WebImperial 300g of strawberries 50g of icing sugar 1/4 tsp lemon juice, (fresh) SAVE RECIPE PRINT RECIPE SHOPPING LIST Equipment Hand blender Method 1 Wash, hull and quarter the strawberries 2 Place in a pan with the icing sugar and lemon juice and simmer down until the strawberries have completely collapsed about 510 minutes 3 I prefer to smash them myself. blech! Combine the strawberries and sugar in a pot. Also used lime juice instead of lemon juice bc thats what I had, and threw in 4-5 raspberries I had leftover. So for this recipe youd use about 1/2 cup (+ 1 TBS) powdered sugar instead of the granulated sugar. Hi, thanks so much for stopping by. Hello! Make your sauce extra chunky by chopping the strawberries into larger pieces, or smooth by dicing them into smaller pieces! Combine chopped strawberries, sugar and vanilla in a sauce pan. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water. Spoon it on top of a slice of overnight french toast casserole instead of or in addition to maple syrup. I may also add some extra fresh strawberries on top since I like lots of strawberries to my shortcake . So, so good. Pour the skimmed sauce back into the same saucepan and boil again for 3 minutes over medium-high heat. Maybe another reader can help you out Donna! Im Jamie and I bake too much, watch way more hours of Food Network programming than I care to admit publicly, I stay up too late, and eat way too much sugar. But in some instances, it can be more useful to have more of a sauce consistency, or smaller chunks. The three simple ingredients that make up strawberry sauce are strawberries, sugar, and fresh lemon juice. (You can reheat the sauce after refrigerating if you like.). Everyone loved it! Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Steps to Make It. You can also use whole or sliced strawberries. Remove from heat and cool to room temperature. BreakfastLunchDinnerSidesDessertAppetizers, Instant PotSlow CookerOne PotCasserolesGround BeefChicken. Reduce the heat to medium and allow the sauce to simmer for around 5 minutes, stirring often, until the juices have thickened to your liking. Looks delicious! Slowly stir You can choose to leave the strawberries halved or you can smash the strawberries to make the sauce thicker. Lemon juice and lemon extract both flavor but lemon extract doesnt provide all the acidity needed by lemon juice. For a fresh strawberry flavor it may be best to use fresh berries. Instructions. How to Make Strawberry Cake: In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together 2 eggs with 1 cup sugar on high speed for 5 minutes or until light in color and thick. Combine all the ingredients in a small pot over medium heat. Use your immersion blender to puree strawberry mixture. Pour the strawberries, sweetener, lemon juice and water in a medium-sized saucepan. It is perfect for shortcakes, cheesecake, strawberry cake, and more. Your email address will not be published. Soooo good made it for easter to put on cheesecake! Directions Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan; bring to a simmer over medium heat. Use at room temperature or chilled on cheesecakes and the like, in order to keep your dessert from melting away under the heat of the freshly cooked sauce. Combine strawberries, sugar, lemon juice, and vanilla in a medium-sized pot. Take 1 c. of the strawberries, hull and chop. To store, cover and refrigerate up to 4 days. Place over medium heat and bring to a boil, stirring occasionally. made it? Cook simmering on low for 20 minutes or until strawberries are soft and breaking down. I prefer a chunky strawberry sauce, especially for cheesecake toppings or for things like extra-special strawberry shortcake and the like. It's a key component in our Strawberry Shortcake Sundaes. Grab the recipe from the sidebar, or follow the link below to the printable recipe on Tasty Kitchen. Can this be used for strawberry shortcake, or is that a different type of topping? Heat at a low temperature at cook it until the fruit has reduced into a sauce. Has it cooled? This post may contain affiliate links. Pour over strawberries and stir well. (We dont recommend it between layers of a cake, though, unless there is a ring of frosting to keep it from seeping out the edges.) Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Combine one part cornstarch to two parts water, then slowly add it into the sauce until it reaches your desired consistency. You can use fresh or frozen strawberries in this versatile strawberry topping sauce. Looks yummy! Use the back of a spoon or a fork to break up the strawberries further creating a thick sauce with pieces of strawberry still visible. Bring to a boil and cook over medium low heat for 20-30 minutes. If it is too thick when you want to use it, microwave it for 10-15 seconds. Remove from heat and gently stir in vanilla. If using frozen strawberries, let them thaw first. Strawberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired. Allowing the mixture to cook for longer should thicken it up, or you can add more cornstarch, but be careful to not add too much! Your email address will not be published. Place all the above ingredients into a medium size saucepan and bring to a simmer. Break up or even mash part of the berries as the sauce cooks if you like, for a less chunky and more mashed sauce. WebCook strawberries, sugar, 1/4 cup water, and lemon juice in a saucepan over medium heat for 12-15 minutes until the strawberries start to break down, stirring often. