Description
This Fresh Strawberry Sauce is a quick and easy homemade strawberry topping perfect for pancakes, waffles, ice cream, or yogurt. Made with fresh strawberries, sugar, lemon juice, cornstarch, and vanilla extract, it simmers to a luscious, slightly thickened sauce with a vibrant fruity flavor and customizable texture.
Ingredients
Fresh Strawberry Sauce Ingredients
- 1 pound fresh strawberries, rinsed, hulled and halved or quartered
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (or more to taste)
- 1 teaspoon vanilla extract
Instructions
- Combine strawberries and sugar: In a medium pot or saucepan, add the rinsed and prepared strawberries along with the granulated sugar. Stir to combine and let sit briefly to macerate.
- Mix cornstarch slurry: In a small bowl, whisk together the lemon juice, vanilla extract, and cornstarch until smooth with no lumps. This mixture helps thicken the sauce.
- Add slurry and cook: Pour the cornstarch mixture over the strawberries and stir well to coat. Place the pot over medium-high heat and bring the mixture to a boil, then reduce to medium heat.
- Simmer the sauce: Allow the mixture to simmer gently, stirring occasionally, until the strawberries are soft and the juices thicken slightly, about 5 minutes for a chunky sauce texture. Adjust cooking time if you prefer a thicker or smoother sauce.
- Serve and store: Use the strawberry sauce warm, at room temperature, or chilled as a delightful topping for your favorite dishes.
Notes
- Adjust cornstarch quantity for desired thickness—more for a thicker sauce, less for a thinner consistency.
- The sauce can be kept refrigerated for up to one week in an airtight container.
- This topping is versatile and can be used on desserts, breakfast items, or even as a mix-in for yogurt and oatmeal.
- If you prefer a smoother sauce, mash the strawberries slightly during cooking or blend briefly after cooling.
