The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Move over, IHOP! My strawberry syrup is SO easy to make, and it takes only 4 INGREDIENTS! It’s perfect for pouring over the top of a big stack of pancakes.
It’s strawberry season, and their prices are amazing! I recently paid $0.88 a pound, and pick up a ton for baking, freezing, making jam, and this strawberry syrup recipe.
I even tested a couple of ways to store strawberries, and the best method kept strawberries for nearly three weeks. Check out the post: How to Make Strawberries Last Longer.
I made 4 cups of this strawberry syrup recipe, and it disappeared within a week! We used it as strawberry pancake syrup, made strawberry milk, strawberry lemonade, and strawberry frappes.
Making this strawberry syrup is SUPER easy. Plus, you need only four ingredients. Let me show you how!
How to make Strawberry Syrup:
- Assemble your ingredients.
- Hull and cut the strawberries, and place everything into a large pot with a lid.
- Bring the mixture to a boil.
- Cover and boil.
- Place a fine-mesh strainer over a medium bowl.
- Pour the strawberry mixture in.
- Use a wooden spoon to press any liquid out of the strawberries.
- Return the strawberry liquid to the pot.
- Bring to a low boil—Cook for about 15 minutes, or until the liquid reaches a syrupy consistency.
- Cool the mixture thoroughly. Store the syrup in sanitized glass jars or bottles.
If you’re looking for more homemade syrup recipes, then try this buttery buttermilk syrup, lemon syrup, and blueberry syrup.
Cook’s Note – Strawberry Syrup Recipe:
- 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 syrup will keep in the refrigerator for up to a month, or at room temperature for a week.
- This recipe makes about 4 cups of syrup. It can easily be halved or doubled!
- Use this Strawberry Syrup to make my favorite Strawberry Lemonade recipe!
Disclosure: This post includes affiliate links.
- large pot with lid
- strawberry huller
- wooden spoon
- syrup jars
Strawberry Syrup Recipe
- 8 cups (1 kilogram) strawberries hulled and sliced in half
- 3 cups water
- 2 cups sugar
- 1 Tablespoon vanilla bean paste or vanilla extract
- 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.
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Look so delicious! I love homemade syrups! I’d love it if you shared this at Worthwhile Wednesdays.
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.
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 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 🙂
where can I find a jar container like you have shown?
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!
Mai T. says
This syrup would taste so good with many desserts! Thanks for sharing.
Hi, you say you use vanilla bean paste (optional), can vanilla extract be used?
Yes, you can use vanilla extract. 🙂
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.
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/
Was wondering how to use frozen strawberries for this
Hi Michele, you can use frozen strawberries just defrost them before making this recipe. Enjoy!
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!
Do you think you could freeze a bottle of the syrup?
I’ve never tried it, but I don’t see why not!
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!
This strawberry syrup is the BEST!!
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
Michelle Miller says
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!
This looks like it would be so good on pancakes or ice cream.
Annie @ Annie's Noms says
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!
Jane Saunders says
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.
Milica Vladova says
This could be an excellent topping for all kinds of desserts!
Renee Goerger says
I’d love to pour this amazing strawberry syrup over just about everything! It’s so good and so easy to make!!
Can this syrup be canned?