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Homemade Strawberry Sauce Recipe

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★★★★★

4.9 from 114 reviews

A luscious homemade strawberry sauce perfect for topping cakes, ice cream, pancakes, or enjoying as a sweet dessert topping. This recipe uses fresh or frozen strawberries cooked with a simple cornstarch slurry, sugar, and optional lemon juice and vanilla for a balanced, flavorful compote with a glossy, rich texture.

Ingredients

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Strawberry Sauce Ingredients

  • 16 oz (2 ½ to 3 cups) fresh or frozen strawberries, sliced
  • ¾ cup water
  • 3 tablespoons cornstarch
  • ⅔ cup sugar (adjust to taste)
  • 2 tablespoons lemon juice (optional)
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt (optional)

Instructions

  1. Prepare the cornstarch mixture: Whisk together water and cornstarch in a medium saucepan until fully combined with no lumps, creating a smooth slurry that will thicken the sauce.
  2. Add strawberries and remaining ingredients: Stir in the sliced strawberries, sugar, lemon juice, vanilla, and salt if using, mixing well to combine all components evenly.
  3. Cook the mixture: Place the saucepan over medium to medium-high heat and bring the mixture to a boil, stirring frequently to prevent burning or sticking.
  4. Boil briefly: Let the mixture boil for 30 to 60 seconds—no more than one minute—to activate the thickening properties of the cornstarch without breaking them down. The color should shift from an opaque milky pink to a deeper red and become more translucent.
  5. Simmer to thicken: Immediately reduce the heat to medium-low and simmer the sauce for 8 to 10 minutes. It should become thick enough to coat a spatula heavily without dripping. The sauce will thicken further upon cooling.
  6. Cool before use: Remove from heat and allow the sauce to cool completely before using it in your favorite dessert recipes or as a topping.

Notes

  • Use fresh strawberries for the best flavor, but frozen strawberries work well when fresh are out of season.
  • Adjust sugar quantity to taste depending on the sweetness of your strawberries and personal preference.
  • Lemon juice adds brightness and balance to the sweetness but can be omitted if preferred.
  • Vanilla extract adds depth of flavor and aroma but is optional.
  • Do not over-boil the sauce as excessive heat can break down cornstarch’s thickening properties, resulting in a thinner sauce.
  • Allow sauce to cool completely to experience its full thickening and flavor.
  • This sauce can be stored refrigerated for up to one week.

Keywords: strawberry sauce, strawberry compote, fresh strawberry topping, homemade strawberry syrup, fruit sauce, dessert sauce

Find it online: https://todayfoodrecipe.com/homemade-strawberry-sauce-recipe/