store your homemade strawberry sauce for long-lasting flavor.
  • How long does homemade Japanese Strawberry Sauce last? Stored in an airtight container in the refrigerator, your strawberry sauce will stay fresh for up to a week. Ensure it’s properly sealed to prevent any off-flavors or spoilage.
  • Can I freeze strawberry sauce? Absolutely! To store it for longer, freeze your sauce in a sealed container or ice cube trays. It can last in the freezer for up to six months.
  • How to thaw frozen strawberry sauce? When you’re ready to use your frozen sauce, place it in the refrigerator to thaw overnight. Avoid using the microwave, as it can compromise the texture.
  • My sauce turned too thick; what can I do? If your sauce thickens too much after cooling, gently warm it on low heat and add a splash of water or lemon juice while stirring until you reach your desired consistency.
  • Can I can strawberry sauce for long-term storage? Yes, you can preserve strawberry sauce through canning. Follow proper canning techniques and guidelines for safe long-term storage.

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I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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