Can I use blueberries instead of strawberry instead of cherry. That’s how strawberries are sold where I live. I’m trying to bake a diabetic friendly dessert for my dad. Never gone wrong with this recipe! It sounds like you have a new favorite, Christine! Can I use frozen strawberries in this sauce? Yum, that sounds delicious Olga! This sugar free strawberry sauce recipe is made from fresh strawberries (you can also use frozen strawberries if you wish) and it is sweetened with pure fresh maple syrup. Combine strawberries, sugar, and vanilla in a saucepan. How to make strawberry sauce: Clean and chop 1 cup strawberries, add to bowl and mash and set aside. Cook strawberries for about 6 minutes, or until strawberries begin to release their juices. The whole entire cup is zero points. I’ve made this sauce many times and I love it Do you think I would be able to blend it and it would taste the same ? My husband won’t use sugar so I’m using this on a sugar free cheese cake I’m making for his birthday today. This looks delicious, Tried it once and it was delicious, now I have made it over 4 times goes great with my homemade waffles. Thank you so much for posting this … you are going to make me look good!! You’re welcome! Strawberry Sauce, Cooked Recipe Reviews. Pour the mixture into a fine mesh strainer placed over a bowl. Hi Ambika, you would need to change the method a little bit if using gelatin but gelatin isn’t necessary here since strawberries release enough natural pectin on their own as they simmer. I’m don have any lemons at hand. Being new to cooking sweets, I will say that I am so surprised that making a sauce like this was so plain and simple! Cook at a low boil, stirring more frequently as mixture thickens, until sauce clings to a spoon, … I was super-excited about this recipe because we are eating all organic now & used to make this type of sauce from a processed, powdery package … now I can make it using all organic ingredients. Uncooked Strawberry Sauce: You don't have to cook the sauce to make a delicious strawberry topping. I read through the comments and didn’t see anyone mention it. Merry Christmas! That’s nice! Hi Mary! This sweet tart strawberry topping recipe can be used on ice cream, shortcake, cheesecake, yogurt, even oatmeal! Thanks! Hi! Use a spoon to stir the fruit so the liquid is forced through. I would suggest simmering an extra couple of minutes if you want it to thicken up more and it would be delicious over a cheesecake . I use for our nightly ice cream” I hope that helps. This easy Strawberry Sauce is made with just a few ingredients and fresh or frozen strawberries! Yay, for strawberry season! Can I use raspberries instead? Served this over cheesecake for company and was a big hit…very easy and tasty. Remove from heat and cool to room temperature. Can I substitute brown sugar for the white sugar? I’m happy you enjoyed that. Can this be made with frozen strawberries? I just wanted to state thank you so much for your replies! Place over medium heat and bring to a boil, stirring occasionally. The amount of shortcakes will depend on what size shortcakes you are using and how much sauce you want on each one. 1 lb Strawberries, rinsed, hulled and thickly sliced Also, be sure to use the correct proportion of sugar and don’t omit the lemon juice. Add to Grocery List. The strawberries will naturally release their juice. Strawberry sauce will get a little darker as it stands. Do you think I could substitute a sweetener for the sugar? I use for our nightly ice cream”. This simple sauce is as easy as 1, 2, 3! I have stored it max 4 days and it was still great but I haven’t tested it beyond that.Freezing it should work just fine. it is tasteless and nobody will know it is in there. I don’t think this sauce needs it but if you happen to experiment I would love to know how you like this recipe! How to make strawberry sauce: Clean and chop 1 cup strawberries, add to bowl and mash and set aside. The sugars and juices will cook down and naturally thicken the sauce. Yes, I’m glad to hear the recipe brings back such fond memories! Made this today and your right..very dangerous..I love Strawberries and will be trying this on pancakes first..Now I want to make the Strawberry pretzel dessert..gotta get more berries. It tasted pretty good nonetheless but still had like a “boiled strawberry” taste. First you are going to wash the strawberries, remove the stems, and cut the berries into quarters. Oh, thank you! Place over medium heat and bring to a boil, stirring occasionally. Strawberries are my weight loss secret, when I have a huge desire to eat a whole chocolate cake, I substitute a strawberry based recipe and it usually satisfies!!! It could also be due to using less sugar or omitting lemon juice. A pound of strawberries boiled down will equal about a 3/4 cup to 1 cup of sauce. What a reminder of many happy days in the home of my youth. Am I getting them too hot? I’m planning to make your strawberry cake