Strawberry coulis is essentially strawberry compote that is pureed into a sauce. It can instantly take any sweet dish to the next level by adding sweetness, flavor, and color.
This strawberry sauce is divine drizzled over cheesecakes, waffles, oatmeal, or pancakes, or as a filling for vegan cakes and cupcakes. It can instantly add a touch of "fine dining" to your homemade desserts!
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📖 Recipe Overview
- Quick & Easy To Make - Using just 3 simple ingredients, it's ready to eat in under 30 minutes with just 10 minutes of hands-on prep time.
- Versatile and can be added to an array of vegan desserts, drinks, and breakfasts.
- Naturally Thickened - The natural pectin in the citrus along with the sugar helps to thicken the coulis down while cooking without cornstarch.
- Allergy-Friendly - Completely eggless, dairy-free, gluten-free, and nut-free.
If you have a big batch of fresh strawberries to use up, also try my fruity chia jam, strawberry ice cream, strawberry crumble bars, and strawberry yogurt popsicles.
🧾 Ingredients Needed
As promised, you only need a few staple ingredients to make this simple strawberry coulis recipe. Here’s what to grab:
Ingredient Notes
- The better the quality of the strawberries you use, the better the end result and more intense strawberry flavor of your coulis. Try to use seasonal berries if possible. It's ok to use frozen strawberries as well, just from testing the recipe, frozen berries result in a darker berry coulis.
- Regular granulated sugar works best for this recipe as it enhances the flavor of the strawberries without overpowering them. You can of course use brown sugar or coconut sugar, which will give a slight caramel taste and darker color. You can also use agave or maple syrup to taste. Although this will result in a runner consistency so you may want to cook the strawberry puree down for a few more minutes to reduce the liquid.
- I love adding lime juice to strawberries and this easy strawberry coulis recipe is no exception. Lime juice compliments and enhances the strawberry flavor. You can use fresh lemon juice as well.
🥣 How To Make Strawberry Coulis
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Step 1: Similar to the method for making strawberry confit in my strawberry tiramisu, the strawberries first need to be cooked down with lime juice and sugar for this recipe. Add the ingredients to a medium saucepan. Bring the mixture to a boil, then turn the heat down to medium.
Step 2: After 10 minutes or so of simmering, the berries will be soft and mushy. Remove the pan from the heat at this point.
Step 3: Add the strawberry mixture to a high-speed blender or food processor. Once the lid is on, cover the top with a tea towel to prevent the hot liquid from splashing out.
Step 4: Blend the strawberry compote for a minute or so, until the pureed strawberries have a smooth sauce consistency. Use a rubber spatula to scrape out all of the coulis and transfer to an airtight sealed storage jar.
🫐 Optional Variations
I love this quick strawberry coulis recipe just as it's written but there are lots of ways you can adapt it to suit your taste and dietary requirements:
- Switch Up Your Berries - Swap out the berries depending on what's in season and the ingredients you have to hand. You can swap in raspberries, blueberries, or blackberries, or make a mixed berry version
- Make It Refined Sugar-Free - If you need to cut back the sugar, you can swap it out for erythritol or sweeten it with maple syrup. However, liquid sweeteners such as maple or agave will result in a slightly runnier sauce.
- Add Flavors - Feel free to add a teaspoon of vanilla extract or vanilla bean paste for a delicious strawberries and cream flavor. You could also add a dash of white rum to make a strawberry daiquiri dessert sauce.
- Swap Your Citrus - Swap out the lime juice for some freshly squeezed lemon or orange juice.
📝 Recipe Tips
As with my other strawberry recipes, I recommend using the best seasonal strawberries you can find. If berries are out of season, you can easily swap out fresh strawberries for frozen strawberries in this recipe.
As you can freeze this berry coulis, it's an idea to make a big batch of it when strawberries are in season.
If you don't have a high-speed blender or food processor, you can use an immersion blender instead (stick blender). I'd also recommend passing the coulis through a fine mesh strainer to remove any lumps.
Switch up the recipe by using different berries and make raspberry coulis, blackberry coulis, or even mixed berry coulis.
🍓 Ways To Use Strawberry Sauce
The applications for this easy strawberry coulis are endless. Here are just some of the ways you can enjoy your freshly made batch:
- Breakfast - Pour over vegan pancakes, waffles, French toast, overnight oats, and porridge. Or stir into chia pudding or vegan yogurt.
- Dessert Topping - Pour over ice cream, pavlova, or panna cotta, or make ice cream sundaes with vanilla ice cream and whipped cream. Drizzle on top of meringue, baked cheesecake, rice pudding, or no-bake cheesecake. You can also swirl it into frosting for pound cakes and sheet cakes.
- Filling - You can use it to fill cupcakes and cakes. Make sure you pipe a buttercream border if filling layer cakes to prevent it from weeping out the sides of the cake.
- Drinks - Use it as a base for cocktails and mocktails.
💬 FAQs
Strawberry coulis is a smooth strawberry fruit sauce and is essentially just strawberry compote after it's been blended. strawberry compote consists of strawberries, sugar, and usually some form of citrus cooked down into a jammy consistency.
Store it in a sealed jar or airtight container and refrigerate for up to 2 weeks.
Yes, you absolutely can freeze it in a suitable airtight container. It will keep for a few months. Just defrost it overnight in the fridge before serving.
Yes, if you don't have a high-speed blender, food processor, or stick blender, just use a fine-mesh sieve. Press the strawberry compote through a sieve to break down the flesh of the berries.
🍯 More Spreads & Sauces
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Description
Ingredients
- 450 g (3 ⅕ cups) fresh strawberries, or frozen
- 80 g (6 ½ tbsp) granulated sugar, *see notes
- 1 tablespoon lime juice, or lemon juice
Instructions
- If using fresh strawberries, wash well and remove the stems and hull them. Slice the strawberries into quarters.
- Add the strawberries, sugar, and lime juice to a saucepan and bring to a simmer over medium-high heat. The mixture will begin to boil and bubble, then turn it down to medium heat. Continue to simmer for about 10 minutes, stirring the mixture often. Once the strawberries have broken down and softened turn off the heat - this will take a few minutes longer if using frozen strawberries.
- Transfer the mixture to a blender or food processor and pulse until it reaches a smooth strawberry sauce consistency. You can also use a stick blender, just be careful not to burn yourself with the hot liquid.
- Pour the strawberry coulis into a jar or container and allow it to cool to room temperature before sealing it airtight.
Storage and Serving
- Store in an airtight container and refrigerate for up to 2 weeks - it will thicken once chilled. You can also freeze it in a suitable container or ice cube tray for up to a couple of months. Defrost overnight in the fridge before use.
- Serve over ice cream, pancakes, waffles, meringue, or as a filling for cupcakes and cakes. You can also drizzle it over cheesecakes and panna cotta. You can also use it as a base for making cocktails and mocktails!
Notes
- Some white sugar in the US is not vegan, if in doubt use organic sugar. You can use coconut sugar, although it will yield a slightly darker color.
- As with my other strawberry recipes, I recommend using the best seasonal strawberries you can find. If berries are out of season, you can easily swap out fresh strawberries for frozen strawberries in this recipe.
- If you don't have a high-speed blender or food processor, you can use an immersion blender instead (stick blender).
- Switch up the recipe by using different berries and make raspberry coulis, blackberry coulis, or even mixed berry coulis.
Nutrition
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