Strawberry Sauce Made With Frozen Strawberries (Thickened With Arrowroot)

Jump to Recipe Print Recipe

This strawberry sauce is made with frozen strawberries, sweetened with coconut sugar, and thickened with arrowroot for a smooth, glossy finish—no cornstarch or refined sugar needed. While my Easy 4-ingredient berry sauce uses a mix of berries for a more flexible option, this version focuses on strawberries for a naturally sweeter, classic flavor that’s perfect for topping pancakes, cheesecake, yogurt, and more. If you’ve ever struggled with getting fruit sauce to thicken without clumps, this simple from-scratch method will show you exactly how to do it.

From-scratch strawberry sauce made with frozen strawberries in a bowl.

Note: This post may contain affiliate links. Please see our disclosure policy.

Strawberries are always a crowd favorite. I don’t think I’ve ever met anyone that didn’t like strawberries. The best strawberries are the ones picked at peak ripeness when they are in season. For me here in central Pennsylvania, that is late May—early June, and it’s one of my favorite seasons. But of course, it is pretty short lived, and we like to be able to enjoy strawberries year-round.

We grow our own strawberries and freeze quite a bit so that we have some frozen berries on hand whenever we need them. The frozen berries work perfectly in this strawberry sauce. If you don’t freeze berries, you can find them easily in most grocery stores. Just make sure to select a high-quality bag of berries that is sweet, because they can vary in flavor a lot.

Homemade strawberry sauce served with whipped cream in a clear glass dish, garnished with mint.

This sauce is super easy to make and comes together pretty fast. It’s great as a dessert topping on cheesecake and ice cream, or it pairs nicely with breakfast foods like pancakes and waffles. You could also just eat it by the spoonful as a dessert all by itself—just top with some maple sweetened homemade whipped cream! (See the photo above! YUM!!)

Thanks for stopping by friend— from my kitchen to yours. 4 6 Gather at the Farmhouse

Close-up of chunky strawberry sauce with real strawberry pieces and fresh strawberries on the side.

Why You’ll Love This Strawberry Sauce Made with Frozen Strawberries

Thickened with arrowroot-for a smooth, glossy texture
Refined sugar free– coconut sugar gives a nice subtle sweetness
Naturally sweet strawberry flavor-less tart than mixed berries
Works great as a topping-delicious on cheesecake, ice cream, brownies, pancakes, and waffles
Uses frozen strawberries-so it’s very convenient to whip up a batch anytime!
Made with everyday pantry ingredients– no unusual ingredients needed—just staples that are easy to keep on hand
Naturally gluten-free

Simple strawberry sauce ingredients arranged on a white surface.

Ingredients for Strawberry Sauce

Frozen strawberries-breaks down easily and convenient to keep on hand.
Coconut sugar-minimally processed and a little less sweet than white sugar but has a rich flavor. I like Madhava brand because of the rigorous toxin and contaminate testing they do on their coconut sugar.
Lemon juice-balances sweetness and adds a bright flavor. Use fresh squeezed or I love a bottled organic 100% lemon juice with no preservatives.
Arrowroot powder-my thickener of choice—naturally gluten and grain free. Creates a glossy sauce.
Water

Thickened strawberry sauce texture shown up close — simple, delicious sauce for pancakes, cheesecake, and more.

Why Frozen Strawberries Work So Well for Sauce

Typically, I prefer fresh strawberries over frozen, but not for making a sauce like this one. Making a fruit sauce or topping like this is where frozen berries really shine.

Freezing breaks down the cell walls of the strawberries, which means:

They soften quickly when heated
They release their juices easily
They cook down faster than fresh strawberries

Frozen berries also are very convenient to keep stocked in the freezer for whenever you need them, and they’re available year-round. To get the best tasting strawberries, consider freezing them when they’re in-season locally, or start your own patch. It’s always a highlight of early summer for our family.

