Homemade Strawberry Sauce (Topping)

5 from 3 votes

Homemade Strawberry Sauce (Topping)

Made with simple ingredients, this quick sauce brings sweet strawberry goodness to everything it touches. It’s thicker than syrup, lighter than jam, and so delicious.

Makes about 3/4 cup.

Course Condiments, Dessert, Desserts

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 40kcal

Author Heather Dessinger

Equipment

Potato masher

Ingredients

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

Instructions

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.

Nutrition