This strawberry coulis is an amazingly delicious fruit sauce that makes every dessert taste so much better! The intense strawberry flavor is irresistible yet so easy to make! You'll be adding it to everything you make, like pancakes, waffles, cheesecakes, and so much more!
Easy Strawberry Coulis Recipe
Have I mentioned yet how incredibly easy this strawberry coulis is to make?! Just 3 ingredients are needed (if I count the lemon juice + zest as 1 ingredient), and no thickening agents are required!
This super simple strawberry sauce is the stuff that takes desserts from tasty to restaurant quality. You've seen it on all those fancy-plated desserts on reality TV cooking shows! Now you can make it and find out what all the fuss is about.
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🤔 What Is Coulis
Coulis is a French term (pronounced koo-LEE) from the old French term 'couleis' which referenced 'to strain' or 'to sieve' or 'strained liquid'. In French cooking, it is a thick sauce made from either strained fruits or vegetables. Originally, the term was for meats that were strained three times!
This strawberry coulis is a pureed sauce using fresh or frozen strawberries, sugar, and lemon juice to make the perfect dessert sauce.
🥘 Strawberry Coulis Ingredients
It only takes 3 ingredients to make this super simple strawberry coulis recipe that lets the flavor of the strawberries shine! I prefer using fresh strawberries but frozen will work if that's all you have.
- Strawberries - One pound (16 ounces) of strawberries, sliced and chopped. The fresher the better! Frozen berries do work as well, and are preferred by some. However, my experience is that frozen berries take longer to reduce with the stovetop method.
- Sugar - ¼ cup of white granulated sugar. You may add more if you like, and the microwave method requires ½ cup of white sugar.
- Lemon Zest - 1 tablespoon of lemon zest. Of course, this can be optional but I highly suggest it! It really makes this coulis zing!
- Lemon Juice - 1 tablespoon of lemon juice. Freshly squeezed lemon juice is an amazing addition that adds so much flavor to the sauce. Zest your lemon first, then squeeze the juice for your coulis.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Strawberry Coulis
Making strawberry coulis is a really easy way to impress your family and friends! It only takes a few minutes of prep time, a few minutes to cook, then let the sauce cool before blending. All you need is a pot, food processor, cutting board, and knives.
This recipe will make about 10 servings of strawberry coulis, depending on how you intend to use it.
Stovetop Method
- Prepare the berries. Gather your ingredients and wash and hull 1 pound (454 grams) of strawberries, then either chop or slice the strawberries.
- Add ingredients. Add the chopped strawberries, ¼ cup (50 grams) of sugar, 1 tablespoon (15 milliliters) of lemon juice, and 1 tablespoon (6 grams) of lemon zest into a medium saucepan.
- Combine and heat. Using a wooden spoon combine and bring to a low boil stirring occasionally.
- Reduce heat and simmer. Once boiling, reduce the heat to low and simmer for 5 minutes.
- Cool the coulis. After 5 minutes of simmering, remove the saucepan with coulis from heat and allow to cool.
- Puree the sauce. Transfer the cooled strawberry sauce to a blender or food processor and puree until the coulis is smooth in appearance.
*Be very careful opening your blender or food processor when dealing with warm liquids! - (Optional) Strain the puree. If desired, for the most refined coulis appearance, strain the pureed strawberry sauce through either a fine-mesh sieve or chinois strainer. Use your spoon or spatula to push the sauce through your strainer until the liquid has fully filtered through.
Microwave Method
- Combine. In a small microwave-safe bowl or measuring cup, combine ½ cup (100 grams) of sugar and 1 tablespoon (15 milliliters) of lemon juice to make a thick mixture.
- Microwave. Heat on high for 2 minutes, then stir for about 10 seconds.
- Puree. Transfer the hot syrup to a food processor or blender and add 1 tablespoon (6 grams) of lemon zest and 1 pound (454 grams) of fresh or frozen strawberries. Puree until smooth. Strain if desired (an optional step shown above).
🍴 What To Serve With Strawberry Coulis
Strawberry coulis can easily take any sweet treat to the next level! Use it to top your homemade waffles or pancakes for breakfast time, or pair it with some chocolate cake or ice cream for dessert! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Trust the timing and only simmer for 5 minutes. This is more than sufficient to achieve your desired consistency for most applications of your strawberry coulis.
