Salsa de Fresa (also known as Salsa de Frutilla) is a sweet strawberry sauce made by cooking strawberries with sugar and a little lemon juice until thick and glossy.
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It's commonly used on desserts like cheesecake, pancakes, or ice cream, and can also be incorporated into other dishes.
Some variations are made by blending, macerating, or crushing strawberries with sugar and may include lemon juice or cornstarch to help thicken.
This Salsa de Fresa recipe is a favorite in our home. It's full of fresh, fruity flavor and comes together in minutes. Made with just two ingredients-strawberries and sugar-there's no need for pectin or cornstarch.
Whether you spread it on toast, swirl it into yogurt, or use it as a filling for your favorite desserts, this small-batch sauce is a simple and delicious way to enjoy strawberries year-round.
Ingredients You'll Need
- Fresh strawberries: Provide the natural flavor, color, and body of the sauce. It can be substituted with frozen strawberries.
- Granulated sugar: Sweetens the sauce and helps release the strawberries' juices as they cook.
- Lemon juice (optional): Brightens the flavor and helps enhance the natural pectin in the fruit for better texture.
How to Make Salsa de Fresa
Note: The full instructions are provided in the recipe card below.
- Working with one strawberry at a time, place it on its side and carefully cut off the leafy top. Discard the tops and cut the strawberries into quarters.
- Transfer the strawberries to a medium saucepan. Add the sugar and stir with a rubber spatula until well combined.
- Bring the mixture to a simmer over medium heat. Use a potato masher to mash the strawberries until mostly broken down.
- Reduce the heat to medium-low and cook, stirring occasionally, until the sauce slightly thickens, about 10 to 12 minutes.
- Turn off the heat and move the saucepan to a cool burner. Let the sauce cool completely, about 20 to 30 minutes.
- Serve or store in an airtight container in the refrigerator for up to 5 days.
Store
Storage: Let the strawberry sauce cool completely before storing. Transfer it to an airtight container and refrigerate for up to 5 days.
Camila's Tips & Variations
- Add cinnamon: A pinch adds warmth and depth.
- Blend it: For a smooth sauce, blend after cooking.
- Swap citrus: Use orange juice or zest instead of lemon.
- Mix berries: Combine with raspberries or blueberries.
- Serve creatively: This strawberry sauce for cheesecake adds a bright, fruity layer that perfectly balances rich, creamy desserts. It's also an ideal strawberry sauce for angel food cake, bringing fresh flavor and a pop of color to every slice.
Frequently Asked Questions
Can I use frozen strawberries?
Yes! No need to thaw-just cook them a bit longer.
Do I need lemon juice?
It's optional, but it helps activate the pectin and create the gel structure in the jam - but if you don't have it, that's okay. The jam will still turn out fine.
Can I increase the sugar?
Yes! If you prefer a sweeter sauce, you can add more sugar. Just taste as you go and adjust to your liking.
Can I reduce the sugar?
Yes. This strawberry sauce is already low in sugar and isn't meant for long-term storage, so it's safe to reduce the sugar as much as you like . Just be sure to store it in the fridge and use it within a few days.
Is this the same as jam?
Not quite-this sauce is looser and quicker to make, with no pectin needed.
How do I thicken strawberry sauce?
To thicken the strawberry sauce, simmer it longer to naturally reduce the liquid. You can also mash or blend the strawberries more for a thicker consistency. For a quicker method, stir in 1 to 1½ tablespoons of cornstarch mixed with a bit of water while simmering. Avoid using too much, as it can make the sauce overly thick. Also, try not to add extra liquid like water or too much lemon juice, which can thin the sauce.
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Recipe
Salsa de Fresa
Equipment
- Wooden spoon or spatula
- Whisk or fork
- Spoon or ladle:
- Heat-resistant trivet or mat:
Ingredients
- 2 lbs strawberries hulled and quartered
- 125 g granulated sugar adjust to taste depending on the sweetness of your strawberries
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Working with one strawberry at a time, place it on its side on a cutting board and use a knife to carefully cut off the top with the leafy green part. Discard the tops and cut the strawberries into quarters.
- Transfer the hulled strawberries to a medium saucepan. Add the sugar and stir with a rubber spatula until well combined.
- Bring the mixture to a simmer over medium heat. Use a potato masher to mash the strawberries until mostly broken down. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce is slightly thickened, about 10 to 12 minutes.
- Turn off the heat and move the saucepan to a cool burner. Let the sauce cool completely, about 20 to 30 minutes. Serve. (Strawberry sauce can be stored in an airtight container in the refrigerator for up to 2 days.)
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
