Easy Homemade Strawberry Coulis

French

This strawberry coulis is my favorite topping for cheesecake, ice cream, yogurt, and tarts.

We can make it fresh with a no cook blend, or cook it for a deeper flavor, longer keeping, and easy freezer portions.

Easy Homemade Strawberry Coulis (Thermomix or Stovetop)

This homemade strawberry coulis is one of those staples I always keep on hand, either in the pantry or tucked away in the freezer.

It comes together in minutes, whether you choose a quick stovetop simmer or use your Thermomix for an even easier method.

When strawberries are in season, I like to make a generous batch. The flavor is fresher and brighter than Strawberry jam, and the texture is smooth enough to drizzle beautifully over almost anything.

It’s incredibly flexible: you can adjust the sweetness depending on how ripe your berries are.

This sauce instantly elevates a simple dessert. Spoon it over cheesecake, ice cream, panna cotta, yogurt, or a strawberry tart. It’s just as good on pancakes, waffles, or crêpes.

For convenience, freeze it in small portions. You’ll always have a fruity finishing touch ready whenever you need it.

Ingredients for strawberry coulis (smooth and pourable)

• Strawberries: 2 cups, pureed (about 500 g), use ripe, fragrant strawberries for the best flavor.
• Sugar: 1 half cup (about 50 g, sometimes less), add gradually and taste, especially if the dessert is already sweet.
• Lemon juice: 2 teaspoons, brightens the flavor and balances sweetness.
• Pectin: 1 sachet (optional), helpful for a thicker, “nappage” style coulis, especially with low sugar.
• Water: 1 half cup (only if needed), add little by little if strawberries are not very juicy.

How to make a delicious strawberry sauce

No cook strawberry coulis (fresh, quick)

• Wash, hull, and dry the strawberries well.
• Blend into a smooth puree.
• Add sugar and lemon juice to taste (or skip both if your strawberries are naturally sweet).
• For an extra smooth finish, strain through a fine sieve.
• Chill before serving for the best texture.

Cooked strawberry coulis (deeper flavor, keeps longer)

• Pour the strawberry puree into a saucepan.
• Add sugar and lemon juice, then stir.
• Simmer on medium low heat for 15 to 20 minutes, stirring often, until slightly reduced.
• Let cool completely before serving.

Thermomix strawberry coulis

• Add strawberries, sugar, and lemon juice to the bowl.
• Cook for 10 minutes at 90°C (degrees Celsius), speed 3.
• Blend for 1 minute, speed 5.
• Cool, then use or store.

Strawberry coulis with gelatin, thickener, or without

When I first started making strawberry coulis, I often used a thickener like gelatin, pectin, agar agar, or arrowroot.

Arrowroot is a starch from the maranta root, ground into a fine white powder. It thickens sauces, soups, puddings, creams, and flans, and it can help bind some wheat free bakes.

I mainly reach for a gelling agent when I want very little sugar, or a no sugar coulis, because it helps the sauce thicken and hold better.

These days, I usually skip it and rely on freezing in small portions, so I only thaw exactly what I need.

Storage and freezing in portions (ice cubes, bags, jars)

If you made no cook coulis

• Refrigerator: store in a clean jar with a tight lid, then use quickly for best freshness.
• Ice cube portions: freeze in an ice cube tray, unmold, then transfer cubes to a freezer bag.
• Freezer bag sheet: freeze flat in a bag, then break off what you need.

If you made cooked coulis

• Jars: pour into clean jars while hot, seal, cool, then store away from heat and light. Once opened, refrigerate.
• Ice cube portions: freeze when fully cooled, then bag the cubes and label the date.
• Freezer bags: portion into bags and freeze flat for easy stacking.

Quick thaw tip: thaw in the refrigerator for the smoothest texture, then stir before serving.

Troubleshooting tips (acidic, runny, too sweet, seeds)

• Too acidic: add a little more sugar, or a touch of vanilla.
• Too runny: simmer a bit longer, or cool fully before judging thickness.
• Too sweet: add a few drops of lemon juice, or blend in extra plain strawberries.
• Too many seeds: strain through a fine sieve for a silky coulis.

FAQ: Strawberry coulis questions

• Can I use frozen strawberries? Yes. Blend with their juices, then adjust thickness with a short simmer if needed.
• How do I keep the coulis bright red? Use gentle heat and avoid overcooking. Lemon juice also helps keep the flavor lively.
• Can I flavor it differently? Yes. Vanilla, a little basil infusion, or a hint of orange blossom water work beautifully.
• Can I use this in layered desserts and entremets? Yes. It works well as a drizzle, a filling, or a plated sauce, and you can thicken it if needed.
• Why did my coulis separate after thawing? A quick stir usually fixes it. If needed, blend briefly to bring it back together.
• Can I make it smoother for glazing? Yes. Strain it carefully, then reduce gently until it coats a spoon.

Other Recipes with Strawberry

• Strawberry Mini Cheesecakes
• Foolproof Strawberry Pavlova
• Strawberry Entremet with Mirror Glaze