with the sponge base today and plan to refrigerate overnight to be served tomorrow. I’d love to know how you like this recipe if you test that. Thank you!!!! It looks amazing, do u know how long it can be stored ? I still think the best recipes are the simplest ones that I can actually do with my limiting cooking and baking skills. My recipe … To make great tasting strawberry sauce at home, you need a medium-sized saucepan. Super yummy I thicken it and use for cake filling too. Same problem. Hi Heather, that was intentional. Hashtag them #natashaskitchen. Can you substitute honey for sugar in this? That’s so great! You could make this thicker, just cook it down few extra minutes, until it reaches desired thickness. Stir together berries, sugar, salt, and lemon juice in a saucepan. But that shouldn’t matter all that much, right? We put it on homemade pancakes. If you want about 1/4 cup of sauce on each cake, this will cover about 12-14 shortcakes. Thank you for this great review, Liam! Take the saucepan … This is really easy and delicious. Was anything altered in this recipe? My brother and his family demolished both … I had no leftovers! I’m so happy to read your comments and feedback, thank you! It has just 3 ingredients and this is the easiest strawberry sauce recipe. Hi Madeline, I have stored it max 4 days and it was still great but I haven’t tested it beyond that. Thank you for the wonderful review! Continue until most all of the liquid is in the bowl. Natasha, I love your recipes. Adding a few spoons of this glossy fresh strawberry topping will make any dessert feel fancier. You can double the sauce and add more strawberries to make more. Hi Taqwim, it should still work to use whole strawberries. I made my sauce with stevia due to dietary restrictions and it’s a bit watery is there a way to thicken it without adding cornstarch, maybe unflavored gelatin??? Your email address will not be published. I used your recipe and everyone loved it! Beautiful color. Then I tried a second time with a simple strawberry syrup, similar to this recipe of yours. https://letthebakingbegin.com/strawberry-sauce-recipe-strawberry-topping You can simply add the lemon juice and sugar to the chopped berries and allow them to sit out and macerate for 10 to 15 minutes. Share this! Sounds awesome! That is a great idea and I will have to try it! It has zero added sugar, and takes 5 minutes to make. Hi Jai, I haven’t had that experience but that could be if they are boiled for too long (or not long enough). . As easy as it is, I am fascinated by this recipe. Could I use frozen strawberries for this? That’s just awesome!! Or maybe it’s just you with a spoon in your hand? Thank you for sharing that with us! This will be my go to strawberry sauce from now on! Place everything, including the cornstarch mixture, into a medium saucepan. I’d love to know how you like the recipe trying this. Make-Ahead Tip: You can make this strawberry topping 1 to 3 days in advance, cover and refrigerate until ready to serve. Here in Calgary, the strawberries are always a little beat up and sad by the time they make it to the store. In my mind, this just cannot be beat. I needed a strawberry topping for some cheesecake I’m making. When strawberries were in season, my mom always made strawberry shortcake. Strawberry Sauce … Is sugar sub. Pour cooled prepared strawberry sauce over berries, refrigerate. I have tested coarsely blending strawberries in a food processor and even though they taste great, the color of the sauce was foggy and not glossy as shown in the photos above. Thank you so much for sharing that with me. It looks amazing the same as your picture. You can definitely double the recipe asneeded! Cook over medium/low heat until berries release their juices (about 5 minutes or so, mixture should … Even my grandmother who proclaimed she hates strawberry sauce asks for this everytime we get cheese cake. I'm Natasha Kravchuk. Can i use frozen strawberries instead of fresh strawberries? why? Hi Natasha! You’re so welcome! I use for our nightly ice cream” I hope that helps. That’s just awesome! The strawberries will begin to thaw and reduce into a thick sauce. Hi Jess, you could simmer a few minutes longer to get it to thicken a little and also, be sure to let it cool completely before adding it to the cake. water, and 1 Tbsp. Thank you for sharing the recipe. Made the strawberry sauce to go with your NY-style cheesecake (which also came out perfectly, with no cracks, woo-hoo!). One of the great advantages of making things at home is that you know exactly what they contain and you get to make them just the way you like them. 8 or Fewer Ingredients No Restrictions. Will using the lime work for this recipe? Hi Amanda, I haven’t tested that but here is what one of our readers wrote citing it freezes well, “I freeze mine and it turns out great. So great to hear that Holly. I use for our nightly ice cream. Remove from heat and cool to room temperature. Cook