This strawberry reduction sauce is a perfect addition on cakes, and ice cream. It is so yummy and makes everything so much better! This strawberry sauce is perfect on my angel food cake, but you will find that it is easy to use on so many desserts!
- 2 cups (280 grams) chopped strawberries
- 1/3 cup (72 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- First, you are going to chop up your strawberries. You can also use frozen berries for this recipe don’t feel like you need to rush to the store if you don’t have fresh strawberries!
- Place the strawberries, sugar, vanilla, and lemon into a medium sauce pan and place on medium-low heat. The mixture will start to boil and release the strawberry’s juices. Allow the mixture to boil for about 14 minutes, stirring frequently. Approximately halfway through, you will crush the berries with a potato masher or a pastry blender. You don’t need to crush them all, but it does help break down the sauce a little bit more.
- As the mixture boils it will continue to thicken. When it is your desired thickness, remove the pan from heat. Transfer to a container and store in the fridge until you are ready to use it. The sauce will continue to thicken up in the fridge, but you can serve it whenever you are ready to use it.
- Don’t forget to serve your treat with this delicious homemade whipped cream!
Storage tips: Do not allow your desserts with fruit sauces to sit out at room temperature for more than two hours as they are prone to mold. You can store this strawberry sauce in an air-tight container for 2 days in the fridge, or up to 6 months in the freezer.
- Category: Sauce
- Method: Stove-top
Keywords: Strawberry reduction sauce, strawberry saucce