Strawberry Topping Sauce Recipe Highlights
We all know that summer is the best time of the year to get all your strawberry fix in, and if you’re like me, you love to go a little crazy. Instead of the nasty store-bought thingy make this luscious and Easy Strawberry Sauce. It’s ready in minutes. It’s freezer friendly. Bright, fresh, and bursting with fresh strawberry flavor, this strawberry topping sauce is a great recipe to have in your arsenal. Perfect for entertaining: cookout or summer parties, or just to make your family’s eyes light up as you spoon it over a pancake, waffles, cheesecake, or ice cream. 3 – Place over medium-high heat and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 8 -10 min.
Fresh Lemon: Lemon brightens the flavor of the strawberry topping. You need about 1 tablespoon of fresh lemon juice. For extra lemon flavor, you can also add the zest of one lemon. Thickener: To thicken my sauce, I like to use unflavored gelatin powder since it helps to thicken the sauce without making it cloudy. You can also use 1 tablespoon (10 g) of cornstarch dissolved in 3 tablespoons (45 ml) of water. Agar-Agar powder is also an option, in this case, use just 1/4 teaspoon. Strawberries: You can use fresh or frozen strawberries. Check out my post about How to Pick & Store Fresh Strawberries. Sugar: I like to use regular granulated sugar. For a healthier version, use 1/3 cup agave nectar instead of granulated sugar. You can also use brown sugar but keep in mind that the color and flavor will be slightly different.
1 – Combine lemon juice and gelatin; mix to dissolve gelatin. Set aside. 2- In a medium saucepan, combine chopped strawberries and sugar. 4 – Add the gelatin-lemon mixture; stir to combine. Continue to simmer, stirring occasionally, for 5 – 7 more minutes, or until sauce is thickened. Remove from heat and cool to room temperature. Important: Keep in mind sauce will thicken up slightly as it cools and even more with refrigeration.
Variations You Can Apply to This Recipe
Add 1 tablespoon of berry liqueur such as Creme de Cassis or Chambord to enhance the flavor. 1 – 2 drops of red food coloring to make the sauce more vibrant red. I love to add the 1/3 cup of fresh chopped strawberries when the sauce has cooled a little, so the sauce is not so mushy. For a healthier version, use 1/3 cup agave nectar instead of granulated sugar. You can also use brown sugar but keep in mind that the color and flavor will be slightly different. Make this recipe using frozen strawberries as a time saver or if fresh strawberries are not in season. Other berries: You can substitute strawberries for other berries such as blueberries, raspberries, or blackberries with no other changes to the recipe. Cherries work too– pit and halve them first. For extra lemon flavor, you can also add the zest of one lemon. Prefer a chunk-free sauce? For no strawberry chunks, blend the finished sauce in a blender until you reach your desired consistency. If the berries are extra sweet, feel free to reduce the sugar, to about 3 tablespoons less sugar.
Storing & Freezing Instructions
Store: Let the sauce cool completely. Place it in an airtight container or jar, cover, and refrigerate for up to 7 days.
Homemade super easy eggless ice cream . Fluffy pancakes or Easy Eggless Sheet-Pan Pancakes. Crispy eggless waffles. Eggless Vanilla cake. Classic Egg-Free Pound cake or Eggless Cream Cheese Pound Cake. Yummy Egg-Free French toast.
Freeze: Let the sauce cool completely. Place it in an airtight container or jar, and cover. Freeze for up to 3 months. To use: thaw in the refrigerator and use as needed.
More Egg-Free Strawberry Recipes You’ll Love!
Eggless Strawberry Muffins Eggless Strawberry Banana Bread Eggless Chocolate Strawberry Cupcakes Easy Eggless Strawberry Cake Homemade Eggless Strawberry Bundt Cake
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in May 2019, the post content was edited to add more helpful information, with no change to the recipe in April 2022.
