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Simple strawberry syrup recipe uses just 3 ingredients! Ready in minutes, this strawberry syrup is perfect for so many dishes!

Simple strawberry syrup recipe uses just 3 ingredients! Ready in minutes, this strawberry syrup is perfect for so many dishes! //

Okay, so this strawberry syrup is something that happens fairly often around my house. Especially during the peak of strawberry season!

Once you make it and use it a couple of times, you’ll totally be as obsessed with making and having it in your refrigerator as I am. I feel certain.

Simple strawberry syrup recipe uses just 3 ingredients! Ready in minutes, this strawberry syrup is perfect for so many dishes! //

Simple as can be to make, a container of this strawberry syrup is made about once a week and disappears fairly quickly. We use it in numerous recipes from homemade strawberry milk to milkshakes, to drizzling over baked meringues, pancakes, waffles, and even biscuits.

It’s pretty addictive.

As a matter of fact, I have a pretty funny story about it.

A few years back, my son’s friend Ethan went on a trip to Florida with our family over spring break. Florida strawberries were just unbelievably delicious and I couldn’t help buying a flat of them from a local farmer’s stand while we were there. With only a tiny RV refrigerator, I knew as much as I loved strawberries, I couldn’t take up the entire thing with them!

So, I did what any Mama would do. I made batches of this strawberry syrup for strawberry milkshakes! Ha!

Well, most Mama’s would probably have frozen the majority of their strawberry haul, but since our freezer storage was even smaller than our refrigerator storage I went the strawberry syrup direction!

Anyway, Ethan loved those strawberry milkshakes nearly as much as I did and for the longest time, every time he’d visit he’d ask if I had any strawberry syrup. I’m happy to say that I usually did! 🙂

Simple strawberry syrup recipe uses just 3 ingredients! Ready in minutes, this strawberry syrup is perfect for so many dishes! //

To make it, you really only need three ingredients, a saucepan, a cooktop and a blender! In just a jiffy you have this strawberry deliciousness and your kitchen smells like absolute strawberry heaven!

If you are watching your sugar intake, I have used sugar substitutes in place of sugar and had good results. You’ll just want to adjust to your personal taste and based on the substitute that you are using.

My strawberry syrup recipe also freezes well, so that you have it throughout the year! Just make sure that you’ve chilled your syrup well, place it into freezer-safe containers, label and freeze!

Simple strawberry syrup recipe uses just 3 ingredients! Ready in minutes, this strawberry syrup is perfect for so many dishes! //

Here’s my simple strawberry syrup recipe. Just think of all the possibilities! I hope you love it as much as we do!

4.95 from 20 votes

Simple Strawberry Syrup Recipe

Dessert 15 mins

Simple strawberry syrup recipe uses just 3 ingredients! Ready in minutes, this strawberry syrup is perfect for so many dishes! //
Prep Time 5 mins
Cook Time 10 mins
Course Sauce
Cuisine American
Author Robyn Stone | Add a Pinch
Simple strawberry syrup recipe uses just 3 ingredients! Ready in minutes, this strawberry syrup is perfect for so many dishes!


  • 2 cups sliced fresh strawberries
  • ½ cup granulated sugar
  • ½ cup water


  • Add strawberries, granulated sugar, and water to a medium saucepan and bring to a boil over medium-low heat. Reduce heat and allow to simmer about 10 minutes. Remove from heat and pour into jar of a blender. Blend on high speed for 10 seconds or until smooth.
  • Pour into a bowl, cover with plastic wrap, and refrigerate until chilled, about 20 minutes or overnight.

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Simple strawberry syrup recipe uses just 3 ingredients! Ready in minutes, this strawberry syrup is perfect for so many dishes! //

From the Add a Pinch recipe archives. Originally published 2013.

Fruit Desserts Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review


  1. Oh, I bet this IS good on everything! I’m thinking it would be delicious on my Greek yogurt for lunch! It’s so pretty, too!

    1. I use a bit less sugar for the version I use on my Greek yogurt. Or, I use a sugar substitute, like stevia, etc. So, so yummy!

  2. I LOVE when it’s strawberry time! While I love picking my own I don’t mind getting a few quarts from the store. They always smell so sweet….I can’t pass them up! I love the idea of making your own strawberry syrup. It would go perfect in cocktails, over ice cream and of course delicious strawberry milk 🙂

    1. MMMMMM! Strawberry season is my husband’s favorite season of all time! And yes, strawberry syrup in a drink is perfection! 🙂

    1. That’s my son’s favorite, too! Well, that and milkshakes and strawberry milk! 🙂 Anything dessert oriented, if the truth be known! 🙂

  3. Yum! I plan on making this to top plain yogurt for my daughter. Here’s to hoping my strawberries are sweet enough to use a bit less sugar.

