Simple Strawberry Syrup Recipe

My family loves toppings on pancakes and ice cream and more. This fresh strawberry syrup recipe is quick and easy and works beautifully on just about anything and everything.

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Strawberry season is right around the corner, and my family loves to pick strawberries. We head out to a local farm near us and spend a couple hours getting as many fresh, juicy berries as we can.

When we get home, everyone scatters, and that’s when I inevitably realize we have way too many strawberries on our hands.

We eat a ton, I make strawberry curd every year, and my family begs for a fresh strawberry pie, too. I started making frozen strawberry lemonades for dessert a couple weeks ago, and everyone adores those.

Eventually, I need to use up a bunch of strawberries fast though. It happens every year.

That’s when I turn to this strawberry syrup. It isn’t so thick as a jam, so it remains pourable when you warm it up to use it as a breakfast or dessert topping with a delicious fresh berry flavor.

How do I use this syrup?

Keep the finished syrup in the fridge. When you want to use it, you can use it cold or warmed up again. Warm it gently in the microwave or over low heat on the stove.

I enjoy it straight from the fridge over ice cream as a fun sundae.

When we make pancakes or French toast, this is great warmed up and spooned atop them.

You can also add this as is to lemonade to make a strawberry lemonade, mix it into ice cream as a flavoring, or top angel food cake with it. We also loooooove to use this to make strawberry milkshakes with vanila ice cream and a little milk and vanilla extract.

Have fun and enjoy it, no matter how you use it.

Can I use frozen strawberries to make this syrup?

I usually use fresh strawberries, but you can absolutely use frozen strawberries. Thaw them in the fridge or microwave first, as they can scorch if you put them straight into a warm pot.

Frozen strawberries will take longer if they’re still cold, but they will also be softer in texture than fresh strawberries.

How ripe should my strawberries be?

You for sure want to use ripe strawberries. The more ripe they are, the sweeter they are, so you may need or want to adjust the amount of sugar if you have super ripe strawberries.

I always taste a strawberry or two before I start making the syrup to see how sweet they are and make the adjustment then.

This recipe is perfect for those strawberries that are a day or two before they get moldy but are “too ripe” for your family to eat as is. Tell me is isn’t just my family that only eats “perfect” strawberries.

This isn’t just for those about to turn fruits though. When you hit the peak of strawberry season, this recipe is amazing with them, too.

If your syrup is a little to sweet for you, add a teaspoon of fresh lemon juice, and that helps to balance it. I often add it because it makes for a brighter flavor, but it isn’t a requirement.

Is this a smooth syrup?

I like to keep the strawberry chunks in it for texture, but you can absolutely strain them out with a fine mesh strainer.

With a completely smooth syrup, this would make a perfect addition to milk for strawberry milk (remember that from when you were a kid?) or to flavor a cocktail. I see a strawberry mule very soon in my future.

This time around, however, we focused on ice cream. It’s summer, and it’s hot. Who doesn’t need a great ice cream topping?

Need more strawberry recipes? Check the bottom of the post for even more fun ideas.

Can I thicken this syrup?

You absolutely can. It’s designed to be pourable more like a maple syrup, but you may want it a little thicker. This is a personal preference.

To thicken the fruit syrup, mix two tablespoons of cornstarch with one quarter cup of water. At the end of the cooking time, pour the cornstarch slurry into the pot and mix.

Let it simmer for another two to three minutes, and it will thicken nicely.

Tools You Need to Make Strawberry Syrup

• Strawberry huller (my favorite is actually a tomato shark that works to core a tomato, too)
• Heavy pot
• Measuring cups
• Liquid measuring cup
• Mason jars
• Wooden spoon
• Spatula

How to Make This Simple Strawberry Syrup

One pound of strawberries in this recipe makes two cups of strawberry syrup (a little less if you strain out the strawberries).

This strawberry syrup recipe requires just two ingredients. Ok, three if you include water in that list.

Why add water to your syrup? This provides a medium for the strawberries and sugar to cook without burning anything.

Just like with my blueberry syrup (one of my all time most popular recipes), you need just a little water in the pot.

Wash strawberries just before making the strawberry syrup. You never want to wash strawberries in advance as they go bad faster. You don’t need to dry them, just use a shark to hull the strawberries.

Slice strawberries into halves or thirds, then place strawberries in a small heavy pot. Once you have all strawberries prepped, add the sugar and water.

Turn the heat to medium and stir. Bring the mixture to a boil, stirring periodically with your wooden spoon but not constantly.

Reduce the heat and simmer for 10-15 minutes, then remove from the heat. Stir again. The liquid will have reduced but will still be fairly thin. It will thicken as it cools.

If you want to have a clear syrup, skim the foam from the top of the pot. This ensures your strawberry syrup’s clarity. You can also strain the strawberries from the syrup at this point if you choose.

Otherwise, place the syrup into a mason jar and add the lid. Make sure to scrape the pot with a spatula to get all the yummy goodness out!

Let sit on your counter until it reaches room temperature, up to overnight. Place in the fridge and store for up to two weeks.

Before using, heat up the portion you wish to use.

Have you ever made strawberry syrup at home before?

More fun strawberry recipes:

• Strawberry cheesecake trifle
• Easy strawberry donuts
• Strawberry shortcake biscuits
• S’mores stuffed strawberries
• Strawberry sorbet
• Simple strawberry curd
• Strawberry frozen yogurt

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