Strawberry season here in Maryland is one of my favorite times. We have several local farms where you can pick-your-own, and this fresh strawberry sauce is the perfect topping for anything from cheesecakes to ice cream, pound cake to strawberry shortcakes... or even pancakes! Depending on the sweetness or tartness of your berries, you can always adjust the amount of sugar. A pinch of salt and a little acidity from the fresh lemon juice balances out the sweetness and brightens up the sauce.
INGREDIENTS
- 1 Pint Fresh Strawberries
- 3 Tbsp. Granulated White Sugar
- 1 tsp. Lemon Juice (as needed)
- 1 Scant Pinch of Kosher Salt (as needed)
DIRECTIONS
Step 1: Carefully slice strawberries and add to a medium sauté pan over medium heat.
Step 2: Sprinkle strawberries with sugar and toss with a rubber spatula until fully coated. Add a scant pinch of salt and mix to combine.
Step 3: Once the berries have started to release their juices, squeeze in about a teaspoon of lemon juice. Bring to a gentle simmer.
Step 4: As the sauce cooks down, the sauce will begin to thicken. This can take anywhere from 10-15 minutes, depending on the amount of moisture in the fruit.
Step 5: The sauce is ready when you can run your finger along the back of the spatula, and you can see a clear line. The sauce will continue to thicken as it cools. Remove from heat and allow to come to room temperature. Store in the fridge in an airtight container until ready to serve.
Fresh Strawberry Sauce
Equipment
- Small Paring Knife
- Cutting Board
- Medium Sauté Pan
- Rubber Spatula
Ingredients
- 1 Pint Fresh Strawberries rinsed, and patted dry
- 3 Tbsp. Granulated White Sugar
- 1 tsp. Lemon Juice
- 1 Pinch Kosher Salt
Instructions
- Carefully slice strawberries and add to a medium sauté pan over medium heat.
- Sprinkle strawberries with sugar and toss with a rubber spatula until fully coated. Add a scant pinch of salt and mix to combine.
- Once the berries have started to release their juices, squeeze in about a teaspoon of lemon juice. Bring to a gentle simmer.
- As the sauce cooks down, the sauce will begin to thicken. This can take anywhere from 10-15 minutes, depending on the amount of moisture in the fruit.
- The sauce is ready when you can run your finger along the back of the spatula, and you can see a clear line. The sauce will continue to thicken as it cools.
