Your email address will not be published. Bring to a gently boil, stirring constantly, and allow the strawberries to cook for a good 5 minutes, or until the strawberries are very soft. Thank you for this recipe Ill be using all year long! I'm diabetic and try to avoid refined sugar. Yall gotta try it!! Remove from heat and allow the sauce to cool on the counter or in the refrigerator. Here are some ways you can vary the consistency: Fridge: Cool the sauce to room temperature, then store in an airtight container in the fridge for up to 3 days. Let cool to room temperature, then place in an airtight freezer safe container or a freezer bag. Stir in vanilla and remove from heat. Amazing! Catalyzing Growth: Using Data to Change Child Care. Remove strawberry tops and then cut into approximately 1/2-inch pieces. Like Mother Like Daughter is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. The joy is in the doing. Use at room temperature or chilled on cheesecakes and the like, in order to keep your dessert from melting away under the heat of the freshly cooked sauce. How to Make Strawberry Cake: In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together 2 eggs with 1 cup sugar on high speed for 5 minutes or until light in color and thick. Pretty never hurts, haha! Keep going, taking your time so you only get the foam and not any of the glorious syrup. Bring to a boil; boil and stir for 2 minutes. Youll need 1 pound of strawberries. We enjoyed it with cheesecake and it was a huge hit! Perfectly sweet with lots of strawberry goodness! Great option to provide when serving homemade cheesecake! Slowly stir Thats one of my favorite ways to enjoy it too! You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. BTW: Coconut Sugar is better for Diabetics, it is less than 1/2 of white refined because it takes so long to digest, and honestly, no sugar is needed. A potato masher works great to mash the strawberries. Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. In a medium saucepan, combine sliced strawberries, 1/3 cup sugar and 1 Tbsp lemon juice. Pour the strawberries, sweetener, lemon juice and water in a medium-sized saucepan. That looks good enough to eat itself. Sharing of this recipe is both encouraged and appreciated. Its perfect just as listed so absolutely no additional ingredients are necessary! Whisk 2 tablespoons water and cornstarch together in a small bowl. And this is what the fruit looks like once all the liquid is out. Keep refrigerated until serving. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Instructions. Now, there would be nothing at all wrong with serving the strawberry sauce as it is now. Hi, I'm Nora! Also used lime juice instead of lemon juice bc thats what I had, and threw in 4-5 raspberries I had leftover. Wash your strawberries well in a large bowl of cool, clean water. these links. You can absolutely use frozen strawberries in this recipe, and I do all through the winter when fresh just arent up to par. Now, this is the sauce after being refrigerated overnight. Place the strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high heat. Can you use half fresh half frozen berries. Like pumpkin pie spice or taco seasoning I can pick them up at the store, but theyre so easy to make at home and the homemade versions actually taste better. How to make strawberry sauce 1. Stir frequently, and bring to a low boil. Pour the skimmed sauce back into the same saucepan and boil again for 3 minutes over medium-high heat. Thanks for the recipe! ), You can do it without the lemon juice, its such a small amount it should effect the taste, but it should be fine with out it too, Oh my, I added 1 tsp vanilla and it sure gave it a an extra yummy flavor. You just want to let them gently (as opposed to violently) boil for a good 5 minutes, until the strawberries are totally soft and have shrunk down quite a bit. Combine one part cornstarch to two parts water, then slowly add it into the sauce until it reaches your desired consistency. (This is probably just 1/4 to 1/3 of the pulp.). Tips for making Strawberry Sauce: Use a spoon to stir the fruit so the liquid is forced through. Millionaire Pie (No bake and only 5 Minutes to Prep!) Stir frequently until the berries release their juices and the sauce starts to thicken. Instructions. Place over medium heat and bring to a boil, stirring occasionally. Use a wooden spoon to mash up the strawberries even more. Stir until thickened. Bring to a boil once over medium-high heat, then reduce to medium heat and simmer sauce until berries are soft and juices have thickened slightly, about 5 minutes for a chunky topping (see notes below for other consistencies). Stir frequently until the berries release their juices and the sauce starts to thicken. In a medium saucepan, stir together the sugar and cornstarch. Make a big batch to enjoy all week long or pop leftovers in the freezer to enjoy any time! . Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and beat on low speed until well combined. -Jamie. Turn off the heat and use a potato masher to completely smush them to smithereens. I may also add some extra fresh strawberries on top since I like lots of strawberries to my shortcake . Can this strawberry sauce be frozen and used at a later date? Heat at a low temperature at cook it until the fruit has reduced into a sauce. Tips for making Strawberry Sauce: Combine strawberries, sugar, lemon juice, and vanilla in a medium-sized pot. Yes, you can Janet. The vanilla added so much to this sauce. Remove from heat and allow the sauce to cool on the counter or in the refrigerator. Make your sauce extra chunky by chopping the strawberries into larger pieces, or smooth by dicing them into smaller pieces! The lemon juice, or lack of shouldnt change the consistency. I also like to do things my way, which means improvising and breaking the rules when necessary. Let you imagination run wild, or try one of these delicious recipes: Best Brownies Classic Waffles Angel Food Cake Mix together cold water and cornstarch in a small bowl. Use your immersion blender to puree strawberry mixture. 4.92 from 12 votes Nutrition Information Hull them and throw them into a saucepan. Youll want to keep it sealed in an airtight container. Remove strawberry tops and then cut into approximately 1/2-inch pieces. Steps to Make It. Explore our diversity, equity and inclusion resources to learn more about the past, present and future of child care as it relates to DEI for all children, families and providers. (Freezes and thaws like a dream!). Add to the sauce, stirring constantly, and cook until thickened. Im asking because Im trying to decide if I should double it for my cheesecake. Combine one part cornstarch to two parts water, then slowly add it into the sauce until it reaches your desired consistency. The compote is closer to a jam consistency. Required fields are marked *. I havent tried it, but I assume it should work! Instructions. Then stir in water and the mashed strawberries. But in some instances, it can be more useful to have more of a sauce consistency, or smaller chunks. Stir in vanilla and let cool slightly before serving warm, or let cool to room temperature and refrigerate to serve later. Prepare a water bath for canning, fill with enough water to cover jars by 1-inch of water. Whisk together lemon juice, vanilla extract and cornstarch in a small bowl until fully smooth/no lumps remain. Can this be used with the cream cheese danish recipe instead of the blueberries, and still baked in the oven? Cant wait to try this on my pancakes and waffles. Instructions. Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. Scroll down to the printable recipe card at the bottom of this post for quantities! First youll hull, then chop up your strawberries. Add the strawberries, sugars, vanilla, and lemon juice to the saucepan and cook over medium-high heat until the mixture begins to simmer, stirring constantly. Add to the sauce, stirring constantly, and cook until thickened. Remove strawberry tops and then cut into approximately 1/2-inch pieces. Just be sure to keep the heat on low until they thaw, and add a corn starch slurry to thicken if the frozen berries release too much liquid. Hull and chop the remaining 1 c. of the strawberries and set aside. Just made this with a box pound cake mix. I want to see what you made! I havent attempted this recipe with this adjustment, so I am not sure of the result. (If you don't have an immersion blender, use a regular blender or a food processor.) Mine turned out watery, should I add more cornstarch? Nice and thick and glossyI like to serve it cold, right on top of the ice cream. Place all the ingredients in a medium saucepan over medium-high heat. Then use a spoon to stir it and help it strain through the mesh. This will start releasing the strawberries juices, which will be very liquid at this point. In a medium saucepan over medium heat, combine the strawberries, 1/2 cup of water, sugar and lemon juice. Drain, reserving juice. Yes, you can use frozen, but you most likely want to thaw and drain with frozen. For a thicker sauce, double or even triple the cornstarch. Whisk cornstarch mixture into strawberry mixture. This is a chunkier style strawberry sauce, providing wonderful texture to no bake cheesecake, waffles, biscuits, and so much more. You could just slice your strawberries in half instead of smaller pieces if you want bigger chunks in the sauce. Toss to coat well. (Duh. We are so glad you like the strawberry sauce, we love it too. Turn off the heat and use a potato masher to completely smush them to smithereens. Im Jamie and I bake too much, watch way more hours of Food Network programming than I care to admit publicly, I stay up too late, and eat way too much sugar. Defrost in the fridge overnight. Ive given you a list of ideas below, but feel free to put your own spin on it! For less chunks, mash up the strawberries a little more as the sauce cooks. Combine the strawberries and sugar in a pot. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations! Topped with vanilla ice cream. Remove from heat and allow strawberry sauce to cool. 4.92 from 12 votes Nutrition Information Break up or even mash part of the berries as the sauce cooks if you like, for a less chunky and more mashed sauce.