Strawberry Sauce
Thick, perfectly pourable, and bursting with strawberry flavor – this easy 4-ingredient Strawberry Sauce is going to be your summer favorite! Pour over cheesecake, rich chocolate cake, angel food cake, ice cream … endless dessert possibilities.
The Story Behind the Recipe
I’d planned to share this Strawberry Sauce recipe well before the current “cook your fruits and vegetables” food poisoning scare, but now it’s extra timely.
I don’t know about you, but summer is all about out the fresh fruits and vegetables – especially berries. But some people are saying you should cook your berries right now, and who am I to argue? Because honestly, this Strawberry Sauce is an absolutely delicious way to enjoy berries, no matter what weird thing is going on in the agriculture world.
I love this strawberry sauce over ice cream and cheesecake. It’s also great with buttermilk pancakes, banana pancakes, or crepe-like Swedish pancakes. Oh and of course, it’s divine with French toast or classic homemade waffles!
With a simple list of ingredients and only a few minutes on the stove, you’ll love how easy this strawberry sauce is to make.
Strawberry Sauce Recipe Ingredients
Fresh strawberries – You’ll need a pound of them, and you’ll want to dice them somewhat small (depending on how chunky you want your strawberry sauce). Choose deep red berries without any brown spots for best ripeness and flavor.
Sugar – This strawberry sauce does need some sugar to get it to the right sweetness level. Because strawberries can vary in sweetness, I like to start out with a smaller amount then add more later if needed.
Lemon zest & juice – Kind of like salt highlights savory foods, the acid and brightness that lemon zest and juice add really help to amplify the strawberry flavors.
Corn starch & water – You can leave this out if you’re okay with a thinner sauce. I like to add it to give the sauce a velvety thick quality, perfect for pouring. Be sure to stir the cornstarch into the water first – this helps to prevent cornstarch lumps.
How to Make Strawberry Sauce
Rinse, hull, and dice your strawberries.
Add them to medium saucepan along with the sugar, lemon zest, lemon juice, and water.
Bring to a boil over medium heat, until the berries release their juices and break down. The strawberry smell will be divine!
Taste and, if you want your strawberry sauce a little sweeter, add more sugar a teaspoon at a time until it tastes just how you like it.
Reduce the heat to low, stir together the cornstarch and water in a separate bowl, then mix it into the sauce.
Simmer until thickened then remove from heat.
Serve warm or cold.
I hope this Strawberry Sauce recipe is your summer star! It’s so good for breakfast, on top of pancakes or swirled into yogurt, or over cheesecake, cake or ice cream. It’s so nice to have a jar of fresh strawberry sauce in the fridge at the ready for all your summertime treats!
Strawberry Sauce
Ingredients
For the strawberry sauce:
1 pound strawberries hulled and diced; about 3 cups diced1/4-1/3 cup granulated sugar 1/4 cup is 50g; add more later to reach desired sweetness2 teaspoons freshly grated lemon zest grate before squeezing2 tablespoons freshly squeezed lemon juice from 1 medium lemon
For the cornstarch slurry:
2 tablespoons cold water2 teaspoons corn starch add 1 more teaspoon for a thicker sauce
Instructions
Notes
Storage:
Strawberry sauce will last in the fridge for 3-4 days. Just keep it in an airtight container.
To freeze it, cool to room temp then place in a freezer safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge.
Nutrition
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