Strawberry Sauce Recipe

This homemade strawberry sauce comes together with three easy ingredients and takes about twenty minutes. Serve for breakfast over Belgian waffles or buttermilk pancakes.

Course sauce

Cuisine American

Keyword homemade strawberry sauce, how to make strawberry sauce, strawberry sauce for cheesecake

Prep Time 5

Cook Time 15

Servings servings

Calories 36kcal

Author Beth Pierce

Ingredients

4 cups fresh strawberries hulled and sliced thick
1/2 cup sugar
1 teaspoon vanilla

Instructions

In a saucepan, combine strawberries and sugar. Bring to a low boil over medium-low heat. Reduce and simmer for about 10-15 minutes.
Remove from heat and let cool. Stir in vanilla. Store leftovers in an airtight container in the refrigerator.

Notes

For fresh strawberry flavor, use the ripest, sweetest fresh strawberries you can find. If at all possible, use organic strawberries.
Do not simmer them too long, as the berries will completely break down. I think the sauce is far better with bits of fresh berries in it.
If you prefer fewer chunks in your strawberry sauce, use an immersion blender to puree some of the strawberries. Go slowly and purree just enough to reach your desired consistency.
Stir in the vanilla extract after the sauce cools a little bit so the sauce will retain more of the vanilla flavor.
For a change of pace, substitute orange juice or lemon juice for the vanilla extract.
This sauce also works well with cherries, blueberries, blackberries, and raspberries. Although depending on how juicy your blackberries and raspberries are, you may need to add a couple of tablespoons of cornstarch slurry.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze for up to 3 months in a freezer-safe container or zipper freezer bag. Thaw in the refrigerator overnight.

Nutrition