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and beat on low speed until well combined. Published on July 21, 2020 / Last updated on June 15, 2022. Pour the strawberries, sweetener, lemon juice and water in a medium-sized saucepan. Stir until thickened and remove from the heat. Thanks so much for stopping by. Place empty jars in water, cover and bring to a boil. Instructions. Hi Robin, we have never tried canning this recipe so I would hesitate to direct you on how to do that. That should work well, Deb! Yes, you can Janet. Chop strawberries and add them to a medium sauce pot, heating over medium heat. To die for!! Here you will find deliciously simple recipes for the every day home cook. Stir until thickened. You can store in an airtight container (let cool to room temperature first) and then store in the refrigerator for up to 1 week. Very good! Instructions. You can serve it warm with a scoop of ice cream for a simple dessert. Hull and chop the remaining 1 c. of the strawberries and set aside. Stir together corn starch and water and add to the strawberries while it is still on the heat. You dont need to smash the berries as theyll release the juices on their own. Combine the strawberries and sugar in a pot. Add water to juice to measure 1/2 cup; pour into a saucepan. That sounds great. Set berries aside. The sauce thickens a little as it chills. Yes, you can use frozen, but you most likely want to thaw and drain with frozen. Welcome to Spend With Pennies! Another great thing about this Strawberry Sauce is that its just as good with frozen berries, so you can easily get your fix through the winter if you need it. CCR&Rs know the needs in their community best and have a wide reach to child care providers who may need resources, training, and TA related to preparedness. Its quick and easy to make with just a handful of ingredients and a few minutes of time, This is a great recipe to use for berries that need to be used up and may not look their best anymore, or for off-season berries that lack natural sweetness. WebDirections Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. How to make strawberry sauce 1. 4.92 from 12 votes Nutrition Information **This post contains references and/or links to products from one or more of our advertisers. I had already defrosted frozen strawberries so I drained them before adding in with other ingredients. CCAoA is dedicated to serving our country's military and DoD families. I prefer to smash them myself. Or grab your favorite vanilla yogurt and some maple pecan granola and top it with this sauce for a breakfast that will fuel your day. Yes the ratio will work the same They might release more moisture, so if you want a thicker sauce you will just add another tablespoon of corn starch mixed with water, Hi Ashley, havent had this since I was a kid I had assumed it would be simple to make, but with your recipe it was just as I remembered and tasty!!! Let me show you a couple of the scenarios above. That sounds like a great idea! Serve warm or pour into an airtight container and chill in the refrigerator before serving. Just be sure to keep the heat on low until they thaw, and add a corn starch slurry to thicken if the frozen berries release too much liquid. Stir frequently, and bring to a low boil. Brown Butter Toffee Chocolate Chip Cookies, Peanut Butter Banana Chocolate Chip Oatmeal Bars. Yes, you can use frozen berries for this strawberry sauce recipe. Add your strawberries, sugar, and lemon juice to a medium sized pot over medium heat. With only 3 ingredients it's hard to go wrong with this strawberry sauce recipe. Hi Devin, this would be delicious drizzled on top of a strawberry shortcake. Just like when we learned how to make caramel sauce, youll find that this homemade strawberry sauce is surprisingly easy to make. strawberries and sugar add cornstarch slurry 2. Whisk together lemon juice, vanilla extract and cornstarch in a small bowl until fully smooth/no lumps remain. Skim foam from top. Cover and cook for about 15 minutes, stirring often. Cook over medium-low heat for about 15-20 minutes. Remove from the heat; stir in extract. If using frozen strawberries, let them thaw first. Thank you for this easy recipe. Place the strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high heat. This post contains references and/or links to products from one or more of our advertisers. Whisk 2 tablespoons water and cornstarch together in a small bowl. Mash 1 Cup of Cleaned Strawberries Clean and chop 1 cup strawberries, add to bowl and mash and set aside. I do not always need to add cornstarch to thicken. I havent attempted canning this recipe, so I can't speak to how it would work. Place all the above ingredients into a medium size saucepan and bring to a simmer. Tag @thereciperebel or hashtag #thereciperebel I love to see what youre making! This yields soft, juicy strawberries in a sirup-y sauce. Hi Melinda! Strawberry Sauce is ridiculously simple to make and is exactly what you need to top your waffles, french toast, ice cream, yogurt, and more! If you want to make the sauce even further in advance or you find yourself with tons of fresh strawberries and want to make several batches of strawberry sauce to enjoy later, you can always freeze it! Stir until thickened. these links. Your email address will not be published. We include these links to help you find products that we love and use in our recipes. I also like to do things my way, which means improvising and breaking the rules when necessary. Also I sometimes use monk fruit sweeyener instead of sugar for diabetic friends. Delicious. Let the sauce thaw in the refrigerator overnight before using. Bring to a boil and cook over medium low heat for 20-30 minutes. You can absolutely use frozen strawberries in this recipe, and I do all through the winter when fresh just arent up to par. Save any recipe by tapping the heart in the bottom right corner. Cook on medium-high heat, stirring occasionally for about 15 minutes until juices form and sauce thickens. Since you can serve this sauce