Make this easy, 5 ingredients homemade Strawberry Sauce (topping) using fresh or frozen strawberries. It gets ready in under 20 Minutes and takes your desserts a notch higher. Here is how to make it.
Start by preparing 1 lb (500 g) strawberries. Wash the strawberries quickly with water and chop of the top leafy part. Now chop the strawberries into small pieces. If using frozen strawberries, thaw them to room temperature, then chop.
Add the chopped strawberries, ¼ cup granulated sugar, and 1 tablespoon lemon juice to a medium-size skillet.
Keep the skillet over medium heat and cook the sauce for 15-20 minutes until strawberries start 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 to the skillet along with vanilla extract. Do not add the cornstarch directly to the pan without mixing it with water because it will make the sauce foggy.
Cook on medium heat until the sauce thickens. Keep stirring frequently. Keep in mind that it will thicken a bit after cooling and some more after refrigerating. Remove the pan from heat and let the sauce cool down. Transfer it to a glass jar and refrigerate for up to 4 days or freeze for up to 6 months.
Notes
To make this sauce using frozen strawberries, you can increase the amount of strawberries a little over 1 lb (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.If you want a smooth sauce, blend the ready sauce using an immersion blender.This recipe can be easily doubled or tripled. Make a big batch and freeze for up to 6 months. 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.