    1. Yes, you can back off the sugar a bit if the strawberries are really sweet and it tastes wonderful! Hope she loves it!

    2. My husband and I enjoyed it over vanilla ice cream last night;) I only added about a 1/4 of a cup of sucanat and I think I could have used even less. This is going to be in regular rotation around here;)

    1. I’m late getting new plants in this year! Here’s hoping my old plants do well! 🙂 Can’t wait to hear how yours do!

  4. I love this! Homemade strawberry milk is such a comfort food but I love making natural versions. This would be all over my oatmeal.

  5. How long will it last once cooled and put in a jar for storage? A week or two? Thanks! This looks wonderful and its bubbling on my stovetop right now! (Sans sugar)

    1. Hey Jessica,
      Mine has only had the opportunity to hang out in the refrigerator about a week. That’s all it lasts around here! 🙂

  6. 5 stars
    I get so many awesome recipes from your site, Robyn, and this is another winner! Thank you!

    1. Sure! I’ve not done that and just make it fresh regularly. Let me know how you do it. I may take ques from you!!!

  7. Hi,
    I am new to this site and would like to make this recipe, but all I have is frozen strawberries at the moment. Will frozen strawberries work? Thanks!

  8. 5 stars
    This is my favorite recipe! I literally make this all the time. I love crepes with this sauce! No other way i eat crepes but with strawberry sauce and this one is perfect!

  9. 5 stars
    This is excellent and yes you can use frozen strawberries. I buy large bags and just take out what I need. I drizzle it over my quinoa cereal, pancakes and waffles. I am gradually cutting back on the sugar.

  10. Hello! This looks amazing, I can’t wait to make it and try your Strawberry Buttercream recipe. I was wondering if you, or any of your readers, has ever tried pureeing the mixture in a food processor? I don’t have a blender, so I’d like to know if that could work.

    Looks great, I can’t wait to try it either way!

  11. Hi! I just tried recipe. I’m not what I did wrong. Like watery to me :/ more like a shake. Not like paste 🙁 normal? Or will it change once it’s cooled down?

  12. Hi,

    I was just wondering what the yeild of this recipe is. I realized that you start off with 2 cups of strawberries and the 1/2 cup sugar and water but once it reduces after cooking, what is the approximate yeild? I am making strawberry cupcakes and frosting for my friend’s baby shower and I will need enough to use in the frosting for approx 50-60 people. I want to start planning ahead for ingredients. I appreciate any insight you can give me with this.

    Thanks and this looks/sounds delicious!!!

  13. This buttercream is delicious! I did change it a bit using 1/2 cup strawberry purée and ljust a drop of milk. So good! Next time I plan to make the chocolate cake recipe on addapinch with this buttercream!

  14. 5 stars
    This recipe is AWESOME and the strawberry buttercream is great I only made one change to the buttercream. I added 1/2 tsp of strawberry extract and the buttercream taste like strawberry ice cream it was fantastic. Thanks again for two great recipes

  15. Strawberry seeds drive me crazy, always getting stuck in my teeth. I want to strain this before it cools, is that necessary?

    1. 5 stars
      Well I strained it anyway and it’s perfect, I could eat this all on it’s own. I doubled the recipe but only used about 3/4 cup of sugar, it could probably even use less but it’s so tasty!

    2. When using chunks of strawberries, I often slice off much of the very outside of the strawberry. (basically, removing just the seedy-exterior.) It does take a bit of extra time, but for some applications, I really dislike the texture of the seeds so I get many of them out that way. Of course, straining is more effective if it is an option.

  16. Hoped to make light pink frosting with this but it’s mostly a gray color, like another poster said. Any advice on getting a red hue? I used organic strawberries. It also seems really watery. Maybe less water next time? Maybe I’ll puree in some frozen strawberries or raspberries to help with color? Was really hoping to avoid red dye.

  17. 5 stars
    Hi Robyn,
    I made the strawberry syrup and frosting yesterday for my daughter’s 5 birthday cake. When I first read thru the recipe for the frosting…I thought, ok, here we go, I have to go get some strawberry syrup which is going to have all these chemical additives etc, and then AMAZINGLY you had the link to an all natural easy to make home made syrup which I already had all the ingredients for!!! Thank you so much. We drizzled it on the ice cream we served on the cake. I can’t tell you how many people said, mmmm, I love this frosting!
    Here’s to appreciating you and all your efforts- thank you!

