This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases.
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!
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!
- 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
All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you