Strawberry Sauce Recipe

Strawberry sauce- is a perfect topping sauce. When it is strawberry season it means you can freeze some berries.  But these fresh ones end up in my pot just because the sauce is so colourful, delicious and versatile to use. 

Christmas: Strawberries in Goa are available from December till March. Use fresh strawberries during Christmas. Frozen ones for Shrove Tuesday to make a topping over pancakes.  

This sauce and pairs well with Ragi Pancakes, Soufflé Pancakes, Syrniki, Cheesy Blintzes, Cheese Cake, Ice Cream.

Ingredients

These are your ingredients for quantities please check the recipe card.

• Fresh strawberries
• Sugar 
• Water 
• Vanilla essence
• Cornstarch or corn flour  

Instructions

In the bowl containing the corn four add 2 tablespoons of water at room temperature. Stir and set aside. 

1. In a thick-bottomed wok add the strawberries, sugar and water. Stir and blend. Bring to a boil over medium heat.
2. Cook stirring the berries occasionally.  You need to cook only for 4-5 minutes.
3. Once the berries are soft stir the cornflour mixture and add to the wok. Keep stirring and cooking the strawberries over medium to low heat. In 3-4 minutes the sauce will become thick and glossy.  
4. Switch off the flame and add vanilla essence. Mix well.

Fresh strawberries chopped and ready to cook with sugar and water

Cooking the berries

Add cornflour slurry to thicken the strawberry sauce

Add vanilla essence

You can use this sauce directly over your pancakes, waffles, ice cream, blintzes or cheesecake. I stored some in a glass bottle.

Hint: I like to use cornflour because it brings the sauce together faster. You can leave it out totally. You will just need to cook a little longer say about 10 minutes.

Substitutions

• Berries - I get strawberries so I use them but if you get raspberries or blueberries use them. 
• Cornstarch - You can also use potato starch.

Equipment

Here is the what you will need to make your sauce

• Thick wok/kadhai - I prefer a wok as a saucepan occupies too much space in my drawers. Use one if you have it.
• Bowls
• Spoons and ladles
• Bottle to store the sauce- a mason jar is also fine.

Storage

• My sauce sits in the fridge for about a week before we finish it. 
• Never tried freezing it but it should stay good for a month. Thaw it in the refrigerator overnight and use it directly on your food.
• Do not refreeze avoid using it if it smells or is sticky.

FAQ

1. What is strawberry sauce?

   

   Strawberry sauce is a dessert sauce made with strawberries as the star ingredient.

2. My strawberry sauce is too sweet. How do I fix it?

   

   If you added too much sugar, you can fix your strawberry sauce. Add more strawberries or some lemon juice to balance out the flavours. You can also consider adding some corn flour slurry and cooking it. Only your sauce will be too thick.
   

3. How do I fix the strawberry sauce consistency? Mine is too thin.

   

   Cook the sauce on low heat. As the sauce simmers, it will thicken and the flavours will improve. You can also use thickeners like cornflour, arrowroot powder or potato starch.

4. My strawberry sauce is too thick. How do I fix it?

   

   Add a tablespoon or two of water and mix well till the water is mixed in the sauce and it becomes smooth.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with Strawberry Sauce:

Strawberry Sauce Recipe

Your search for gluten-free and dairy-free strawberry sauce ends here. This simple sauce is easy to make and delicious.

5 from 5 votes

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Course: Desserts

Cuisine: World

Keyword: Sauces, Strawberry, Toppings, Toppings for Ice Cream

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 2 cups

Calories: 39kcal

Author: ArchanaPotdar

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Equipment

• 1 Kadhai|wok
• Knife and board
• 1 Bowls
• Spoons and Ladles
• Bottle

Ingredients

• 2 cups strawberries chopped
• ⅓ cup sugar
• ⅓ cup water
• 1 teaspoon vanilla
• 1 tablespoon cornstarch or potato starch
• 2 tablespoon water

Instructions

• Rinse, dry and chop the strawberries.
• In a small bowl add the corn four add 2 tablespoons of water at room temperature. Stir well and set aside.
• In a thick-bottomed wok add the strawberries, sugar and water. Stir well till well mixed.
• Bring to a boil over medium heat. Cook stirring the berries occasionally.
• Stir the cornflour mixture and add to the wok once the strawberries are soft.
• Keep stirring and cooking the strawberries over medium to low heat till the sauce thickens and becomes glossy.
• Switch off the flame and add vanilla essence. Mix well.
• Store in a bottle or use this sauce directly over your pancakes, waffles, ice cream, blintzes, cheesecake.

Video

Notes

Tip

• As the sauce cools it thickens so switch off the flame bit early.