Make a wonderful Easy Strawberry Sauce that is perfect over a sundae or cheesecake!
Last week, I shared with you this Classic Hot Fudge Sauce, today let’s talk about this Easy Strawberry Sauce. These sauces are perfect to serve over a variety of desserts or with a sundae bar.
During these summer months, strawberries are in season and you may have plenty of fresh strawberries to use up for this strawberry sauce. This is a great sauce to have on hand to add to a variety of recipes.
Tips for Making Easy Strawberry Sauce:
Strawberry Sauce is made using REAL strawberries along with sugar.
If you really want that BRIGHT red color, you would use additional red food coloring. This is totally optional, but that’s the trick really of all those bright red sauces, it’s that additional food coloring that’s giving them the bright color.
It can be stored in an airtight container for up to 2 weeks in the fridge. It’s a perfect topping to use for desserts or even over pancakes, waffles, or french toast too.
The cornstarch added to this recipe will act as the thickening agent, so it’s a must to add this if you want a nice thick consistency.
If you do not add it, the sauce will be runnier than you’d probably expect.
What do you need to store it in?
If you plan to keep it for an extended amount of time, airtight containers are needed to store it in. We typically use a glass mason jar to store ours in, but you can store it in plastic containers as well.
What should you serve it with?
There are so many options with this Strawberry Sauce the list can go on and on, but here are some of our favorites!
Strawberry Sauce is wonderful over any of these recipes, it’s a great addition.
Easy Strawberry Sauce
- 2 Cups Fresh Strawberries Cleaned & Divided
- 1 Cup Granulated Sugar
- 3 Tbsp Cornstarch
- 3/4 Cup Water
- Red Food Coloring Optional
- Clean and chop 1 cup of strawberries, add it to a bowl and mash them, set aside.
- Clean and dice the remaining strawberries, DO NOT mash them, set aside.
- On medium heat using a medium-sized saucepan, stir together the sugar and cornstarch.
- Stir in the water and mashed berries.
- Bring to boil, stirring constantly.
- Stir in the food coloring if you prefer to use it.
- Cook and stir for an additional 3 minutes or until thickened.
- Remove from heat, stir in the remaining chopped strawberries.
- Transfer to a bowl, let cool for 10-15 minutes.
- Pour the sauce into a jar or container with a lid.
- Serve immediately or store for up to 2 weeks in the fridge with an airtight container.