Homemade Strawberry Sauce (Topping)
Total Time
18 minutes
Prep Time
10 minutes
Cook Time
8 minutes
Rating
4.9 out of 5 stars
(60)
Ingredients
1 and 1/2 cups
- 1 Tablespoon cornstarch
- 3 Tablespoons (45ml) warm water
- 1 lb strawberries, hulled and sliced in half (you can use frozen; don’t thaw)
- zest and juice from 1/2 small lemon
- 1/4 cup (50g) granulated sugar
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Preparation
Chef’s notes
Freezing Instructions:
After the strawberry sauce cools completely, freeze in a freezer-friendly container for up to 3-6 months. Thaw on the counter or in the refrigerator. Warm up in the microwave or on the stove, if desired.
Special Tools (affiliate links):
Glass Mixing Bowls | Whisk | Small Saucepan | Rubber Spatula or Wooden Spoon
Strawberries:
You need a 1 pound carton of strawberries, which is 16 oz, 3-4 cups, or 450g.
Other berries:
You can substitute blackberries for the strawberries with no other changes to the recipe. Cherries work too—pit and halve them first. For other berries, try my raspberry sauce and blueberry sauce recipes.
Lemon:
Lemon brightens the flavor of the strawberry topping. You need about 2 teaspoons fresh lemon juice and 1 teaspoon lemon zest. Feel free to skip the lemon zest if needed.
Chunks:
The amount of strawberry chunks is up to you. For less chunks, mash up the strawberries a little more as the sauce cooks. For no strawberry chunks, blend the finished sauce in a blender until you reach your desired consistency.