Over cheesecake or ice cream, this homemade strawberry sauce creates a delectable dessert topping. Alternately, reheat it and serve it with pancakes or waffles for breakfast. Refrigerate covered items for storage.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 1 pint fresh strawberries, hulled and halved
- ⅓ cup white sugar
- 1 teaspoon vanilla (Optional)
Instructions
- Hull strawberries and cut them in half.
- Dotdash Meredith Food Studios
- Combine strawberries, sugar, and vanilla in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture sizzles and juice begins to form.
- Dotdash Meredith Food Studios
- Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes. Remove from the heat.
- Dotdash Meredith Food Studios
- Transfer 1/3 of the strawberry sauce to a blender. Cover and hold the lid down with a potholder while you puree the mixture.
- Dotdash Meredith Food Studios
- Add pureed mixture back into the remaining sauce and stir until blended.
- Dotdash Meredith Food Studios
- Serve over a slice of cheesecake.
- DOTDASH MEREDITH FOOD STUDIOS
Reviews
I added 2 Tablespoons of lemon juice, to counteract the sweetness, and a tartness… A little tip: Waiting 30 minutes after adding the sugar, creates a maceration effect. Breaking down the berries, and making a jam.
Very good! I made it according to the recipe except I used a hand-held potato masher right in the pot rather than transfer a portion to a blender.
It was great! However it didn’t make very much so if you want enough for a lot of people you will probably have to double or triple the recipe. I didn’t blend mine as I like having strawberry chunks.
Excellent taste. Easy to make, I found it not thick enough and consistency. I used an immersion blender to puree. About half of it. Has it cools. I think the consistency will get thicker. Thanks for the easy recipe.
I added about a tablespoon of fresh lemon juice & thickened with cornstarch mixture. It was perfect. The lemon juice was just what was needed with the sweetness.
Amazing easy to make. I made from frozen berries Took a bit longer to cook down but still delicious.
It’s my go to strawberry sauce recipe!
Made half batch as I am the only one going to be eating this. I looked up the grams of a pint of strawberries and went with half of that. I also did not blend this up as I prefer the chunks of strawberries. This was perfect on top of my buttermilk pancakes. Will definitely make again.
Hope I did good
This was delicious and dead easy! I didn’t have enough strawberries so I substituted with blueberries… Wow, the colour was beautiful and it tasted so good!
Had 2 big cups of fresh/frozen strawberries, so added a little more sugar than 1/3 c., & did add vanilla. Followed recipe & it was YUMMY! Super easy! Pretty too. Great for cheesecake, pancakes, ice-cream, biscuits, etc. Can’t wait to try same recipe with some frozen organic deep red sweet cherries!
First, super easy! Second/first, it is delicious! Third, I recommend a whipped topping. Loved!
I followed the directions exactly, and it came out wonderfully. Its a keeper
This is really good. I did add the cornstarch/water mixture to thicken it as I was concerned it wouldn’t be thick enough for what I like.
Such a good recipe, I just didnt think the pureeing part was necessary i kinda mashed it up slightly with a big spoon while it was boiling an transferred it to the fridge and let it cool overnight then added to my cheesecake. Everyone LOVED it.
Made it Delicious Used Monkfruit sweetener instead of sugar. Could not taste difference.
Easy and yum
Easy to make and delicious
I used frozen strawberries. Turned out great!
My first time making my own topping. This was great. I do have to admit though, that I didn’t use the vanilla extract. Thank for this recipe. LOVE IT!
Loved the addition of the vanilla. I added about a teaspoon of lemon juice and it turned out perfect!