Yield for this recipe: about 2 cups.
Many people don’t realize how easy it can be to make strawberry sauce. This is my own recipe, which I developed to give a pure strawberry taste with a minimal number of ingredients. I’m using frozen strawberries as a reference point–because they’re available year-round. Fresh strawberries, while awesome when in season, are super-expensive and of poor quality during the winter.
Strawberry Sauce Ingredients
1 3/4 pounds frozen strawberries
1/4 cup sugar
- Place strawberries in a frying pan. Pour just barely enough water in to cover the bottom of the pan, then cover with a lid and turn burner onto medium.
- Stirring frequently, cook until strawberries until they are completely defrosted.
- Remove lid and continue to cook for about 20 minutes, until strawberries have cooked down. Add sugar.
- Monitoring constantly, continue to stir until sugar has completely incorporated and sauce begins to thicken, which will occur as the water evaporates away. When mixture is the texture of bottled tomato sauce, remove from heat and turn off burner.
- Allow to cool completely. This process can be sped up by stirring sauce regularly.
- Carefully transfer sauce, which may be lumpy with cooked down fruit, into a blender. Blend for about 1 minute, until mixture is smooth.
- Cover and refrigerate.
Time to enjoy!
Great Uses For this Strawberry Sauce
- Ice cream topping
- Cheesecake topping
- topping for waffles
- spoon on top of cereal
- makes a great drizzle for fresh fruit salad
- use to make a healthy strawberry milk
- use as a fruit filling for my Rice Cream recipe
- makes a great dip for sliced apples
Things to Know About This Recipe
Because this recipe uses mostly fruit to make the sauce, and uses relatively little sugar, the sauce appearance is an opaque and deep pink in color. The strawberry sauce you normally see used to top cheesecake in chain restaurants is made primarily of sugar, corn starch, artificial flavoring, and bright red food coloring, with a very few strawberries added for “realism”–so this commercial sauce tends to be brighter and much more transparent in appearance.