Name: Mary Berry Strawberry Coulis Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 400g fresh strawberries, hulled and halved; 50g caster sugar; 2 tablespoons lemon juice, freshly squeezed; 2 tablespoons water

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This strawberry coulis is a vivid, ruby-red sauce with a silky, pourable consistency and a clean, fruity finish that sits somewhere between sharp and sweet. It coats a spoon lightly, pools around desserts in a clean line, and holds its bright colour even after chilling.

What makes this version reliable is its simplicity. There are no fancy techniques involved, no specialist equipment beyond a sieve, and the whole process moves quickly. It works beautifully over vanilla ice cream, spooned beneath a cheesecake, or poured around a panna cotta for a dinner party. From start to finish, it is ready in around 20 minutes.

Ingredients

For the coulis

400g fresh strawberries, hulled and halved
50g caster sugar
2 tablespoons lemon juice, freshly squeezed
2 tablespoons water

How to Make Mary Berry Strawberry Coulis Recipe

Prepare the strawberries: Hull and halve 400g of fresh strawberries, removing any soft or bruised patches. Uniform sizing helps them break down evenly during cooking.
Combine the ingredients: Place the strawberries, caster sugar, lemon juice, and water into a small saucepan. Stir briefly to coat the fruit in the sugar.
Cook over a low heat: Set the pan over a low to medium heat and cook for 8 to 10 minutes, stirring occasionally, until the strawberries have fully softened and released their juices. The mixture will turn a deep, glossy red and reduce slightly. The lemon juice helps the colour stay bright rather than turning dull or brownish.
Blend until smooth: Remove the pan from the heat and allow the mixture to cool for 3 to 4 minutes. Transfer to a blender or use a stick blender directly in the pan, then blend until completely smooth.
Sieve the sauce: Pour the blended coulis through a fine-mesh sieve into a clean jug or bowl, pressing the pulp firmly with the back of a spoon to extract all the liquid. Discard the remaining seeds and dry pulp in the sieve. This step gives the coulis its clean, silky finish.
Taste and adjust: Stir the strained coulis and taste it. If it needs more sweetness, stir in a little extra caster sugar while the sauce is still warm so it dissolves fully. If it tastes flat, add a few more drops of lemon juice to sharpen the flavour.
Cool before serving: Leave the coulis to cool at room temperature for 10 minutes, then transfer to the refrigerator if serving cold. It will thicken slightly as it cools, which is expected and desirable.

Tips for the Best Mary Berry Strawberry Coulis

Why does my strawberry coulis taste watery and weak?

This usually means the sauce was not reduced for long enough. Give it an extra 3 to 4 minutes over a gentle heat, stirring regularly, until the liquid has reduced noticeably and the mixture looks glossy rather than thin and pale.

Why has my coulis turned a dull, brownish-red instead of staying bright?

Overcooking is the most common cause. The sauce only needs 8 to 10 minutes on a low heat. Cooking it at too high a temperature, or for too long, causes the natural pigments in the strawberries to break down. The lemon juice in the recipe helps preserve the colour, so do not leave it out.

Why is my finished coulis grainy or gritty instead of smooth?

The sieve is doing most of the work here, so the issue is usually pressing rather than blending. After sieving, press the pulp firmly and repeatedly with the back of a metal spoon to push through as much liquid as possible. A fine-mesh sieve works significantly better than a coarse one for this recipe.

Why is my coulis too thick after it has chilled in the fridge?

A small amount of thickening is normal as the coulis cools, but if it has become too dense to pour, stir in a teaspoon of cold water at a time until the consistency loosens to your preference. Do not add too much at once or the flavour will dilute.

Why does my coulis taste too sharp and acidic?

Strawberry varieties differ in their natural sugar content, particularly early in the season. If the coulis tastes sharp after straining, return the strained liquid to a clean pan, add an extra teaspoon of caster sugar, and warm gently while stirring until the sugar dissolves. Taste again before serving.

Serving Suggestions

Spoon generously over a bowl of good vanilla ice cream for a clean, fruity contrast to the richness of the cream.
Pour a pool of coulis onto the base of a flat plate before plating a slice of cheesecake on top for a neat dinner party presentation.
Drizzle over a pavlova alongside sliced fresh strawberries and softly whipped double cream for a layered summer dessert.
Serve alongside warm crepes or classic British pancakes as a sharper alternative to golden syrup.
Swirl a spoonful through natural yogurt or Greek yogurt for a quick breakfast or light pudding that still feels considered.

Storage

Room temperature

Keep the coulis in an airtight container or sealed jar at room temperature for up to one day if the kitchen is cool.

Refrigerator

Transfer the cooled coulis to a clean jar or airtight container and refrigerate for up to five days. Before serving cold, give it a good stir as it can settle slightly, or bring it to room temperature for 15 minutes if a slightly looser consistency is preferred.

Freezing

Pour the cooled coulis into a freezer-safe container or ice cube tray, leaving a small gap at the top to allow for expansion, and freeze for up to three months. To defrost, transfer to the refrigerator overnight and stir well before using, as the texture can separate slightly during freezing.

Nutrition

Calories: 55 kcal
Carbohydrates: 13g
Protein: 0.5g
Fat: 0.2g
Saturated Fat: 0g
Sodium: 2mg

Nutrition values are estimates based on standard ingredient data and may vary depending on the exact ingredients used and the serving size poured.

FAQs

Can I use frozen strawberries instead of fresh ones?

Yes, frozen strawberries work well in this recipe. Defrost them fully beforehand and drain away any excess liquid before adding them to the pan, otherwise the coulis can turn out thinner and take longer to reduce. The flavour will be slightly less bright than with in-season fresh strawberries, but still very good.

Can I make strawberry coulis ahead of time for a dinner party?

This is one of the best things about this recipe. It can be made up to three days in advance, stored in a sealed jar in the fridge, and brought out when needed. The flavour actually deepens slightly after a day, so making it ahead is genuinely worthwhile rather than just convenient.

Can I reduce the sugar if I prefer a less sweet coulis?

The sugar can be reduced to 30g if the strawberries are naturally ripe and sweet, or if the coulis is being served alongside an already sweet dessert. Taste the sauce after straining and add more sugar in small amounts if needed. Going lower than 30g can make the coulis taste quite sharp, especially with early-season strawberries.

Can I use a different berry instead of strawberries?

The same method works well with raspberries, blackberries, or a mixed berry blend. Raspberries in particular make a deeply coloured, well-balanced coulis. Adjust the sugar quantity to taste depending on how sharp the berries are, as raspberries typically need slightly more sweetness than ripe strawberries.

How much coulis does this recipe make and can it be doubled?

This recipe yields approximately 200ml of finished coulis, enough for four to six servings depending on how it is used. It doubles very easily. Simply use a slightly wider pan to give the larger volume enough surface area to reduce at the same rate, and increase the cooking time by 2 to 3 minutes.

Conclusion

This Mary Berry strawberry coulis recipe is one of those kitchen staples that takes very little effort but lifts almost any dessert it touches. The method is short, the ingredient list is minimal, and the result is a smooth, vibrant sauce with a clean strawberry flavour and a beautifully glossy finish. This recipe yields around 200ml of coulis, enough for four to six generous servings.

Whether it is being poured over ice cream on a weekday evening or plated carefully at a dinner party, the coulis delivers a consistent result every time. If this recipe has been useful, feel free to share it or leave a comment below with how it turned out. For another classic bake to try, you might also enjoy the Mary Berry chocolate and banana cake recipe, which pairs wonderfully with a drizzle of this coulis on the side.