Let’s talk strawberry sauce! A couple years ago, I shared a chunky fresh Macerated Strawberry Sauce that I served over pancakes.
More recently, I’ve been making silky smooth strawberry sauces. One was used in a cheesecake (recipe coming soon) and the other is absolute perfection on ice cream and that’s the one I’m sharing today!
This is an easy-peasy homemade sauce. Just blend up some fresh (or frozen) strawberries with a little sugar, cook them down, and add a dash of vanilla. If you don’t mind the seeds, you can cool it down and use it right away. Or if you’re like me and want a silky-smooth sauce, push the pulp through a fine-mesh sieve before cooling.
Once it’s cooled, you’re done and it’s ready to use! Yum!
Homemade Strawberry Sauce
Adapted from the Brown Eyed Baker
1 cup strawberries (I used frozen strawberries (thawed) but fresh work as well)
2 ½ tablespoons sugar
½ teaspoon vanilla extract
Place the strawberries and sugar in a blender. Blend until smooth.
Place the mixture into a small saucepan over medium heat. Bring to a simmer and cook, stirring constantly until the sauce is thickened, about 5-10 minutes. Stir in the vanilla.
Strain the mixture through a fine-mesh sieve, pressing the pulp through to remove the seeds. Set aside to cool until ready to use.
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