If you’re on the hunt for the best Strawberry Sauce out there, look no further ’cause this recipe is the bee’s knees! I’m talkin’ fresh, juicy strawberries chopped up and simmered just right with a smidge of sugar, a sprinkle of cornstarch, and a dash of salt. Creating a sauce that’s not only lip-smacking good but also easy as pound cake to make, perfect for drizzling over a hot stack of pancakes, a decadent strawberry shortcake trifle, and more. You’ll love it, boo!
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There’s just something special about homemade strawberry sauce that you can’t find on any grocery shelf. Sure, you might be tempted to grab a bottle of some store-bought version, but let’s be honest – they’re usually full of additives and lack that true strawberry charm. But this sauce right here? It’s a whole different story. You can whip it up in less than 15 minutes, and it’s just bursting at the seams with that fresh, ripe strawberry flavor we all know and love. So simple, and SO good!
The Heart & Soul Of Strawberry Sauce
Cuisine Inspiration: American
Primary Cooking Method: Simmering
Dietary Info: Vegetarian, Vegan, Gluten-Free, Low-Fat
Key Flavor: Sweet and Rich Strawberry
Skill Level: Beginner
Ingredients To Make Strawberry Sauce
- Granulated Sugar: Sweetness is key in this sauce, and granulated sugar does the job beautifully. It dissolves easily, giving our sauce that smooth, sweet character.
- Cornstarch: This is what gives this strawberry sauce recipe its perfect consistency – not too thick that it’s gloopy, not too thin that it’s runny. Just right, like Goldilocks would say!
- Kosher Salt: Just a tiny pinch of kosher salt, and it’s amazing how it brings out the sweetness and flavor of the strawberries. It’s like a little magic sprinkle that makes everything taste better.
- Strawberries: Fresh and finely diced, they bring the sauce to life with their color and flavor. However, don’t ya worry if your strawberries are a bit on the softer side, maybe just starting to wilt – they’re still packed with berry goodness and perfect for a sauce. You’ll just have to adjust the sugar amount depending on how sweet your strawberries are.
- Water: To blend everything together and get the sauce to the right consistency.
How To Make Strawberry Sauce
- Whisk together sugar, cornstarch, and salt in a small saucepan.
- Add in strawberries and water.
- Whisk until combined and all sugar is hydrated.
- Heat on medium-high heat until the mixture begins to boil.
- Gently crush the strawberries using a whisk, releasing their juices.
- Reduce the heat to medium and let the mixture simmer until it thickens. Remove from heat and cool to room temperature before using.
Tips For Making The Best Homemade Strawberry Sauce
- Chop Your Strawberries Evenly: This isn’t just about making your sauce look pretty – it ensures each strawberry cooks at the same rate, giving you a consistent texture throughout.
- Thin the Sauce Out: If your sauce gets a tad too thick for your liking, just add a splash more water while you’ve got it over a low heat. Stir gently, and watch it transform to the perfect saucy consistency.
- Blend It: For those who want a silkier, smoother sauce, here’s a trick – once you’ve cooked the sauce, take an immersion blender to it. A few quick whirs, and you’ll have a sauce as smooth as silk.
- Do the Spoon Test: Not sure if your homemade strawberry sauce is the right thickness? Give it the spoon test. Dip a spoon in, and if the sauce coats the back of it perfectly, you’ve hit the sweet spot. If it runs off too quickly, simmer a bit longer.
Popular Substitutions & Additions
- Maple Twist: For a sauce that whispers autumn (although we’re nowhere near close to autumn) and has a hint of caramel, try stirring in a bit of maple syrup. It adds a lovely, cozy, rich depth to the mix. Great for drizzling over a warm, fluffy biscuit.
- Vanilla Swirl: If you want a sweeter and “candied” strawberry sauce, a splash of vanilla extract will do the trick. Add just a splash though – too much vanilla could ruin the sauce. Not kidding, y’all!
- Zesty Lemon: To cut through the sweetness and add a bright, zippy note, squeeze in a little lemon juice. TBH, you can even use lime juice! It adds the same tartness.
- Berry Bonanza: Why stop at strawberries? Get creative and mix in some raspberries, blueberries, or even blackberries. Each berry brings its own unique touch, creating a symphony of fruity goodness in your sauce.
What To Serve With This Easy Strawberry Sauce
- Desserts: Ok so picture a slice of creamy cheesecake, a marshmallowy pavlova, or a scoop of homemade vanilla ice cream. Now, drizzle this strawberry sauce over it… And voilà! You’ve just taken your dessert from tasty to heavenly.
