3-Ingredient Strawberry Coulis

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Made with just a few ingredients and ready in minutes, this simple strawberry coulis is delicious on top of pancakes, ice cream, and more!

It’s the time of year when strawberries take up most of our fruit drawer! My whole family loves snacking on fresh strawberries, which means we can polish off a box in a matter of minutes.

If I’m lucky I can snag some to make strawberry biscuits or strawberry spinach salad, but one really simple recipe I love to make is strawberry coulis.

A ceramic jug filled with strawberry sauce, with whole strawberries in a bowl and a filled glass jar in the background.

If you’re not familiar with coulis, it’s just a smooth fruit sauce. Perfect for topping a wide array of dishes, homemade strawberry coulis adds a bright pop of sweet flavor.

Plus, it’s ready in mere minutes. One of the easiest ways to extend your strawberry enjoyment!

Ingredients for strawberry coulis

You only need three ingredients to make this recipe!

A top-down view of ingredients for a recipe on a white surface: a bowl of strawberries, a lemon to the side, and a smaller bowl of sugar, each labeled.

Strawberries – Make sure your strawberries are ripe. They can even be overripe and slightly soft — just make sure they aren’t squishy and moldy! I recommend tasting the strawberries first, as you might want to adjust the sugar in the recipe.

Sugar – I use granulated sugar, but you could also use brown sugar if you want a deeper flavor.

Lemon juice – Use fresh or bottled lemon juice. This brightens up the coulis and keeps it from being overly sweet.

Two bowls of vanilla ice cream topped with strawberry sauce, accompanied by a bowl of fresh strawberries and a small pitcher of extra sauce on a marble countertop.

How to make this recipe

Wash strawberries and pat dry. Remove the tops and cut berries into pieces, but don’t worry about being precise. They’ll get puréed anyway!

Add the diced strawberries to a saucepan along with the sugar and lemon juice. Set over medium heat.

Stir well to coat berries and bring the mixture to a simmer. Cook for 5-10 minutes, stirring occasionally. You want the strawberries to soften and release a lot of juices. The total amount of time will depend on the ripeness of your fruit and your stove.

Once the strawberries are nice and soft, remove from heat. Carefully pour the mixture into a blender. Purée until completely smooth.

To remove the seeds and make a smooth sauce, pour the coulis through a fine mesh sieve into a bowl.

Don’t worry if it doesn’t all pass through; you might have some thicker stuff along with the seeds left over after straining. 

Pouring freshly blended strawberry puree through a fine mesh sieve into a white bowl on a marble countertop.

Transfer to a jar or other sealable container. Serve warm, at room temperature, or chill. The strawberry coulis will thicken slightly as it cools but should still be very pourable.

Storage tips

Homemade coulis will keep in an airtight container in the refrigerator for about 1 week.

For longer storage, freeze for up to 3 months. You can freeze the coulis in ice cube trays for single-serve portions, or in larger freezer-safe containers. Thaw overnight in the refrigerator.

If you would like to use the coulis warm, heat it gently in a small saucepan until just warmed through.

A person pouring strawberry syrup over vanilla ice cream in a glass bowl on a white table.


Frozen strawberries will work beautifully in coulis. Thaw them first and draining to remove excess water. Because thawed frozen strawberries are already slightly soft, they will take slightly less time to cook.

If you like, you can add vanilla extract or other flavorings to this coulis. You’ll only need a teaspoon (or less) so add a little and taste before adding more.

Other good flavor options are almond extract, orange or lemon zest, or a pinch of black pepper.

Serving suggestions

This strawberry sauce is so good, you’ll want to use it on everything!

Try it for breakfast on top of buttermilk waffles or chocolate chip pancakes.

For dessert, drizzle it over vanilla bean ice cream, homemade yellow cake, or mini cheesecakes. It also goes great with summery patriotic trifles. Or use for dunking fried cheesecake bites!

A ceramic pot of strawberry sauce with fresh strawberries, a bowl of whipped cream, and dessert glasses in the background on a white surface.

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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

A ceramic jug filled with strawberry sauce, with whole strawberries in a bowl and a filled glass jar in the background.

Strawberry Coulis

Made with just three ingredients, this simple strawberry sauce is delicious over ice cream, chocolate cake, and more!
Author : Megan Myers
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16
Calories 33 kcal


  • 1 pound fresh strawberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice


  • Wash strawberries and pat dry. Remove tops and chop, then add to a saucepan. Add the sugar and lemon juice and stir.
  • Set over medium heat and bring to a simmer, stirring to dissolve sugar. Cook 5-10 minutes, until berries are softened and very juicy. (If mixture is too bubbly, reduce heat to medium low.)
  • Remove from heat and pour into a blender. Purée until smooth. If desired, pour through a fine mesh sieve to remove seeds.
  • Transfer to an airtight container and let cool slightly before serving, or chill. The coulis will thicken slightly as it cools, but should still be very pourable. Serve over your favorite breakfast or dessert dishes.


Makes about 1 pint (16 ounces).


Serving: 2 tablespoonsCalories: 33 kcalCarbohydrates: 8 gProtein: 0.2 gFat: 0.1 gSaturated Fat: 0.01 gSodium: 0.4 mgPotassium: 44 mgFiber: 1 gSugar: 8 gIron: 0.1 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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