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
I received a gallon ziplock bag full of strawberries and blueberries from a ward breakfast. I used some to make this and it is AMAZING! It’s not too sugary, and it is just divine on ice cream, pancakes, limeades, and even mixed in greek yogurt! Yum! I am featuring this recipe on my blog this week. Thanks for all of your wonderful recipes ladies!
just wondering how long the sauce lasts in the fridge?? and in the freezer too.
I just made a couple batches, thanks so much its taste yummy!!
Strawberry season is just beginning here and I never think until it’s over to make sauce to put in the freezer. Thanks for the reminder.
The best word to describe this is YUM! I just made it for the puffed french toast and it was amazing! I am going to make this sauce all the time now. It’s super simple and a million times better than the store bought stuff. I can’t wait to try it on a sundae!
I made this yesterday and it’s delicious. My question though is, how long will it remain fresh in the fridge and should I freeze it?
Thanks!!
Rosann
Rosann- I don’t know exactly how long it will last because it’s never lasted long enough to go bad at my house! Just keep it in an airtight container and it should be fine for a week or maybe even two. You could definitely freeze it as well.
This is wonderful stuff! I actually leave mine chunky — I like how it looks on ice cream, strawberry shortcake, and waffles that way.
Do you think I could seal this in a jar to send overseas? And thank you, your blog and then cookbook have changed the way I think about food!
So when I was growing up, my nanny always put a strawberry sauce on my waffles and pancakes. Since I stopped going, I have been searching everywhere for something like it. THIS IS WHAT I HAVE BEEN LOOKING FOR! Thank you so much. I just got your cookbook in the mail and have marked so many to be cooked in the summer.
Boy, do I love a good fruit sauce. You inspired me to make this last weekend for my French toast. Even blogged about it today. Very yummy indeed.
So I bought a jumbo container of strawberries @ Costco and made a strawberry cake and a strawberry spinach salad. I still had 2/3 of a container left. I made this strawberry sauce to go on waffles Sunday morning. Everyone loved it. I will probably just make up the rest of the strawberries into this sauce and freeze it for future use. Thanks!