The sweet strawberry goodness of this sauce is proof that delicious doesn’t have to be time consuming or complicated. All you need are five ingredients – six if you count water – and about fifteen minutes to whip it up, and you have a total crowd pleaser.
Bright and glossy, it brings an infusion of strawberry flavor to anything it touches. Thicker than syrup but lighter than jam, it makes any table feel a little more special – weekend breakfast with family, brunch with close friends, or dinner with a big crowd.
It’s perfect for serving over:
- A simple scoop of strawberry or vanilla ice cream
- Ice cream sundaes
- Gluten-free waffles
- Strawberry shortcake biscuits
- Overnight oats
- Paleo angel food cake
- Pound cake
- French toast
Homemade Strawberry Sauce (Topping)
- Potato masher
- 2 cups hulled fresh strawberries, cut into quarters (Can also use frozen berries that have been thawed enough to cut)
- 2 tbsp fresh lemon juice
- 2 tbsp honey or maple syrup (Or more to taste)
- ⅛ tsp vanilla extract (Here's how to make it)
- pinch of salt
- 2 tsp tapioca starch
- 1 tbsp water
- Place strawberries, lemon juice, honey, vanilla and salt in a medium saucepan.
- Use a potato masher to break the strawberries into smaller pieces so that they release their juices. I like chunky sauce and they tend to break down on their own as they cook, so I only mash a little at the beginning and then more if needed toward the end.
- Bring mixture to a boil and then reduce to low/medium heat and simmer.
- Simmer for 10 minutes, stirring often.
- While the strawberry mixture is simmering, mix together the tapioca starch and water to make a slurry.
- Once the mixture has simmered for 10 minutes, stir the slurry well and then pour it in. Allow everything to continue simmering for 1-1.5 minutes to thicken the sauce. Break the strawberries into smaller pieces with the potato masher if desired.
- Once it has thickened somewhat, remove it from heat. Use a spoon to scoop out some of the sauce and allow it to cool. Taste and add more honey if desired.
- Serve warm or room temperature. It will continue to thicken as it cools. Store in a sealed container in the fridge.
Frequently Asked Questions
Can I substitute blueberries or blackberries for the strawberries?
Yes! Because they’re not as sweet you may want to add a little more honey, though.
I don’t like chunks in my strawberry sauce. Can I puree this recipe?
Yep. After simmering wait until it cools to room temperature, then toss it in the blender and give it a whir.
More Delicious Recipes To Try
Homemade Magic Shell – This recipe hardens into a deliciously rich and smooth chocolate shell when drizzled over ice cream. You probably already have the ingredients to make it right now!
Salted Caramel Sauce – This caramel sauce recipe makes a delicious dip for fruit, or for a more decadent dessert you can drizzle it over coffee ice cream, fudgy brownies, or even as a glaze for grain-free chocolate donuts. Also, here’s a dairy-free option if you need it.
Lemon Curd – Silky, creamy and bursting with citrus goodness, this easy lemon curd recipe is delicious as a filling in these thumbprint cookies, swirled into yogurt with nuts and blueberries, or served with fresh fruit and whipped cream.
It can also be used as a filling for mini-tarts, iced over paleo sugar cookies, and more.
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Can I make several jars ahead of time & give as Christmas gifts?