Homemade berry sauce made with strawberries and blueberries is the easiest and tastiest topping for cheesecake, pancakes, ice cream, or any dessert needing a topping.
Berry sauce is not the same as homemade berry jam that you might make for sandwiches since the consistency of this sauce is much thinner. The ingredients are similar but the cooking time and ingredient amounts will be different.
Now you can buy berry sauce in the store but they are usually loaded with preservatives or an overabundance of sugar which is not ideal. You may also notice that the fruit in these sauces that you buy are also usually mushy and not very appetizing.
I prefer to avoid excess sugar when I can and I enjoy making my own berry sauce at home.
Making your own berry sauce is 100 percent worth it! My favorite way to use this berry sauce is as a topping for my Philadelphia cheesecake recipe, easy mini cheesecakes that I make in a muffin tin, and Sunday pancakes.
With just a few simple ingredients you can make this super simple homemade berry sauce. It stores really well in the refrigerator and can be frozen.
To defrost, just thaw overnight in the refrigerator if you want to have extra on hand for last-minute desserts.
Ingredients needed
- Blueberries (fresh or frozen)
- Strawberries (fresh or frozen)
- Lemon
- Sugar
- Corn Starch (optional)
Very easy ingredients and most often, I will use frozen berries when making this sauce. You can use fresh berries if you have them but I always have frozen fruit in my freezer.
About the ingredients in this mixed berry sauce
The beauty of this homemade berry sauce is you can make this anytime with frozen fruit that you have in your freezer. Nothing at all changes about the recipe when you do this.
As I mentioned above, you can also use fresh in-season berries for the sauce. It is a really versatile berry sauce recipe.
When you first start cooking the sauce it will just look like berries coated in sugar. Give it a little time and you will see the sauce start to form before your eyes.
Thickening berry sauce with cornstarch
If you read the ingredient list above you may have noticed that corn starch is an optional item you can add.
Cornstarch will help make the sauce thick but it will give it a slightly cloudy appearance. I make this sauce both ways and they both turn out amazing.
In these pictures, the sauce is made with a little bit of corn starch so you can see how it looks.
Storing
This homemade strawberry and blueberry sauce is perfect for making ahead of time and storing in the fridge. All you need to do is place it in a container with a lid and it will last in the fridge for up to one week.
You will want to take it out of the fridge about 15 minutes before you are ready to use it since it thickens up while cold.
More Strawberry And Blueberry Recipes
Easy and Delicious Berry Sauce
Ingredients
- ½ lb fresh or frozen strawberries (about 8 ounces) quartered if using fresh.
- ½ lb fresh or frozen blueberries (about 8 ounces)
- ½ cup granulated sugar
- 1 fresh lemon juiced
- ½ tablespoon cornstarch (optional)
Instructions
- If you are using cornstarch, add your lemon juice and cornstarch together and mix well in a small bowl then proceed to next step. If you are not using cornstarch then proceed to next step. (see notes above for more information on this)1 fresh lemon, ½ tablespoon cornstarch (optional)
- To start, in a small sauce pan add all of the above ingredients and bring to a simmer over medium heat.½ lb fresh or frozen strawberries (about 8 ounces), ½ lb fresh or frozen blueberries (about 8 ounces), ½ cup granulated sugar, 1 fresh lemon
- Once it comes to a simmer, reduce heat to low and let simmer for 15-20 minutes or until it begins to thicken a little bit and the juices begin to release from the berries.
- Once this happens, remove from the heat and allow to come to room temperature.
- Once it has come to room temperature, place your sauce into a jar with a lid or cover with plastic wrap and place in the refrigerator for 4 hours or overnight.
To serve:
- Once the berry sauce is chilled you can add it as a topping to your favorite dessert or breakfast.
Notes
- Any berries can be used for this recipe. Just keep the quantities the same.
- The berry sauce can be frozen after it has cooled. Just place in a freezer proof bag a freeze. When you are ready to use it, let it thaw in the refrigerator overnight.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Natalie says
Can I use bottled lemon juice?
Melissa says
Hi Natalie. Yes you can! Just measure out about 2 tbsp for the recipe.
Natalie says
Thanks so much. I've got the sauce made, and am making your mini cheesecakes this evening. I'm not serving them until 2 says from now. Should I freeze both the sauce and the cheesecake until then?
Melissa says
Hi Natalie.
The cheesecake can be frozen- just thaw it a few hours before you need it. When freezing it, make sure the cheesecake is cooled first and place them in a container or bag side by side (not stacked). The sauce can be refrigerated until you are ready to use it. A few days in the fridge for the sauce is fine! Hope you enjoy them and if you do decide to freeze the cheesecakes, try one frozen from the freezer. They are really delicious this way too 🙂
Gwyn says
The cornstarch as well as the amount is not mentioned in the recipe.
Melissa says
Hi Gwyn.
You will need a 1/2 tbsp. of cornstarch for the recipe.