  18. 4 stars
    Looks so YUMM! I was wondering, can I use honey instead? Would just boiling the strawberries with water then adding honey in the blender be fine?

  19. This is so good!! I made it to go in strawberry frosting but am very excited to pour over my pancake dinner!!! Yumo!

  20. I am wanting to make a strawberry buttercream probably italian meringue way. can i do your regular recipe for strawberry syrup using frozen and the same quantities or should i alter the? thanks

  21. Simple recipes are the best 🙂 I will have to try this with honey instead of sugar.

  22. Hi Robyn, can I use this simple strawberry syrup for dousing inbetween cake layers to make them moist, like I would use coffee or choc syrup?

  23. 5 stars
    I made this syrup after discovering I had 2 pints of strawberries in my fridge that I had forgotten about. It’s DELICIOUS!!! Almost every time I open my fridge, I take a sip. At this rate, it will never be poured over, onto, or into anything. Guess I’ll have to make more!!

  24. How long can it be stored for (refrigerated)? Can it be frozen and defrosted successfully?

  25. 5 stars
    I made this syrup but I used raspberries instead of strawberries. It tasted really good! I’m glad to know that I can substitute other fruits for the strawberries this recipe! I’m going to try mangoes next! 🙂

    1. Sounds delicious, Rianne! I love all the fresh fruits we get to enjoy in spring and summer! Thanks!

  26. 5 stars
    This syrup is heaven! I’ve used it in your strawberry buttercream recipe and I’m dying for a good milkshake. What did ya’ll put in your strawberry milkshakes? Or rather, what amount?

    1. *cough* I just found the recipe, I feel a little awkward now haha! Thanks anyway! xo

    2. I’m glad you found it! Hope you enjoy the milkshake…it’s oh so good!!! Thanks Cassie! xo

  27. Can I use frozen strawberries?  I know fresh would be better but very expensive where we are right now. 

  28. 5 stars
    This is so simple and so so so delicious.  It brings out the strawberry flavour so much that I even use it as flavouring in cakes and buttercream.  But The rest of the family have a more simple approach pouring it over their ice-cream.  And they can’t get enough of it.  Thanks for a great recipe.

    1. 5 stars
      It is not a good idea to add extra sugar to milk that your two year old drinks daily. Sugar really should be limited in children, especially young children. 

  29. Hi!! Could I can this?? I’d probably have to add some citric acid or a bit of lemon juice…

  30. 5 stars
    It made a lot to use for your cake recipe, how long can it be refrigerated and still be safe to use?  By the way it, your strawberry icing and cake recipes were GREAT!

  31. 5 stars
    I used this to make the strawberry frosting for the white cake, it was delicious.
    At first, only the kids had cake, and since kids have the best palate for real food, like real strawberries, they loved it.
    Then a couple adults tried a small piece.
    Then EVERYONE had some, yay!
    Tons of props.
    And everyone wants strawberry frosted cakes for every birthday now, thank you!! 🙂

  32. 5 stars
    Can this syrup be canned the way apple butter is to make it last longer and not need to be refrigerated until opening? I was thinking if it can be done that way, it would make great gifts.

  33. 5 stars
    I am making your strawberry cake…and I have some of the strawberry purée left over; can I use that in the sauce pot with the sugar and water?

    1. Sure, Lindsey. You won’t have to do the blending step since you have puree already, just cook as in the directions. Hope you enjoy both the syrup and the cake! Thanks! xo

    1. Marie, mine has only had the opportunity to hang out in the refrigerator about a week. That’s all it lasts around here! I’m not sure how long it will last in the refrigerator. I do freeze mine so I have it on hand when I need it.

  34. I made the strawberry cake and made the syrup to make the strawberry buttercream. I wanted to whip up and quick batch of your easy vanilla cupcakes for cake balls. I have lots of strawberry syrup. Could I use some of the syrup to flavor the vanilla cake to make strawberry cake balls? How would I adjust the recipe?

    1. Kate, I’m sorry but I have not made cake balls using those recipes. Maybe someone else on here has and can tell you what they did.

    2. I ended up substituting strawberry syrup for the boiling water in the vanilla cupcake recipe and halved the sugar. It turned out good! The strawberry flavor did get a little overpowered by the chocolate coating, though. Maybe I’ll add some strawberry extract next time to give it a stronger strawberry taste.