Homemade Strawberry Sauce Food

FRESH STRAWBERRY SAUCE

Steps:

• Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat.
• Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Whisk 2 tablespoons water and cornstarch in a small bowl.
• Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.
• Transfer mixture to a blender and puree until smooth.

HOMEMADE STRAWBERRY BUNDT CAKE RECIPE

Steps:

• Place strawberries, sugar and lemon juice in a small saucepan and cook over medium heat, stirring occasionally.
• Cook for about 5-6 minutes, or until the mixture starts to boil. Reduce the heat slightly to medium-low heat and continue cooking for about 15-16 minutes, or until the strawberries have cooked down and the sauce has thickened up.
• Allow the sauce to cool to room temperature (as it cools, it will continue to thicken).
• *You will use only 1/3 cup of the sauce for the cake and about 1-2 Tbsp for the glaze (you may still have a couple Tbsp of sauce leftover).
• Preheat oven to 350 degrees.
• Cream butter until light and fluffy, about 1 minute. Add in sugar and lemon zest; cream the mixture until well combined.
• Add in the eggs, one at a time, beating well after each addition.
• In a separate bowl, sift together salt, baking powder, flour and cornstarch.
• Alternately add the dry ingredients (the flour mixture) and the milk to the butter mixture, beginning and ending with flour. Mix until just combined.
• Add in 1/3 cup of strawberry sauce, sour cream, vanilla extract and crushed freeze dried strawberries. Mix until just combined.
• If using red or pink gel food coloring, add in 2-3 drops and gently stir the coloring in until combined.
• Grease a bundt pan very well and pour the batter into the pan evenly.
• Bake for about 45-50 minutes, or until a cake tester comes out clean (mine took exactly 48 minutes).
• Allow the bundt cake to cool about 10 minutes, then remove the cake from the pan and allow it to finish cooling on a wire rack.
• Whisk 2 Tbsp of strawberry sauce with 1 cup powdered sugar and 3 tsp of lemon juice. If the glaze is too thin, add in more powdered sugar. If it is too thick, add in more strawberry sauce.
• Drizzle the glaze over the cake and allow it to set before serving. If desired, top with fresh strawberries.
• Enjoy!

FRESH STRAWBERRY SAUCE

Steps:

• Combine the strawberries and sugar in a small bowl; cover and refrigerate for 2-3 hours. Drain, reserving juice. Set berries aside. Add water to juice to measure 1/2 cup; pour into a saucepan. Stir in cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in extract. Pour over berries; fold gently. Chill. Serve over ice cream or cake.

STRAWBERRY SAUCE

Steps:

• Place the strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high heat. Bring to a gentle boil, stirring constantly, and cook until the strawberries are very soft, a good 5 minutes. Turn off the heat and use a potato masher to completely smush them to smithereens. Pour the mixture into a fine-mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until almost all of the liquid is in the bowl. Set the pulp aside.
• Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan, add 1/4 cup of the pulp back in and boil again for 3 minutes over medium-high heat. Skim off any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Refrigerate it to thicken and serve it cold.

STRAWBERRY SAUCE

Steps:

• Combine ingredients in medium saucepan over medium-low heat; stir gently until sugar dissolves and berries are soft, about 10 minutes.
• Remove from heat and cool.

HOMEMADE STRAWBERRY SAUCE

Steps:

• If using fresh strawberries, cut the heads off of each strawberry and quarter them. Set 1/2 cup aside if you like a chunkier sauce.
• In a medium sauce pan, over medium heat, add strawberries, vanilla & sugar. Mix well.
• As the strawberries warm up, they will begin to sweat. Continue stirring every minute or two.
• After 7 - 10 minutes, your strawberries will be mushy and there will be a lot of liquid in the pan.
• Mash this mixture up with a potato masher or for a smoother sauce, pour hot strawberry mixture into a blender and pulse 2 - 3 times.
• Strawberry mixture will be chunky (this is good!).
• Dice up remaining strawberries and add to hot sauce.
• Pour mixture into a bowl and refrigerate until cool - about 30 minutes.
• Once cool, enjoy on EVERYTHING!

HOMEMADE STRAWBERRY SAUCE

Steps:

• Combine fresh diced strawberries, sugar, water, and lemon juice in a saucepan on medium-high heat and bring to a boil.
• Once the mixture begins to boil, lower the heat and allow the strawberries to cook and soften, breaking up the strawberries and stirring occasionally with a wooden spoon for about 8-10 minutes.
• (Read the notes before continuing) Remove sauce from heat and press through a fine mesh strainer into a separate bowl, discard the seeds and solid pieces. Pour liquid back into saucepan and return to stove.
• Add 2 tablespoons of cornstarch to 6 tablespoon of water (see notes) and whisk until combined and cornstarch is dissolved. Add to sauce and cook on medium-high heat, constantly whisking until glaze thickens, about 1 minute.
• Transfer to a jar to cool completely. Once cooled, seal tightly and refrigerate until ready to use.

HOMEMADE STRAWBERRY SAUCE (TOPPING)

Steps:

• Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix-very easy.)
• Place the cornstarch mixture, along with the rest of the ingredients, into a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir.
• Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove pan from the heat and allow to cool. The mixture will thicken as it cools.
• You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Strawberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.

STRAWBERRY DESSERT SAUCE

Steps:

• Mash strawberries; set aside. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in strawberries; remove from the heat. Stir in lemon juice. Transfer to a small bowl. Cover and refrigerate until chilled.

STRAWBERRY SAUCE

Steps:

• Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
• Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

STRAWBERRY SAUCE RECIPE

Steps:

• First, rince, pat dry and after that hull and slice the berries. Place them in a medium saucepan.
• Next, add the sugar, lemon juice, and zest. Stir well to combine.
• Place the saucepan over medium heat and bring to a boil, stirring occasionally.
• Reduce the heat to low and simmer the mixture for 20-30 minutes, or until thickened. Make sure to stir occasionally. Remove from heat and stir in vanilla extract.
• Cool to room temperature. The sauce will thicken up slightly as it cools and even more once refrigerated.

SIMPLE STRAWBERRY SAUCE

Steps:

• Place the strawberries in a large bowl. Sprinkle the sugar evenly over the berries, and stir to evenly coat all of the fruit. Let stand at room temperature for 10 minutes, stirring occasionally. Cover and chill until ready to serve.