Homemade Strawberry Syrup
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This Homemade Strawberry Syrup is a delicious way to add sweet, fruity flavor to pancakes, drinks, desserts, and more. Made with fresh strawberries, it’s sweet, simple and packed with real berry goodness!
Homemade Strawberry Syrup
I’ve been counting down to strawberry season just so I could make this homemade Strawberry Syrup again. It’s sweet, vibrant, and tastes incredible over just about anything. From my favorite cocktails to drizzled over pancakes, cheesecake or ice cream, it adds delicious strawberry flavor to everything.
The best part? I make it with just four simple ingredients and about 25 minutes on the stovetop. Whether you leave it chunky or strain it smooth, this the kind of syrup you’ll find yourself reaching for all summer!
If you love this recipe, be sure to check out my Easy Fruit Syrup and sweet Blueberry Syrup recipes too. They’re just as easy and perfect for everything from breakfast to dessert.
Why We Love This Recipe
- Simple recipe: You only a few ingredients and one pan to make this syrup recipe.
- Perfect consistency: Makes a thick but pourable syrup that’s not runny or watery.
- Super versatile: This syrup is wonderful for everything from breakfast to drinks.
Ingredients
- Strawberries: Fresh is best but you can use frozen if that’s all you have.
- Sugar: Granulated sugar adds sweetness without overpowering the berry flavor.
- Water: Just enough to get the strawberries simmering.
- Cornstarch: Thickens the syrup so it’s not watery.
How to Make Homemade Strawberry Syrup
Step 1. Mix cornstarch with just enough water to dissolve it. I used 2 tablespoons.
Step 2. Hull the strawberries (this kitchen tool makes it super easy), then chop them in half or quarters.
Step 3. In a saucepan, combine strawberries, sugar and water and simmer over medium heat.
Step 4. Once the strawberries begin to soften, add the cornstarch to thicken the syrup. Continue to simmer, stirring occasionally, as the syrup continues to thicken.
Step 5. Once the strawberry syrup reaches just the right consistency, remove it from the heat. I simmered mine for about 20 minutes but you can cook it a little more or less to get the consistency that prefer.
Cook it less for a thinner syrup and a few minutes more if you like it nice and thick. Also, at this point, you can leave it a little chunky, or strain it to make it smoother.
Step 5. When you’ve got it just how you like it, remove it from the heat and let it sit for about five minutes. Now you’re ready for breakfast!
Storage Instructions
- Fridge: Store strawberry syrup in an airtight container for up to 1 week.
- Freezer: Freeze in a freezer-safe container or silicone ice cube trays for up to 2 months.
Tasty Ways To Use This Strawberry Syrup Recipe
- Spoon over cheesecake or chocolate mousse for a fruity topping.
- Drizzle on pancakes, waffles, French toast, or even crepes.
- Swirl into plain yogurt or cottage cheese for a quick snack.
- Stir into lemonade or iced tea for a sweet strawberry twist.
- Pour over angel food cake with whipped cream.
- Serve with brie or cream cheese as an easy appetizer.
- Mix into club soda or sparkling water for a homemade strawberry soda.
- Make strawberry milk by stirring a spoonful into cold milk.
- Add some with a shot of vodka or rum for a refreshing summer cocktail.
Variations And Add-ins
- Zest: Add a teaspoon of lemon or orange zest to brighten the flavor.
- Extract: Stir in a splash of almond vanilla extract after cooking for a little extra flavor.
- Sugar: Swap white sugar for brown sugar to give the syrup a deeper, almost caramel-like taste.
- Basil: Add a few fresh basil leaves during the simmer, then remove before storing for a subtle herb flavor.
- Mixed berries: Use half raspberries or blueberries for a blended berry syrup.
FAQS
Sure. Just be sure to use a larger saucepan and simmer a little longer.
Yes, I’ve made this recipe with both fresh and frozen berries! Just thaw them slightly first so they’re easier to chop and cook evenly.
You can, but the flavor and consistency will be slightly different. Start with less and adjust to taste.
More Strawberry Recipes
If you like strawberries as much as I do, you’ll love these delicious recipes.
- Strawberry Poke Cake
- No-Bake Strawberry Pie
- Strawberry Fluff Salad
- Fruit & Cream Cheese Stuffed Crescent Rolls
- Easy Strawberry Milkshake
Homemade Strawberry Syrup
Equipment
- saucepan
Ingredients
- 1 tablespoon corn starch
- 1/4 cup water + 2 tablespoons
- 16 ounces strawberries
- 1/3 cup sugar
Instructions
- Mix cornstarch with 2 tablespoons of water. Stir until dissolved.1 tablespoon corn starch, 1/4 cup water
- Hull the strawberries (this kitchen tool makes it super easy), then chop them in half or quarters.16 ounces strawberries
- In a saucepan, combine strawberries, sugar and 1/4 cup of water. Simmer over medium heat.16 ounces strawberries, 1/3 cup sugar, 1/4 cup water
- Once the strawberries begin to soften, add the cornstarch to thicken the syrup. Continue to simmer, stirring occasionally, as the syrup continues to thicken.
- Once the strawberry syrup reaches just the right consistency, remove it from the heat. I simmered mine for about 20 minutes but you can cook it a little more or less to get the consistency that prefer.
Notes
Variations And Add-ins
- Zest: Add a teaspoon of lemon or orange zest to brighten the flavor.
- Extract: Stir in a splash of almond vanilla extract after cooking for a little extra flavor.
- Sugar: Swap white sugar for brown sugar to give the syrup a deeper, almost caramel-like taste.
- Basil: Add a few fresh basil leaves during the simmer, then remove before storing for a subtle herb flavor.
- Mixed berries: Use half raspberries or blueberries for a blended berry syrup.
Nutrition
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About Lisa O’Driscoll
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
How long does the syrup keep in the fridge? So I can date my jar on when to toss.
It’ll keep for at least two weeks 🙂
Can I freeze this syrup?
You can! Just be sure to store it in an airtight container and it can be frozen for up to three months. Enjoy!
Can you use it on ice cream as a topping?
Absolutely! It makes a great dessert topping (delicious on cheesecake too)!
Loved this! So easy and family ate it up! Have to double recipe to have extra
Thank you! I’m so glad you and your family enjoyed it. And yes, you can never have too much! 😊
It was so so good! I loved it and so did my family!
I’m so glad you all enjoyed it! Thanks so much for coming to share…always makes my day!😊