Fruit/ Gluten Free/ Sauces/Condiments/ Vegan/ Vegetarian

Strawberry Coulis

Coulis? Compote? Puree?   How about strawberry deliciousness?It’s May.  Since I was a small girl in California, May has always meant fresh strawberries.  Strawberries aren’t quite at their peak yet here in Utah, but I am getting anxious.
Growing up, I was taught to make this strawberry stuff, which was simply a bowl of sliced strawberries, some sugar, and mash the dickens out of them.  We’d spoon this mixture over store-bought angel food cake and whip cream from a spray-can.  I make it sound so horrible but to this day, I still love it.I wanted to make a sauce similar to this childhood sauce, but I wanted to use a bit less sugar and wanted it a tad thinner.  I didn’t want syrup per se, as I did want it thicker than that.  I wanted a strawberry “sauce” to drizzle over French toast.  This was exactly what I had in mind!

Strawberry Coulis

Author: Michelle De La Cerda


  • 1/4 cup water
  • 1/4 cup sugar
  • 1 pound sliced strawberries


  1. In a medium-sized saucepan, add the water and sugar.
  2. Heat over medium-high heat and begin to make a simple syrup.
  3. Cook for 3-4 minutes and allow it to reduce slightly.
  4. Add the sliced strawberries to the simple syrup and cook them for 2-3 minutes.
  5. They do not take long to soften.
  6. Remove the pot from the burner.
  7. If using an immersion blender, blend the strawberries and syrup until there are no large chunks.
  8. The mixture will be thick.
  9. If using a standing blender, pour contents into the blender and using the puree setting, puree until thick but smooth.
  10. This topping can be used on French toast, on ice cream or anyway that strikes your fancy.
Making the Strawberry Coulis ~ The Complete Savorist

Thank you for sharing!

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  • Reply
    May 27, 2014 at 2:06 pm

    I can’t wait to make this! Yum

    • Reply
      May 27, 2014 at 9:30 pm

      It’s super easy Darla! Enjoy.

  • Reply
    May 27, 2014 at 3:04 pm

    Looks lovely! Pinning!

  • Reply
    May 27, 2014 at 5:44 pm

    I really need to try this!

    • Reply
      May 27, 2014 at 9:33 pm

      Dave…think pizza sauce for dessert pizzas!!!!

  • Reply
    May 27, 2014 at 11:11 pm

    Such a beautiful color! You really could use this for all sorts of dishes, but I like your idea of putting it on toast.

    • Reply
      May 27, 2014 at 11:35 pm

      Thank you Sandra! It really is a vibrant Spring color. I have a couple of posts coming using this in different ways besides on the French toast.

  • Reply
    Russ Howard
    February 9, 2020 at 9:42 am

    Pretty darn good on cheesecake with a sliced strawberry.

    • Reply
      Michelle De La Cerda
      February 9, 2020 at 12:05 pm

      Yes it is…and now I want some cheesecake! Thanks for leaving a note.

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