This Easy Strawberry Topping Sauce Recipe is my super simple and delicious go-to recipe for whatever you desire. It only has two ingredients, it’s that easy! It is perfect on pancakes, waffles, ice cream, soaking cake sponges, or any desserts, like cheesecake is one example.
I have loads of delicious strawberries in my garden. There are numerous things you can make out of strawberries. So while they're in season I try to preserve as much as possible by canning, freezing them for upcoming months ahead.
Table of Contents
📋 Recipe Ingredients
Strawberry Sauce Ingredients
Strawberries - For the best tasting result I prefer to use homegrown strawberries for this recipe.
Sugar - I used organic sugar, but white granulated sugar will work as well.
🔪 Recipe Instructions
Simple Steps to Make Strawberry Sauce
First things first, I start by trimming stems off and rinse strawberries well.
Next, transfer clean strawberries into a bowl. Mix in sugar and place onto stovetop stirring constantly until the sugar melts and bring to a boil.
As soon as the sugar melts, strawberries will release its juice. Then as the sauce gets closer to a boiling stage it will foam up.
TIP: That being said, it is very important to fill the pot halfway, to begin with.
As soon as the sauce begins to boil, reduce heat to low and let simmer for 5 minutes. Do not overcook the sauce. By doing so, the sauce will lose its bright color and will taste more like jam.
Remove from heat to cool completely before proceeding to the next step.
After the sauce has cooled, I use a potato masher to break/mash whole cooked strawberries before refrigerating or freezing.
How to store Strawberry Sauce
The final product is to be stored in a glass jar and kept refrigerated for a couple of weeks or frozen for up to a year.
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📖 Printable Card
This Easy Strawberry Topping Sauce Recipe is my super simple and delicious go-to recipe for whatever you desire. It only has two ingredients, it’s that easy! It is perfect on pancakes, waffles, ice cream, soaking cake sponges, or any desserts, like cheesecake is one example.
- 10 lbs. (4.5 kg) - homegrown/farm-grown strawberries
- 2 cups (400 g) - organic sugar
-
First things first, I start by trimming stems off and rinse strawberries well.
-
Next, transfer clean strawberries into a bowl. Mix in sugar and place onto stove top stirring constantly until the sugar melts and bring to a boil.
-
As soon as the sugar melts, strawberries will release its juice. Then as the sauce gets closer to a boiling stage it will foam up.
-
TIP: That being said, it is very important to fill the pot halfway, to begin with.
-
As soon as the sauce begins to boil, reduce heat to low and let simmer for 5 minutes. Do not overcook the sauce. By doing so, the sauce will lose its bright color and will taste more like jam.
-
Remove from heat to cool completely before proceeding to the nextstep.
-
After the sauce has cooled, I use a potato masher tobreak/mash whole cooked strawberries before refrigerating or freezing.
-
The final product is to be stored in a glass jar and kept refrigerated for a couple of weeks or frozen for up to a year.
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Could you can this?
If you want to can this recipe then you would have to bring it to a boil. But you can freeze it just as is. I hope this helps!