This post is sponsored in conjunction with #BrunchWeek. I received product samples Dixie Crystals Sugar and LorAnn Emulsions to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
A few weeks ago, I made Strawberry Shortcake Pancakes with sugar strawberries on top.
Then I got to thinking – what if I let those strawberries macerate overnight and added a little vanilla?
I had some fabulous sugar from #brunchweek sponsor, Dixie Crystals
And three amazing emulsions from LorAnn, so I decided to give it a whirl!
You guys – it was such an amazing choice and so perfect on our leftover pancakes! I hope you’ll give it a try too!
And don’t forget to check out all the #Brunchweek details here and fantastic recipes below – oh and definitely don’t forget to enter the giveaway!
Macerated Strawberry Sauce
8 ounces strawberries, quartered
¼ cup sugar, such as Dixie Crystals
½ teaspoon Vanilla Emulsion, such as LorAnn
Mix together the strawberries, sugar, and emulsion. Refrigerate for at least 2 hours, preferably overnight, stirring occasionally. The strawberries will begin to release their juices. If desired, mash the strawberries slightly before using.
Pour sauce over strawberry shortcake, pancakes, angel food cake, baked oatmeal or anything!
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