Strawberry Sauce

I had some strawberries that were a day past their prime for strawberry shortcake. Not wanting to waste the berries, I decided to cook them into a puree, which I served over Cream Cheese & Strawberry Stuffed French Toast. I was so happy with how the sauce turned out, that I will make this again to serve over ice cream, or even on top of strawberry shortcake. Is it even possible to serve too many strawberries? I don't think so!

Homemade strawberry sauce
Homemade strawberry sauce
Homemade strawberry sauce

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

2

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

2

servings

Ingredients

  • 1

    pint fresh strawberries

  • 1/2

    cup white sugar

  • Zest of one small lemon

  • Juice of 1/2 lemon

  • Pinch of kosher salt

  • 1/4

    cup water

  • 1

    tablespoon unsalted butter

Directions

Hull & wash strawberries and coarsely chop them. In a saucepan, add all of the ingredients, and bring to a rolling boil for 2 to 3 minutes. The sugar, and strawberry pectin will thicken the berries. If you have an immersion blender, it's very easy to puree the berries in a saucepan. Otherwise, you will need to carefully puree the berries, in batches, in a blender. If you want to use this right away, pour into a bowl, and place on top of a larger bowl filled with ice cubes. Otherwise, make this a few hours ahead of time and it will thicken nicely. This is excellent with pancakes, too.

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