Before strawberry season is over, I have two more strawberry recipes, including this one, to share with you. It’s been so difficult to decide what two recipes to share every week. I have several recipes that I cooked and photographed but haven’t had the time to edit or write to make them into a post. Hopefully when both of my children go to school for the whole day, I can post my recipes more frequently (but that will not happen for another 2 years…).
Until this year I have never made Strawberry Sauce for our pancakes or waffles and I’ve had indulged myself with the fresh fruit sauce only at restaurants. If you are like me, I highly recommend you would make this sauce because it’s easy to make and so delicious!
By the way, do you cut off the top part of strawberries before enjoying? Actually I used to do that. Then one day when my husband was preparing fresh strawberries for my children to eat, I saw him hulled the strawberries in a correct manner. I was shocked to see how easily and quickly he did it and wasted very little of the strawberries. I found this handy video which shows how to use a knife to hull strawberries with one quick motion, just like how my husband does it!
(in case you cannot see the video, click here)
Well, probably you are already doing this way, but just in case you haven’t, it’s a pretty neat way right? Have a great weekend!
Enjoy with Buttermilk Pancakes!
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- 1 lb strawberries (454 g)
- 1 lemon
- ¼ cup sugar (50 g)
- ¼ cup water (60 ml)
- 1 Tbsp potato starch/cornstarch
-
Gather all the ingredients.
- Rinse the strawberries under cold water and use the point of the knife to remove the hull out of the tops. When you have big strawberries cut in half.
- Zest and juice the lemon.
- Combine ALL the ingredients in the saucepan at once, or like me, you can take mini-steps. In a small saucepan over medium heat, combine sugar, water, and corn starch and whisk well.
- Add the lemon zest and juice.
- Add in strawberries and mix gently.
- Bring to a simmer and cook for 5 minutes stirring/breaking strawberries up constantly.
- Remove from heat when the mixture thickens. Allow to cool slightly if you want to user a blender to puree it. Serve with waffles, pancakes, French toast, crepes, ice cream, cheesecake, or whatever you like.
You can store it for 3-4 days (some people say a week) in the fridge and for months in the freezer.
Adapted from Food Network
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Yum-o. Made this today. So yummy. Had it over biscuits. Thank you so much!
Hi Eric! Hmmm strawberry sauce over biscuits! That sounds delicious! I’m so happy to hear you enjoyed it. 🙂
Love strawberry compote. I’ve used this recipe when also making blueberry or raspberry compote. Just delicious. I use it in my oatmeal, on pancakes, waffles, and french toast or even when making with crumble. Just delicious~!!!
Hi Shiya! Thank you so much for using this recipe for blueberries and raspberries! So happy to hear you enjoy this recipe. I’m so jealous of your homemade compote for pancakes and waffles! Thank you for your time to write feedback! 🙂
does this recipe apply to other berries? like blueberry or raspberry?
Hi Yinyu! Sure! Depends on berries (some are sweeter some are not), adjust the amount of sugar. 🙂
Hi may i know this strawberry sauce it is consider strawberry jam which can spread on bread? thank you
Hi Shirley! No, it’s not like jam. The liquid is more runny so you can pour over the pancakes/waffles smoothly. Kind of like maple syrup texture. 🙂
Really great I recommend putting less sugar I did about a half tablespoon of stevia and sugar and it tased perfect any more would have been too sweet. This might have been that I was using part Stevia but, overall this was a great recipe I would make it again with pancakes instead this time I made it for putting into yougut.
Hi Ivy! Thank you so much for the kind feedback. I’ve never used stevia but I’m glad you found the perfect sweetness to your liking. Thank you for sharing that with us and trying this recipe!
perfect balance of sour and sweet
Hi N! Thank you! I’m glad to hear you enjoyed the recipe! 🙂
I don’t have any potato starch or cornstarch in my pantry. Is there another way I can make this recipe with those ingredients?
Hi Ava! You need to thicken the sauce by cooking the juices down and then refrigerate to thicken it naturally. 🙂
Looking forward to making this! If I make it ahead of time and put it in the fridge, will it get too thick to pour the following day?
Hi Maddie! I hope you enjoy the recipe! When chilled, the sauce gets thicken, so when you stop cooking, it should be pretty loose (not the final thickness). If it ends up too thick, just add water to loosen it. 🙂