Strawberry Syrup Recipe

Servings: 16 approx. 2 cups

Prep Time: 5

Cook Time: 15

Total Time: 20

Turn everyday pancakes into something special with this strawberry syrup recipe.

5 from 311 votes

In a small dish, combine 2 tablespoons of water with 1 tablespoon of cornstarch to make a slurry and set aside.
Slice the strawberries first, then measure 2 cups.

In a medium saucepan, combine the water, sugar (or honey), and diced strawberries. Bring the mixture to a boil, stirring occasionally. Reduce the heat to low and simmer for about 10 minutes. The strawberries will break down over time. You're looking for a preserve-like consistency.
When the berries have cooked down, add the slurry to the pot and stir to combine. Simmer for a minute or two, while stirring, and turn off the heat. Let it sit in the pot to cool for 5 to 10 minutes. The syrup will thicken as it cools.

Once the strawberry syrup has cooled to room temperature, blend it for 30 seconds to 1 minute on medium speed, until smooth. This is when you'll be able to see the syrup's true texture/thickness (after it's cooled down and blended). If you like it thinner, add up to ¼ cup of water and mix.
To remove the strawberry seeds, pour the blended syrup through a strainer. Then drizzle it over pancakes, waffles, and more.

Refrigerate the leftover syrup in a syrup container or lidded jar for up to 2 weeks. It can be warmed in a small pot or in short 15-second increments in the microwave, stopping to stir in between.