I made this super quick and easy strawberry topping for the mini cheesecakes I made for Brooke's birthday (click here for that post) - you can change the thickness by adding more or less water, the recipe as written is super thick so I added 1 Tablespoon of water at a time until it was the texture I wanted.
Recipe found here at Sally's Baking Addiction, I'm just copy/pasting since I didn't change anything other than adding more water.
Homemade Strawberry Sauce (Topping)
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 1 and 1/2 cups
You can use fresh or frozen strawberries in this versatile strawberry topping sauce. This topping is fresh, quick, & easy and gives desserts that little something extra!
Ingredients
- 1 Tablespoon cornstarch
- 3 Tablespoons (45ml) warm water
- 1 lb strawberries, hulled and sliced in half (you can use frozen; don’t thaw)
- zest and juice from 1/2 small lemon (see note)*
- 1/4 cup (50g) granulated sugar
Instructions
- Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.)
- Place the cornstarch mixture, along with the rest of the ingredients, into a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir.
- Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove pan from the heat and allow to cool. The mixture will thicken as it cools.
- You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Strawberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.
Notes
- Freezing Instructions: After the strawberry sauce cools completely, freeze in a freezer-friendly container for up to 3-6 months. Thaw on the counter or in the refrigerator. Warm up in the microwave or on the stove, if desired.
- Strawberries: You need a 1 pound carton of strawberries, which is 16 oz, 3-4 cups, or 450g.
- Other berries: You can substitute blackberries for the strawberries with no other changes to the recipe. Cherries work too—pit and halve them first. For other berries, try my raspberry sauce and blueberry saucerecipes.
- Lemon: Lemon brightens the flavor of the strawberry topping. You need about 2 teaspoons fresh lemon juice and 1 teaspoon lemon zest. Feel free to skip the lemon zest if needed.
- Chunks: The amount of strawberry chunks is up to you. For less chunks, mash up the strawberries a little more as the sauce cooks. For no strawberry chunks, blend the finished sauce in a blender until you reach your desired consistency.
Find it online: https://sallysbakingaddiction.com/homemade-strawberry-topping/
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