How Much Arrowroot Should I Use to Thicken My Strawberry Sauce

The amount of arrowroot powder you add can change the consistency of the sauce pretty significantly. Always start with less and add more arrowroot gradually until the sauce reaches your desired thickness. Keep in mind that it will thicken up even more after it’s refrigerated. Here are some measurements that I’d recommend you start with depending on what you’re using the sauce for.

If you want the strawberry sauce to remain pourable to:

pour over ice cream
spoon over cheesecakes, brownies or other desserts
spoon over waffles or pancakes

Then I’d recommend using only 1 Tablespoon of arrowroot powder to start out. The image below shows what that thickness looks like after being chilled.

Smooth strawberry sauce dripping from a spoon falling into a white bowl.

If you desire a thicker strawberry sauce that doesn’t run and will hold its shape that’s best used for:

A dessert topping that needs to stay in place (filling in a cake etc.)
To eat as a dessert all by itself— with a dollop of whipped cream on top!

I’d recommend using 2 Tablespoons of arrowroot to start. The image below shows the consistency of using 2 Tablespoons after being chilled.

Closeup of thick homemade strawberry sauce resting on a spoon to show its texture.

Pictured below is a side-by-side comparison of strawberry sauce made 3 different ways. The sauce on the bottom left is thickened with 1 Tablespoon of arrowroot. The sauce on the top left is thickened with 2 Tablespoons of arrowroot, and the sauce on the right is thickened with 1 Tablespoon of arrowroot and pureed using an immersion blender.

Side-by-side comparison of strawberry sauce in three bowls, each with a different texture.

How to Make Strawberry Sauce Made with Frozen Strawberries

This strawberry sauce comes together quickly in just a few simple steps—and as always, I’ve documented the steps with photos because I think it’s always helpful to see exactly what to do (I am a visual learner).

A kettle filled with frozen strawberries before heating.

In a small to medium saucepan, add the frozen strawberries and 1/4 cup of water. Turn the burner to a high heat setting and bring the strawberries to a gentle boil. This might take 5-10 minutes depending on your heat source. Once they reach a gentle boil reduce heat to medium to maintain a simmer.

Adding ingredients to a kettle for strawberry sauce.

Once the strawberries are mostly thawed and starting to break down, add the coconut sugar, and lemon juice. Cook for another 5-10 minutes over medium heat, stirring occasionally.

A small cup of arrowroot slurry prepared for thickening strawberry sauce dripping from a spoon.

In a small bowl or drinking glass add the arrowroot powder and 1/4 cup of cold water. Stir together until there are no clumps.

Adding arrowroot powder to a kettle of homemade strawberry sauce to thicken it.

Turn heat to low. Pour the arrowroot slurry into the strawberries while stirring constantly.

Strawberry sauce simmering in a pot on the stove.

Kettle of glossy homemade strawberry sauce showing smooth texture.

Cook for 1 minute until the sauce is thickened. It shouldn’t take very long—notice how the photo on the left is cloudy right after adding the arrowroot slurry, and the photo on the right is clear and glossy after about 1 minute. Once your sauce looks glossy, its finished. Remove from heat.

Close-up of strawberry sauce on a spoon over a bowl showing its smooth texture.

Enjoy right away while it’s still warm—try spooning over pancakes, waffles, or in oatmeal. Or let cool at room temperature for a little bit and then top your dessert or cheesecake. If you’re swirling it into yogurt or parfaits, you can place it into the refrigerator to chill first. Just keep in mind that depending on how much arrowroot you use, this sauce can thicken up quite a bit especially after refrigeration (which for a dessert like cheesecake is a good thing so that it doesn’t run everywhere), but if you chill the fruit sauce for a while before you top your dessert it may not be pourable anymore and might be too thick.

If you find that your sauce turns out thicker or thinner than you’d like, try adjusting the amount of arrowroot next time.

Closeup of healthy strawberry sauce served over yogurt with a spoon.

