STRAWBERRY SAUCE

This easy three-ingredient Strawberry Sauce is bursting with fresh strawberry flavor and takes less than twenty minutes to make. Serve it over all your favorite desserts and breakfast goodies.
HOMEMADE STRAWBERRY SAUCE IS THE BEST
This strawberry topping is delicious over vanilla ice cream, Belgian waffles, buttermilk pancakes, angel food cake, biscuits, toasted English Muffins, strawberry shortcake, and cheesecake. You can make this sauce up to three days in advance and store it in an airtight container in the fridge. Spring is right around the corner, and with it comes sweet strawberries. I bought these strawberries the other day, and the batches coming in are starting to sweeten up.
SIMPLE INGREDIENTS – BIG TASTE
Strawberries: fresh and ripe
Granulated sugar
Vanilla extract: the real deal
HOW TO MAKE STRAWBERRY SAUCE
Start by hulling and slicing your strawberries. Add them to a medium saucepan or pot and sprinkle them with sugar. Over medium heat on the stove, bring the mixture to a low boil. Once boiling, reduce the heat and simmer for 10-15 minutes. As the berries simmer, they will soften and make plenty of juice. The sauce will thicken more as it cools.
RECIPE TIPS
Do not simmer them too long; the berries will completely break down. I think the sauce is far better with bits of fresh berries in it.
If you prefer fewer chunks in your strawberry sauce, use an immersion blender to puree some strawberries. Go slowly and blend just enough to reach your desired consistency.
Stir in the vanilla extract after the sauce cools a bit so the sauce retains more of the flavor.
For a change of pace, substitute orange or lemon juice for the vanilla extract.
This sauce also works well with cherries, blueberries, blackberries, and raspberries. However, depending on how juicy your blackberries and raspberries are, you may need to add a couple of tablespoons of cornstarch slurry.
WHAT TO SERVE WITH FRESH STRAWBERRY TOPPING

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