Strawberry Sauce (aka Strawberry Topping)
Strawberry Sauce is a quick and easy sauce made with just 4 ingredients and in about 15 minutes. All you need is fresh strawberries, sugar, lemon juice, and vanilla extract. It's perfect to use on pancakes, ice cream and so much more.
I have been making this sauce for so long and it all started with having strawberries in the refrigerator that were just a little over-ripe. Never wanting to waste any food, I chopped them up and threw them in the sauce pot with some sugar and a little lemon juice and the rest was history.
I’ve used strawberry sauce on pancakes, French toast and waffles. It’s also great on cupcakes, ice cream, milkshakes and so many other goodies you can imagine. Plus, who doesn’t love strawberries?!
While you can definitely get some fresh strawberries for the sauce, wilting strawberries are the perfect candidates for it. You know, the ones that are starting to get some wrinkles and are not pretty and plump anymore.
How to Make Strawberry Sauce
- Chop the berries. Chop strawberries and add them to a medium sauce pot over medium heat.
- Add other ingredients. Add sugar, vanilla and lemon juice. Stir well.
- Cook. Cover and cook for about 15 minutes, stirring often.
- Blend. Use your immersion blender or transfer the sauce into a heat-safe blender to puree strawberry mixture. If you don’t have an immersion blender, use a regular blender or a food processor.
- Enjoy! You can enjoy the strawberry sauce right away or store it for later.
Expert Tips
- Blend it or keep it chunky! you can also leave the sauce chunky, so you won’t need to blend it. IF you do plan to leave the sauce chunky, make sure to dice strawberries into small pieces.
- You can strain it. If you will be using sauce in frosting or some kind of cream filling, strain the puree to get rid of leftover chunks.
- Want it thicker? To thicken the sauce, use cornstarch and water slurry. When the strawberries are mostly done, mix 1/2-1 tbsp (depending on how thick you want it) of cornstarch with a couple of teaspoons of COLD water. Then, whisk the slurry into the sauce and keep stirring until the sauce thickens. It it will only take a couple of minutes. Take off heat.
How to Serve Strawberry Sauce
- This sauce can be used is so many ways, I’m sure I won’t even be able to make them all!
- Some of my favorite breakfast accompaniments for strawberry sauce include (but certainly aren’t limited to) Buttermilk Pancakes, Crepes and Classic Buttermilk Waffles.
- You can also mix a little bit of strawberry sauce into Cream Cheese Frosting for even more flavor.
- One of my favorite uses is my Homemade Strawberry Pudding. It’s so tasty!
- Oh, and of course this fruity sauce pairs fabulously with a thick slice of New York Cheesecake.
Storing Instructions
- Make sure to let the strawberry sauce cool to room temperature first! Then, store it in an airtight (preferably glass) container in the refrigerator for up to 7 days. Always use a clean spoon to remove any as desired so you don’t introduce any new bacteria to the sauce.
- I recommend using a glass jar with a lid that’s not made of metal. Metal tends to react when stored with foods that have acidic elements. These are the jars that I use at home: jars with coated lids and jars with hinged lids.
Freezing Instructions
- If you need to store it for longer, freeze your strawberry sauce in a freezer zip-top bag or a freezer-friendly container. Slow-thaw it in the refrigerator overnight when you’re ready to enjoy it.
- Or, freeze it in small portions! Simply use ice cube trays and divide the strawberry sauce among the little cups. Freeze for 2-3 hours until it’s completely frozen (set a timer), then transfer the cubes into a freezer zip-lock bag or just leave it in the trays.
- Make sure to keep the ice cube stays covered air-tight with a lid or saran wrap. Freeze for up to 2–3 months.
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Strawberry Sauce Recipe
Strawberry Sauce is a quick and easy sauce made with just 4 ingredients and in about 15 minutes. All you need is fresh strawberries, sugar, lemon juice, and vanilla extract. It's perfect to use on pancakes, ice cream and so much more.
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Rate
Servings: 12 one 12 oz jar
Calories: 45kcal
Ingredients
- 1 lb strawberries
- 1/2 cup white granulated sugar
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
Instructions
- Chop strawberries and add them to a medium sauce pot, heating over medium heat.
- Add sugar, vanilla and lemon juice. Stir well.
- Cover and cook for about 15 minutes, stirring often.
- Use your immersion blender to puree strawberry mixture. (If you don’t have an immersion blender, use a regular blender or a food processor.)
- **If you will be using sauce in frosting or some kind of cream filling, strain puree to get rid of leftover chunks.
Video
Notes
- Thickening the sauce: To thicken the sauce, use cornstarch and water slurry. When the strawberries are mostly done, mix a 1/2-1 tbsp (depending on how thick you want it) with a couple of teaspoons of COLD water. Once mixed, whisk it into the sauce and keep stirring until the sauce thickens. It it will only take a couple of minutes. Take off heat.
- Need to use frozen strawberries? note that the flavor will not be the same. Frozen strawberries don’t taste as good as fresh, but the difference will not be too big. It’s better to thaw the frozen strawberries first because frozen strawberries tend to release a lot more liquid. If your frozen strawberries produce a lot of liquid, you can reduce the sauce (gently simmer it) for a few more minutes to thicken the sauce.
- Adding other berries: Feel free to mix other berries, peaches, cherries, or pears with the strawberries. Just make sure to peel and/or cut those fruits and berries that need it.
- Storing: Make sure to let the strawberry sauce cool to room temperature first! Then, store it in an airtight (preferably glass) container in the refrigerator for up to 7 days. Always use a clean spoon to remove any as desired so you don’t introduce any new bacteria to the sauce.
I recommend using a glass jar with a lid that’s not made of metal. Metal tends to react when stored with foods that have acidic elements. These are the jars that I use at home: with coated lids and with hinged lids.
Nutrition
Calories: 45kcal | Carbohydrates: 11g | Potassium: 57mg | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 22.4mg | Calcium: 6mg | Iron: 0.2mg
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Originally published on Will Cook For Smiles in February 2015.
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Categories:
Breakfast Recipes, Dessert Recipes, Gluten Free Recipes, Mother's Day Recipe Ideas, Sauce Recipes, Strawberry Recipes, Valentine's Day,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Its prime time fir fresh berries in the Upper Peninsula of Michigan. I need some great sauce for a neighborhood “waffle weekend” in September. This sounds great, will be storing in quart Ball canning jars in the freezer! Im sure it will be great!!! 🙂
I hope you like it, Karen!
Easy to make, strawberries in a pot feels wrong but it’s very good, pairs well over vanilla ice cream.
So glad you liked it, Andy!