Easy strawberry sauce for cheesecake, pancakes, ice cream, and more! This delicious fresh strawberry recipe is the perfect way to use up the sweet berries of the season. Freeze a batch so you can use it all year long.
PREP TIME 5 minutesminutes
COOK TIME 10 minutesminutes
TOTAL TIME 15 minutesminutes
YIELD 2cups
Ingredients
1pintfresh strawberriesabout 1/2 pound
1/3cupsugar
Juice from 1/2 fresh lemon
Instructions
Rinse the strawberries and cut the leafy tops off. Slice the berries in half and add them to a large sauce pan.
Add the sugar and lemon juice to the strawberries and stir them together.
Heat over medium-low heat until the juices release from the strawberries, the sugar dissolves in the liquid, and the mixture begins to bubble.
Cook for 15 minutes, mashing the strawberries with the back of a wooden spoon as they cook to help release all the juices from the fruit.
Use an immersion blender to puree the sauce right in the sauce pan or transfer the mixture to a countertop blender to puree.
The sauce will be very loose and thin when warm but will thicken when used chilled from the fridge.
Recipe Notes
Make Ahead Tips:
The strawberry sauce can be made up to 7 days in advance and stored in the fridge in an airtight container.You can freeze the strawberry sauce for up to one year. Simply thaw in the fridge overnight and reheat in the microwave or in a saucepan over the stovetop if you desire warm sauce.