Homemade Strawberry Sauce
An irresistible homemade strawberry sauce using fresh strawberries is the perfect way to add a sweet and tangy twist to your favorite dessert recipes – and the best part is that it’s surprisingly easy to make with only 5 ingredients and a few minutes cooking time!
Ingredients
- 2 cups sliced fresh strawberries (wash and cap removed before slicing)
- 1 ½ cup granulated sugar
- 1 cup water
- 1 tablespoon fresh or bottled lemon juice
- 1 ½ tablespoon corn starch
- 2 tablespoons water
Instructions
Recipe Prep
- Rinse the fresh strawberries with cold water to remove any dirt. Hull and slice the berries
Make the Strawberry Sauce
- Place the sliced berries, the sugar, the water and the lemon juice into a shallow skillet or a sauce pan.
- Heat on low until the sugar dissolves. Stir and scrape the bottom of the shallow skillet constantly to prevent the sugar from scorching on the bottom of the hot pan as it heats up.
- After the sugar has dissolved increase the heat to medium high and bring the sugar syrup to a boil. Boil about 3 minutes so the strawberries soften.
- Use a potato masher or the back of a large spoon to smash the strawberries.
- Mix the cornstarch and cool water together until the cornstarch has completely dissolved. Add the slurry to the pan and mix well to evenly distribute the thickener through out the berries and liquid in the pan. Bring back to a hard boil. Boil for 5 minutes longer or until the strawberry sauce has thickened. Remove the pan from the heat.
- Turn off the burner and remove the pan from the heat. Scoop the foam from the top of the strawberry sauce.
- Allow the strawberry sauce to cool to room temperature. It will thicken a little more as it cools.
- Transfer the strawberry sauce to a covered bowl, glass or plastic container before refrigerating. Keep refrigerated until needed.
- Makes about 2 cups of fruit sauce.
Recipe Expert Tips
- fresh strawberries or frozen strawberries can be used. You will have to make an adjustment to the thickener. Frozen strawberries hold more moisture and will make the fruit sauce very runny. If using frozen strawberries you will need to increase the amount of corn starch used to 2 tablespoons when mixing the cornstarch slurry.
- slowly melting the sugar: it is best to slowly melt the sugar over low heat. High heat will cause the sugar granules to scorch.
- the foam: whenever you cook strawberries with sugar to make a sauce or even strawberry jam a layer of foam will form on the top. The foam looks ugly but will not effect the flavor of the berry sauce. When you are done with the cooking process and remove the pan from the heat you can use a tablespoon to scoop the foam from the top.
Nutrition
Serving: 1ServingCalories: 81kcalCarbohydrates: 21gProtein: 0.1gFat: 0.1gSaturated Fat: 0.003gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 29mgFiber: 0.4gSugar: 20gVitamin A: 2IUVitamin C: 11mgCalcium: 4mgIron: 0.1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2