This strawberry simple syrup is bright, lightly sweet, and infused with real strawberry flavor from gently simmered fresh or frozen berries. It pours smoothly into lemonade, coffee, cocktails, or over cake layers, adding clean fruit sweetness without heavy texture.
If you love layering berry flavor into your recipes, this strawberry simple syrup is especially good stirred into a Easy Strawberry Frappe or drizzled over Sourdough Waffles and Pancakes while they’re still warm. It also adds gentle sweetness to a Freshly Milled Einkorn Dutch Baby Pancake , soaking lightly into the surface without overpowering the batter. A spoonful in lemonade or coffee is simple, but using it in baked breakfasts and blended drinks is where it really shines.
Why You’ll Love This Recipe
- Sweet strawberry flavor – Fresh or frozen berries simmer gently to create a syrup with true, natural strawberry sweetness.
- Simple pantry ingredients – Just strawberries, sugar, and water come together in one saucepan.
- Thin and smooth texture – Once strained, the syrup is smooth and easy to pour, perfect for stirring into lemonade or spooning over warm pancakes.
- Easy everyday use – It adds gentle berry sweetness to coffee, waffles, Dutch baby pancakes, and layered cakes without extra effort.
Ingredients
Variations & Add-Ins
- Strawberry Lemon Syrup – Add 1–2 tablespoons fresh lemon juice or a strip of lemon zest while simmering for a brighter, slightly tangy finish that works beautifully in lemonade and iced tea.
- Strawberry Basil – Simmer a few fresh basil leaves with the strawberries for a subtle herbal note that pairs well with sparkling water or summer cocktails.
- Strawberry Mint – Add a small handful of fresh mint during the last few minutes of simmering for a cooling flavor perfect for iced drinks.
- Strawberry Vanilla – Stir in ½ teaspoon vanilla extract after straining for a softer, rounded flavor that complements coffee and lattes.
- Strawberry Honey – Replace part of the sugar with honey for a warmer sweetness that blends nicely into hot tea.
Recipe Tips
Slice strawberries evenly – Cutting the berries into similar-sized pieces helps them cook down at the same rate and release consistent flavor.
Do not rush the simmer – A gentle simmer, not a hard boil, keeps the flavor fresh and prevents the syrup from reducing too quickly.
Stir occasionally, not constantly – Light stirring prevents sticking while allowing the strawberries to infuse naturally.
Strain without pressing – Let the liquid drain through a fine mesh sieve without mashing the fruit, which keeps the syrup clear and smooth.
Cool completely before storing – Allow the syrup to reach room temperature before transferring to a jar to preserve clarity and flavor.
Taste before finishing – If the flavor feels light, simmer a few minutes longer to deepen the strawberry sweetness naturally.
How To Make [TOPIC]
Step 1: Prepare the strawberries – Wash, hull, and slice the strawberries into even pieces so they cook down evenly and release consistent flavor.
Step 2: Combine ingredients in a saucepan – Add the strawberries, sugar, and water to a medium saucepan and place over medium heat.
Step 3: Bring to a gentle boil – Stir occasionally with a wooden spoon or heat-safe spatula as the sugar dissolves. Once the mixture begins bubbling steadily, reduce the heat to maintain a gentle simmer.
Step 4: Simmer – Let the mixture simmer for 10–15 minutes, stirring occasionally, until the strawberries are very soft and the liquid turns a deep red.
Step 5: Strain carefully – Pour the hot mixture through a heat-safe fine mesh strainer and allow it to drain naturally without pressing the fruit. For an extra smooth syrup, line the strainer with cheesecloth to catch any small pieces.
Step 6: Serve – Stir into lemonade or coffee, drizzle over sourdough waffles and pancakes, spoon onto a Dutch baby pancake, or blend into a strawberry and cream frappe.
Gifting
- Pour into small glass jars – Once completely cooled, transfer the syrup into clean 4–8 ounce glass jars with tight-fitting lids.
- Label and date clearly – Include the name and date on each jar so the recipient knows when it was made and how long it keeps.
- Add serving suggestions – Tie on a small tag suggesting it for lemonade, coffee, waffles, pancakes, or a Dutch baby pancake.
- Store chilled until gifting – Keep refrigerated and gift within a few days for the freshest flavor.
Freezing & Storage
- Refrigerate promptly – Once cooled, store the strawberry simple syrup in a sealed glass jar in the refrigerator. For best flavor, use within 2 weeks.
- Label and date – Always label and date the jar so you can track freshness, especially if you make syrup often.
- Freezing option – Pour into freezer-safe containers or ice cube trays for small portions. Freeze up to 3 months and thaw in the refrigerator before using.
- Stir before serving – If the syrup thickens slightly after chilling, let it sit at room temperature for 10–15 minutes and stir gently before using.
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More Strawberry Recipes from the Cottage
Another favorite from my kitchen to yours, where the seasons guide the table, and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily
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Strawberry Simple Syrup
Equipment
- 1 Medium saucepan
- 1 Fine mesh strainer
Ingredients
- 2 cups fresh or frozen strawberries hulled, 300 grams
- 1 cup granulated sugar 200 grams
- 1 cup water 240 grams
Instructions
- Prepare the strawberries – Wash, hull, and slice the strawberries into even pieces so they cook down evenly and release consistent flavor.
- Combine ingredients in a saucepan – Add the strawberries, sugar, and water to a medium saucepan and place over medium heat.
- Bring to a gentle boil – Stir occasionally with a wooden spoon or heat-safe spatula as the sugar dissolves. Once the mixture begins bubbling steadily, reduce the heat to maintain a gentle simmer.
- Simmer – Let the mixture simmer for 10–15 minutes, stirring occasionally, until the strawberries are very soft and the liquid turns a deep red.
- Strain carefully – Pour the hot mixture through a heat-safe fine mesh strainer and allow it to drain naturally without pressing the fruit. For an extra smooth syrup, line the strainer with cheesecloth to catch any small pieces.
- Cool and store – Let the syrup cool completely before transferring to a clean glass jar. Seal tightly, label and date the jar, and refrigerate.
- Serve – Stir into lemonade or coffee, drizzle over sourdough waffles and pancakes, spoon onto a Dutch baby pancake, or blend into a strawberry and cream Frappuccino.
Video
Notes
Nutrition
Emily Rider
Home miller, sourdough baker, and seasonal from-scratch cook since 1999. Here at The Modern Day Cottage, I share recipes and the comforting rhythms of cottage living to help you mill flour at home, master sourdough, and bake confidently with freshly milled grains.
