This easy Strawberry Sauce is made with fresh or frozen strawberries and perfect on waffles, pancakes, or ice cream!
Strawberry season is slowly wrapping up here and it’s always sad!
This easy Strawberry Sauce is one way I’m making the most of my summer berries before they’re gone for good.
One of the best things about this Strawberry Sauce is how versatile it is — you can mix and match your strawberries with almost any fruit! I’ve given you a list of ideas below, but feel free to put your own spin on it!
Another great thing is how easy it is to store.
We often have pancakes or waffles for breakfast on the weekend, and I’m usually make some sort of berry sauce to put on them. It’s also delicious on this Easy Homemade Ice Cream!
With this Strawberry Sauce, I can easily make a double batch and save some for another day!
How to make Strawberry Sauce:
- Wash your strawberries well in a large bowl of cool, clean water.
Can I use frozen strawberries?
You can absolutely use frozen strawberries in this recipe, and I do all through the winter when fresh just aren’t up to par.
You can thaw the frozen strawberries before adding to the pan, or leave them frozen.
Just be sure to keep the heat on low until they thaw, and add a corn starch slurry to thicken if the frozen berries release too much liquid.
Variations on this Strawberry Sauce recipe:
Feel free to have fun with the recipe and make it your own!
- Use half rhubarb and half strawberries for strawberry rhubarb sauce
- Use any berries you have on hand or in the freezer to come up with your own combination
- Add in some fresh strawberry slices or pieces just before serving for extra chunky strawberry sauce
- Add the zest of a lemon or lime before serving for extra zing
- Try another sweetener — honey or stevia would work, but will change the flavor of the sauce.
- Reduce the sugar — if you prefer your sauce less sweet, start with ¼ cup sugar and add additional sugar at the end after tasting if need be.
How to store Strawberry Sauce:
In the off chance that you have some leftover strawberry sauce after you serve it, here are a couple ways to make it last.
Store it in the refrigerator:
You can store in an airtight container (let cool to room temperature first) and then store in the refrigerator for up to 1 week.
We often make a big batch and keep it in the fridge to use on these Yogurt Parfaits!
Serve chilled or warm on the stove or in the microwave.
How to freeze Strawberry Sauce:
Strawberry sauce can also easily be frozen!
Let cool to room temperature, then place in an airtight freezer safe container or a freezer bag.
Freeze up to 3 months before serving.
To thaw, place container or bag in a sink of shallow, lukewarm water for 30-40 minutes until mostly thawed.
To warm, heat in the microwave (in a microwave-safe bowl) or on the stove top.
What to serve with strawberry sauce:
There are so many ways to enjoy this strawberry sauce, these are just a few to get you started!
- Whole Wheat Pancakes — a wholesome start to your day
- French Toast Casserole — prep the night before!
- Instant Pot Oatmeal or Slow Cooker Oatmeal — add a fruity twist.
- Easy Cheesecake recipe — a blank canvas for those summer berries!
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Strawberry Sauce recipe
- 2 lb fresh strawberries washed and chopped
- 1/2 cup granulated sugar (100g)
- 1 tablespoon corn starch
- 1 tablespoon water
- 1 teaspoon vanilla
- Place strawberries in a large pan with granulated sugar and cook on medium heat, stirring often, until berries are softened and there is a lot of juice in the pan — this took about 20-25 minutes for me.
- Stir together corn starch and water and add to the strawberries while it is still on the heat. Stir until thickened and remove from the heat.
- Stir in vanilla and let cool slightly before serving warm, or let cool to room temperature and refrigerate to serve later.
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