Strawberry Sauce for Yogurt, Ice Cream, Pound Cake & More!! is one of my favorite little recipes to keep on hand, dear. It’s so simple to make, yet it transforms everything it touches with the most beautiful ruby color and fresh strawberry flavor that just reminds me of summer days in the garden.
What makes this sauce special is how the sugar syrup base brings out the very best in fresh strawberries—the heat coaxes out their natural juices while the lemon juice adds just a kiss of brightness that makes the strawberry flavor sing. There’s no fussy cooking required, just a few humble ingredients working together in harmony.
I love dolloping this over a bowl of cool yogurt for breakfast or drizzling it over vanilla ice cream for a simple dessert that never fails to bring smiles to the table. My grandchildren always ask for extra on their pound cake, and honestly, there’s nothing quite like seeing their faces light up at something so homemade and loving.
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Strawberry Sauce for Yogurt, Ice Cream, Pound Cake & More!!
Ingredients
- 0.66666666666667 cup Sugar
- 1 pint Strawberries
- 0.33333333333333 cup Water
- 1 tablespoon Lemon Juice
Instructions
- Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil; Simmer until the sugar is completely dissolved.
- Allow the syrup to cool completely (You can speed up the cooling by setting pan in a shallow bowl of ice water.).
- Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup; Puree until smooth.
- Press through fine strainer to remove some of the strawberry seeds,if desired.
- Coarsely chop remaining strawberries and add to strawberry puree and serve.
- This sauce can be stored refrigerated, in tightly covered containers for up to 4 days.
