A strawberry topping sauce is a beautiful addition to your menu because this healthy food can replace all the store-bought packaged ones. The fresh ingredients will ensure the quality and be able to store for a more extended period without harmful preservatives. Strawberries are seasonal, so it makes sense to make a whole batch of them once they are in season and once you know they will be out of supply. It can provide you and your family with weeks of nutrition at a relatively low cost.
It’s a simple 10-minute no-hassles-involved recipe that you will be able to churn out while talking on the phone as well. Though frozen strawberries are available year-round, we would ideally recommend using fresh ones whenever possible, where this sauce score is its ease of making, versatility, and simple ingredients. You can pair this with cheesecake, ice creams, pancakes, and a whole list of other food items. Let’s get started.
How to Make Strawberry Sauce
Here’s what’s you’ll need:
- Strawberries – 1 pound
- Lemon – take out the zest and the juice from 1/2 small lemon
- granulated sugar – 1/4 cup
- Corn-starch – 1 Tablespoon
- warm water – 3 Tablespoons
In order to make the perfect strawberry sauce, follow these instructions:
- Use fresh strawberries; rinse them clean 2-3 times underwater. Then hull them carefully to remove all the unwanted parts. Cut them into quarters or even smaller portions if they are significant. As it’s a fast cooking process, ensure that the pieces are approximately equal in size to cook evenly.
- To make a slurry, whisk the corn-starch powder with the water. Mix until all the powder has dissolved and there are lumps. This step may take some time, but ensure to do it well.
- Add the corn-starch mixture, the granulated sugar, the lemon juice in a saucepan and place it over medium-high heat. As the mixture heats up, keep swirling it to ensure no lumps are present. Now add the clean and diced strawberries. Keep stirring with a wooden spoon or spatula.
- You can break up the strawberries after a while as they get soft, or you can use the wooden spoon even to muddle them lightly. This action will release all the wonderful strawberry flavors into the sauce, and the sauce will give the same strawberry-like taste like the strawberry pieces. You do not want the sauce to taste like cornflour. It’s finally your choice for the number of strawberry chunks you want in the recipe at the end. So mash up whatever you do not need.
- Many people will be surprised we used lemon in this recipe which is supposed to be sweet. But trust me, it only adds flavor and makes it bright, and the result will not taste like lemon.
- Let the contents boil once, and then reduce the heat to a simmer and give it an occasional stir at most. Let it simmer for 5 – 7 minutes and then take it off the heat and let it cool by itself. As the sauce cools, it will get even thicker. If it is too thick (which can happen if you make it for the first time), add a little bit of warm water. If it is still more like a slurry than a sauce, reheat for 2 – 3 minutes and cool down again. You should be fine now.
- The best thing is to serve it when warm over dishes like pancakes or cool it down completely in the fridge for topping over ice cream.
- You can easily store it in the fridge for up to 2 weeks and in the freezer for around 3 – 4 months. When you want to use it as a warm or hot serving, put it in a microwave or stove for 40 – 60 seconds, and it will be fine.
More strawberry recipes:
Notes for Making Strawberry Sauce
- Storing Instructions: Once the sauce has come down to room temperature, you can keep it in an airtight container in the fridge. You can place it in the refrigerator as well as store it in the freezer.
- Variations with a few other berries: What works for strawberries will also work for other berries and fruits. So you can replace strawberries with other berries like blueberries, raspberries, or blackberries. The rest of the recipe remains absolutely the same. You can try the same with cherries and ripe mangoes, and they will taste great. We want to tell you that you can let your imagination run wild here. Adjust the amount of sugar w.r.t the sweetness of the fruits used.
- Smooth finish: Sometimes, you may prefer a completely smooth finish. So, in this case, either thoroughly mash up the strawberries into a fine paste that becomes soft and creamy as it cooks, or you can put the entire contents through a blender after you cook and blend them to your desired level of consistency.
- To make the strawberries softer, you can cook even further up to 20 minutes over a simmer. Just ensure there is enough water in it to keep boiling and it does not start burning.
How can you use the strawberry topping?
It’s one thing to make the strawberry sauce and another to use it properly. Unless you know how to use it and where it’s pretty much just a simple sauce, you can use it in the following dishes.
- Add it to a strawberry cake or strawberry shortcake
- Use it as an excellent filling for crepes (homemade or store-bought)
- It’s a perfect topping for food, cake, and pavlova
- Use it to layer in a trifle or parfait
- Use it in mini cheesecakes and no-bake cheesecake jars
- Add it as a topping to add more taste and flavor to yogurt, oatmeal, waffles, pancakes, and biscuits
- You can also serve with a pound cake and some whipped cream
- Use it along with cheesecake and no-bake cheesecake
That’s it. Your strawberry sauce is now ready to be enjoyed. I hope you enjoyed the recipe and will start making loads of it and enjoying it with friends and family. It’s an easy go-to recipe for any occasion and any place. Cheers and have fun!