How to Make Strawberry SauceMaking homemade strawberry sauce is really easy with just three ingredients: strawberries (fresh or frozen), sugar, and vanilla. You’ll find the full recipe below, but here’s what you can expect when making this sauce.
Heat the Strawberries, Sugar, and VanillaIn a saucepan, heat the strawberries, sugar, and vanilla until a juice begins to form. Mash a few strawberries with a wooden spoon to produce a syrup. Cook until the sauce thickens.
Blend the SauceTransfer ⅓ of the sauce to a blender and blend until smooth. Add the puree back to the sauce for the perfect smooth and chunky consistency.If you want a smooth sauce, you can blend the entire mixture until all the strawberry chunks are gone.
How to Thicken Strawberry SauceThe easiest way to thicken strawberry sauce is to simmer it for longer. The longer you allow it to heat on the stove, the more moisture will evaporate.If your sauce isn’t thickening on the stove, or you don’t have the time to let it simmer longer, you can add a cornstarch slurry to thicken it. Combine one part cornstarch to two parts water, then slowly add it into the sauce until it reaches your desired consistency.
How to Serve Strawberry SauceStrawberry sauce tastes delicious over most desserts and even breakfast foods. Let you imagination run wild, or try one of these delicious recipes:
Angel Food Cake
How to Store Strawberry SauceStore strawberry sauce in an airtight container in the refrigerator. You can serve it warm or cold.The sauce may thicken more in the fridge, so if it’s too thick to pour straight out of the fridge, you may want to warm it up in the microwave or on the stove.
How Long Does Strawberry Sauce Last in the Fridge?Stored in an airtight container in the fridge, strawberry sauce should last about one week.
How to Freeze Strawberry SauceIf you want to make a big batch of strawberry sauce and freeze some for easy use, here’s how: Store completely cool strawberry sauce in airtight containers or zip-top freezer bags. Freeze for up to three months (freeze the zip-top bags flat). Thaw in the fridge overnight, then serve warm or cold.
Allrecipes Community Tips and Praise“This turned out very well! Served it with Chantal’s New York Cheesecake from this site! Did exactly what the recipe called for & threw in some extra chopped fresh berries at the end for a more bountiful berry effect. Good on ice cream too,” says DonsAvocados.“Not too sweet….PERFECT! I followed the recipe as it says and it tastes amazing! My first time making this is for cheesecake topping but I know I will be making this again soon,” raves ckrutis.“Very simple and really good, I smashed all the strawberries instead of pureeing but that was just because I didn’t want to get the blender dirty,” according to Gianina.
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