Quick Strawberry Sauce with Fresh Strawberries
This easy homemade strawberry sauce made with sweet local strawberries is a great topping for ice cream, pancakes, or cheesecake.
Servings: 1.5 cups
Calories: 279kcal
Ingredients
- 1 pound (454 grams) fresh strawberries
- 1/3 cup (75 grams) granulated sugar
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon cornstarch
- 2 teaspoons water
- 1/2 teaspoon vanilla extract
Instructions
- Wash the strawberries and cut off the green stem (removing the green stem is also called hulling). Cut the strawberries into thick slices. If they are small, cut them in half. Whisk the cornstarch and water together in a small bowl. This is your cornstarch slurry.
- Place the strawberries in a 3 or 4-quart saucepan and add the lemon juice and sugar. Place the pan over medium-high heat. Cook the strawberries until they begin to boil, stirring occasionally. Reduce the heat to medium and simmer for 10-15 minutes until the liquid is reduced by a third and noticeably thicker. Stir the cornstarch slurry into the strawberries and increase the heat to medium-high. Continuously stir the strawberry sauce until it comes to a boil and then boil it for 30 seconds.
- Remove it from heat and pour the strawberry sauce into a medium sized bowl. Stir in the vanilla extract. Cool the sauce to room temperature. Once it’s cool, refrigerate the sauce. You can serve the sauce while it is still warm.
Storage
- The strawberry sauce can be stored in the refrigerator for up to one week.
Notes
Freezing Instructions: After the strawberry sauce cools completely, freeze the sauce in a freezer-safe container for up to 3 months. When ready to use them, place them in the refrigerator to thaw the day before. Warm them on the stove or in the microwave if you want warm sauce.
Thicker Sauce: If you want thicker sauce increase the cornstarch to 2 teaspoons and 1 tablespoon of water.
Chunky Sauce: I love the chunky sauce, but the amount of strawberry chucks is up to you. For less chunks, mash the strawberries with a potato masher or the back of large spoon as the sauce cooks. For no chunks blend the sauce with an immersion blender or in a blender until the desired consistency is reached.
Nutrition
Calories: 279kcal | Carbohydrates: 70g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 476mg | Fiber: 6g | Sugar: 60g | Vitamin A: 37IU | Vitamin C: 182mg | Calcium: 50mg | Iron: 1mg