The Real Reason I’m Always Making Strawberry Sauce
Alright, so I have this opinion that strawberries seriously make everything fancier. I mean, what else can you dump over pancakes, cheesecake, or, let’s be honest, just straight from the jar on a tough day? My mum made a version of this sauce every summer when the market had buckets of those little sweet-scented berries. Still remember sneaking a warm spoonful the first time and burning my tongue—worth it. Oh, and there was this one time I completely spaced and added salt instead of sugar. Do not recommend. Anyway, this sauce is like edible sunshine, and super forgiving (heck, it barely feels like a recipe most days).
Why I Keep Coming Back to This (Especially When Strawberries Are Cheap!)
I make this whenever I see a punnet going for cheap, or when I’m stuck with those strawberries you buy, open up, and think, “what in the world happened to you?” Because magic happens when you cook them down; even disappointing berries are glorious here. Plus, my family basically lines up with spoons when they know it’s on the stove (except that one cousin who inexplicably hates strawberries… go figure?). Oh, and it freezes well, so you can pretend it’s summer in January.
Stuff You’ll Need To Make This (But Don’t Sweat It If You Don’t Have Everything)
- About 2 cups strawberries (fresh is lovely, but I use frozen a lot. My gran was convinced only local berries mattered—sorry gran, I grab whatever’s on hand now)
- 1/3 to 1/2 cup sugar (I go lighter if the berries are sweet; sometimes I forget and go heavy-handed, but no one’s complained yet)
- 2 teaspoons lemon juice (bottled in winter, but fresh if I’m feeling ambitious; once, I used orange juice. It was… okay?)
- 1 tablespoon corn starch mixed with 2 tablespoons cold water for thickening (skip it for a runnier, more pourable sauce—or swap arrowroot if that’s your thing)
- Pinch of salt (just a smidge, though who really measures?!)
- Optional: A splash of vanilla, or a few grinds of black pepper if you’re feeling wild
How I Actually Make It (With Some Stops Along the Way)
- Chop up your strawberries. You don’t have to be too precious—lazy dicing works, especially if they’re going to mush anyway.
- Throw them in a saucepan with the sugar, lemon juice, and that pinch of salt. Turn on the heat to medium (don’t panic, it’ll feel slow at first).
- Stir occasionally while it heats up. After a few minutes, berries start weeping juice—this is when the kitchen smells so, so good. By the way, if some bits are stubborn and don’t break down, I’ve just mashed them with a fork; works fine.
- Once it’s simmering and getting syrupy, mix your corn starch and cold water in a small bowl and pour into the pan. Don’t just dump the powder straight in—learned that the gloopy way! Stir it in, and let the sauce bubble for about 2 more minutes. This is usually where I sneak a taste (dangerous, it’s HOT).
- If you want bigger berry hunks, stop earlier. Want it super smooth? You could blitz it with an immersion blender, but honestly, I kind of love the jammy chunks.
- Take it off the heat, add that optional vanilla if you like, and let it cool a bit. It’ll thicken more as it sits (or as the kids hover, yelling that it’s taking too long).
Notes (The Bits I Figured Out The Hard Way)
- If your berries are tart, you might be tempted to dump in more sugar. Start small—too sweet and you lose the strawberry zing.
- I once tried thickening with flour… not my best moment. Stick with cornstarch or arrowroot.
- Fresh lemon juice really does wake things up but, eh, bottled isn’t a deal-breaker.
- And yes, this is excellent cold AND warm. Actually, I think it tastes even better chilled the next day.
Variations – Some Good, One Awful
- Blueberry version? Sure, just swap berries. Delish. (Raspberries were stellar too, but you might want to push them through a sieve for the seeds.)
- A dash of balsamic vinegar: I read about it on a food blog, actually kind of fancy if you want to impress someone.
- With cream cheese: Don’t stir it in; swirl it. Looks gorgeous, tastes fab.
- Once tried adding mint: Regret. Not for me, but you live and learn huh?
Equipment (But Not the End of the World If You Don’t Have It)
- Saucepan (any will do, don’t stress if it’s a bit old and wobbly around the edges)
- Spoon (wooden preferable) Though I’ve used a silicone spatula once when everything else was in the wash. Worked fine.
- Bowl or mug for corn starch slurry
- If you really want it smooth, a blender, but honestly, I sometimes just attack it with a potato masher. Works a treat.
How To Store It (If It Ever Lasts That Long!)
This keeps in the fridge, in a jar or any old container, for about a week. (Though honestly, it’s never survived past day two in this house. My partner is terrible about sneaky midnight snacks.) You can freeze it for a couple months—just make sure it’s cool before you chuck it in a bag or container or the freezer will fight back.
How We Eat It Around Here
- Pancakes, waffles, you know, the usual suspects
- Over cheesecake or ice cream (my dad swears it HAS to be vanilla)
- On top of oatmeal in the morning—it saves boring porridge, every time
- Straight from the fridge with a spoon, hidden from my kids (don’t judge)
- My aunty actually puts it over grilled halloumi, which sounded weird but… surprisingly good, sort of sweet-salty thing happening
Pro Tips (AKA How Not To Mess This Up, Like I Did)
- Don’t try to thicken it before the berries cook down. I once got a pan with congealed strawberry lumps. Not appetizing.
- Give it a stir every few minutes, especially if it’s bubbling boldly. Otherwise, you’ll have a burnt smell in your kitchen for days (ask me how I know…)
- If you’re using frozen berries, maybe let ‘em thaw a bit so they don’t stick together. Or don’t—I’ve whacked the clump with a spoon, works okay.
FAQ (You Asked, I Answered… and Sometimes Talked Too Much)
Can I use other berries?
Absolutely—blackberries, blueberries, raspberries, whatever’s around. I did a mixed berry thing once when my fridge was an arctic berry wasteland, and it came out surprisingly good.
What if it’s too thin?
Happens! Just simmer longer or add a little more cornstarch slurry (not dry powder). On the flip side, if it’s thick enough for a builder’s trowel, thin with a splash of water or juice.
Do I have to use sugar?
I’ve tried with honey; it’s a bit floral but tasty. Maple syrup works, though it’s strong. If you go with a sweetener substitute, I’d start gentle—some of them can taste a bit odd cooked. But experiment! It’s only berries at risk here.
Can I make it chunkier or smoother?
Yup! Mash less for more hunks, blend if you like. I usually go somewhere in between—it’s a mood thing, you know?
Is this the same as strawberry jam?
Not really—jams go longer, set firmer, and use more sugar. This is sauce, so it’s thinner, glossier, and more for dolloping than spreading, though no one’s policing you!
Oh, and in case you’re wondering, yes you can double or triple the recipe. But I can’t promise your saucepan is big enough. That’s a lesson form my own bubbling-over disaster, but that’s a story for another time…
Ingredients
- 2 cups fresh strawberries, hulled and quartered
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons water
- Pinch of salt
Instructions
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1In a medium saucepan, combine the strawberries, granulated sugar, lemon juice, vanilla extract, and a pinch of salt.
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2Place the saucepan over medium heat. Stir occasionally and cook for 5-7 minutes, until the strawberries release their juices and start to soften.
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3In a small bowl, whisk together cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and stir well.
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4Continue cooking for another 5-8 minutes, stirring frequently, until the sauce thickens to your desired consistency.
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5Remove the sauce from heat. Let it cool slightly before serving. Serve warm or chilled as a topping for your favorite desserts.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
60cal
Protein:
0.5 gg
Fat:
0 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
15 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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