Strawberry-Balsamic Sauce: Microwave in 6 Minutes
Sneak Preview: This strawberry-balsamic sauce comes together in just 6 minutes in the microwave. Use fresh or frozen strawberries to make a tangy-sweet topping for yogurt, ice cream, waffles, cheesecake, and more.
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Fresh strawberries aren’t always perfectly sweet—especially out of season. A few minutes in the microwave with balsamic vinegar transforms fresh or frozen berries into a bright, flavorful sauce that tastes wonderful on everything from yogurt to cheesecake.
Ingredients & Substitutions
STRAWBERRIES: Fresh or frozen both work; chop frozen berries smaller for even cooking
BALSAMIC VINEGAR: Dark balsamic gives stronger flavor; white balsamic is milder
SUGAR OR SWEETENER: Optional; adjust to taste with sugar, honey, or your favorite sweetener
Step-by-Step: Strawberry-Balsamic Sauce
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
How Can I Serve This Strawberry Sauce?
This strawberry-balsamic sauce is delicious poured over yogurt, ice cream, pound cake, or waffles. Stir into a creamy salad dressing, or drizzle over muffins like my Central Market–style Strawberry Muffins. Try it with pancakes, French toast, or oatmeal.
6-Minute Strawberry-Balsamic Sauce
Ingredients
- 1-1/2 cups (225 g) frozen strawberries
- ¼ cup (63 g) balsamic vinegar
- 1 tablespoon sugar or 1 pkg sweetener optional
Instructions
- Chop Strawberries: Cut 1-1/2 cups (225 g) frozen strawberries into small pieces and place in a microwave-safe bowl (at least 1 quart-size).
- Add Vinegar + Sweetener: Stir in 1/4 cup balsamic vinegar and 1 tablespoon sugar or 1 pkg sweetener, if using.
- Microwave: Cook uncovered on full power for 6 minutes. Do not stir. The sauce will thicken as it cools.
Notes
- Sweetness: This sauce is less sweet than preserves. Taste after cooking and add more sugar, honey, or sweetener if desired.
- Texture: The sauce thickens as it cools. For a chunkier texture, leave berries in larger pieces; for smoother sauce, chop finely before cooking.
- Storage: Refrigerate leftovers in a covered container for up to a week.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for SaladinaJar.com
Final Thoughts
This simple sauce is proof that a few everyday ingredients can completely transform fresh or frozen strawberries. I hope it becomes one of those recipes you find yourself making again and again whenever strawberries need a little help..
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
Would it be possible to use fresh strawberries? Can this be used as a salad dressing? If so, how might the recipe change?
Hi Jim,
Check out this link for a strawberry sauce-based salad dressing recipe: Creamy Strawberry Salad Dressing for Fresh Fruit or Greens. You can use fresh fruit instead, and it doesn’t take quite as long to cook. Instead of making the creamy strawberry salad dressing, you could just add your favorite oil to the strawberry sauce.
All I know, is I’m on WW, and I had most of these ingredients. Hubby is getting the ice cream / Greek yogurt at the store. Choosing to use a pan, and pure raw honey instead of sugar, which I will ad at the end. Bet it’ll be wonderful!!! Thanks!
I couldn’t cut my frozen strawberries when I made this on Saturday, so I put them (an entire bag of frozen strawberries mind you) and 1/2 cup balasmic in my 1 quart pyrex and cooked it on high for six minutes. After six minutes the berries were thawed and the sauce was hot. Then I pureed in my food processor and strained through a fine mesh sieve. I served this sauce with my no-baked white chocolate cheesecake at brunch on Sunday and everyone loved it. Thank you! Mine may have been a 9 minute sauce, but I sincerely appreciate the initial direction!
Hi Tom, Your freezer must be colder than mine. If you plan to puree anyway, no need to chop, as you already figured out. Your cheesecake sounds fabulous and I can only imagine how good it was with the strawberry sauce. Glad you wrote back. pr
I made this with frozen blackberries last night, added a little sugar, and it was an amazing add on to my morning waffles! thanks for the great and quick recipe! 😀
What a treat! My goodness…I would stir this into just about anything
Paula, just reporting back….
made it yesterday and LOVED IT! In my microwave it took just one minute longer to get the right texture. The flavor is amazing, I am enjoying it with yogurt and a little cereal – what a great breakfast item!
If my pictures turned out bearable, I will blog about it and of course give you all the credit!
I agree about using it for breakfast. It’s a great back-up plan when I have no fresh fruit in the house.
Fun idea… you know how much I like using stuff I have on hand, and I almost always have frozen strawberries in the freezer!!
Normally, I am not the biggest balsamic fan, but with sweet strawberries it actually sounds good. I mostly object to the sweetness of balsamic on savory items like salads, but this SOUNDS NICE!
Love the combo of strawberries and balsamic. Glad I have all the ingredients to make this:)
Yum Paula, this sauce sounds great and simple, it could go on so many things. I always enjoy your simple tips that make a big difference 🙂 have a wonderful weekend.
You’re a genius! I’m definitely trying this one.
Your post over at California Strawberry was wonderful! I love all your salad ingredients you keep stocked at your workplace and the dressing looks delicious.
What an interesting recipe, loved it, and intend to try it soon.
Plus, the microwave trick is intriguing, I almost never use mine, just for the eventual warming up of leftover
Loved the first photo, mouthwatering… 😉
Hi Paula,
Thanks again for creating this wonderful strawberry sauce/dressing! We love your site and look forward to spending more time on your site! We posted a link to your post on our FB page today!
Have a good day!
Jodi
Thanks so much Jodi. Had a great time playing with frozen strawberries. Paula
I’m definitely going to make this. I think I would puree it as well. I think this would make a great gift sieved into a mason jar with a pretty label and a ribbon.
Puréeing just adds another step but it would be wonderful. And I like your idea for gifts.
Wow Paula! This sounds amazing – and it’s so pretty too!
This might even be a great salad dressing. I’m trying it today! Thanks 🙂
Sarah, you are exactly right. Add some water, maybe lemon juice and some sort of herb such as basil or mint and you’ve got a winner.
So easy and looks so good! Yum!