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Strawberry Sauce

Strawberry Sauce

My kids absolutely love their pancakes, waffles, french toast, or crepes topped with strawberry sauce (they get this love from their Papa Loren, who LOVES strawberry sauce too). I made a batch this weekend and needless to say, they LOVED it! This sauce takes minutes to make and will make your breakfast treats taste so amazing. It’s really wonderful on top of ice cream too.

Strawberry Sauce

How to Make Strawberry Sauce

Heat the water, sugar, corn starch, lemon zest, and juice in a saucepan over medium heat, whisk until well combined. Add the sliced strawberries and stir often, mashing some of the berries, for 5-7 minutes. Remove from the heat and let it cool for a few minutes before serving. Enjoy.

Strawberry Sauce

Strawberry Sauce

Strawberry Sauce

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Condiment
Cuisine: American

Equipment

  • Saucepan

Ingredients

  • ¼ cup of water
  • ¼ cup of sugar **Use less if the berries are really sweet
  • 1 tbsp cornstarch
  • Zest and juice from 1/2 a lemon
  • 16 oz of fresh strawberries cleaned, hulled, & quartered

Instructions

  • Heat the water, sugar, corn starch, lemon zest, and juice in a saucepan over medium heat, whisk until well combined. Add the sliced strawberries and stir often, mashing some of the berries, for 5-7 minutes.
  • Remove from the heat and let it cool for a few minutes before serving. Enjoy.
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Recipe Rating




25 Comments

  1. This looks great. I wonder how the calories compares to (real) maple syrup which I tend to drown my pancakes in 🙂 ? Do you know?

    1. 5 stars
      I calculated the calories for this recipie in the myfitnesspal app and I found it to be 375 calories for the whole recipe as listed above. Hope that helps you… 6 years later. ;P

  2. I noticed the lemon with the ingredients – is lemon juice part of the recipe? I personally love to add it to sauces…

    1. Amy,

      It never lasts long enough to freeze but I am guessing, yes. Let me know how it turns out.

      Cheers,
      Pam