Homemade Strawberry Sauce
Simple homemade strawberry sauce made with strawberries, sugar, lemon juice, and a cornstarch slurry to thicken.
Servings: 2 servings
Ingredients
Ingredients
- ?3 cups 430 gramsstrawberries
- ?1/2 cup 100 gramsgranulated sugar
- ?3 tablespoons 3 tablespoonslemon juice
- ?2 tablespoons 2 tablespoonscornstarch
- ?1 tablespoon 1 tablespoonwater
Instructions
Instructions
- If using fresh strawberries, wash briefly, hull (remove the stems), and halve them. Measure 3 cups (430 grams) strawberries and put them into a medium saucepan.
- Add ½ cup (100 grams) granulated sugar and 3 tablespoons lemon juice to the saucepan; stir to combine.
- Cook over low–medium heat, stirring occasionally so the fruit doesn’t stick or burn. Cook about 12–15 minutes, until the strawberries are very soft and have released a lot of liquid.
- While the strawberries cook, make the cornstarch slurry: mix 2 tablespoons cornstarch with 1 tablespoon water until smooth.
- Increase the heat to medium, pour the slurry into the saucepan, and stir constantly until the sauce thickens and becomes glossy (about 1–2 minutes). Make sure the slurry is fully incorporated and there are no lumps.
- Remove the saucepan from the heat and let the sauce cool for 5–10 minutes (it will thicken further as it cools).
- Transfer the cooled strawberry sauce to a jar or airtight container and store it in the refrigerator.
Equipment
- Medium Saucepan
- Measuring Cups
- Measuring Spoons
- spoon or whisk
- Jar or Airtight Container
Notes
You can substitute with other berries such as raspberries, blueberries, and blackberries. You can also use cherries, pit and halve them and use them to make a cherry sauce.
You can either leave the strawberry sauce a little bit chunky and that works great for pies and cakes. Or you can blend it using an immersion blender or in a blender for a smooth strawberry sauce.
Store in a sealed jar in the fridge for up to 1 week, or freeze for up to 6 months.
You can either leave the strawberry sauce a little bit chunky and that works great for pies and cakes. Or you can blend it using an immersion blender or in a blender for a smooth strawberry sauce.
Store in a sealed jar in the fridge for up to 1 week, or freeze for up to 6 months.