How to make Homemade Strawberry Syrup

Homemade Strawberry Syrup is such a delightful treat that’s perfect to drizzle on top of breakfast, desserts or even to add to cocktails! Learn how to make simple 4-ingredient strawberry syrup recipe with fresh or frozen strawberries.

Love fruit toppings? Check out Fresh Blueberry Sauce and Homemade Peach Compote!

Last year, y’all might recall how I may (or may not) have purchased several flats of strawberries and basically gorged myself on the fruit all spring. (Hello, Fresh Strawberry Vinaigrette, Strawberry Lemonade Muffins, Strawberry Pudding and more.)

In case you didn’t know it, newsflash: I freaking LOVE strawberries.

The time has come again for strawberries this year, and I am so thrilled to finally share this recipe with y’all.

It’s one that I adapted when we lived in Baton Rouge, and it is working like a charm on those locally grown berries we’ve been getting in our weekly baskets.

Why I love this recipe:

This Strawberry Syrup is sweet—but not so sweet—and it’s good on many things, including bread and ice cream and pretty much anything in between that needs a healthy dose of strawberry-ness in it.

And it’s pretty darn simple to make, too!

This is the type of condiment I want to keep in my fridge for the whole year because I can find excuses to eat little bites of it whenever. 😉

Also, while it needs to cook for a little bit of time, once it’s done cooking, it keeps for 2-3 weeks in the fridge.

Other strawberry recipes we adore: Strawberry Scones with Strawberry Glaze recipe | Strawberry Lemonade | Strawberry Melon Salad | Strawberry Margarita | Fresh Strawberry Cupcakes with Strawberry Cream Cheese Frosting

Need more springtime recipe inspiration? Head on over to my Spring Recipe Index for more ideas!

What you need to make homemade strawberry syrup

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• Saucepan
• Blender or food processor
• Mason jar or another airtight storage container

Here’s what you need:

• Strawberries — my original recipe calls for fresh strawberries, but you can easily make this strawberry syrup recipe with frozen ones if your fresh ones aren’t super ripe or sweet
• Granulated sugar — for just a little bit of sweetness!
• Water — to speed along the process
• Lemon juice — for just a hint of acidity and tartness

How do you make strawberry syrup from scratch?

Measure out the strawberries, sugar, water and lemon juice and place them in a saucepan. Bring to a boil, and cook at a simmer for 30 minutes.

When the mixture is nice and thick and the strawberries have completely broken down, transfer the mixture to a blender. Blend the strawberry syrup together until smooth.

Transfer to a mason jar (or another airtight storage container), and chill.Serve over desserts, yogurt and more.

Frequently Asked Questions

Quick tips and tricks for the best strawberry syrup

• Store this recipe in a mason jar in the fridge. It will keep for 2-3 weeks, and you can use it on all sorts of things during that time!
• Use fresh or frozen strawberries. However, if you’re using frozen strawberries, I suggest defrosting them in the fridge before measuring and cooking this syrup recipe. Why? The frozen strawberries are hard to measure accurately.
• Add more sweetness or acidity if needed. While this recipe struck the perfect balance for my tastebuds, I know everyone’s are different. If the recipes needs extra sweetness for you, add 1 tablespoon of sugar, taste and evaluate from there. Likewise, you can do this with the lemon juice, too, but I would add it 1 teaspoon at a time.

What can I use this strawberry syrup recipe on?

There are so many things you can use this homemade strawberry syrup with! Here are a few of our favorites:

• On top of your favorite ice cream
• On your morning yogurt or swirled into a Yogurt Parfait
• In the frosting of a cake or cupcake, like Strawberry Chocolate Cake
• Swirled into champagne to create a twist on a mimosa
• Drizzled on top of Sourdough Pound Cake
• On top of this Old Fashioned Pancake Recipe or this Homemade Waffles recipe in place of maple syrup

This strawberry sauce recipe was originally published on May 1, 2013. The text and images of the blog post were updated and republished in March 2021.