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.
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