Strawberry Sauce Recipe

A glass of strawberry sauce with a spoon lifting up a bit of the sauce. Flowers and cut strawberries on the side.

Try this fresh Strawberry Sauce as a topping on your favorite desserts! It’s delicious over ice cream, cakes, and more.

Course condiment

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings servings (2 cups)

Calories 78kcal

Author John Kanell

Equipment

Medium pot
Blender, optional

Ingredients

1½ pounds strawberries (675g)
½ cup granulated sugar (100g)
2 tablespoons lemon juice
1 teaspoon vanilla extract

Instructions

Hull the strawberries and dice them into ½-inch pieces.
In a medium saucepan, combine the strawberries, sugar, 2 tablespoons water, and lemon juice. Place over medium-high heat and bring the mixture to a simmer while stirring frequently. Cook until the strawberries are nearly submerged in their juices, about 3 minutes.
Reduce the heat to medium-low and cook, stirring occasionally, for 10 to 15 more minutes, until the sauce is reduced by about one-third, the strawberries have mostly broken down, and the consistency is syrupy. Remove from the heat and stir in the vanilla. Transfer to a bowl or jar and let cool to room temperature. (The sauce will continue to thicken as it cools, especially with refrigeration.)
Store covered in the refrigerator for up to 5 days.

Notes

You can use frozen strawberries in place of fresh. Simmer the mixture for a few minutes longer, as the frozen strawberries will release more liquid when cooked.

Nutrition

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