This fresh strawberry sauce is super quick and easy to whip up and with the weather approaching 90 degrees lately, it makes the perfect ice cream topping!
After having such good results with this blueberry sauce I made last year, I figured I’d try out a strawberry version as well. This one’s just as good as the blueberry version and can be used as a topping on the same types of foods: ice cream, yogurt, angel food cake, baked oatmeal, etc. With Summer in full swing and the 4th of July only days away, you’ll be able to find all kinds of different uses for it! My favorite, as pictured here, is for ice cream!
It’s really quick and easy to make too, which is great because no one wants to spend time slaving over a hot stove when everyone’s outside enjoying the nice weather! The steps are so easy to follow. Simply dice a pint of strawberries and stir in a little sugar. After sitting for 30 minutes, they’ll have released some of their juices, and you can transfer them to a small sauce pan over medium high heat. Cook for about 6-8 minutes until it’s thickened up. I like to start mashing the strawberries after a few minutes. I don’t want it completely smooth, so make sure to leave some strawberry clumps. After it’s syrupy, remove from heat and stir in some lemon juice and zest (if desired). You can either serve it right away or refrigerate for later. If you make it ahead of when you’re using it, you can either set it out about 30 minutes prior to bring it to room temperature or heat back on the stove for a few minutes to serve warm. Easy peasy, right?
I think it’s great to have such a quick and easy sauce like this in your recipe box for when you want to add a little jazz to a dish! Your friends will think you’re the next Betty Crocker when you tell them you made this topping from scratch!
- 1 pint strawberries, hulled and diced
- 3 Tbs sugar
- pinch salt
- 1 Tbs lemon juice (1/2 lemon)
- 1 tsp. lemon zest
- Place strawberries, sugar and salt in a bowl and stir until combined. Let mixture sit for about 30 minutes, stirring occasionally.
- After 30 minutes, transfer strawberries and juices to a small-medium saucepan over medium heat. After cooking 3 minutes, start to mash the strawberries with a spatula, leaving some chunks of whole strawberry left. *Do not use anything metal to stir/mash with if you're using a non-stick pan.
- Continue mashing strawberries and stirring until sauce has thickened and is syrupy, about 6-8 minutes.
- Remove pan from heat and stir in the lemon juice and zest (if using).
- Let the sauce cool for a few minutes before pouring into a serving bowl. Either serve right away or refrigerate for later.
*Recipe adapted from America’s Test Kitchen