warm or cold, its a great recipe to make ahead of time and store in the refrigerator until you need it. This freezes well, so its a great way to preserve those juicy farmers market strawberries! Chill for at least one hour. Instructions. In a medium saucepan, stir together the sugar and cornstarch. Use a spoon to skim off as much of the foam as you can. Place empty jars in water, cover and bring to a boil. Plain sauce straight out of the bowl with no pulp added. When strawberries arent in season, use frozen strawberries instead. Directions Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan; bring to a simmer over medium heat. Copying and/or pasting full recipes to any social media is strictly prohibited. Youll wonder why you ever bothered buying strawberry sauce at the grocery store! Like pumpkin pie spice or taco seasoning I can pick them up at the store, but theyre so easy to make at home and the homemade versions actually taste better. How would you use your homemade strawberry sauce first? My son cant wait to put it in pancakes tomorrow morning. SOOOOO easy, I used frozen strawberries since my fresh ones started going bad quickly. Sounds like perfection! When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. For a thicker sauce, double or even triple the cornstarch. It sounds delicious! Remove from heat and puree about the sauce, then mix back with the remaining strawberries. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations! Stir frequently until the berries release their juices and the sauce starts to thicken. When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. But if I have a little time, heres what I like to do: Pour it into a fine mesh strainer over a bowl. About Nora Pretty never hurts, haha! Stir together cornstarch and water and add to the strawberries while it is still simmering. You can also warm it up just a tad after refrigerating it if you prefer. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. Ready in under 30 minutes, this recipe is perfect to whip up for breakfast or an easy dessert! This strawberry mixture can go on ice cream sundaes, strawberry shortcake, or any other dessert to find new favorite ways to enjoy strawberries. And use a potato masher to smush them to smithereens. In a medium saucepan, stir together the sugar and cornstarch. Ingredients 1 pound strawberries, quartered 1 cup plus 2 tablespoons sugar teaspoon coarse salt 1 tablespoon fresh lemon juice Directions 1 1/2 pounds strawberries (washed) 3 tablespoons lemon juice 1/2 cup sugar 1 teaspoon vanilla extract 1 teaspoon cornstarch 1 tablespoon water Steps to Make It Gather the ingredients. Continue until most all of the liquid is in the bowl. * Add back in a little bit of the pulp and refrigerate it, then serve it cold over ice cream later. While that mixture comes to a boil, whisk together the cornstarch with 2 tablespoons of cold water to make a slurry. You dont need to smash the berries as theyll release the juices on their own. A blog where a mother and daughter share their favorite recipes, Created On: May 20, 2019 |Updated: November 10, 2022| 31 Comments | Jump to Recipe. Stir frequently, and bring to a low boil. Turn off the heat and use a potato masher to completely smush them to smithereens. Use the back of a spoon or a fork to break up the strawberries further creating a thick sauce with pieces of strawberry still visible. Let cool slightly before serving warm, or let cool to room temperature and refrigerate to serve later. Cook on medium-high heat, stirring occasionally for about 15 minutes until juices form and sauce thickens. ), You can do it without the lemon juice, its such a small amount it should effect the taste, but it should be fine with out it too, Oh my, I added 1 tsp vanilla and it sure gave it a an extra yummy flavor. Catalyzing Growth: Using Data to Change Child Care. @jamiemba. This fresh Strawberry Topping or Sauce is quick and easy to make and tastes delicious as a topping for cheesecake or pound cake; or as a sauce with ice cream or whipped cream. Made with lots of love and spices PRIVACY POLICY|ACCESSIBILITY STATEMENT|As an Amazon associate, I earn from qualifying purchases. Comment * document.getElementById("comment").setAttribute( "id", "ab145d3decb96ffd3739571740a33dba" );document.getElementById("he0c03d125").setAttribute( "id", "comment" ); By submitting this comment you agree to share your name, email address, website and IP address with Spend With Pennies. 1. The sauce may not be as glossy looking as this one, but it should still taste delicious. Thanks for this recipe, I cant wait to make it!! It's a key component in our Strawberry Shortcake Sundaes . Glad you liked it! In a medium saucepan, stir together the sugar and cornstarch. We often have pancakes or waffles for breakfast on the weekend, and Im usually make some sort of berry sauce to put on them. Canning any food with corn starch is not safe. Bring strawberry mixture to a boil, stirring constantly. Cover and cook for about 15 minutes, stirring often. Gather the ingredients. To warm, heat in the microwave (in a microwave-safe bowl) or on the stove top. Stir frequently until the berries release their juices and the sauce starts to thicken. Hull the strawberries by cutting the green tops along with the white center out of the strawberry. My apologies, I just reread and you say everything I wondered. Set aside. But in the middle of winter, you can still make this sauce and have it taste amazing by using frozen berries. Freeze for up to 4 months. Create an account easily save your favorite content, so you never forget a recipe again. Bring to a simmer and cook for 5 minutes. If you choose to freeze the sauce, you may want to portion it into smaller containers so you can pull out only what you need at a time.