|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This strawberry sauce is sweet, luscious, and a tiny bit tangy. It comes together with just a few ingredients and only short amount of stove time.
It can be stored in the refrigerator for at least a week, so it's the perfect topping to make ahead of time for brunches and desserts.
- 1 1/2 pound strawberries (washed)
- 3 tablespoons lemon juice
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
Gather your ingredients.
Make sure to choose strawberries that are bright red and have nice green leaves. These are the freshest, most ripe berries that will make the most flavorful sauce. Even better, make this sauce during strawberry season and pick your own.
Hull the strawberries by cutting the green tops and white center out of the strawberry. Insert the knife into the top of the strawberry and turn until the green top and white center are completely cut out.
This method wastes less of the strawberry top and removes the white center to help keep the sauce nice and bright red.
Cut half of the strawberries into a dice and halve the remaining strawberries.
Add the diced strawberries, lemon juice, sugar, and vanilla extract. Cook on medium low heat, breaking up the strawberries with the back of a spoon as you cook them for 3 to 5 minutes.
Whisk the cornstarch with a tablespoon of water and add it to the strawberry mixture. Mix to combine and mix in the strawberries halves. Cook for another 3 minutes or until the halves have just slightly softened.
Allow to cool slightly and then top your favorite cakes, ice creams, or pancakes and waffles.
- The sauce may be stored in an airtight container for seven days.
- Balsamic Strawberry Sauce: Add 1 tablespoon of aged balsamic vinegar when you add in the cornstarch. This will create an intense and tangy flavor.
- Orange Strawberry Sauce: Zest one orange into the strawberry sauce when it is almost done cooking.
- Adult Strawberry Sauce: Stir in 1 tablespoon of kirsch or other fruit brandy for an alcoholic treat that is amazing on top of ice cream.
- Mixed Berry Sauce: Try substituting half of the strawberries for raspberries. You can also add blueberries or black berries.
- Uncooked Strawberry Sauce: You don't have to cook the sauce to make a delicious strawberry topping. You can simply add the lemon juice and sugar to the chopped berries and allow them to sit out and macerate for 10 to 15 minutes. This will create a bright flavored sauce that is less syrupy. You can also make a cooked sauce without the cornstarch if you don't want the glossy look and thicker texture.