This Strawberry Sauce will add extra sparkle to your pancakes, waffles, or simple buttery toast. Your little ones will be very happy to make this with you too!
Before the 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!
Make these buttermilk pancakes and enjoy them with Strawberry Sauce!
Strawberry Sauce (Strawberry Compote)
- 1 lb strawberries
- 1 lemon
- ¼ cup sugar (4 Tbsp)
- ¼ cup water (4 Tbsp)
- 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. If you want to puree it, allow it to cool slightly before you blend it.
- Serve with waffles, pancakes, French toast, crepes, ice cream, cheesecake, or whatever you like.
- Compote is not as thick as jam or jelly, and it's meant to be consumed relatively soon after making. Store in the refrigerator for up to a week.