Strawberry Sauce

This strawberry sauce is so versatile. You can use it to top ice cream, cheesecakes, cakes, and pretty much anything else you want. Though it's not strawberry season at the moment, Spring and Summer is just around the corner, so we may as well get ready for it the right way. The sauce is delicious, but not overpowering like some may be. I'll personally be using this sauce to make a tasty trifle. Watch out for that next week!

HOW TO MAKE MY STRAWBERRY SAUCE:

• Start by placing some whole strawberries to the side. You'll cut off the tops and slice these, but you won't put them into your sauce until after it's cooked. Cut off the tops and slice in half the rest of the berries. Place in a saucepan with the sugar.

• Cook on a medium to medium-low heat for about 15 minutes or until thicker. Stir occasionally. A wooden spoon is best for this recipe.

• Once it's done cooking, it should look something like this.

• Take off the heat and pour into a separate bowl. Add in the lemon zest and vanilla and mix.

• Blend with your immersion blender until desired thickness is reached. If you want it thinner, add in some water or lemon juice when in the cooking process. It will obviously be tarter if you go the lemon juice route. You can also strain it after you blend it and just add the liquid to some sliced berries and mix.

• Enjoy with some ice cream, cheesecake or in a trifle, like I'll be doing. Keep covered, refrigerated for up to a week.

MORE GREAT STRAWBERRY RECIPES:

• Easy Strawberry Jam

• Strawberry Thumbprint Cookies

• Strawberry Pavlova

SHOP MY BAKING ESSENTIALS:

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Strawberry Sauce

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings 2

Ingredients

  

• 8 oz fresh strawberries leave 1 or 2 whole berries to the side
• 1 medium lemon zest
• ½ teaspoon vanilla
• ⅓ cup granulated sugar

Instructions

 

• Cut the tops of the strawberries and slice them in half. Leave two whole berries to the side and slice them as well. Place in a saucepan along with the sugar.
• Cook on a medium to medium-low heat for about 15 minutes until the sauce thickens.
• Remove from the heat and pour into a seperate bowl.
• Add in the lemon zest and vanilla and mix.
• Use a immersion blender to blend to the consistency you'd like.
• Enjoy!
• Refrigerate covered for up to a week.

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