Homemade Strawberry Sauce and Topping
Homemade Strawberry Sauce is sweet, tangy, and bursting with berry flavor- perfect for topping desserts, pancakes, or enjoying by the spoonful!
Ingredients
- 1 Tablespoon Arrowroot
- 3 Tablespoons Water
- 1 Tablespoon Lemon Juice
- ¼ Teaspoon Vanilla Extract
- 2 Pounds Fresh Strawberries Hulled, then Sliced or Halved
- ½ Cup White Granulated Sugar
- 1 Pinch Salt
Instructions
- Make Arrowroot Slurry. In a small bowl stir together the arrowroot, water, lemon juice, and vanilla extract.
- Make Strawberry Sauce Base. In a medium saucepan, add the sliced strawberries, sugar, salt, and the slurry mixture. Cook the strawberry mixture over medium-high heat until it comes to a boil, stirring occasionally. Then, reduce the heat to medium and simmer, uncovered, for 3 to 5 minutes or until the strawberries are tender and the mixture has thickened.
- Cool & Add More Strawberries. Remove the pan from heat and let the sauce cool for 30 minutes. Transfer to a large bowl and add the remaining fresh berries. Stir to coat the strawberries and refrigerate until ready to serve.
Notes
My Top Tip
♡ Use the strawberries as soon as possible after buying them for the freshest flavor.
Make-Ahead & Storage
- Make-Ahead and Storage: This sauce is best used the same day it is made. But you can store it in a covered container in the refrigerator for up to 3 days. Additional fresh berries can be added to refresh the sauce.
- Freezing: This sauce can be frozen, but the berries will be much softer after freezing. Pack the sauce into airtight freezer containers and store in the freezer for up to 6 months. Thaw in the refrigerator to use.
Nutrition
Calories: 89kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Sodium: 6mg | Potassium: 176mg | Fiber: 2g | Sugar: 18g | Vitamin A: 14IU | Vitamin C: 67mg | Calcium: 19mg | Iron: 0.5mg
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