Description
This Strawberry Sauce is sweet, vibrant, and incredibly versatile. Perfect as a topping for pancakes, waffles, cheesecake, ice cream, or even yogurt, it’s quick to make and adds a fresh, fruity burst to any dish.
Ingredients
¼ cup water
1 tablespoon cornstarch
1 pound strawberries, stems removed and large diced
½ cup granulated sugar
1 tablespoon fresh squeezed lemon juice
½ teaspoon vanilla extract
Instructions
In a small bowl, whisk together the water and cornstarch until smooth to create a slurry.
In a medium saucepan, combine the cornstarch mixture, diced strawberries, granulated sugar, lemon juice, and vanilla extract.
Place the saucepan over medium-low heat, stirring constantly until the sugar has fully dissolved. Continue stirring and bring the mixture to a gentle simmer.
Simmer the sauce for about 5 minutes, stirring constantly, until the strawberries begin to soften and the sauce thickens.
Remove the saucepan from the heat and allow the sauce to cool. The sauce will continue to thicken as it cools.
Notes
If you prefer a smoother sauce, you can blend it after cooking for a more uniform texture. Adjust the sweetness by adding more or less sugar depending on the ripeness of your strawberries. The sauce can be stored in an airtight container in the refrigerator for up to one week or frozen for longer storage. This recipe can also be doubled for larger batches if needed.