Homemade Strawberry Sauce (Topping)
You can use fresh or frozen strawberries in this versatile strawberry topping sauce. This topping is fresh, quick, & easy and gives desserts that little something extra!
Foto: Sally's Baking Addiction — Sally
Bahan-bahan
- 1 Tablespoon cornstarch
- 3 Tablespoons (45ml) warm water
- 1 lb strawberries, hulled and sliced in half (you can use frozen; don’t thaw)
- zest and juice from 1/2 small lemon (see note)*
- 1/4 cup (50g) granulated sugar
Langkah-langkah
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Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.)
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Place the cornstarch mixture, along with the rest of the ingredients, into a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir.
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Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove pan from the heat and allow to cool. The mixture will thicken as it cools.
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You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Strawberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.
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