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Supreme Strawberry Topping

Brad G Reynolds

"Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream."
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35 m servings 96 cals
Original recipe yields 4 servings


  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Wash strawberries and remove stems; cut large berries in half or roughly chop them.
  2. Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
  3. Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.


  • Cook's Note:
  • Decide for yourself how much topping you want. For each additional pint of strawberries, add 1 teaspoon of vanilla extract and 1/3 cup of sugar.

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Read all reviews 617
  1. 817 Ratings

Most helpful positive review

Easy and good recipe. Recipe isn't clear so here's the clarification: Chop all of the strawberries. Set 1/3 aside and cook the other 2/3. After cooking, combine all strawberries back together fo...

Most helpful critical review

2011-02-20 The recipe ingredients were doubled and cooked until thickened. After pureeing the cooked mixture & tasting it, I decided not to add in more sliced strawberries. The vanilla extrac...

Most helpful
Most positive
Least positive

Easy and good recipe. Recipe isn't clear so here's the clarification: Chop all of the strawberries. Set 1/3 aside and cook the other 2/3. After cooking, combine all strawberries back together fo...

The directions seemed a bit confusing to me, but I needed a place to start. Here is what I did to come up with a topping for the New York Cheesecake III on this site: * I didn't have fresh st...

This couldn't be easier and is so pretty! Delicious over cheesecake, ice cream or pound cake, this is equally as good prepared with frozen strawberries as well as fresh. For a little variation, ...

I made this recipe this morning early for Saturday morning pancakes. My son likes the strawberry pancakes that Shari makes, but I can't justify paying $5 for something I can make better at home....

Wow what a great recipe!! I was a little confused by the direction but I figured it out. I made it a little different because I dont really like mushy strawberries. I took about 1/3 of the berri...

This recipe was easy and practical but the really good news is that it also worked with blueberries. In fact, it turned out even better with blueberries! I used the exact same measurements and...

I made this to top Chantal's New York Cheesecake on this site. It was delicious! Although I was a little confused by the directions, but here's how I ended up doing it: I cut up 1/3 of the str...

I could eat this with a spoon, I love it that much. I cook it on a much lower heat for a longer period of time and I am generous with the vanilla as well. A stick blender directly into the pan...

Yum! Made this for strawberry sundae as desert. My 3 year old loved it. Quick tip for cleaning the strawberry: use a plastic straw (not the really flimsy ones though) and poke the strawberry at ...