This Awesome Strawberry Sauce is perfect on pancakes, waffles, ice cream, cheesecake and especially strawberry lemonade!
Strawberry Sauce Recipe
I just love when I see strawberries being stocked in the grocery store. It means that it’s time for making strawberry jam, strawberry shortcake and this strawberry sauce for my family. As a matter of fact, while I am sitting here typing this post, my daughter is next to me and just said “Mom, I really do just love your Strawberry Sauce.” Can’t get a better validation than that!
How to Make Strawberry Sauce
The most important thing to remember when making this recipe is to plan ahead. You’ll need to cook down the strawberries in a saucepan for about 5 minutes, then let the mixture cool. You’ll then blend the cooked strawberries until you have a smooth “juice”. If you want to get rid of the seeds you can put the mixture through a sieve.
What to Serve Strawberry Sauce On
Our family puts this sauce on cheesecake, pancakes, waffles, french toast and ice cream. This sauce is crazy good on all of those things, but I think our favorite thing to do is with it is to add it to lemonade to make Strawberry Lemonade.
Oh. My. Word. Just pour some a few tablespoons of this sauce into a glass and then add the lemonade of your choice and I think these are better drinks than what you get in a restaurant. We drink these all through summer! You can even make up a punch bowl of strawberry lemonade for a summer party. Just mix it often because the sauce may settle to the bottom a little bit.
How Long Does Strawberry Sauce Keep?
After making this sauce it will stay in the fridge for about a week but you can also freeze it for up to 3 months so that you can have some after the summer ends! You won’t regret it.
Other Strawberry Recipes
- Homemade Strawberry Topping
- Amish Strawberry Shortcake
- Strawberry Monkey Bread
- Homemade Strawberry Cake
Homemade Strawberry Sauce
- 4 cups strawberries washed, hulled and cut into chunks
- 3/4 cup granulated sugar
- 2 teaspoon almond or vanilla extract
- 2 teaspoon water
- Put all ingredients into a large saucepan over medium heat.
- Stirring constantly, bring to a simmer and cook for 5 minutes. Let cool to room temperature.
- Pour the cooled mix into a blender and blend until smooth.
- Pour into glass container and refrigerate for one week or freeze for up to 3 months.
- Makes a little over one quart.