strawberries for about 6 minutes, or until strawberries begin to release their juices. Made this sauce to top individual cheesecake desssert cups and it was a hit! Heat mixture over medium heat for 10-15 minutes, stirring frequently, until strawberries break down and the sauce is thickened. Hi Judy, I haven’t tried canning these for shelf storage so I’m not sure. Please read my disclosure policy. Hi Greg, you can enjoy it cold or warm it up in a saucepan on the stove. Natasha! Homemade Strawberry Sauce is one of the best perks of spring and summer…and it takes just 10 minutes to make (be sure to freeze some for the rest of the year.) Well my story is I was making it to do a Strawberry pie and it is part of the recipe (then lost recipe) so I am now as I type making sauce to use over Cakes ice cream etc It’s simmering now Will have it tonight. I make the same way wild blueberries or mixed berries or strawberries…just without lemon juiceso delicious. Tips for making Strawberry Sauce: Make the recipe using frozen strawberries, so you can have this sauce all year long. Place the strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high … however i think you missed putting a thickening ingredient in your recipe ingredients list. To Grocery List. Hi Natasha, Hi Wanda, I haven’t had that experience but that could be if they are boiled for too long (or not long enough). Keep in mind sauce will thicken up slightly as it cools and even more after refrigeration. This sauce is great! Stir in water and mashed berries. Take the saucepan off the heat. Thanks. I have tested coarsely blending strawberries in a food processor and even though they taste great, the color of the sauce was foggy and not glossy as shown in the photos above. I would definitely recommend using fresh squeezed lemon. That’s just awesome Kim! Thank you so much for this amazing review!! Roasted strawberry sauce for cheesecake, pancakes, waffles, french toast, ice creams etc made easily & quickly in the oven! I am OBSESSED with this recipe! If I am making this sauce tonight and serving it tomorrow does it have to go in the refrigerator? Slice strawberries. I hope you love it. Place all the ingredients in a medium saucepan over medium-high heat. . Place over medium heat and bring the mixture to a boil, stirring occasionally. I’m so happy to hear that! Hi Carrie, I haven’t tested that but here is what one of our readers wrote citing it freezes well, “I freeze mine and it turns out great. I took them off the stove around 22 mins and put them on my cheesecake after they cooled. 1 cup: Strawberry jam (Main) 2 cups: White port: Advertisement. I wasted all the time and money when I should have just sliced up berries added some sugar and be done. Sometimes frozen can give off more juice so it may take slightly longer to cook. I made it for a ice cream sundae potluck at work and it was a hit!! Thank you for sharing! Connect with Will Cook For Smiles! Combine the strawberries, sugar, vanilla, lemon juice, and lemon zest in a medium saucepan. Hi Natasha, water, and 1 Tbsp. You might reduce it down a little more to thicken it some more though before using it as a swirl and cool to room temperature before using. Add the gelatin-lemon mixture; stir to combine. Would you do a hot water bath to store the extra sauce. Thank you so much for sharing that with us, Mary! Before today I had never made strawberry sauce. Set your burner to medium-low heat. Love your recipes! I’m so happy you enjoyed that! It sounds like you have a new favorite! This your Nutrition Data for this Sauce, but I do not see what constitutes a Serving? Served the sauce alongside a vegan chocolate cake and then spooned some into homemade yogurt yesterday. With strawberry season almost here in Australia, I would like to share this quick and easy recipe for a delicious strawberry sauce. Nutrition Facts If you experiment, please let me know how you like that! Sometimes frozen can give off more juice so it may take slightly longer to cook. . Pin Recipe; Jump to Recipe; This post may contain affiliate links. Hi Barb, I haven’t tested that but here is what one of our readers wrote citing it freezes well, “I freeze mine and it turns out great. Ingredients. I made a strawberry lemonade cake with mine. hi! It is as easy to make and tasty as it looks. Dull colored fruit with a not-so-sweet or scrumptious flavor. You can leave it chunky or blend it to make a delicious strawberry sauce which is the perfect topping for crepes, pancakes, cheesecakes, and many other desserts! This is the yummiest sauce!!!! Hi, the strawberry sauce should still be thin enough the next day to use as a topping over muffins. You can leave it chunky or blend it to make a delicious strawberry sauce which is the perfect topping for crepes, pancakes, cheesecakes, and many other desserts! You’re welcome! Instructions. Hi Sharon, you would need to change the method a little bit if using gelatin but gelatin isn’t necessary here since strawberries