Description
This easy homemade strawberry sauce made with sweet local strawberries is a great topping for ice cream, pancakes, or cheesecake.
Ingredients
1 pound (454 grams) fresh strawberries
1/3 cup (75 grams) granulated sugar
1 tablespoon fresh squeezed lemon juice
1 teaspoon cornstarch
2 teaspoons water
1/2 teaspoon vanilla extract
Instructions
1. Wash the strawberries and cut off the green stem. Cut the strawberries into thick slices or halves.
2. Whisk the cornstarch and water together in a small bowl to create a slurry.
3. Place the strawberries in a saucepan with lemon juice and sugar. Stir over medium-high heat until it begins to boil.
4. Reduce heat to medium and simmer for 10–15 minutes until sauce thickens slightly.
5. Stir in the cornstarch slurry. Bring to a boil for 30 seconds, stirring constantly.
6. Remove from heat and stir in vanilla extract. Let cool or serve warm.
Notes
The sauce can be stored in the fridge for up to 1 week.
To freeze, let it cool completely and freeze in a sealed container for up to 3 months.
For thicker sauce, increase cornstarch to 2 teaspoons and 1 tbsp water.
Mash for fewer chunks or blend for smooth sauce.