Making homemade strawberry coulis is simple with this easy recipe. It’s ideal to fill and top cakes such as a Victoria sponge, to flavor no-bake strawberry cheesecake, or to dress fresh fruit with a dollop of whipped cream. Use it for panna cotta, a strawberry tiramisu or any dessert that needs a bright, fruity sauce.
Why we love this recipe
This homemade strawberry coulis is a fragrant, naturally fruity preparation that enhances creams, cakes and many desserts. With just three main ingredients — strawberries, sugar and lemon — you can make a vibrant coulis in about 10 minutes. It’s versatile: use it as a topping, a filling or a flavoring for ice cream, fromage blanc, cheesecakes or layered cakes topped with whipped cream.
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Ingredients for this recipe
Below are the basic ingredients needed to make a simple homemade strawberry coulis. Quantities are given in the recipe card further down.
- Strawberries: fresh in season or frozen — both work well and let you make coulis year-round.
- Sugar: caster sugar is classic; adjust to taste or substitute a natural sweetener such as honey or maple syrup.
- Lemon: a splash of fresh lemon juice brightens the flavor and helps preserve the coulis.
How to make homemade strawberry coulis
Cook
- Place hulled and chopped strawberries, sugar and lemon juice in a medium saucepan.
- Heat over medium heat for about 10 minutes, stirring occasionally, until the strawberries are soft and have released their juices.
Tip: You can combine strawberries with raspberries or other red berries for a mixed fruit coulis.
Blend
- Mash the cooked strawberries with a fork or potato masher until you have a rough puree.
- Remove from heat and use an immersion blender or regular blender to smooth the sauce to a juice-like consistency.
- Pass the mixture through a fine sieve to remove seeds for a silky smooth coulis.
- Transfer to a glass jar with a lid and refrigerate until completely chilled before using.
Ideas for using your coulis
- Serve over a chocolate-strawberry layer cake, a strawberry sponge or an angel cake.
- Use as a glossy topping for panna cotta, tarts or a fraisier.
- Layer in a strawberry-speculoos tiramisu or in individual verrines with mascarpone and fresh berries.
- Stir into vanilla ice cream, mousse or cheesecake for extra fruit flavor.
- Enjoy with fromage blanc or yogurt and a sprinkle of granola for breakfast or snack.
Storage and tips
In the fridge: Store the coulis in a sealed glass jar for up to 1 week.
In the freezer: Freeze for up to 3 months; thaw slowly in the refrigerator overnight.
To thicken a fruit coulis: Use a jam sugar with pectin, or add a small amount of cornstarch, potato starch or flour to thicken during cooking.
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Coulis de Fraise
5 from 1 review
- Author: Fadela
- Total Time: 11 minutes
Description
How to make a simple strawberry coulis with just strawberries, sugar and lemon (yields about 250 g).
Ingredients
- 250 g strawberries — fresh or frozen
- 40 g caster sugar
- ½ lemon, juice only (about 20 ml)
Instructions
- Place hulled and chopped strawberries in a saucepan with sugar and lemon juice.
- Cook over medium heat for about 10 minutes, stirring occasionally, until the fruit breaks down into a puree.
- Mash the strawberries with a fork or potato masher.
- Off the heat, blend with an immersion blender or in a regular blender until smooth.
- Strain through a fine sieve to remove seeds and obtain a silky coulis.
- Pour into a glass jar, cool completely in the fridge before using.
Equipment
Immersion blender or regular blender
Notes
Storage: Keep refrigerated up to 1 week or freeze up to 3 months.
Substitutions and tips:
- Replace caster sugar with honey, maple syrup or agave to vary sweetness and flavor.
- Mix different red fruits — strawberries with raspberries or mixed berries work beautifully.
- Prep Time: 1 minute
- Cook Time: 10 minutes
- Category: Coulis, confiture, curd
- Cuisine: French