How to Thicken Strawberry Sauce with Arrowroot (Without Clumps)

Arrowroot is what gives this sauce its thick and smooth texture—but we don’t want any clumps. Here are some directions and tips on how to add arrowroot.

Always mix the arrowroot with cold (not warm or hot) water to create a slurry before adding it to the sauce.
Once your sauce is hot and complete, then slowly pour in the arrowroot slurry. Add it at the end.
Continue stirring gently as the sauce thickens— it thickens up quickly.

A few important tips:

Don’t add dry arrowroot directly to the sauce.
Avoid boiling the sauce after adding the arrowroot, as it can cause the thickener to break down.

Gluten-free waffles topped with homemade strawberry sauce and whipped cream — easy, frozen strawberry breakfast idea.”

How to Use This Strawberry Sauce

Once your sauce is ready to use, here are a few ways to enjoy it!

Spoon over pancakes or waffles for an easy from-scratch breakfast topping
Swirl into yogurt or oatmeal for a flavorful addition
Drizzle over cheesecake for a classic sweet topping
Pour over ice cream while it’s still slightly warm
Layer into parfaits with yogurt and granola
Use as a topping or filling for crepes

You can serve it warm off the stove for a more pourable sauce or let cool and thicken for a thicker spoonable texture.

Mini cheesecakes served with fresh strawberry sauce on top.

Strawberry Sauce Made with Frozen Strawberries

Author: Eileen

This simple strawberry sauce is made with frozen strawberries, coconut sugar, and thickened with arrowroot for a smooth, glossy finish. No cornstarch or refined sugar—perfect for topping pancakes, cheesecake, yogurt, and more.

Print Recipe Pin Recipe

Cook Time 20

Total Time 20

Course Breakfast, Dessert, Snack

Cuisine American

Servings 2 Cups

Equipment

Sauce pan

Ingredients

For the Sauce

4 cups frozen strawberries
¼ cup water
¼ cup coconut sugar
2 Tablespoons lemon juice

For the Arrowroot Slurry

1-2 Tablespoons arrowroot powder
¼ cup cold water

Instructions

Cook the Strawberries

Add the frozen strawberries and 1/4 cup water in a small-medium sized saucepan.
Turn heat to high and bring to a gentle boil.
Reduce heat to medium and simmer until the strawberries are mostly thawed and starting to break down.

Add Sweetener and Lemon Juice

Add in the coconut sugar, lemon juice, and stir.
Continue to simmer over medium heat until the berries are completely soft. About 5 minutes.
• For a smoother sauce, mash the berries with a fork or wooden spoon. You can also use an immersion blender.
• For a chunkier sauce, leave some berries whole.

Make the Arrowroot Slurry

In a small bowl or glass, stir together the arrowroot powder and 1/4 cup cold water until smooth with no clumps.

Always make a slurry first—mix the arrowroot with cold water until completely smooth before adding. This prevents clumps in your sauce.

For a pourable sauce use 1 Tablespoon of arrowroot powder.

For a thicker sauce use 2 Tablespoons of arrowroot powder.

Thicken the Sauce

Reduce heat to low. Slowly pour in the slurry while stirring constantly.

Finish

Remove from heat after about 1 minute, once the sauce is thickened and glossy.

Notes

•Sauce will continue to thicken as it cools.

•Do not boil after adding arrowroot, as it can break down the thickening effect.

•Store any leftovers in an airtight container in the refrigerator and use within 4-5 days or place in a freezer container and freeze for up to 3 months.

Keyword breakfast, fruit, gluten free, quick

Strawberries vs. Mixed Berries

This recipe is written for strawberries, but it works just as well with a mix of berries if that’s what you have on hand.

Using just strawberries gives this sauce a naturally sweet, simple flavor that works with just about anything. It’s a classic flavor and a little bit sweeter than a mixed berry version.

If you use a mix of berries, the method stays the same, but the flavor will be a bit tarter. If you’re looking for a mixed version, try this 4-Ingredient Berry Sauce.