Looking for the perfect breakfast treat? This strawberry syrup recipe makes a bright, fruity topping for waffles, pancakes, and more.
When I was a teenager I planted 200 strawberry plants. We lived on a small farm inside an Amish community, and farming tasks were part of everyday life for the second oldest of eight children.
I carefully tended those plants, removing blossoms and weeding, and the following spring I was rewarded with buckets of berries. Because we didn’t have a freezer at the time, my family canned most of the harvest.
At first the jars of canned strawberries sat on the shelf unused until my mother turned them into a simple strawberry syrup. It quickly became a family favorite and a new way to top pancakes and waffles in our house.
Even now, seeing strawberry syrup brings me back to those plants, my mom’s creativity, and my dad’s continued love of strawberry syrup on breakfast dishes.
Today I usually freeze berries because it’s convenient and versatile — frozen strawberries work well in smoothies and baked goods — but this strawberry syrup recipe works equally well with fresh, frozen, or canned strawberries.
Try this tasty strawberry sauce with the recipe below.
Strawberry Syrup Recipe
Looking for a delicious syrup to brighten your breakfast? This easy strawberry syrup is sweet, slightly tangy, and perfect spooned over pancakes, waffles, or French toast.
- Author: Elise
Ingredients
- 2 cups fresh or frozen strawberries
- 1/2 cup cane sugar
- 1/4 cup cornstarch
- 2–3 tablespoons lemon juice
- 3 cups water
Instructions
- In a small bowl, combine the sugar and cornstarch until evenly mixed.
- Pour the water into a saucepan and whisk in the sugar–cornstarch mixture until smooth and lump-free.
- Add the strawberries to the pan.
- Cook over medium heat, stirring frequently, until the mixture thickens and becomes clear, about 5–10 minutes depending on heat and berry size.
- Stir in the lemon juice, taste, and adjust sweetness or acidity if needed.
- Remove from heat and let cool slightly. Serve warm over pancakes, waffles, or ice cream. Store leftovers in the refrigerator for up to a week, or freeze for longer storage.