Strawberry Sauce

Strawberry Sauce

Fresh strawberries simmer down into a glossy, ruby-red sauce with a bright, tangy sweetness.

Total 35 min Makes 16 oz Calories 55/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

This simple strawberry sauce cooks fresh berries with sugar and a splash of lemon juice until thick and glossy. It spoons beautifully over pancakes, waffles, cheesecake, or ice cream, and keeps well in the refrigerator for easy use throughout the week.

Ingredients

  • 4 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon vanilla extract

Method

  1. In a 6-quart saucepan, combine the sliced strawberries, sugar, and lemon juice. Let sit for 5 minutes to draw out the juices.

  2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally, until the strawberries soften and release more juice, about 5 minutes.

  3. In a small bowl, whisk together the cornstarch and water until smooth, then stir this slurry into the simmering strawberries.

  4. Continue to simmer, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5 minutes.

  5. Remove the saucepan from heat and stir in the vanilla extract. For a smoother sauce, mash some of the strawberries with the back of a spoon or blend briefly.

  6. Let the sauce cool to room temperature, then transfer to a jar and refrigerate until ready to use.

Rate this recipe

★ 3.8 (1)

Strawberry Sauce

This simple strawberry sauce cooks fresh berries with sugar and a splash of lemon juice until thick and glossy. It spoons beautifully over pancakes, waffles, cheesecake, or ice cream, and keeps well in the refrigerator for easy use throughout the week.

35 min 16 oz 55 cal

Ingredients

  • 4 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon vanilla extract

Method

  1. 1

    In a 6-quart saucepan, combine the sliced strawberries, sugar, and lemon juice. Let sit for 5 minutes to draw out the juices.

  2. 2

    Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally, until the strawberries soften and release more juice, about 5 minutes.

  3. 3

    In a small bowl, whisk together the cornstarch and water until smooth, then stir this slurry into the simmering strawberries.

  4. 4

    Continue to simmer, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5 minutes.

  5. 5

    Remove the saucepan from heat and stir in the vanilla extract. For a smoother sauce, mash some of the strawberries with the back of a spoon or blend briefly.

  6. 6

    Let the sauce cool to room temperature, then transfer to a jar and refrigerate until ready to use.