Strawberry Sauce Recipe (Topping)
This quick and easy strawberry sauce comes together in 10 minutes with fresh berries and simple ingredients. Spoon it over pancakes, cheesecake, waffles, ice cream, and more.
Servings: 8
Calories: 53kcal
Ingredients
- 1 lb strawberries rinsed, hulled and sliced or quartered
- ⅓ cup sugar
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Instructions
- Place 1 lb strawberries and ⅓ cup sugar in a medium saucepan or a pot over medium heat. Mix well.
- Mis together 2 teaspoons cornstarch, 2 tablespoons water, 1 tablespoon lemon juice, and ½ teaspoon vanilla extract in a small bowl until smooth (lump-free).
- Pour the cornstarch mixture over strawberries and stir well.
- Bring to a boil, stirring occasionally. Strawberries will start to release their juice.
- Reduce the heat to low and simmer for 5 minutes to until the sauce is thickened, keep stirring in between. Remove from heat and allow to cool. The sauce will thicken up as it cools.
- Serve the sauce warm or cool, as desired. Refrigerate the strawberry sauce topping for up to a week, and use as required.
Notes
- I personally love strawberry chunks in sauce because the texture tastes incredible spooned over cheesecake, pancakes, waffles, or French toast. You can mash up the strawberries for a less chunky sauce while they are still simmering.
- For a thicker compote consistency, increase the cornstarch slightly. You can easily double or even triple it, depending on how thick you like your sauce.
- For a smoother topping or frosting-style consistency, blend the cooked sauce and strain it afterward for an ultra-silky finish.
Nutrition
Calories: 53kcal | Carbohydrates: 13g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 89mg | Fiber: 1g | Sugar: 11g | Vitamin A: 7IU | Vitamin C: 34mg | Calcium: 9mg | Iron: 0.2mg