Okay, do you ever find yourself in Costco [I can only dream] or Sam’s Club around this time of year and see those GIANT flats of strawberries for, like, $3? And you think to yourself, “Self, that is an awesome deal on strawberries, but after the novelty wears off with my kids and my husband and myself and I make strawberry shortcake and strawberry jam and some strawberry smoothies, what will I do with the remaining 14 pounds of berries?” Well, I have your answer. This strawberry sauce has about a million uses, is freezer-friendly, and is so much better than that jar of Smuckers strawberry sauce that you’ve had sitting in your fridge since that time you made banana splits 1 1/2 years ago.
Wash strawberries and remove stems. If you’re feeling ambitious, you can roughly chop the berries,
but I say you’re already feeling ambitious enough by making your own strawberry sauce. So don’t sweat it either way.
Combine berries, sugar,
and extract
in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.
After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). Or use an immersion blender, which is a delightful tool to have in your arsenal. When cool enough, transfer mixture to blender and pulse until desired consistency is reached. (I adore my Blendtec.)
Personally, I’m not a huge fan of large chunks of mystery fruit, so I like it smooth, but you can do it however you want.
Wanna know what to do with it?
–Make banana splits with this and Sara’s hot fudge sauce
–Drizzle over plain cheesecake
–Spoon over these Light and Crispy Waffles (which are the best waffles you will EVER eat!)
–My proudest use of strawberry sauce: mix a couple of tablespoons (depending on the size of the glass and your own personal taste) with this fresh-squeezed lemonade for strawberry lemonade. So so so so good…
—Chocolate waffles, anyone? If that’s not your thing, you could put them on your favorite French toast, waffles, or pancakes. Speaking of French Toast- try this one!
–Drizzle over angel food cake and add a dollop of sweetened whipped cream.
Strawberry Sauce
Ingredients
- 1/3 cup white sugar
- 1 teaspoon vanilla or almond extract
- 1 pint strawberries
Instructions
- Wash strawberries and remove stems. If you're feeling ambitious, you can roughly chop the berries, but I say you're already feeling ambitious enough by making your own strawberry sauce. So don't sweat it.
- Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.
- After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). When cool enough, transfer mixture to blender and pulse until desired consistency is reached. You can also use an immersion blender, which makes things super easy!
Notes
Disclaimer: This post contains affiliate links.
Questions & Reviews
Love your book and the recipes. Where is the printer friendly button?
Debbie–for our more recent posts, there is a print button, but we’re still working on reformatting these older posts. For the time being, the easiest option is to copy the text and paste it into a word processing doc and then delete what you don’t want (pictures, extra commentary, etc.)
I’m thinkin’………I want to do this Kerran’s way, with Splenda and Crystal Light. No fear – no guilt. Wait – does Crystal Light make limeade? Love limes, not so much lemons. This is Florida. Isn’t there a margarita tree around here somewhere?
This looks and sounds amazing! I’m going to try using it in my smoothies.
Kells @ Backpocketcreations.blogspot.com
Your mentioned, in an e-mail, the other day that you didn’t like strawberry pie because the glaze always tasted artificial. Well, you haven’t tried my wife’s strawberry pie recipe. Do you accept donated recipes? I’d be glad to send you the best strawberry pie recipe you have ever have ever tasted. And, since this is an old family recipe, there is nothing artificial about it, just yummy, plump strawberries just waiting for gobs of whipped cream!
I would LOVE your strawberry pie recipe, Rusty!! If you don’t mind… :o)
[email protected]
Hopefully I’m not too late to reach you, Rusty, but I would also love, love, love to have your family recipe for strawberry pie! Any chance you could post it here for everyone to enjoy — with Kate and Sara’s permission, of course! Otherwise, my email address is [email protected]. Thanks!!
mmmmmmm, we love it on cereal. It’s especially good with cheerios, rice crispies, etc.
Fantastic on French Toast!!!! wow! I could still be eating it!! Thanks for fantastic ideas! And so simple!
I made the Molten Lava cakes, again, and drizzled this over the plate. WOW! It looked so fancy and was yummy. Thanks again!
I was thinking of making this and pouring it into popsicle molds that the kids could eat (and let’s be honest, hubby and I will probably eat too)…how would that be? Too sweet? Not sweet enough? The 2 lbs of strawberries I bought at Costco yesterday for $6 are organic and are much sweeter than non-organic strawberries I’ve eaten in the past. Thanks!
They’d be good! They’d probably taste a lot like those Dreyers/Dole whole fruit bars. Go for it!
omgosh, they are so yummy!! Even better than the Dole fruit bars, which I totally love btw!
So, this strawberry syrup saved my Mom’s birthday cheesecake yesterday! For her birthday my mom requested something, anything with fresh strawberries, so we bought a half a flat from a roadside stand on Saturday. Well, when we woke up on Sunday, the strawberries had completely gone bad (im talking fuzzy and white and juice pooling on the counter and spilling onto the floor.) We always refrigerate our strawberries, but the one time we forget, bad things happen.
Anyways, how did your Strawberry Syrup save the day you ask? Since it was Sunday we couldn’t just run out and buy more. My sister happened to have some strawberries that she had bought a frozen a while back, but those wouldn’t have been too good on cheesecake, so we pulled up this recipe and threw together some amazing deliciousness!
I’m sure this would have turned about a 100 times better had we used fresh strawberries, but EVERYONE loved it and it was delicious on the cheesecake! Thank you so much!
I am loving all of your strawberry recipes. I just picked 24 lbs at a farm yesterday, so needless to say, strawberry recipes are on my mind right now!