Fresh Strawberry Sauce
An easy recipe for fresh strawberry sauce made with a hint of lemon and vanilla.
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This homemade strawberry sauce captures the bright flavor of fresh berries and is super simple to make! Use it on pancakes, cheesecake, ice cream, or to make strawberry shortcake.
This post originally appeared on my food blog in the summer of 2022. I have many recipes coming up that will use this strawberry sauce, so I figured I’d share the recipe here in preparation for all the strawberry goodness coming your way.
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Home gardeners know that nature doesn’t wait for you to be ready for its bounty. It just showers you with its blessings and expects you to figure it out.
In my garden, this frequently happens with zucchini when everything decides to ripen at the same time. But at least with zucchini you can leave it on the plant for a few extra days without it being a big deal.
Not so with strawberries. When a bunch of them hit their peak you gotta grab them fast before the birds spot them. Then, you have to do something with them! Homegrown strawberries don’t last as long as commercially grown varieties, so time is of the essence.
Aside from hand eating fresh strawberries, my usual go-to solutions are turning them into pies, muffins and strawberry shortcake. But if I’m feeling a bit lazy a simple strawberry sauce is just the thing. It comes together quickly, can be stored in the fridge or freezer, and can be used in a variety of delicious ways.
What You’ll Need
Fresh strawberries – You can use frozen in a pinch, but I personally prefer to make this sauce in the summer and then freeze it for winter. The flavor will still be good if you use frozen berries but it won’t taste like sunshine. Fresh strawberries are hard to beat.
Water
Sugar
Lemon Juice – Don’t use bottled lemon juice. Fresh is best.
Vanilla extract – Use pure vanilla extract.
Tips for Success
Don’t rush. The 10 minutes of simmer time gives the berries time to break down and release their juices, which then combine with the sugar to make a sauce.
Why add lemon? Lemon juice adds flavor and also helps preserve the color of the strawberries so that you have a bright ruby-red sauce.
Add the vanilla last. Make sure you don’t add the vanilla until the sauce has been removed from the heat. Vanilla can evaporate if it is added while the sauce is still cooking, which reduces the amount of vanilla flavor.
How can I tell the sauce is done? The desired consistently is going to vary depending on how you plan to use your sauce. It can be relatively thin if you want to drizzle it over a cheesecake slice, or it can be thicker like a compote if you want to layer it in overnight oatmeal. So adjust according to your preferences.
Ways to Use It
There are so many ways to use strawberry sauce. Here are my favorites:
Ice cream: Spoon it over a bowl of vanilla ice cream or even strawberry ice cream. Add a dollop of whipped cream while you’re at it!
Pancakes and waffles: Add it to fluffy pancakes, buttermilk waffles or sourdough waffles. I also love this sauce tucked into crepes with a bit of sweet cheese filling.
On toast: I rather like spreading a thin layer onto a piece of thick toast with some whipped honey or maple cream.
Oatmeal: Dollop it into a bowl of oatmeal for breakfast, or add it as a layer in mason jar overnight oats.
Yogurt: Add it to a bowl of yogurt with fresh fruit and granola.
Cakes and cheesecake: Drizzle it over a slice and add some whipped cream on top.
Trifle: Make a trifle with layers of vanilla cake pieces, whipped cream, ice cream, fresh berries, and strawberry sauce.
Add it to a charcuterie board: It goes wonderfully with salty meats and cheeses, especially brie and camembert.
Psst, these upcoming paid recipes will all use this strawberry sauce….
Strawberry Pancakes
Strawberries Romanoff
Strawberry “Shortmug” Cake
Strawberry Shortcake
Strawberry Shortcake Ice Cream
How to Store & Freeze
Fridge: It is important to let the strawberry sauce cool completely before placing it in the fridge. So, let it cool, then seal your jar and store it in the fridge. The sauce will keep for up to 1 week.
Freezer: You can also freeze strawberry sauce. Let it cool completely and make sure there is at least 1-inch of space at the top of your freezer-safe container so that the sauce has room to expand as it freezes. Seal your container, then store the sauce in the freezer for up to 3 months. Thaw overnight in the fridge when you’re ready to use it.
Fresh Strawberry Sauce
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4-6 servings
Ingredients
2 cups sliced fresh strawberries
4 tablespoons water
4 tablespoons white sugar
Juice of 1/2 lemon
1 teaspoon vanilla extract
Instructions
Bring the strawberries, water, and sugar to simmer over medium heat in a saucepan. Reduce heat to low and allow to simmer for 10 minutes.
Add the lemon juice and cook for 5 more minutes, stirring regularly. Continue cooking until the sauce reaches your desired consistency.
Turn off the heat and remove the sauce from the stove. Stir in the vanilla. Set aside to cool for at least 15 minutes.
Transfer to a mason jar and set aside to cool completely. Store in an airtight container in the fridge for up to 1 week.
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Again ... love the photos and the ideas, simple and tasty and just spot on.