Strawberry Sauce with Fresh or Frozen Berries
This easy strawberry sauce comes together in 15 minutes using fresh or frozen berries. It's perfect for pancakes, yogurt, or dessert.
Servings: 2 Tablespoons
Ingredients
- 1 tablespoon cornstarch (Note 1)
- 3 tablespoons water
- 4 cups strawberries fresh or frozen (Note 2)
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- ½ cup white granulated sugar (Note 3)
Instructions
- In a small bowl, whisk the cornstarch and water with a fork until completely dissolved.
- In a small saucepan, combine the cornstarch mixture, strawberries, lemon zest, lemon juice, and sugar.
- Heat over medium-low until the mixture starts to simmer, stirring occasionally.
- As it cooks, stir frequently and break up any larger strawberries with a spoon.
- Simmer for about 5 minutes, stirring constantly, until the sauce begins to thicken.
- Remove from heat and let cool for 5 minutes. The sauce will continue to thicken as it cools.
- Serve warm over pancakes, waffles, or Swedish pancakes.
Notes
Note 1: Double check the ingredients if making this for someone on a gluten free diet. Or swap it with arrowroot powder.
Note 2: If strawberries are in season, go ahead and use fresh, but if not, frozen strawberries work too!
Note 3: Sugar can be swapped for pure maple syrup, not the imitation kind. This is great for a refined sugar free option.
Storage: Store leftover strawberry sauce in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 15–30 seconds, or warm gently on the stovetop.
Nutrition Information
Serving: 2 TablespoonsCalories: 38kcalCarbohydrates: 10gProtein: 0gFat: 0gSugar: 8g
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