Ingredients
Scale
- 1 tablespoon cornstarch
- 3 tablespoons (45ml) warm water
- 1 lb (16 oz, or approximately 450g) fresh strawberries, hulled and sliced in half (you can also use frozen strawberries—just don’t thaw them)
- Zest and juice from 1/2 small lemon (optional, but highly recommended for added brightness)
- 1/4 cup (50g) granulated sugar
Instructions
- Prepare the Cornstarch Slurry
In a small bowl, whisk together 1 tablespoon of cornstarch and 3 tablespoons of warm water. Whisk until the cornstarch has completely dissolved. This cornstarch slurry will help thicken the sauce as it cooks. It’s easy to mix and sets the foundation for a smooth, thick sauce. - Combine All Ingredients in a Saucepan
Add the cornstarch mixture, sliced strawberries, lemon zest, lemon juice, and granulated sugar to a small saucepan. Place the saucepan on the stove over medium heat. - Simmer and Stir
Using a wooden spoon or rubber spatula, gently stir the mixture to combine all the ingredients. As the sauce heats up, the strawberries will begin to break down. Continue stirring regularly, mashing some of the strawberries with your spoon to help them release their juices. This step will create the texture of the sauce, so feel free to mash more or less depending on how chunky you like your topping. - Let It Simmer
Bring the mixture to a simmer over medium heat, stirring constantly. Let it simmer for about 5 minutes, allowing the sauce to thicken and become syrupy. After 5 minutes, remove the pan from the heat. The sauce will continue to thicken slightly as it cools. - Cool and Store
If you want to serve the sauce immediately, feel free to pour it over your favorite dessert while it’s still warm. Alternatively, let the sauce cool to room temperature before transferring it to a container. It can be stored in the refrigerator for up to 1 week. If the sauce thickens too much after refrigeration, you can microwave it for about 15 seconds or warm it up on the stove to bring it back to a pourable consistency.
Notes
- How to Tell When the Sauce Is Ready: The sauce should thicken to a syrup-like consistency after simmering for about 5 minutes. If you want a thicker sauce, let it cook a little longer, but keep an eye on it to prevent burning. You’ll know it’s ready when it coats the back of a spoon.
- Strawberry Chunk Preferences: If you prefer a smooth sauce without any chunks, you can blend the finished sauce in a blender or food processor until it reaches your desired consistency. If you like a chunkier sauce, simply mash the strawberries more as they cook.
- Frozen Strawberries: Don’t worry if you don’t have fresh strawberries on hand! You can use frozen strawberries for this recipe without thawing them first. Just add them directly to the saucepan. Frozen strawberries will release more liquid as they cook, so you might need to simmer the sauce a bit longer to reach your desired consistency.
- Adjusting Sweetness: Depending on the sweetness of your strawberries, you may want to adjust the amount of sugar. If your strawberries are very sweet, you can reduce the sugar slightly. On the other hand, if they’re a bit tart, you can add a little more sugar to balance the flavor.
- Alternative Fruits: This strawberry sauce is incredibly versatile. If you’re in the mood for a different flavor, you can substitute other berries like raspberries, blackberries, or blueberries. You could even try cherries—just be sure to pit and halve them first. Each fruit will bring a slightly different flavor profile, but the method remains the same!
- Storage: If you have leftovers (which is rare, but hey, it happens!), you can store the sauce in an airtight container in the fridge for up to 1 week. It will thicken slightly as it cools, but you can easily reheat it in the microwave or on the stove when you’re ready to use it.
- Prep Time: 10 minutes
- Cook Time: 8 minutes