Enveloped in my panda-themed blanket’s embrace, time seemed to pause as the symphony’s crescendo swelled to fill the room. I had just watched ‘Tar’ and let me tell you, the movie was jaw-dropping. Cate Blanchett’s portrayal of Lydia Tár was stunning, and seriously, how did she not win an oscar for it? The injustice! As a self-taught maestro in my own right (because, let’s face it, slaying weeknight dinners and weekend brunches is no small feat), I felt a sort of kinship with Lydia.
Watching Tar got me thinking about the enchanting world of storytelling, and how it finds its way not just through film but also music, literature, and even food. TBH, what is life without these captivating tales and immersive experiences? Each medium weaves together stories from different walks of life, taking us on soul-stirring journeys to places we may have otherwise never visited.
And speaking of journeys, have you ever tried going on a flavor expedition in the comfort of your own kitchen? While I may not possess the musical prowess to compose a symphony, my humble kitchen creations are my personal form of storytelling – tales of everyday culinary adventures I love to share with you.
Today’s story, my friends, is about a luscious little number that’s the perfect complement to an array of delicious dishes: Strawberry Sauce. So, fasten your apron strings, unleash your inner saucier, and let’s dive into this marvelous, berry-laden escapade together!
- Frozen strawberries – Sweet and juicy, the main ingredient in this sauce.
- Granulated sugar – Adds the needed sweetness to balance out the tartness of the strawberries.
- Water – Essential for maintaining the right consistency and avoiding clumps.
- Cornstarch – A small amount helps to thicken the sauce and give it a perfect consistency.
- Grab a saucepan and add 1 lb of frozen strawberries, ¼ cup of granulated sugar, 1 Tbsp of water and 1 Tbsp of cornstarch. (Don’t worry about thawing the berries, the heat will do it for you)
- Let the mixture simmer and reduce, stirring occasionally.
- Once it’s thickened and reduced to your liking, use an immersion blender or regular blender to puree the mixture until it’s smooth.
- Bring the puree back to the saucepan and continue to simmer and stir occasionally. The sauce will thicken and darken as it cooks.
- Once it’s thick and to your desired consistency, use a strainer to remove any seeds from the sauce.
- If you prefer a chunky strawberry sauce, save a few pieces of thawed berries before pureeing and dice them before adding them back to the sauce after straining.
- Serve it warm or cold over your favorite desserts like cheesecake, ice cream or pancakes and waffles.
- Get creative and you can even add a splash of lemon juice or vanilla extract for some extra zing.
- Use a heavy-based saucepan to evenly distribute heat and avoid burning.
Serving Suggestions for Strawberry Sauce
This delicious and easy-to-make strawberry sauce is the perfect topping for any dessert! Here are some fun and creative ways to serve it:
- Drizzle it over a big scoop of vanilla ice cream for a sweet and fruity treat
- Spoon it over a slice of cheesecake for a classic combo
- Serve it with shortcake for a delightful twist on a classic dessert
- Jazz up your pancakes or waffles with a sweet and tangy twist by adding a generous drizzle of this sauce
- Add a dollop of whipped cream and a sprinkle of chopped nuts on top for an extra special touch
- Get creative and use it as a filling for crepes or a topping for yogurt or oatmeal for a healthy breakfast option
What can I use this strawberry sauce for?
You can use this delicious strawberry sauce for a variety of desserts! It’s great on cheesecake, ice cream, shortcake, pancakes, and waffles.
Can I use fresh strawberries instead of frozen?
Sure, you can definitely use fresh strawberries instead of frozen. Just make sure they’re hulled and diced before adding them to the saucepan.
Is there a way to make this strawberry sauce chunky?
Absolutely! Just before pureeing the sauce, pull out a few pieces of the thawed strawberries, dice them up and add them back in after you’ve strained the sauce.
Can I make this strawberry sauce vegan?
Yes, you can easily make this recipe vegan by using vegan-friendly cornstarch or even a natural thickener like arrowroot powder in place of cornstarch.
Can I make this strawberry sauce lower in sugar?
Yes, you can definitely adjust the sugar to your liking. Start by reducing the sugar in small increments, and taste test the sauce before making any further adjustments.
- Blender or immersion blender
- Heavy-bottomed saucepan
- 1 lb. fresh strawberries, hulled and quartered
- 1/4 cup granulated sugar
- 1 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. cornstarch
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. pink Himalayan salt
- 1 Tbsp. unsalted butter
- In a heavy-bottomed saucepan, add the hulled and quartered strawberries, sugar, lemon juice, cornstarch, vanilla extract, and salt.
- Stir until the sugar is fully dissolved and the ingredients are well combined.
- Turn the heat to medium-high and bring the mixture to a simmer.
- Stir occasionally and cook for 10-15 minutes, or until the strawberries have broken down and the sauce has thickened to your desired consistency.
- Remove from heat and add the unsalted butter, stirring until fully melted and incorporated into the sauce.
- Using an immersion blender or a blender, puree the sauce until smooth.
- Strain the mixture through a fine-mesh strainer to remove any seeds or unwanted chunks.
- Serve the gourmet strawberry sauce warm over your favorite desserts, such as cheesecake, ice cream, shortcake, or pancakes and waffles.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop before serving.