Fresh strawberry sauce is a sauce full of fresh strawberry flavor that is great for ice cream, cakes and desserts. Serve warm or cold!
Fresh Strawberry Sauce
Dessert sauces like this fresh strawberry sauce are great to have in your recipe repertoire, since they are so versatile and can be used to drizzle over cakes, ice cream, brownies and other desserts. This sauce uses fresh strawberries that are pureed and then cooked until thickened. Strawberry baking emulsion is added for a boost of extra flavor, but is optional. Baking emulsions are water based, instead of alcohol based like extracts so the added flavor is stronger (I like to use LorAnn brand). This sauce can be served warm or cold and the best part is, you can make it in advance since it will keep in your refrigerator for one week.
How to Make Fresh Strawberry Sauce
As the name suggests, fresh strawberries are used for this fresh strawberry sauce. You can substitute frozen strawberries, but they must be fully thawed and most of the liquid drained before using (use the juice from the thawed strawberries in place of the water instead).
Ingredients
1 ¼ cups fresh strawberries, hulled and halved*
¼ cup granulated sugar
3 teaspoons cornstarch
1/3 cup cold water
½ teaspoon strawberry baking emulsion, such as LorAnn (optional)
Instructions
Using a food processor or immersion blender, puree the strawberries with the granulated sugar until smooth and no large pieces of strawberries remain.
In a small saucepan, dissolve the cold water with the cornstarch. Add in the pureed strawberry mixture and cook over medium heat, stirring constantly to prevent scorching. Continue to cook until it begins to boil; once boiling, cook for 1 minute. Remove from heat and stir in the strawberry baking emulsion (if using).
Sauce can be served warm or cold; keep in an airtight container in the refrigerator for up to one week.
Tips for Fresh Strawberry Sauce
- You can substitute frozen strawberries, but they must be fully thawed and most of the reserved liquid drained before using (use the juice from the thawed strawberries in place of the water for this recipe)
- Keep sauce in an airtight container in the refrigerator for up to one week
- The baking emulsion intensifies the strawberry flavor in this sauce
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Want more dessert sauce recipes?
Fresh Strawberry Sauce
Ingredients
- 1 ¼ cups fresh strawberries, hulled and halved*
- ¼ cup granulated sugar
- 3 teaspoons cornstarch
- 1/3 cup cold water
- ½ teaspoon strawberry baking emulsion, such as LorAnn (optional)
Instructions
- Using a food processor or immersion blender, puree the strawberries with the granulated sugar until smooth and no large pieces of strawberries remain.
- In a small saucepan, dissolve the cold water with the cornstarch. Add in the pureed strawberry mixture and cook over medium heat, stirring constantly to prevent scorching.
- Continue to cook until it begins to boil; once boiling, cook for 1 minute. Remove from heat and stir in the strawberry baking emulsion (if using).
- Serve sauce warm or cold.
Notes
- You can substitute frozen strawberries, but they must be fully thawed and most of the reserved liquid drained before using (use the juice from the thawed strawberries in place of the water for this recipe)
- Keep sauce in an airtight container in the refrigerator for up to one week
- The baking emulsion intensifies the strawberry flavor in this sauce
- Makes 1 1/2 cups, 2 Tablespoons/serving
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