Why You’ll Love This Recipe
This recipe is quick, easy, and incredibly versatile. You can keep the sauce chunky for a rustic feel or puree part of it for a smoother texture. The fresh strawberries shine through, and the optional orange zest and juice add a bright citrus note that enhances the flavor. Plus, it stores well, so you can make it ahead and enjoy it all week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh strawberries, rinsed and quartered
- Sugar
- Cornstarch
- Warm water
- Optional: orange zest
- Optional: orange juice
Directions
- In a small bowl, stir together the warm water and cornstarch until dissolved.
- Add the strawberries, sugar, cornstarch mixture, and (if using) orange juice and zest to a saucepan.
- Bring to a slow boil over medium-high heat, stirring occasionally, and cook for 5–7 minutes until the sauce thickens slightly.
- For a smoother texture, remove 1/4 to 1/2 cup of the strawberries, puree them, and stir back into the sauce.
- Allow the sauce to cool at room temperature before transferring it to a jar for storage.
Servings and timing
Serves: 12
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 15 minutes
Variations
- Use frozen strawberries if fresh are out of season; no need to thaw before cooking.
- Replace sugar with honey or maple syrup for a different sweetness profile.
- Add a splash of balsamic vinegar for a tangy, gourmet twist.
- Stir in a few fresh mint leaves after cooking for a refreshing flavor.
- Swap orange zest and juice for lemon zest and juice for a sharper citrus note.
Storage/Reheating
Store the sauce in an airtight jar or container in the refrigerator for up to 1 week. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, warm gently on the stove over low heat or in the microwave in short bursts, stirring often.
FAQs
Can I make this sauce with frozen strawberries?
Yes, just cook them straight from frozen—no need to thaw.
How do I make the sauce thicker?
Add an extra half tablespoon of cornstarch dissolved in warm water and cook a bit longer.
Can I make it without cornstarch?
Yes, you can simmer longer to reduce and naturally thicken, or use arrowroot powder as a substitute.
What other fruits can I add?
Blueberries, raspberries, or blackberries pair beautifully with strawberries.
How sweet is this sauce?
It’s moderately sweet; you can adjust the sugar to taste.
Is this sauce good for canning?
This recipe is intended for fresh use or freezing, not long-term canning.
Can I blend the whole sauce?
Absolutely, blending all the strawberries will give you a completely smooth sauce.
Can I use less sugar?
Yes, especially if your strawberries are naturally sweet.
How long will it last in the fridge?
Up to 1 week when stored in an airtight container.
Can I use this sauce for baking?
Yes, it’s excellent as a filling for cakes, pastries, or swirled into muffin batter.
Conclusion
This strawberry sauce is a quick, fresh, and versatile topping that elevates everything from breakfast pancakes to elegant desserts. Whether you enjoy it chunky or smooth, with a citrus twist or pure berry flavor, it’s a recipe you’ll come back to again and again.
Strawberry Sauce
- Total Time: 15 minutes
- Yield: 12 servings
- Diet: Vegan
Description
A quick and versatile homemade strawberry sauce made with fresh berries, lightly sweetened, and optionally brightened with orange zest and juice. Perfect for topping desserts, breakfast dishes, or mixing into yogurt.
Ingredients
4 cups fresh strawberries, rinsed and quartered
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons warm water
Optional: 1 teaspoon orange zest
Optional: 2 tablespoons orange juice
Instructions
- In a small bowl, stir together the warm water and cornstarch until dissolved.
- Add the strawberries, sugar, cornstarch mixture, and (if using) orange juice and zest to a saucepan.
- Bring to a slow boil over medium-high heat, stirring occasionally, and cook for 5–7 minutes until the sauce thickens slightly.
- For a smoother texture, remove 1/4 to 1/2 cup of the strawberries, puree them, and stir back into the sauce.
- Allow the sauce to cool at room temperature before transferring it to a jar for storage.
Notes
You can use frozen strawberries; no need to thaw before cooking.
Replace sugar with honey or maple syrup for a different flavor profile.
Add balsamic vinegar for a tangy twist.
Fresh mint leaves can be stirred in after cooking for a refreshing taste.
Swap orange zest and juice for lemon for a sharper citrus note.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 35
- Sugar: 7g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
