How to Make Strawberry Sauce with Sugar Free Option

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We went strawberry picking on Saturday and we came home with far too many if that’s possible which led to this freshly made strawberry sauce.

You can use frozen strawberries to make strawberry sauce.

Strawberry Sauce by Angela Roberts

Use Powdered Erythritol if you want to make sugar free  strawberry sauce.

I used four cups of strawberries, one cup of water, one half cup sugar. Or, you can use one half cup swerve if you want to keep this low-carb and sugar free.

You can make strawberry sauce thicker by reducing it a bit more or using less water. you can take this and press it through a mesh colander  and make strawberry simple syrup. Simple syrup makes great cocktails and in case you missed it, my previous post was a strawberry martini.

You could also use the syrup to make a great strawberry balsamic ice cream.

Strawberries for Strawberry Sauce by Angela Roberts

Stop and enjoy the strawberries! Taste the sweet of life and find new ways to eat strawberry sauce.

This is so much better than sauce you buy in a jar, which will be too sweet and too artificial tasting.

This can be eaten on toast or a bagel with cream cheese. Try making strawberry sauce and banana toast.

I like to make my own strawberry yogurt with plain yogurt and strawberry sauce.

Or top it on ice cream, make a sundae, adding in a few fresh berries (or not). Top on lemon pound cake, or cheesecake. The possibilities are endless.

Strawberry Sundae Recipe

You can freeze Strawberry sauce

This will also freeze well. You can freeze in a mason jar and leave one inch at the top. You might be interested in reading more about freezing strawberries in jars here.

Strawberry Yogurt by Angela Roberts

So tell me, how would you eat this strawberry sauce.

More Strawberry Recipes from Spinach Tiger

Strawberry Pie

Strawberry Scones, Gluten Free

Grain Free Strawberry Shortcake

Grain Free Strawberry Shortcake Biscuits

Print Recipe
5 from 3 votes

Strawberry Sauce

Strawberry Sauce, perfect for any dessert. Top cake, ice-cream or yogurt.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 6
Author: Angela Roberts


  • 4 cups fresh or frozen strawberries trimmed, cut in half or quartered if large
  • 1 cup water
  • 1/2 cup sugar less if strawberries are very sweet
  • Swerve granulated
  • squeeze of lemon


  • Put ingredients in saucepan. Bring to quick boil. Turn on low and simmer 15 to 20 minutes until desired thickness.

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  1. For me; it’s good enough to eat right from the jar but it is also just as good on pancakes and waffles as well.

  2. Mmm.. I just made strawberry preserves this past Thursday evening to serve at breakfast on Friday in honor of our Nurses! Strawberries are definitely in season and tasting divine! Thanks for sharing!

  3. Why can’t all recipes be this easy. I love strawberries and can’t wait to try this sauce on a strawberry sundae. Pinned 🙂

  4. Yes Angela it certainly is Strawberry season here in Middle Tennessee isn’t it? Your sauce is divine looking and so easy to make. Thanks for sharing as I have a motherlode of berries as well. So far I have made a tart, scones and perhaps your sauce! Happy Mother’s Day.

    1. Yes, you can omit sugar or substitute with stevia. You’ll have to try it to taste. I would say 1 tablespoon stevia to 2 cups strawberries, but keep tasting.

  5. I swear there’s nothing quite like the taste of fresh starwberries. My husband’s Oma makes fresh strawberry jam and I go cuckoo for it everytime we visit Germany. Thanks so much for sharing this recipe. Totally pinning this!

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