Recipe for Supreme Strawberry Topping
Making Strawberry Sauce
Strawberries (fresh or frozen), sugar, and vanilla are the only three items you need to make your own strawberry sauce. Here is what to anticipate when creating this sauce. The complete recipe is below.
Warm up the vanilla, sugar, and strawberries.
Strawberries, sugar, and vanilla should all be heated in a skillet until juice starts to form. To make a syrup, mash a few strawberries with a wooden spoon. Cook the sauce until it thickens.
Mix the sauce.
Blend until smooth 1/3 of the sauce in a blender. For the ideal blend of chunky and smooth, return the purée to the sauce.
The entire mixture can be blended to remove any strawberry bits if you like a smooth sauce.
How to Make Strawberry Sauce Thicker
Longer simmering is the simplest technique to thicken the strawberry sauce. More moisture will evaporate the longer you let it heat on the burner.
You may add a cornstarch slurry to your sauce to thicken it if it isn't thickening on the stove or if you don't have time to let it simmer for longer. To get the appropriate consistency, gradually add one part cornstarch to two parts water into the sauce.
Serving Strawberry Sauce
Most sweets and even breakfast items taste fantastic when served with strawberry sauce. Imagination is the only limit, or try one of these delectable recipes:
- Optimum Brownies
- Authentic Waffles
- Angry Birds Cake
- Cherry Trifle
Keeping Strawberry Sauce Fresh
Refrigerate strawberry sauce in a container that is airtight. It can be served hot or cold.
If the sauce is too thick to pour directly from the fridge, you may want to reheat it in the microwave or on the stove. The sauce may thicken more in the refrigerator.
How long can strawberry sauce be stored in the refrigerator?
Strawberry sauce should be kept for approximately a week in the refrigerator when kept in an airtight container.
Strawberry Sauce Freezing Instructions
Here's how to prepare a large quantity of strawberry sauce and save some for later use: Strawberry sauce should be kept in sealed containers or freezer bags until it has totally cooled. up to three months, freeze (freeze the zip-top bags flat). Serve warm or cold after thawing in the refrigerator overnight.
Community Tips and Accolades for Allrecipes
"The outcome was excellent! It was served with Chantal's New York Cheesecake from this website. I followed the recipe completely and added some additional fresh berries, chopped, at the very end to give the impression of more berries. also good on ice cream, "DonsAvocados adds.
"Perfect! Not too sweet! I made it exactly as directed per the recipe, and it is delicious! I made this for the first time as a cheesecake topping, but I will definitely make it again soon "critics rave.
Gianina described the dish as "really straightforward and incredibly wonderful. I crushed all the strawberries instead of pureeing but that was only because I didn't want to get the blender filthy."
Contributions to editing by Bailey Fink
Ingredients
- 1 pint of freshly hulled and cut strawberries
- White sugar, 1/3 cup
- A single vanilla bean (Optional)
Directions
Step 1
Over medium-high heat, combine strawberries, sugar, and vanilla in a saucepan. Cook, stirring regularly until juice starts to develop and the mixture sizzles.
Step 2
Stir constantly while mashing a few strawberries with a wooden spoon or heat-resistant spatula to aid in the production of the syrup. Cook for about 15 minutes or until sauce thickens. Get rid of the heat.
Step 3
Blenderize one-third of the strawberry sauce. While you purée the mixture, cover and keep the lid in place with a potholder.
Step 4
Reintroduce the pureed mixture into the remaining sauce, stirring to combine.
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