Strawberry Sauce Topping

This simple recipe for homemade Strawberry Sauce Topping is quick and easy to make from fresh or frozen strawberries and 4 basic ingredients. It so delicious with intense strawberry flavor, perfect level of sweetness and it is very versatile so you can use it in many applications. My favorite way to use this strawberry topping is on top of cheesecake, and it is also great as a filling for cakes, cupcakes and to serve over ice cream. It is very beautiful with its ruby red color. If you love making berry sauces, check out my Raspberry Filling and Blueberry Topping as well!

WHY THIS RECIPE WORKS

• Quick and easy to make - you only need 4 simple ingredients plus water to make this delicious topping and it is ready in less than 15 minutes.
• Make ahead recipe - you can make this strawberry topping up to a week in advance of using it in your desserts.
• Perfectly sweet strawberry flavor - this sauce has the perfect balance of sweetness thanks to a bit of lemon juice that brightens the flavor.
• Versatile strawberry sauce - the most popular way to use strawberry topping is over cheesecake, like my New York Style Cheesecake, and I like to serve at brunch or breakfast alongside pancakes and to stir into my yogurt or oatmeal.

INGREDIENTS FOR STRAWBERRY SAUCE

• Strawberries - you can use fresh or frozen strawberries. Both will work in this recipe, and I often make this with frozen berries since they are handy and work well in this application. It is especially delicious to make in early Spring from last season's strawberries that I picked the prior year.
• Sugar - simple white granulated sugar helps thicken and sweeten the filling. You only need 2 tablespoons to make enough to fill a 2 layer cake. It is meant to be a little tart since it is paired with cake and frosting. You can easily double or triple the batch to scale it up for a larger cake.
• Lemon juice - although raspberries are already a bit tart, lemon juice adds a tanginess that brightens the flavor. Without it, the filling can taste a bit flat as though it is missing something. The reaction with citric acid and the pectin in berries will also help thicken the filling.
• Corn starch - this is the thickener that will ultimate set the filling into a spreadable consistency.
• Water - blending the cornstarch in water to create a "slurry" before adding it to the berries and sugar will help it disperse evenly so that you don't get clumps in the filling.
• Pure vanilla extract - this is optional. I don't always use it, but it does give another flavor element and adds complexity, especially if you use vanilla bean. It adds an earthy and slightly floral note that is so lovely and delicious if you use this to top ice cream.

STEP BY STEP INSTRUCTIONS: HOW TO MAKE STRAWBERRY TOPPING

• STEP 1). If using frozen strawberries, that them for about 20 minutes in a colander to allow any excess moisture to drain from ice re-crystallization. If using fresh strawberries, pick out the small ones and leave them whole, then slice the larger ones in half.
• STEP 2). Combine strawberries and sugar in a small saucepan or saucier and stir to combine. Let it stand for 10 minutes.
• STEP 3). Place the pan over medium heat and bring to a simmer, then continue to simmer for 3-5 minutes until softened but not mushy.
• STEP 4). Turn off the heat and remove the pan from the stove. Stir together corn starch, lemon juice and water in a small bowl to make a slurry and then stir it into the pan with the strawberries. Return the pan to medium heat and bring to a gentle boil. Simmer for 30 seconds until it thickens to coat the back of a spoon.
• STEP 5). Immediately transfer to a clean bowl or mason jar and stir in vanilla extract if you wish. Let cool completely at room temperature, then cover and transfer to the fridge to chill for 1 hour. It will thicken as it cools., granulated sugar and lemon juice together in over medium heat. Cook for 5-8 minutes stirring often until the berries are thawed and they release their vibrant juices.

RECIPE FAQ

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