Okay, do you ever find yourself in Costco [I can only dream] or Sam’s Club around this time of year and see those GIANT flats of strawberries for, like, $3? And you think to yourself, “Self, that is an awesome deal on strawberries, but after the novelty wears off with my kids and my husband and myself and I make strawberry shortcake and strawberry jam and some strawberry smoothies, what will I do with the remaining 14 pounds of berries?” Well, I have your answer. This strawberry sauce has about a million uses, is freezer-friendly, and is so much better than that jar of Smuckers strawberry sauce that you’ve had sitting in your fridge since that time you made banana splits 1 1/2 years ago.

Strawberry sauce from Our Best Bites

You’re going to need 1 pint of strawberries, some sugar, and a teaspoon of almond or vanilla extract.
Strawberry Sauce Ingredients

Wash strawberries and remove stems. If you’re feeling ambitious, you can roughly chop the berries,

sliced strawberries 2but I say you’re already feeling ambitious enough by making your own strawberry sauce. So don’t sweat it either way.

Sliced strawberries 1

Combine berries, sugar,

adding sugar to sliced strawberries

and extract

adding vanilla to sliced strawberries and sugar

in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.

After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). Or use an immersion blender, which is a delightful tool to have in your arsenal. When cool enough, transfer mixture to blender and pulse until desired consistency is reached. (I adore my Blendtec.)

Personally, I’m not a huge fan of large chunks of mystery fruit, so I like it smooth, but you can do it however you want.

Wanna know what to do with it?

–Make banana splits with this and Sara’s hot fudge sauce
–Drizzle over plain cheesecake
–Spoon over these Light and Crispy Waffles (which are the best waffles you will EVER eat!)
–My proudest use of strawberry sauce: mix a couple of tablespoons (depending on the size of the glass and your own personal taste) with this fresh-squeezed lemonade for strawberry lemonade. So so so so good…
Chocolate waffles, anyone? If that’s not your thing, you could put them on your favorite French toast, waffles, or pancakes. Speaking of French Toast- try this one!
–Drizzle over angel food cake and add a dollop of sweetened whipped cream.

Strawberry sauce from Our Best Bites

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Description

 


Ingredients

  • 1/3 cup white sugar
  • 1 teaspoon vanilla or almond extract
  • 1 pint strawberries

Instructions

Wash strawberries and remove stems. If you’re feeling ambitious, you can roughly chop the berries, but I say you’re already feeling ambitious enough by making your own strawberry sauce. So don’t sweat it.

Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.

After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). When cool enough, transfer mixture to blender and pulse until desired consistency is reached. You can also use an immersion blender, which makes things super easy!


Notes

 


 

Disclaimer: This post contains affiliate links.

137 comments

  1. Hey great! I still have 2 pints of strawberries left after making two batches of jam, strawberry bread, strawberry muffins, strawberry-rhubarb pie, and strawberry shortcake. This will be perfect for those last two pints. One batch for the freezer and one batch to use on ice cream tonight.

    -Abby

    1. Make chocolate cups (or bags) by melting dipping chocolate blocks and painting onto the inside of a cup-cake foil, then refrigerate. Make white chocolate mouse (any recipe will do). Pour a tiny bit of strawberry sauce in bottom of the chocolate cups. Break up an ice-cream sandwich into bite sized pieces and add. Top with white chocolate mousse. Drizzle more strawberry sauce. Fight everyone in the room to see who gets to eat the most.

  2. oh yum! I’m needing some for strawberry lemonade right now! and then a cheesecake, and then banana splits and then …I will stop there.

  3. …or you could do what I did last week: attempt to make strawberry freezer jam, but instead of actually making jam, it is more like strawberry syrup because you didn’t cook the pectin long enough.

    This looks much easier, and much yummier (and much less frustrating). Thanks!

  4. Bunny–yeah, it definitely freezes really well. This way, you can have the taste of strawberries all year! 🙂

  5. Ok first I’m jealous that you can by a flat of strawberries for $3!! We don’t have any of those stores around here. This syrup will come in very very handy this summer and you said you can freeze it too??

    1. Since I’m trying to lose a few pounds I’m making my sauce with Splenda for sugar and crystal lite for the lemonade. Yummm. I’ve been missing the strawberry lemonade.

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