Description
This Easy Strawberry Topping is a simple and delicious way to elevate your desserts. It features cooked strawberries thickened into a sweet sauce, with fresh strawberries added at the end for texture and brightness. Perfect for pancakes, waffles, ice cream, cheesecake, and more!
Ingredients
Scale
- 2 1/2 cups fresh strawberries, quartered, divided
- 3/4 cup white granulated sugar
- 1/2 cup water
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon salted butter
- Red food coloring (optional)
Instructions
- Combine Initial Ingredients: In a medium saucepan, combine 1 1/2 cups of the quartered strawberries, the granulated sugar, and 1/2 cup of water.
- Heat to Boiling: Place the saucepan over medium heat. Stir until the sugar is dissolved. Bring the mixture to a boil, stirring often.
- Add Flavorings: Reduce the heat slightly. Stir in the vanilla extract and lemon juice.
- Make Cornstarch Slurry: In a small cup or bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth and no lumps remain.
- Thicken Sauce: Pour the cornstarch slurry into the simmering strawberry mixture, whisking constantly. Continue to simmer and stir over medium-low heat for 4 minutes, or until the sauce has thickened slightly.
- Add Butter: Remove the saucepan from the heat. Add the tablespoon of salted butter and stir until it has completely melted and incorporated into the sauce.
- Add Food Coloring (Optional): If desired for a more vibrant red color, stir in a few drops of red food coloring.
- Cool Slightly: Let the sauce cool in the saucepan for about 15 minutes.
- Add Remaining Fresh Strawberries: Stir the remaining 1 cup of quartered fresh strawberries into the slightly cooled sauce.
- Serve or Store: Serve warm or cool completely to room temperature. Refrigerate any leftovers.
Notes
- Strawberries: Using a combination of cooked and fresh strawberries provides both a syrupy base and bright, fresh berry pieces. You can use frozen strawberries for the cooked portion if needed (thaw first).
- Thickness: The cornstarch slurry thickens the sauce. Adjust the amount slightly for a thinner or thicker topping. The sauce will thicken more as it cools.
- Straining (Optional): If you prefer a smoother, seedless sauce, you can strain the cooked portion through a fine-mesh sieve before adding the butter, vanilla, and remaining fresh strawberries.
- Serving Suggestions: Delicious over pancakes, waffles, French toast, ice cream, cheesecake, pound cake, yogurt, or oatmeal.
- Storage: Store leftover strawberry topping in an airtight container in the refrigerator for up to 1 week.