Homemade Strawberry Syrup

Quick and easy homemade strawberry syrup, perfect for serving over waffles, pancakes, or ice cream.

It is an absolute fact that the best breakfast in the world is waffles with whipped cream and strawberries in strawberry syrup (we can fight about this in the comments if you want 😉).

Here on the blog, I have a recipe for (the best) homemade waffles and whipped cream (made three ways), and today I’m adding the recipe for strawberry syrup so you have all the tools needed to make the breakfast waffle stack of your dreams.

If you’ve never made strawberry syrup at home before, you’ll be shocked at how easy and good it is. The cooking process is mostly hands-off–you just need to slice some strawberries, let them simmer, and give them a stir every once in a while.

The end result is a sweet and tangy bright red syrup that you’ll want to drizzle over pretty much everything.

Ingredient & Equipment Notes

• Fresh strawberries: It’s okay to use strawberries that are a little past their prime for the syrup, but this will affect the cooking time. The time it takes for the syrup to thicken will vary depending on how much liquid was in your strawberries (old strawberries will produce significantly less liquid and therefore cook much faster). Keep this in mind if it seems like your syrup is thickening more quickly than expected.
• Fine-mesh strainer: A fine-mesh strainer is essential for getting a perfectly smooth and clear syrup. However, if you don’t own one, you can simply remove the cooked strawberries with a slotted spoon. You’ll have some seeds and a bit of strawberry pulp in your syrup, but it will still taste great. 

How to Make Homemade Strawberry Syrup

1. Roughly chop your strawberries, cover with water, and simmer for 15 minutes.

2. Strain the juice from the strawberries.

3. Wipe out the pot, return juice, and add your sugar.

4. Stir and simmer for 12 to 15 minutes until mixture is thickened. Transfer from the pan and enjoy!

How easy was that!?

Where to Use Strawberry Syrup

• The Best Crispy Waffles
• Pancakes for One
• Buttermilk Pancakes for Two
• Blueberry Waffles
• Banana Pancakes

FAQ

How much syrup will this make/how many will it serve?

This recipe will make between ½ to ⅔ cup of syrup. Depending on how much you use, that should serve 2 to 3 people. 

Can I make a larger batch of this?

Yes. This recipe can be doubled or tripled without any preparation changes. You just might need to extend the second simmering time slightly.

To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.

Can I use this syrup in drinks?

This syrup is a little thick to stir into cold drinks. If you’d like a syrup for strawberry milk, milkshakes, or flavored sodas, go check out my strawberry milk recipe. The syrup in that recipe is cooked for less time so it’s thinner and better for stirring into cold liquids. 

How do I store this syrup?

Store the syrup in an airtight container in your fridge for up to 2 weeks.

More Sauce & Syrup Recipes

• Strawberry Sauce
• Peanut Butter Sauce
• 30-second Chocolate Sauce
• Nutella Sauce
• Hot Fudge Sauce

Homemade Strawberry Syrup

Quick and easy homemade strawberry syrup, perfect for serving over waffles, pancakes, or ice cream. This recipe makes approximately ⅔ cup syrup.

5 from 4 votes

Print Pin

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Calories: 60kcal

Author: Tracy

Equipment

• Fine mesh strainer

Ingredients

• ▢ 1 cup hulled and chopped strawberries
• ▢ ½ cup water
• ▢ ¼ cup (50g) granulated sugar

Instructions

• In a small pot, combine strawberries and the water and simmer for 10 to 15 minutes, until water is bright red and strawberries are dull.
• Strain the juice from the strawberries through a fine mesh strainer and discard the strawberries.
• Wipe out the pot, return juice, and add your sugar.
• Simmer, stirring occasionally, for 5 to 15 minutes*, until syrup is thickened and reduced to about ½ to ⅔ cup. Syrup will seem a bit runny at this point, but will thicken as it cools.
• Serve over waffles, pancakes, or ice cream, and enjoy!

Notes

*Simmer time will vary depending on how much liquid was in your strawberries (old strawberries will produce significantly less liquid and therefore cook much faster). Pull the syrup from the heat as soon as it looks like it has started to thicken, even if that is only after a couple of minutes. Let it sit for a few minutes and if it is not thick enough, return it to heat to reduce further.

For perfectly clear syrup, skim the white froth off the top every few minutes. It has no effect on taste, but the syrup looks prettier without it.

Store syrup in the refrigerator in an airtight container for up to 2 weeks.

Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

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