- Breakfast Classics: Who said mornings have to be boring, honey? Smother a stack of fluffy pancakes, golden waffles, or tender crepes with this berrylicious sauce. Add a dollop of whipped cream for extra indulgence, and you’re in for a breakfast treat.
- Fancy Finger Foods: Hosting a soirée? Use this sauce as a dip for mini chocolate fondue. Skewer pieces of pound cake, marshmallows, and fruit, then dive into the strawberry goodness.
How To Store & Reheat Strawberry Sauce
To store, simply pop any leftover strawberry sauce into a mason jar or an airtight container and slide it into the fridge. To reheat, you can warm it up gently on the stove over low heat, stirring occasionally. If you’re in a hurry or don’t feel like taking out a saucepan, you can also zap the sauce in the microwave for about 40 seconds until it’s warm enough.
How Long Will Strawberry Sauce Last In The Fridge?
This homemade strawberry sauce keeps its charm for up to a week in the fridge. After that, you’ll notice that the sauce starts to lose some of its flavor. So enjoy it while it’s fresh!
Can I Freeze This Strawberry Sauce Recipe?
Sure thing! If you got more sauce than you know what to do with, pour it into a freezer-safe bag or container, leaving a bit of room at the top since it’ll expand a bit, and freeze. It’ll stay fresh and tasty in the freezer for up to 3 months. When you’re hankering for that strawberry delight again, just thaw it out in the fridge overnight and reheat using one of the methods above.
Frequently Asked Questions
Absolutely! Frozen strawberries are a great substitute when fresh ones aren’t in season. Keep in mind they might release a bit more water when cooking, so you might need to simmer the sauce for longer.
If your sauce feels a little on the thin side, don’t panic just yet! Remember that it will naturally thicken up as it cools and spends some time in the fridge. But if you’re in a hurry or want it even thicker, stir an extra pinch of cornstarch into the simmering sauce. Heat it for a minute or two, and you’ll see it start to thicken right up.
Oh honey, you sure can! If you’re using it as a pie filling, you might want to thicken it a bit more with cornstarch or jello to prevent it from making the crust soggy. Just make sure to cool the sauce completely before adding it to your pie crust.
This Strawberry Sauce is the real deal, and it’s sure to make any dessert shine! It’s flavorful, easy to make, and keeps well for a long (LONG) time in the freezer. And I’ll let you in on a little secret: once it’s ready and sitting there, all warm and fragrant, you’ll have to muster up all your willpower not to just eat it straight from the spoon. Y’all, it’s that good.
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Strawberry Sauce
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I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon kosher salt
- 2 cups strawberries finely diced
- ½ cup water
Instructions
- In small saucepan, whisk together sugar, cornstarch, and salt.
- Add in strawberries and water. Whisk until combined and all sugar is hydrated.
- Heat on medium-high heat until mixture begins to boil, using whisk to gently crush strawberries, releasing their juices.
- Reduce to medium and let simmer for about 3 minutes, until mixture thickens.
- Remove from heat and cool to room temperature before using.
Notes
- Chop Your Strawberries Evenly: This isn’t just about making your sauce look pretty – it ensures each strawberry cooks at the same rate, giving you a consistent texture throughout.
- Thin the Sauce Out: If your sauce gets a tad too thick for your liking, just add a splash more water while you’ve got it over a low heat. Stir gently, and watch it transform to the perfect saucy consistency.
- Blend It: For those who want a silkier, smoother sauce, here’s a trick – once you’ve cooked the sauce, take an immersion blender to it. A few quick whirs, and you’ll have a sauce as smooth as silk.
- Do the Spoon Test: Not sure if your homemade strawberry sauce is the right thickness? Give it the spoon test. Dip a spoon in, and if the sauce coats the back of it perfectly, you’ve hit the sweet spot. If it runs off too quickly, simmer a bit longer.
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I am a huge fan of this recipe. I loved the sheen of the sauce and it was the best use of strawberries.
This was so easy to make and not to mention how much I love consuming strawberries so it went down a real treat.
So quick, so easy and just a handful of ingredients too! I had this with ice cream. Will definitely be making again
Was great on top of angel food cake. Fun activity to do in kitchen with the kids.
This strawberry sauce is perfect. We made it tonight and put it over vanilla ice cream. My entire family loved it.