A homemade strawberry syrup that’s made with fresh strawberries, sugar, water, and a dash of vanilla. Perfect for drizzling over sweets or mixing in drinks.

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Homemade strawberry syrup in a pouring glass.

About Strawberry Syrup

Fresh fruit syrups are amazing to have on hand, and this strawberry syrup is no exception. In fact, I would say it’s one of the best syrups to have on hand, especially if you can get your hands on freshly picked strawberries.

Plus, with so many uses for homemade syrup – from drizzling over sweet baked goods to mixing in drinks – this four-ingredient sauce can be the best finishing touch for your favorite foods.

Does strawberry syrup need to be refrigerated?

For this homemade version, yes, strawberry syrup does need to be refrigerated to stay fresh. It is not shelf-stable.

Pouring strawberry syrup over pancakes.

How long does strawberry syrup last?

Once prepared and cooled, this syrup can be stored in a sealed container in the refrigerator for up to two weeks.

Can you freeze strawberry syrup?

Yes, you totally can!

Once prepared and cooled, strawberry syrup can be stored in a sealed container or freezer bag for up to three months.

To thaw, place the syrup in the refrigerator overnight. You can also place the frozen sealed container of syrup in a bowl of lukewarm water for 30-40 minutes.

What can you use strawberry syrup for?

One of the best things about homemade syrup is how many different ways you can use it. A few of my favorites:

  • Drizzle strawberry syrup over all the things, like pancakes, waffles, french toast, cheesecake, panna cotta, ice cream, cake, muffins, etc.
  • Mix it with milk for strawberry milk.
  • Use it as a filling in crepes.
  • Layer it in parfaits or trifles.
  • A topping for oatmeal or yogurt.
  • If you strain it very well, it can be used in recipes that call for strawberry simple syrup.
  • Make a large batch and freeze it for popsicles.
  • This syrup can be used in most recipes that call for strawberry puree (but be mindful of the added sweetness!)
Pancakes drizzled with homemade strawberry syrup.

Can you use frozen strawberries?

Yes, you totally can! Some may argue that fresh, in season strawberries will give the syrup better flavor, but frozen strawberries allow you to make this delicious syrup all year round.

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How to make strawberry syrup

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a medium saucepan, cook the strawberries, water, and sugar until the strawberries have broken down and reduced.

Step 2 – Remove the saucepan from heat, then quickly stir in the vanilla.

Step 3 – Allow the syrup to cool.

Step 4 – If you’d like a smoother sauce, strain the syrup through a strainer to remove the seeds and thicker pulp.

Step 5 – Enjoy!

Recipe Details

Homemade strawberry syrup in a pouring glass.
5 from 1 vote

Strawberry Syrup

5 mins prep + 20 mins cook
39 kcal
Yields: 24 servings (2 tbsp per)
A homemade strawberry syrup that's made with fresh strawberries, sugar, water, and a dash of vanilla. Perfect for drizzling over sweets or mixing in drinks.

Ingredients 

Instructions

  • In a medium saucepan over medium heat, add strawberries, sugar, and water. Bring to a boil, then reduce heat. Let simmer, stirring occasionally, for 20 minutes or until strawberries have broken down and reduced.
  • Remove saucepsan from heat. Add in vanilla, then stir well.
  • Allow syrup to cool for 10-15 minutes.
  • Optional: If you'd like a smoother sauce, strain strawberry sauce through a strainer to remove seeds and thicker pulp.
  • Serve immediately.

Notes

Recipe makes 1 1/2  cups syrup.

Nutrition

Serving: 1serving | Calories: 39kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 29mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 3mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy