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Strawberry Topping has 4 easy ingredients and can be made with either frozen strawberries or fresh strawberries. Strawberry lovers, spoon this strawberry sauce over waffles, ice cream, cheesecake, pancakes, yogurt and so much more.
This recipe is Paleo, AIP, Keto, Low Carb, Vegan and Gluten-free, as well as VAD.
Ingredients in Strawberry Topping
The four simple ingredients in Strawberry Topping are:
- strawberries — Fresh or frozen may be used, and then, if you can access them, add chopped fresh strawberries at the end of the cooking process, for their fresh flavor and bright color. (However, all winter long I make this recipe without the fresh strawberries added at the end, and it’s great with just frozen.)
- sweetener — Brown unrefined “sugars” taste best and bring out the rich flavor of strawberries. Use coconut sugar for Paleo, AIP, Vegan etc, and use low carb granulated brown “sugar” for Keto.
- thickener — Tapioca flour is used for most diets, and xanthan gum for Keto or Low Carb. (If you need another thickener due to dietary limitations, comment in the Comments section below.)
- vanilla extract and/or lemon juice (optional) — Lemon juice dials up the tart flavors, which contrast with the sweet, but it’s definitely optional. Vanilla deepens the rich flavors, like the brown unrefined sugar. While both of these ingredients add wonderful nuances, I do often make this recipe with just strawberries, sweetener and thickener + the water, and it’s delicious.
A little water is used, which just creates more flavorful sauce.
How to make Strawberry Topping
- If your strawberries are fresh, rinse them briefly to wash. If your strawberries are frozen, allow to defrost at room temperature for about 20 minutes, so they’re easy to cut. Cut each strawberry into quarters, unless they’re small.
- Place fresh or frozen strawberries in a medium-small size saucepan (mine has a 4-cup capacity). Add 6 Tablespoons water and sweetener, and bring to a simmer.
- Lower the heat so the strawberries slow-simmer. Cook for 2 minutes, stirring occasionally.
- While strawberries cook, stir together remaining 2 Tablespoons water and tapioca flour (or xanthan gum directions for Keto are below).
- Add the tapioca slurry to the strawberries. Stir for 1 additional minute until mixture looks thickened and saucy.
- Remove from heat, and add the vanilla. (You may also add fresh lemon juice, if desired.)
- Add optional 1 additional cup of fresh strawberries, chopped, and stir in.
How big of a batch does this recipe make
This recipe yields 2 cups of Strawberry compote.
You may certainly double the recipe, with good results, if you want more.
Can you freeze Strawberry Topping
Yes! This sauce freezes well, because of the sweetener and thickener, which help to lock out air and seal in moisture.
Because this recipe makes 2 cups, it’s best to freeze it in a larger jar so it has room to expand, or you may use a plastic bag that seals, if you prefer.
Freeze for up to 3 months, and defrost in a warm water bath (still sealed) or overnight in the fridge).
What to serve with Strawberry sauce
Strawberry Topping is the perfect condiment for:
- waffles (Paleo, AIP Waffles recipe OR Keto, GAPS Waffles recipe OR Vegan & VAD Waffles)
- ice cream (Vanilla and Chocolate)
- cheesecake
- pancakes
- yogurt
- and so much more …
How to store Strawberry Topping
If you don’t plan to freeze Strawberry Topping, you can refrigerate it up to 4 days, and maybe longer.
This recipe is plenty sweet, but actually has a lot less sweetener than most strawberry sauce recipes, which can stay in the fridge for months due to their high sugar content.
Strawberry Topping (Paleo, AIP, Keto, Vegan, Gluten-free)
Equipment
- saucepan
Ingredients
- 10 ounces strawberries or 2 heaping cups; if frozen, partially thawed (set out on a cutting board at room temperature for about 20 minutes)
- ½ cup water
- 3 Tablespoons granulated sweetener coconut sugar for Paleo, AIP, Gluten-free and Vegan (or maple sugar); low carb granulated sweetener for Keto (You can also add about 5 drops stevia for the Keto version if you'd like it sweeter.)
- 2 teaspoons tapioca starch for Paleo, AIP, Gluten-free, VAD and Vegan; for Keto, use ½ teaspoon xanthan gum (If you can't use one of these two thickeners, please Comment in the space provided below the post, and I can provide a couple more options that also work.)
- 1 teaspoon vanilla extract optional, OR, 1 Tablespoon fresh lemon or lime juice
Instructions
- If your strawberries are fresh, rinse them briefly to wash. If your strawberries are frozen, allow to defrost at room temperature for about 20 minutes, so they're easy to cut. Cut each strawberry into quarters, unless they're small.
- Place fresh or frozen strawberries in a medium-small size saucepan (mine has a 4-cup capacity). Add 6 Tablespoons water and sweetener, and bring to a simmer.
- Lower heat so the strawberries slow-simmer. Cook for 2 minutes, stirring occasionally.
- While strawberries cook, stir together remaining 2 Tablespoons water and tapioca flour (or with xanthan gum for Keto: sprinkle the xanthan gum on top of the sauce and stir it in. Do not dump the xanthan gum, or it will clump). For non-Keto, add tapioca slurry to the strawberries.
- Stir and simmer for 1 additional minute until mixture looks thickened and saucy.
- Remove from heat, and add the vanilla. (You may also add fresh lemon juice, if desired.)
- Add optional 1 additional cup of fresh strawberries, chopped, and stir in. Serve warm or chilled.
Nutrition
Carol R says
Can you use chia seeds as the thickener & can you freeze it using the chia seeds
Megan says
Hi Carol, yes, great questions! You can use 2 Tablespoons chia seeds and keep the rest of the recipe the same. I’d definitely use the lemon juice and/or vanilla options when freezing to keep the flavors lively. 🙂
Sally says
Hi Megan,
I’m on the VAD diet, and Dr. Smith indicated that tapioca is no longer approved. Could I use arrowroot as a thickener?
Megan says
Hi Sally, sorry to respond so late! Dr. Smith has never approved tapioca, but I believe he is incorrect about this ingredient. I have researched and written about cassava and tapioca extensively (including for the WAPF), and tapioca does not have resistant starch or any other components that would exacerbate the detox of vitamin A that I know of (although cassava definitely does). We’ve eaten tapioca for the 2 years we’ve been on the diet and had no problems with it. Dr. Smith has mentioned he has a hard time digesting potatoes, and in the world of “food intolerances” (Dr. Otis Carroll’s work), tapioca is in the potato family. My guess is that tapioca does not agree with Dr. Smith’s body. I haven’t trialed this recipe with arrowroot, so I can’t give you exact guidelines for it. Typically the two are often interchangeable, the only difference being that arrowroot is less stable and will lose its thickening ability if heated for too long.
Sara says
That’s interesting. Everywhere I have looked online, cassava is listed as a safe alternative to nightshades, and that includes derivatives of it.
Megan says
Hi Sara, cassava is in no way a nightshade. One reason it can be problematic for some people is its resistant starch which causes so much action in the colon that it can cause problems for someone detoxing. Others struggle with the high carbs and “sugars”.
Katherine says
oh wow! I can think of soooo many great ways to use this strawberry topping!
Megan says
Haha, yes, so true. 🙂 Thanks, Katherine! Hope you get to make it soon!
Beth says
This strawberry topping is such a hit here and we love that it’s paleo and very easy too! My daughter loved putting this on waffles or pancakes, so delicious! I can’t wait to make this delicious and yummy topping again!
Megan says
Great Beth, YAY! Thanks so much for sharing. It’s a joy to imagine your daughter enjoying this for a summer breakfast! 🙂
Lorraine says
Most successful sauce ever! I used frozen mixed berries and just chopped down some of the big strawberries. Thank you!
Megan says
Yay, awesome to hear!! Thanks for sharing, Lorraine, and so glad!
Tania | Fit Foodie Nutter says
Such a brilliant recipe for using up those summer strawberries! Loved it as my ice cream topping!
Megan says
Great, Tania!! So glad! Thanks for commenting. I’m so happy you loved the recipe. Yes, that’s a good idea actually. It seems we always have those last grapes or strawberries that will go to waste, but perfect to make this sauce with those strawberries or throw the last ones in the freezer and then make this topping when there’s time. 🙂 Yummy on ice cream! My boys love it like that too!
Lima Ekram says
It was such an easy recipe – happened to have all the ingredients and just made it! So tasty!
Megan says
Great, Lima!! Thanks so much for sharing, and I’m so happy you’re enjoying it!
Sandy poe says
Made this with blueberries. Turned out pretty well
Megan says
Great to hear, Sandy. Thanks for sharing! 🙂
Stephanie D. says
Hello. Do you think this sauce is thick enough as a filling for a cake? Maybe if it’s chilled before filling?
Thoughts. Thank you.
Megan says
Hi Stephanie, good question. If the cake can and will absorb a little of the filling and you don’t intend it to be a super thick layer, then yes. Otherwise, if you’re not vegan, you could stabilize it more by adding just a small amount of gelatin to the water before stirring it into the berries and heating (1-2 teaspoons). Then, yes, chill the cake before serving.