You just need 3 ingredients and 15 minutes to make this strawberry coulis – sweet yet fresh, vibrant, and intense strawberry flavor!
Strawberry coulis is just a fancy name for a smooth and super versatile strawberry sauce that is a perfect accompaniment to cheesecakes, crepes, waffles, ice cream, and many other desserts.
- Strawberry Coulis
- Why you should make this Strawberry Coulis
- How to make Strawberry Coulis
- Let’s start cooking!
- To hull or not to hull
- A note about consistency
- Coulis vs Compote
- Where to use Strawberry Coulis
- Can I use other berries?
- For more dessert sauce recipes, check out:
- Watch How To Make This Easy Strawberry Coulis
- Printable Recipe Card
Why you should make this Strawberry Coulis
- Do you have leftover fresh or frozen strawberries laying around? This is a good way to make use of them and store them for months!
- It is very easy to scale down or scale up this recipe. When the sauce is simmering for about 5 minutes, taste the sauce and adjust accordingly. There is no right or wrong – follow what tastes good to you.
- If you only have 200 grams or about a cup of strawberries, you can half the sugar (or even just “eyeball” it) and lemon juice.
- If your strawberries are already very sweet as they are in season, you can reduce the sugar.
- Even if you don’t plan on using the strawberry coulis immediately, it can be frozen for months so you’ll have have it ready anytime – whether it is for your breakfast pancakes or for your midnight ice cream cravings! More about storage options below.
- You can’t go wrong with this recipe. Just put all the ingredients in a pot, bring to a boil then simmer for 10 minutes (longer time if using frozen strawberries), stand over your stove and inhale the incredible smell!
- This easy strawberry coulis is one of those wonderful dessert component that requires minimal work while making you (and me) look like a rock star. =)
Now, let’s make some strawberry coulis!
Note: The full, printable recipe with detailed instructions is available at the end of the post, but I recommend you to read through below to benefit from the tips, visuals, and FAQs before making this recipe!
How to make Strawberry Coulis
Note: The ingredients below are listed in how they are categorized in the grocery store, which most likely translates to how these ingredients are kept together in your kitchen. This way, you can shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)
INGREDIENT SHOPPING LIST:
You only need 3 ingredients to make strawberry coulis:
- 454 grams (1 lb) fresh or frozen strawberries
- Fresh strawberries are the main ingredient of this recipe. Pick berries with deep red color, and strong aroma for the best flavor. However, if you are making this compote outside of strawberry season, frozen berries is a great alternative.
- 1 tablespoon lemon juice (about 1/2 lemon)
- 65 grams (1/3 cup) white granulated sugar
TOOLS & EQUIPMENT:
- medium saucepan with lid
- blender or handheld blender or immersion blender or food processor
Let’s start cooking!
DO SOME PREP:
Rinse and thickly slice the strawberries. I personally don’t hull them anymore – I don’t think it’s necessary for this recipe. Plus, it saves you time.
COOK THE STRAWBERRIES:
In a medium saucepan, combine 454g sliced strawberries, 65g (1/3 cup) sugar, and 1 tablespoon lemon juice. Place over medium heat and bring to a boil, stirring occasionally.
Reduce to low heat and simmer for 10 minutes, or until sauce has thickened, stirring occasionally.
Note that if you’re using frozen strawberries, the cooking time may need to be longer as frozen berries release more water and will take longer to reduce and thicken.
BLEND AND STRAIN:
Turn off the heat and use a blender or a food processor to turn it into a smooth sauce.
You will know it’s done when the sauce coats the back of the spoon. To do this, stir the sauce with a spoon and then immediately trace a line across the back of the spoon with your fingertip. If the lime remains visible, the sauce is thick enough; if it doesn’t the sauce needs to be thickened some more.
Pass the mixture through a fine mesh strainer. This will give you a very smooth and elegant sauce.
Leave to cool before serving – leave it at room temp or put in the fridge . Keep in mind that the sauce will thicken up slightly as it cools and even more with refrigeration.
Store your strawberry coulis in an airtight container and it will last up to 7 days.
If you like to freeze it for future use, I suggest pouring it into small containers then defrost as many cubes as you need in a covered container in the fridge.
The easiest way is to use an ice cube tray to freeze the sauce solid, then pop them out and store the cubes in a freezer bag.
To hull or not to hull
To my knowledge the only reason you hull is so you don’t have the white lumps of the hull standing out against the red berry (for example, in jams). The white parts are also a bit tougher than the flesh of the berry. Since we are cooking, blending, and straining the berry mixture, I find hulling unnecessary. So for now I suggest to skip this step and just remove the leaves.
Do you hull your strawberries? I would love to know in the comments below!
A note about consistency
Berries have a small amount of natural pectin, which helps thicken the sauce. That being said, the consistency would not be thick as a jam; it is spoonable, pourable, and saucy.
If you one to thicken it more, you need to add a cornstarch slurry when you are cooking the strawberries. A cornstarch slurry is a mixture of water and cornstarch. Be sure to mix it throughly or else it will leave white chunks in your sauce!
For this recipe, mix together 1 tablespoon of cornstarch with 45 grams (3 tablespoons) of water. Add it to the saucepan and cook together with the strawberries, sugar, and lemon.
Coulis vs Compote
Coulis (pronounced koo-lee) is French for a thick sauce made with pureed fruit or vegetable. Restaurant chefs often usie coulis as a delicious garnish for both entrees and desserts.
A compote, on the other hand, is a mixture of whole or or pieces of fruit that have been stewed or baked.
If you prefer your strawberry sauce to have chunks of fruit instead of a smooth sauce, skip the part of blending the stewed strawberries in this recipe and you’ll have a Strawberry Compote.
Where to use Strawberry Coulis
Drizzle this strawberry sauce over:
- vanilla ice cream (our favorite!)
- pancakes and waffles
- pound cakes
- French toast
- panna cotta
- churros (YUM!)
Can I use other berries?
Yes, you can substitute blueberries, blackberries, or raspberries for the strawberries with no changes in the recipe.
For more dessert sauce recipes, check out:
Watch How To Make This Easy Strawberry Coulis
Printable Recipe Card
Strawberry Coulis (Strawberry Sauce)
- medium saucepan with lid
- blender or food processor
- 454 grams fresh or frozen strawberries (1 lb)
- 1 tablespoon lemon juice from about 1/2 of a lemon
- 65 grams granulated white sugar (1/3 cup)
- DO SOME PREPRinse, remove the green stems, and thickly slice the strawberries.
- COOK THE STRAWBERRIESIn a medium saucepan, combine 454g sliced strawberries, 65g (1/3 cup) sugar, and 1 tablespoon lemon juice. Place over medium heat and bring to a boil, stirring occasionally.Reduce to low heat and simmer for 10 minutes, or until sauce has thickened, stirring occasionally.Note that if you’re using frozen strawberries, the cooking time may need to be longer as frozen berries release more water and will take longer to reduce and thicken.
- BLEND AND STRAINTurn off the heat and use a blender or a food processor to turn it into a smooth sauce.You will know it’s done when the sauce coats the back of the spoon. To do this, stir the sauce with a spoon and then immediately trace a line across the back of the spoon with your fingertip. If the lime remains visible, the sauce is thick enough.Pass the mixture through a fine mesh strainer. This will give you a very smooth and elegant sauce.
- COOLLeave to cool before serving – leave it at room temp or put in the fridge . Keep in mind that the sauce will thicken up slightly as it cools and even more with refrigeration.