Strawberry Sauce. Quick, easy and delicious. Fresh strawberries, a bit of sugar, a splash of lemon juice and a few minutes on the stove top. This homemade strawberry sauce is perfect for taking your desserts and brunch treats to another level.
Strawberries are associated with spring cuisine, and rightfully so. The light, sweet, juicy berries are welcome additions to sweet and savory spring and summer dishes. Strawberries are especially nice in late spring and summer, super glossy red, bursting with flavor.
Here in my little part of the world, I can find fresh strawberries year-round. And I buy them regularly. They make exceptional additions to salads and as a base for vinaigrettes. I don’t bake with the as much probably should, but I do love to roast them and use them as a filling, topping or flavoring agent. Roasting takes strawberries to another level. The natural sugars caramelize and the berries soften perfectly. Try rinsing, hulling and spreading them in a single layer in a small baking dish and seeing for yourself, if you’ve never had the pleasure. Check out our strawberry puree recipe to turn them into a great sauce.
A little sugar or fresh citrus helps amplify their flavor. Our strawberry sauce combines fresh strawberries with some sugar and a splash of fresh lemon juice. I like the ratio of 4 ounces of prepared berries with 2 tablespoons of sugar and 1 tablespoon of fresh lemon juice. Alternately, the berries can be simmered in just the juice, and once broken down, sugar added to taste.
Why You Should Make This Dessert Sauce
- lightly sweetened strawberries are delicious.
- this sauce is very versatile.
- perfect for filling cakes, flavoring frostings, over ice cream, topped with whipped cream.
- takes only a few minutes to make.
- stores very well refrigerated in an airtight container.
How To Make This Strawberry Sauce
This is a simple recipe. For every 4 ounces of fresh strawberries, two tablespoons of sugar, and a tablespoon of fresh lemon juice are added.
The mix is heated I a sauce pan over low heat until the juices in the strawberries release and the berries soften. The berries are simmered long enough for the liquid to reduce a small amount.
This sauce is excellent warm, served over pancakes, waffles, or your favorite ice cream.
Cold, its perfect for straining and using as a filler for cakes, cupcakes and in muffins.
The sauce can be pureed, if desired.
Other Dessert Accompaniments You Might Enjoy
Some of our other dessert accompaniments include caramel sauce, orange pastry cream, cinnamon apple butter, raspberry puree, and strawberry puree.
Find Tartistry on: Pinterest Instagram and Facebook. Please feel free to leave comments and questions below. I would love to hear from you.
- 112 grams fresh strawberries (4 ounces), rinsed, hulled and thickly sliced or diced
- 25 grams granulated sugar (2 tablespoons)
- 15 grams fresh lemon juice (1 tablespoon)
- Add fresh strawberries, granulated sugar and fresh lemon juice to small saucepan.
- Simmer over low heat, about 20 minutes, or until the strawberries have softened and the juices have released and reduced a small amount.
- Remove from stove top. Serve warm or cold.
- To store, cool to room temperature and transfer to an airtight container. Refrigerate for up to a week.