This beautiful homemade strawberry sauce recipe is absolutely delicious and a great way to use up old strawberries. It can be frozen and whipped out, heated and poured over ice cream and any other dessert for a quick and easy, but super tasty treat. We like to store ours in the Salisbury & Co Old Fashioned Mason Jars to keep it nice and fresh.
Homemade Strawberry Sauce
- 1 tbsp cornstarch
- 3 tbsp (45ml) warm water
- 450g strawberries, hulled and sliced in half (you can use frozen; don’t thaw)
- Zest and juice from 1/2 small lemon (see note)*
- 1/4 cup (50g) granulated sugar
- Whisk the cornstarch and water together until all the cornstarch has dissolved. (you can just use a fork to mix – very easy.)
- Place the cornstarch mixture, along with the rest of the ingredients, into a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir.
- Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove pan from the heat and let it cool. The mixture will thicken as it cools.
- You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Strawberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.
Freezing instructions: after the strawberry sauce cools completely, freeze in a freezer-friendly container for up to 3 to 6 months. Thaw on the counter or in the refrigerator. Warm up in the microwave or on the stove, if desired.
Other berries: you can substitute other berries such as blueberries, raspberries, or blackberries for the strawberries with no other changes to the recipe. Cherries work too – pit and halve them first. If the berries are extra sweet, feel free to reduce down to 3 tablespoons of sugar.
Lemon: lemon brightens the flavor of the strawberry topping. You need about 2 teaspoons of fresh lemon juice and 1 teaspoon of lemon zest. Feel free to skip the lemon zest if needed.
Chunks: the amount of strawberry chunks is up to you. For less chunks, mash up the strawberries a little more as the sauce cooks. For no strawberry chunks, blend the finished sauce in a blender until you reach your desired consistency.
Recipe by Sally’s Baking Addiction
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