Homemade Strawberry Sauce
- 500g frozen strawberries
- 1/2 cup sugar
- Zest and juice from 1/2 small lemon (optional, but highly recommended for added brightness)
- 1 tbsp cornstarch
- 1/2 cup water
- Make the Cornstarch Slurry
In a small bowl, combine 1 tablespoon of cornstarch with 1/2 cup of water. Whisk until the mixture is smooth and the cornstarch is fully dissolved. This will act as the thickening agent for our sauce—simple, but so essential for that silky finish!
- Combine Everything in a Saucepan
Grab a small saucepan and add the cornstarch slurry, sliced strawberries, lemon zest, lemon juice, and sugar. Set it on the stove over medium heat.
- Stir and Simmer
With a wooden spoon or rubber spatula, gently stir everything together. As the sauce warms up, the strawberries will begin to soften and release their juices. You can mash some of them as you go to help create that perfect texture—chunky or smooth, it’s up to you!
- Let It Thicken
Keep stirring while the sauce simmers over medium heat for about 5 minutes. You’ll notice it thickening into a syrupy, glossy sauce. Once it reaches your desired consistency, take it off the heat. It will continue to thicken a little more as it cools.
- Serve or Store
You can serve the sauce warm over pancakes, cheesecake, or ice cream—yum! If you’re saving it for later, let it cool completely before storing it in an airtight container in the fridge. It keeps well for up to a week. If it thickens too much, just reheat it gently in the microwave or on the stovetop until it’s pourable again.