Making a homemade strawberry sauce is one of the simplest and easiest recipes for a hassle-free topping. You can use this on cakes, especially cheesecakes, ice cream, and even as a side with croissants or pancakes. The best part about this topping is that it can be made using fresh or frozen strawberries. So whether it is the season or not, you can still whip it up instantly.
While you can tweak this recipe slightly to make most fruit sauces at home, I have to admit strawberry is my absolute favorite. It is strawberry season here in Turkey and I got a pretty sweet discount on a large batch of strawberries. What better way to use them than make a delicious homemade strawberry sauce?
Why this homemade strawberry sauce slaps
- 3 ingredients
- versatile recipe
- no effort whatsoever
- incredible flavors
If you want to swirl this sauce into ice creams or transform it into a coulis, you can do that as well. Just blitz the sauce up with any blender until it forms a smooth consistency. Honestly, the way that this recipe is super versatile makes it super simple to work with. I personally love the marmalade consistency. The chunky bits are my absolute favorite.
When I tell you no effort goes into this recipe at all, I mean it. All you have to do is throw in all of your ingredients in one pot. Then leave it to simmer for half an hour over a low flame. If you are using frozen strawberries you won’t even need to thaw them. How cool is that?
Homemade Strawberry Sauce
30
minutesThe simplest homemade strawberry sauce for cakes, cheesecakes, ice cream, and even croissants or pancakes.
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Ingredients
500g strawberries, fresh or frozen
1/3 cup white sugar
2 tbsp lemon juice
Directions
- Wash, chop, and hull your strawberries. If you are using frozen ones, you don’t have to thaw them.
- Add all the ingredients in a pan and place over low heat, stirring occasionally.
- Allow the sauce to simmer for 30 minutes. It will thicken as it comes together.
- Turn the flame off and let is cool or serve warm over cakes and ice creams.
Notes
- I personally don’t like adding corn flour or any thickening agent to this recipe as I find that the lemon and sugar work wonderfully to get the right consistency.
