Mum's Fresh Strawberry Topping

Sue Fitzpatrick


It was something I looked forward to every summer when we picked fresh strawberries :)

This little treat went on a dish of ice-cream when I was a kid and the tradition continues.

I thought I'd discovered Nirvana when I discovered cheesecake as an adult. With this topping, I was in heaven lol. Mind you the cherry pie filling makes a nice topping too ;) just too thick for my tastes.

★★★★★ 2 votes
a little or a lot, depending on how much you make
10 Min
No-Cook or Other


fresh strawberries
sugar (or splenda)


1Use fairly firm ripe strawberries if you can. I use them all, except really soft ones. Wash and hull and cut away any blemishes.
2Cut the strawberries into halves or quarters or freestyle depending on the size of the strawberry. Put them into a bowl or food container.
3Sprinkle 1 or 2 heaping tsp of sugar over berries and lightly mix. You want to see a little sugar on every berry. Adjust sugar to amount of strawberries. Cover with saran or a lid and put in the fridge for at least a few hours so the strawberry can absorb the sugar and produce a sauce. Stir once or twice. Overnight is best :)
4This I've used as a topping on vanilla ice-cream since I was a child,
5but as an adult, I discovered it was amazing on cheesecake too :)

Cover unused portions and put back in the fridge. This will keep for only a couple of days.

About this Recipe

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: Canadian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy