Use this simple, few ingredient recipeto make the easiest strawberry sauce or topping to go with your ice cream, pancakes, crepes, scones, oatmeal, cheesecake or cake.
In a medium saucepan combine hauled and cut up strawberries (see notes at the bottom), sugar and the lemon juice. Set over medium heat and cook over medium heat for 1 minute after coming to a boil while constantly stirring.
Using a potato masher or a wooden spoon break up the strawberries making it as chunky as you would like the strawberry sauce to be.
Mix the water and cornstarch together and add the slurry to the strawberries and stir quickly. Cook for another 60 seconds and remove off the stove. Taste and adjust the taste to your liking with more sugar or lemon juice if needed. Allow to cool.
Pro tip: do not boil the sauce once the cornstarch slurry is added for more than several minutes or the sauce will thin back down.
Transfer to a glass container, cover with lid or plastic wrap and refrigerate until ready to serve.
*If using larger strawberries cut them into smaller pieces. If using tiny strawberries, you can leave them whole.
* To make the sauce with whole strawberries, only cut up half of the strawberries and combine them with sugar, lemon juice and cook first, then use an immersion blender to puree. Next, add whole strawberries and cook until slightly softened. Only then add the cornstarch slurry and simmer for about a minute after coming to a boil.
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