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Fresh Strawberry Syrup makes for one of the ultimate pancake toppings! It’s so easy to make and seriously tasty when paired with fluffy whipped cream. And it has less sugar than pancake syrup or maple syrup so it’s a great way to go!
Breakfast is a big deal at my house. Let me rephrase that weekend breakfast or breakfast for dinner is a big deal at my house. Because we aren’t really morning people.
So usually on Saturdays we have pancakes, french toast, waffles, crepes or some other homemade breakfast, and during the summer we love to have a fresh berry syrup atop it.
Strawberry or blueberry syrup (with whipped cream) are our favorites. It turns a good breakfast into the best breakfast and everyone always wants more!
This Strawberry Syrup turns a plain old stack of pancakes into something truly irresistible.
Ingredients for Strawberry Syrup
You only need 5 basic ingredients for this recipe! 4 if you don’t count water. So in other words new staple.
- 2 lbs Fresh Strawberries, diced
- 1 Tbsp fresh lemon juice
- 6 – 8 Tbsp granulated sugar (depending on how sweet your strawberries are/how sweet you like it)
- 4 Tbsp water
- 1 Tbsp cornstarch
Scroll below for printable recipe.
How to Make this Homemade Syrup
In a large saucepan bring strawberries, lemon juice, sugar and 2 Tbsp water to a boil over medium-high heat, stirring frequently.
Reduce heat slightly and allow to boil until juices are extracted and strawberries have softened, about 5 – 6 minutes, stirring occasionally.
In a small bowl whisk together remaining 2 Tbsp water and cornstarch until smooth.
Pour cornstarch mixture into strawberry mixture and let boil, stirring constantly, 1 minute.
Remove from heat and let cool slightly. Store in an airtight container in refrigerator up to 3 days. So simple yet so good!
Can I use Frozen Strawberries?
For best flavor I like to use fresh strawberries but when fresh strawberries aren’t in season frozen berries would work too.
Can I Make This into a Smooth Syrup?
This can also be made into a smooth syrup if you don’t like it with the texture. After it’s cooked, just blend it up in a blender in batches (with the middle insert removed from lid and covered with a folded kitchen towel) and strain through a fine mesh sieve.
Recipes to Serve This with
Follow Cooking Classy
- 2 lbs fresh strawberries, hulled and diced small
- 1 Tbsp fresh lemon juice
- 6 - 8 Tbsp (78g) granulated sugar*, to taste
- 4 Tbsp (60ml) water, divided
- 1 Tbsp (10g) cornstarch
- In a medium sauce pan bring strawberries, lemon juice, sugar and 2 Tbsp water to a boil over medium-high heat, stirring frequently.
- Reduce heat slightly and allow to boil until juices are extracted and strawberries have softened, about 5 - 6 minutes, stirring occasionally.
- In a small bowl whisk together remaining 2 Tbsp water and cornstarch until smooth.
- Pour cornstarch mixture into strawberry mixture and look boil, stirring constantly, 1 minute.
- Remove from heat and let cool slightly. Store in an airtight container in refrigerator up to 3 days.