Move over, IHOP! My strawberry syrup is incredibly easy to make with just four ingredients. It’s perfect for drizzling over a big stack of pancakes.
This recipe makes 4 cups of syrup for around $10.34. It serves 16, so that’s just $0.65 per serving.
Table of Contents
Strawberry Syrup
It’s strawberry season, and their prices are amazing! I recently paid just $0.88 a pound and picked up a ton for baking, freezing, making jam, and this phenomenal strawberry syrup recipe. I made 4 cups of this strawberry syrup recipe, which disappeared within a week!
We used it as strawberry pancake syrup and made strawberry milk, strawberry lemonade, and strawberry frappes…it’s that good.
Making this strawberry syrup is SUPER easy. Plus, you need only four ingredients. It’s a fool-proof recipe you’ll want to break out every year. Definitely one for the recipe box!
As you can imagine, strawberry syrup is best over homemade buttermilk pancakes. I recommend pairing it with a drink like a green smoothie to round out a perfectly filling breakfast that keeps you and the kids going all day. On the flip side, if you need another syrup to try, you can’t go wrong with buttermilk syrup!
Ingredients and Estimated Cost
Per Serving Cost: $0.65
Recipe Cost: $10.34
To make this strawberry pancake syrup, you’ll need:
- 8 cups (1 kilogram) strawberries hulled and sliced in half: $6.73
- 3 cups water: $0.00
- 2 cups granulated sugar: $1.12
- 1 Tablespoon vanilla bean paste or vanilla extract: $2.49
NOTE: I calculate the recipe prices using name-brand grocery prices on grocery store websites. The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide. Pricing was last updated June 2024.
How To Make Strawberry Syrup
Don’t bother running to the store for syrup anymore because this recipe is way easier (and more delicious, too).
- Hull and cut the strawberries.
- Place all the ingredients into a large pot with a lid.
- Bring the mixture to a boil, and then cover and boil.
- Place a fine-mesh strainer over a medium bowl. Pour the strawberry mixture in and use a wooden spoon to press any liquid out of the strawberries.
- Return the strawberry liquid to the pot. Bring to a low boil and cook for about 20-30 minutes or until the liquid reaches a syrupy consistency.
- Cool the mixture thoroughly. Store the syrup in sanitized glass jars or bottles.
Cook’s Note
- If you like strawberry chunks in your syrup, process 1 cup of the cooked strawberries to make a puree. Then, stir the puree into the syrup.
- The Vanilla Bean Paste is entirely optional in this recipe. I love the flavor it adds, but I like seeing those little vanilla seeds in my syrup. You can use a good-quality vanilla extract instead of the vanilla bean paste.
- This recipe makes about 4 cups of syrup. It can easily be halved or doubled!
Serving & Storage Tips
SERVE: Once the mixture’s done cooling, you can use it immediately if you’d like. Pour it over a big stack of pancakes, waffles, or whatever you’d like!
STORE: This syrup will keep in the refrigerator for up to a month or at room temperature for a week. As stated, store the syrup in sanitized glass jars or bottles.
FREEZE: Don’t worry about making too much syrup. You can easily store it for up to half a year, ensuring its quality and taste remain intact. Make sure you use a good freezer-safe container. Please allow the strawberry syrup to cool down before freezing it.
THAW: When bringing out this syrup again, thaw it overnight in the fridge or on your counter.
Disclosure: This post includes affiliate links.
Kitchen Equipment:
Recipe FAQs
This recipe makes about 4 cups of syrup. It can easily be halved or doubled!
This recipe requires about a half hour to cook and another 1-2 hours to cool and thicken.
The first way to ensure your syrup finishes at the proper consistency is to make sure you use the right strawberries. Overripe ones will make your syrup watery, so sometimes it’s best to choose berries that are just about to ripen! The second way to avoid watery syrup is to boil the strawberry mixture for as long as the recipe states. Don’t try to cut down on time!
Crepes
Ice cream (I love vanilla or strawberry)
Strawberry lemonade
Cheesecake (or any other kind of cake, for that matter)
Italian soda
Strawberry milk
Strawberry frappes
The list goes on and on!
More Strawberry Recipes
Watch How To Make It
I aim to cater to different learning styles. If you prefer learning by watching, watch a video of this recipe below.
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Strawberry Syrup Recipe
Ingredients
- 8 cups (1 kilogram) strawberries hulled and sliced in half
- 3 cups water
- 2 cups sugar
- 1 Tablespoon vanilla bean paste or vanilla extract
Instructions
- In a large, lidded pot add all the ingredients. Over medium-high heat bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes.
- Place a fine mesh strainer over a medium bowl. Pour in the strawberry mixture, and work the mixture through the strainer. Use a wooden spoon to press the strawberries to release their liquid. Place strawberry solids in a container to use later (perhaps freezer jam).
- Return the strawberry liquid back to the pot. Bring to a boil over medium-high heat, then reduce to a low boil. Continue to boil, with the lid off, for about 15-20 minutes, or until the mixture thickens to a syrupy consistency.
- Let the syrup cool to room temperature, about 1-2 hours (it will thicken even more as it cools). Finally, pour the syrup in sterilized jars or bottles.
Notes
Nutrition
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Can you use raspberries instead of strawberries? Would it be the same amount?
You bet! Just substitute equal amounts.
Can this syrup be canned?
Yes, absolutely!
I’d love to pour this amazing strawberry syrup over just about everything! It’s so good and so easy to make!!
This could be an excellent topping for all kinds of desserts!
Oh how lovely it is to be able to make this syrup at home. It’s so easy and so delicious. One of the perks of summer and cheap berries.
Strawberry season is the best season! I swear by the end, I’ve eaten my body weight in them haha!! I want to drink and bathe in this gorgeous syrup, I need to make it!
This looks like it would be so good on pancakes or ice cream.
Very cool and useful recipe. Always looking forward to try new condiment, whether sweet or savory. This does make a great syrup for pancakes and waffles so definitely pinning it for future reference! Thanks for this!
So this is basically PERFECT for summer! Thanks for the great recipe, I’m going to incorporate it in one of my planned 4th of July desserts
Hi! I really want to make this but all I have is frozen strawberries from Walmart. Can those be used and all I need to do is cut them in half?I have a 5 year old who wants strawberry syrup for her pancakes. Thanks in advance for a reply.
Hi Renee! You can use frozen strawberries, just thaw them, cut them in half, and follow the rest of the recipe directions. I hope your 5-year-old loves the syrup!
Do you think you could freeze a bottle of the syrup?
I’ve never tried it, but I don’t see why not!
i’m wondering about coconut sugar in place of the white sugar
I’ve never worked with coconut sugar, but from what I’ve read I think it will work. If you try it, come back and let me know how it goes!
Can I use stevia instead of suger? Looks like a great recipe.
Hi Jose, I don’t have any personal experience with using stevia, but I did find this article/recipe. It makes me think that you could use stevia in my Strawberry Syrup recipe: http://steviapoint.com/stevia-recipes/how-to-make-stevia-pancake-syrup/
Hi there
Was wondering how to use frozen strawberries for this
Hi Michele, you can use frozen strawberries just defrost them before making this recipe. Enjoy!
Do you think this could be canned or is that considered being left at room temps?
If you can the syrup it should be fine at room temperature until you open the can, then it will need to be refrigerated after opening it.
Hi, you say you use vanilla bean paste (optional), can vanilla extract be used?
Yes, you can use vanilla extract. 🙂
This syrup would taste so good with many desserts! Thanks for sharing.
where can I find a jar container like you have shown?
Hi Denise,
I got the jar in the pictures from World Market. They have a great selection of all sorts of sizes and shapes. I want to say I paid around $6 for it.
Would it stay good if you can it like soups and canned fruit?
Yes! Canning will work.
they have some of these jars at Target for between $5-$6. I just got a whole bunch of them to make for Christmas gifts that look just like this for $1.99 at a store called Carolina Pottery.
Karla, good to know-thanks for the tip!
Also, whoever you give these to make sure they know that the syrup is perishable and to keep it in the refrigerator!
This looks delicious and JUST what I wanted to make after filling 16 jars with Strawberry Jam – we picked a lot of berries this year! Can the syrup be stored at room temperature? Or is it meant to be refridgerated? Do you know how long it is good for? I often make these types of DIY Pantry treats for teachers throughout the year.
Thanks!
Heather,
Thanks for your comment and questions. I made a couple batches of this syrup and left one out at room temperature. We used some right away, and then the rest of the bottle went into the pantry. About 10 days later I grabbed the bottle that was in the pantry to put on pancakes and there was a layer of mold floating on the top. No bueno. When kept in the refrigerator it will keep for about a month. I hope this helps!
P.S. As a former teacher I used to LOVE getting homemade treats and pantry items like this! 🙂
Thanks for the feedback – I will make sure that I don’t make too much, just for us in a month – and maybe a friend for our July 4th celebration! The rest of the berries are destined for the freezer for some hybrid Strawberry/Blueberry jam next month! In addition to Jam, I’ve also given teachers Vanilla extract – its been extremely well received 🙂
Hi I am making it now . How would you make the freezer jam with the seperated strawberries?
Mash the left over berries with a potato masher, or give them a whirl in a blender or food processor. If it’s not the consistency that you’d like, add some of the syrup back in, 1 tablespoon at a time, and mix between additions. Then place in a freezer-safe container.
Look so delicious! I love homemade syrups! I’d love it if you shared this at Worthwhile Wednesdays.
~Allie http://www.craftyallieblog.com