release enough natural pectin on their own as they simmer. Serve with fresh whipped cream, Soooooooooo good! It is so fresh and delicious. But everyone raved about the sauce and said they could eat it on its own! This morning, I tried your wonderful recipe! In a word….superb! Instructions Checklist. Pro Tip: Do not blend strawberries before cooking. Hi Linda, Since strawberries release enough natural pectin on their own as they simmer I would suggest simmering an extra couple of minutes to break them down more, that will also make the sauce thicker. Hi Kali, that will work. I’m so happy you and the kids have enjoyed this recipe! Homemade Strawberry Sauce is one of the best perks of spring and summer…and it takes just 10 minutes to make (be sure to freeze some for the rest of the year.) My cheese cake is in the oven right now and hopefully it will be good too because this is the first time I made cheesecake. I tried this yesterday and at first the aroma was amazing and the strawberries looked absolutely delicious. That’s so awesome! That’s so great! Hi Natasha!! I think I’ll try it out. You are welcome to add more or could simmer a few minutes longer to get it to thicken a little and also, be sure to let it cool completely before adding it to the cake. I’m so happy to hear that! Is it necessary to halve the strawberries? Thank you for your tips that were really helpful! Remember I called this dangerous for a reason! Mash the strawberries a bit with a wooden spoon or rubber spatula. Hey! For me, I’m very happy knowing the sauce … I also mix in a glob of butter at the end to make it a little richer. Thanks for your great feedback, Shanda. We had best results with slicing strawberries by hand. The lemon makes the taste just “pop”. Hi Wendy, I haven’t tested that but here is what one of our readers wrote citing it freezes well, “I freeze mine and it turns out great. I want to make the strawberry sauce for your Lemon Ricotta pancakes, can you use pink Himalayan salt or regular sea salt? Provided By RecipeTips. I’m so happy to hear that!! * Percent Daily Values are based on a 2000 calorie diet. I’m so happy to hear that. Real lemon juice will help them keep their vibrant color. Hi Norman, this works great with blueberries! Just like Natasha’s picture1. Hi Natasha, could I add some gelatine to it to work as a topping for a cheesecake? . I like mine right in the middle, haha. Vitamin A 0.1% I haven’t tested that but here is what one of our readers wrote citing it freezes well, “I freeze mine and it turns out great. The lemon juice balances the sweetness and makes the strawberry flavor more pronounced. I’m so happy to hear that Michael! Hi Kris, I have not tried it with that. This is a simple recipe to follow. 500g/1lb 2oz strawberries, hulled; 1 lemon, juice only; 1-2 tbsp icing sugar, to taste; To serve. . Hi Natasha, your recipes are incredibly delicious and well written, easy to follow. To make great tasting strawberry sauce at home, you need a medium-sized saucepan. Thank you .Love your show... coral mortyne November 14, 2011. Heat mixture over medium heat for 10-15 minutes, stirring frequently, until strawberries break down and the sauce is thickened. There are 12 tablespoons of sauce per 3/4 cup and 16 tablespoons for 1 cup. Is a half quart of strawberries equal to a pound? I love this sauce because it’s super versatile and you can even freeze it for later. Once it cooled, the consistency was perfect. https://www.simplymaderecipes.com/pancakes-with-strawberry-sauce Making this tomorrow for shortcake. Any ideas what could have gone wrong? If I make this strawberry sauce a day before I need to use it, how do I liquify it to drizzle over my muffins the next day? Natasha, you can’t keep it in the fridge for a single day !!! In a medium saucepan, combine sliced strawberries, 1/3 cup sugar and 1 Tbsp fresh lemon juice. Add all the ingredients to the saucepan and give it a stir. Dessert Strawberry Salsa. Hi Mary! This is a delicious sauce for roasts. Once … I used two “True Lemon” packets rather than regular lemon juice, and it tasted amazing. Add 1 lb. Have you ever canned and froze it for later use? I have stored it max 4 days and it was still great but I haven’t tested it beyond that. Would love to know it freezes well s goes perfectly with pancakes 3/4 cup 16... Except that sugar was substituted for something non or less-refined into homemade yogurt yesterday real lemon adds... Tried it once and it was still great but I haven ’ t see anyone mention it can keep. The bowl so much for this amazing review!!!!!!!!... 1-2 Tbsp icing sugar, and it still came out amazing to know it is tasteless and will... Hi Leslie, that should work with raspberries slightly until it reaches the desired consistency I... Of a Foodie Bride this is our go-to raspberry sauce, I have not tried it with that glossy... Or french toast, ice creams etc made easily & quickly in the bowl angel cake! 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