- For a more concentrated flavor or to make a thicker coulis, continue cooking until the strawberry sauce mixture is reduced by ½. Reducing the coulis heightens the strawberry flavor, which makes the sauce a great contrast to other rich flavors like chocolate.
- Serve warm or chilled strawberry coulis over desserts like cheesecakes, pound cakes, ice cream, and sundaes. Or, use your coulis as a dessert component in such favorites as strawberry shortcake, strawberry lush desserts, icebox cakes, no-bake pies, and more!
- Your coulis is also perfect for topping pancakes, waffles, and French toast too! Plus, it's an amazing part of garnishing dessert plates. Serve a fantastic slice of flourless cake in a small pool of coulis for a stunning presentation!
- While straining is a traditional step for making a coulis, I find that many desserts and applications do not need this step. To strain your coulis, use a sieve or chinois to push the cooked and slightly cooled strawberries through using a wooden spoon or spatula. Doing so will achieve a clear syrup appearance that is seen most frequently when garnishing desserts.
- The quickest coulis is made by simply pureeing the fruit and straining it before use (without cooking). I've found that this uncooked coulis separates quickly when used as a garnish but holds up nicely when combined with other fresh fruit for layering in desserts.
🥡 Storing
Store your coulis in an airtight jar or storage container in the refrigerator once cooled. The coulis is best used within the first 2 days; however, it can be stored for up to 5-7 days.
Freezing Strawberry Coulis
To freeze your coulis for use later (which is very handy) transfer the fully cooled strawberry coulis into a freezer storage jar or container. Leave about 1 inch of space between the coulis and the top of the container for expansion.
Your coulis will freeze for up to 2-3 months. Allow the coulis to thaw in the refrigerator before using.
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❓ Recipe FAQs
The difference between a puree and coulis is that the puree is simply that, pureed fruit or vegetables. To make your puree a coulis, it should be strained through a fine-mesh sieve or chinois strainer for a more refined appearance. A compote would have pieces or chunks of whole fruit remaining in the sauce.
Sure! Strawberries are a popular choice, but you can make coulis using a ton of different fruits! Try it out with raspberries, mangoes, peaches, or blackberries! The process is exactly the same, but the amount of sugar may need to be adjusted depending on how sweet the fruit is.
Yes! You can easily make raw strawberry coulis by simply pureeing everything together in your food processor. Strain it and then you are ready to use it!
🍦 More Sweet Condiments For Desserts
- Stewed Rhubarb - Sweet rhubarb that can be used as a filling or a topping in any baked good.
- Roasted Berries - A sweet, fruity topping packed with blueberries, strawberries, raspberries, and blackberries.
- Toffee Sauce - A rich and indulgent sauce that has a sweet caramelized flavor.
- Apple Curd - Apples, brown sugar, cinnamon, and butter make up this delectable topping.
- Apple Cider Cranberry Sauce - Spiced apples, apple cider, and tangy cranberries make this a treat that is perfect for the holidays.
- Chantilly Cream - A flavored variety of whipped cream that makes an amazing finishing touch for any dessert.
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📖 Recipe Card
Strawberry Coulis
Ingredients
- 1 lb strawberries (16 ounces)
- ¼ cup sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
(Note: 2x or 3x only changes the ingredient list)
Instructions
Stovetop Instructions
- Wash and remove stems then cut strawberries into small chunks or slices.
- In a medium sauce pan add the strawberries, sugar, lemon zest, and lemon juice.
- Turn the stovetop up to medium-high heat, stirring occasionally while bringing the contents to a low boil.
- Once at a low boil reduce heat to low or medium-low and simmer for 5 minutes.
- Remove from heat and allow to cool slightly, then puree in a blender or food processor.
- (Optional) To make a more refined version you can pour the sauce into a sieve or chinois strainer and push through using a wooden spoon or spatula.
Microwave Instructions
- In a small microwave-safe bowl or measuring cup, combine the sugar and lemon juice to make a thick mixture.
- Heat on high for 2 minutes, then stir for about 10 seconds.
- Transfer the hot syrup to a food processor or blender and add the lemon zest and fresh or frozen strawberries. Puree until smooth. Strain if desired (an optional step shown above).
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