Strawberry Sauce Recipe
This easy Strawberry Sauce recipe is bursting with fresh berry flavor and is a simple way to make any breakfast or dessert feel extra special. This sweet and fruity sauce comes together with just three ingredients (plus water!) in 20 minutes. Keep a jar of this strawberry topping in the fridge for ice cream, cheesecake, waffles and all your favorite treats!
Servings 15 servings
Calories 27kcal
Ingredients
- 1 pound strawberries cleaned, dried, stems removed, hulled, diced
- ⅓ cup granulated ugar
- ⅓ cup water
- 1 tablespoon fresh lemon juice
Instructions
- Combine all of the ingredients in a small saucepan.1 pound strawberries, ⅓ cup granulated ugar, ⅓ cup water, 1 tablespoon fresh lemon juice
- Cook over medium low heat for about 20 minutes, stirring occasionally to keep it from bubbling over.
- Let the strawberry sauce cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 1 week. Serve over ice cream, waffles, French toast, or use to make strawberry milkshakes.
Notes
Storage Information
For a super smooth sauce, blend the cooled sauce with an immersion blender or regular blender until smooth. Strain it through a fine-mesh sieve if you want to remove the seeds.
Tools and Equipment (affiliate links): Measuring Cups | Measuring Spoons | Canning Jars
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
- Refrigerator: Let the sauce cool completely to room temperature before storing in an airtight container. The sauce can be stored for up to 1 week in the fridge. Because the sauce thickens as it chills, you may want to let it sit at room temperature for a few minutes before serving. It can also be gently warmed in a saucepan over low heat or microwaved in short intervals.
- Make Ahead: This sauce is an excellent make-ahead option. Prepare it a day or two before you need it, let it cool completely and keep it refrigerated until serving.
- Freezer: For longer storage, you can freeze your leftover sauce. Once cooled, transfer it to a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator and stir well before using.
For a super smooth sauce, blend the cooled sauce with an immersion blender or regular blender until smooth. Strain it through a fine-mesh sieve if you want to remove the seeds.
Tools and Equipment (affiliate links): Measuring Cups | Measuring Spoons | Canning Jars
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Calories: 27kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 46mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4IU | Vitamin C: 18mg | Calcium: 5mg | Iron: 1mg
