Fresh Strawberry Sauce
This fresh strawberry sauce is glossy, ruby-red, and comes together in about 25 minutes with just a handful of simple ingredients. It's thick enough to coat a spoon without turning into jam, making it perfect for drizzling over cheesecake, ice cream, waffles, pancakes, and more.
Equipment
- Medium saucepan - 2-3 quart capacity
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Small bowl - for making the cornstarch slurry
- Fork or small whisk
- Airtight glass jar or storage container
- Fine-mesh strainer - optional, for smoother sauce
- Immersion Blender - optional, for smoother sauce
Ingredients
- 2 lbs fresh strawberries - 900g, hulled and sliced
- ½ cup granulated sugar - 100g
- 2 tablespoons fresh lemon juice - 30ml, about 1 lemon
- 1 teaspoon pure vanilla extract - 5ml
- 1 tablespoon cornstarch - 8g
- 2 tablespoons cold water - 30ml
Instructions
- Rinse, hull, and slice the strawberries into roughly ¼-inch thick pieces. Set aside about 1 cup of sliced berries.
- In a small bowl, whisk the cornstarch with cold water until completely smooth with no lumps remaining.
- Add all remaining strawberries, sugar, and lemon juice to a medium saucepan. Stir to combine.
- Cook over medium heat until the sugar dissolves and the strawberries release their juices. Bring to a low boil, then reduce to medium-low and simmer for 10-12 minutes, stirring occasionally.
- Stir the cornstarch slurry again, then pour it into the simmering sauce while stirring constantly. Add the vanilla extract.
- Continue cooking over medium-low heat for 3-5 minutes, stirring frequently, until the sauce thickens and becomes glossy. It should coat the back of a spoon.
- Remove from heat and gently stir in the reserved fresh sliced strawberries for a chunky texture.
- Cool the sauce for 15 minutes, then transfer to an airtight jar. Refrigerate for at least 30 minutes before serving, or serve warm immediately.
Notes
- Choosing strawberries: Look for deep red, fragrant berries that are firm but not hard. Avoid berries with white shoulders near the stem, as they tend to be underripe.
- Adjusting sweetness: Taste the strawberries before cooking. Peak-season berries may need less sugar, while off-season berries may need a little more.
- Cornstarch slurry: Always use cold water to make the slurry. Hot water will partially cook the cornstarch and prevent it from thickening properly.
- Don't skip the lemon juice: It brightens the flavor and helps the sauce maintain a vibrant red color rather than turning brownish.
- Sauce consistency: The sauce will thicken further as it cools. Do not over-reduce it on the stove or it will become too thick once chilled.
- Storage: Store in an airtight glass jar in the refrigerator for up to 2 weeks. The sauce will thicken when chilled, which is completely normal.
- Freezing: Freeze in freezer-safe containers or zip-top bags for up to 3 months. Thaw in the refrigerator overnight before using.
- Reheating: Gently warm in a small saucepan over low heat or microwave in 20-second intervals. Stir in a tablespoon of water or lemon juice if the sauce is too thick.
- Smooth sauce: For a perfectly smooth sauce, blend the finished sauce with an immersion blender or strain it through a fine mesh sieve.
- Make it your own: Try adding balsamic vinegar, fresh mint, or a pinch of cinnamon for a delicious variation.