An abundance of fresh, juicy berries at rock bottom prices is just one of the many things I love about spring. Every year I look forward to stocking up and freezing enough to last until the following year. Of course, I also use plenty in my favorite recipes, as well, like this simple homemade strawberry sauce.
Have you ever looked at the ingredients in a jar of store bought strawberry topping? I couldn’t find one with fewer than 8 ingredients, including high fructose corn syrup, dyes, and other not so appetizing additives.
But you can make your own delicious strawberry sauce in under 10 minutes — and it contains just four ingredients!
Of course you’ll need fresh strawberries. I grabbed a large container of fresh strawberries at Walmart when I was picking up the ingredients for my classic angel food cake.
By the way… do you know how to spot the best berries? Look for smaller, bright red berries, without any green or white spots — strawberries do not ripen any further once picked. Inspect the container carefully for bruised berries, excess moisture, and/or mold.
You’ll also need granulated sugar, pure vanilla extract, and fresh lemon juice. Chop up your berries, mix them with the sugar, vanilla, and lemon juice, and simmer over medium heat for about five minutes. So simple!
I prefer to chop my berries on the small side for a slightly chunky sauce, but you can slice them larger for a chunkier sauce or cool the cooked sauce slightly and puree for a smooth sauce. Whatever texture you prefer, this homemade strawberry sauce is a delicious accompaniment for your favorite dessert!
Simple Homemade Strawberry Sauce
Ingredients
- 4 cups chopped fresh strawberries
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice (optional)
- 1 teaspoon pure vanilla extract
Instructions
- Combine all ingredients in a sauce pan.
- Simmer over medium heat for approximately five minutes, until thickened slightly.
- If desired, cool slightly and puree.
This sauce will keep for about a week in the refrigerator, or you can freeze it for up to three months. But ours rarely lasts that long, as we like to use the leftovers as a topping for fresh waffles or homemade pancakes.