Make this easy, 5 ingredients homemade Strawberry Sauce which gets ready in under 20 Minutes. Use it to top your desserts and take them a notch higher. Here is how to make fresh Strawberry Sauce Recipe.
This homemade strawberry sauce is an easy to make recipe that can be made in a jiffy. It is so easy to make that it requires only 3 steps and it’s done. Don’t trust me? Give it a try and know it for yourself.
Strawberry sauce is one my favourite breakfast toppings. Be it pancakes, waffles, crepes, muffins or ice creams, cheesecake, it makes the best topping ever. Nothing can beat this homemade strawberry sauce which is so refreshing and delicious, loaded with all those ripe strawberries.
You are going to need only a few things to make this dream-come true sauce – strawberry, granulated sugar, lemon juice, corn starch, water and vanilla extract. Whether you are throwing a party or just taking a moment to enjoy an ice cream, this rich strawberry sauce will up your game and you will have restaurant- style strawberry sauce making your dessert a fancy treat.
Mind it, this strawberry sauce is addictive. Once you taste it, there is no going back. You will be making it again and again for its yummy taste and ease to make. The sweetness from strawberries and sugar is perfectly balanced by lemon, which actually enhances the flavor.
Why to make Strawberry Sauce at home?
When you make strawberry Sauce at home, you know the quality of fruit that you are using, the hygiene and from where your fruits are coming. You can control the amount of sugar used in making the strawberry sauce.
You can make it anytime of the year if you freeze the strawberries. Also, when you have a large batch of strawberries in your refrigerator and strawberries start to wilt pretty soon. You can use wilted strawberries to make this sauce. It is a good way to utilize the strawberries that are not plump anymore.
Strawberry Sauce ingredients
Strawberries
I have used fresh strawberries, as they work best for this wonderful strawberry sauce. These hold up better and you get a chunkier sauce. You can also use frozen strawberries, if don’t have the fresh ones available. Just remember, frozen strawberries take a little extra time to cook. So if you are using frozen strawberries, then make sure you cook them a little extra.
Sugar
I have used granulated sugar, as it works better for this recipe and tastes the best. Depending on how sweet your strawberries are, increase or reduce the amount of sugar. Having said that, I have tried this recipe with splenda (Sugar Free) and even coconut sugar and I loved it. You can use brown sugar too.
Lemon Juice
I love the zesty flavour of lemon that adds freshness to this delicious homemade strawberry sauce. It helps balancing out the sweetness and makes this sauce yummier and addictive.
It is always better to use fresh lemon juice, but if you don’t have lemon available, you can use the bottled lemon juice as well.
Strawberry Sauce Recipe
Take a large saucepan and add roughly chopped strawberries, granulated sugar and lemon juice in it. Keep the saucepan over medium heat and cook the sauce for 15-20 minutes until strawberries starts to break down.
Keep stirring while the sauce is cooking and mash the berries using the back of the spoon. While the strawberries are cooking, mix corn starch with water and add the slurry in the pan. You can skip adding cornflour if you are looking for a gluten free version. The sauce will be a little thinner but still delicious.
Cook until sauce thickens. Remove the pan from heat and let the sauce cool down. Add vanilla extract and mix well. Store the sauce in a glass jar.
Variations of Fresh Strawberry Sauce
You can add cranberries to this yummy sauce. If you plan to add cranberries, make sure you first put half the amount of strawberries mentioned along with cranberries. Once the cranberries start to pop, add the rest half and cook until cranberries are cooked and sauce thickens
Add a few pieces of rhubarb to the strawberry sauce. It will render a strong tart flavour to the sauce. It will take a longer time to thicken as rhubarb leaves a lot of water when cooked.
You can replace granulated sugar with brown sugar. It will add a deeper molasses-type flavor. Infact, you can use any sugar you like. I sometimes add coconut sugar and it works well too.
Where to use Strawberry Sauce?
There are many ways to use this sauce as it is such a crowd pleaser. Serve it with pancakes, waffles, crepes, pie, French toast, cheesecake, ice cream, cakes, trifle pudding, muffins, or just anything and more. It is just the perfect combination.
How long does Homemade Strawberry Sauce last?
You can store the leftover sauce refrigerated for up to 4 days in an airtight container or freeze for upto 6 months. It is easier to make whenever you need. You can even use frozen strawberries to make this sauce too.
How to make Strawberry Sauce using frozen strawberries?
To make this sauce using frozen strawberries, you can increase the amount of strawberries a little over 500 g and cook the mixture for 8-10 min over medium heat before you let it simmer on low heat for another 20 min or till the sauce thickens.
Can you freeze Strawberry Sauce?
Yes, this sauce can be made in advance and frozen. Make the sauce and let it cool completely. Once cool, store it in airtight containers and freeze for upto 6 months. Thaw it before you want to use it. You can store and use it for up to a year.
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Strawberry Sauce Recipe
Strawberry Sauce
Make this easy, 5 ingredients homemade Strawberry Sauce which gets ready in under 20 Minutes. Use it to top your desserts and take them a notch higher. Here is how to make fresh Strawberry Sauce Recipe.
Ingredients
- 500 g Strawberries Chopped
- 1/4 cup Granulated Sugar
- 1 tbsp Lemon Juice
- 1 tbsp Cornstarch
- 2 tbsp Water
- 1 tsp Vanilla extract
Instructions
Add chopped strawberries, sugar and lemon juice in a saucepan.
Keep the saucepan over medium heat and cook the sauce for 15-20 minutes until strawberries starts to break down.
Keep stirring while the sauce is cooking and mash the berries using the back of the spoon.
Mix cornstarch with water and add the slurry in the pan along with vanilla extract.
Cook until sauce thickens.
Remove the pan from heat and let the sauce cool down.
Store the sauce in a glass jar.
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