Fresh Strawberry Topping

READY IN: 2hrs 30mins
Recipe by SharleneW

Perfect for topping cheesecake, cream cheese pies, or pound cake (featured in my photo is Fresh Strawberry Topping). From Fine Cooking, Spring 2002.

Top Review by jsyljebeck

I just used the recipe minus the jam and it still tasted great. I even threw in some blueberries I had on hand and served on top of pound cake--if you need a perfect pond cake recipe use the Fannie Farmer one. Comes out great every time!

Ingredients Nutrition

  • 907.18 g strawberries, cleaned, hulled, and cut lengthwise into 1/4-to 1/8-inch slices
  • 118.29 ml sugar
  • 0.25 ml salt
  • 236.59 ml strawberry jam (about 11 ounces)
  • 14.79 ml lemon juice


  1. Toss berries with sugar and salt in a medium bowl. Let them stand for about 30 minutes to dissolve sugar, tossing occasionally.
  2. Meanwhile, process jam in food processor until smooth; transfer to small saucepan. Bring jam to simmer over medium-high heat. Cook, stirring frequently until dark and no longer frothy, about 3 minutes. Stir in lemon juice; pour over strawberries and stir to combine. Let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours.
  3. To serve, spoon a portion of topping over each slice of cheesecake, poundcake or scoop of vanilla ice cream!

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