Fresh strawberries, sugar and lemon juice are all that’s needed to make a batch of this sweet strawberry sauce — perfect for spooning onto waffles, pancakes, angel food cake and more.
If early summer has a flavor, it might just be strawberry. It’s the fragrant reminder of childhood treks through strawberry fields and trips to the strawberry patch with my own kids — back when I used to color coordinate them with the berries we were picking.
We haven’t made it to a strawberry patch this year, though there’s still time here in Maine to squeeze it in. Our strawberry season runs through mid-July.
This is one of those times I realize how fleeting time can be. I want to hang onto the traditions I shared with my kids when they were younger. And yet, there never seems to be quite enough time. We try anyway.
And we enjoy what we can, even if strawberry picking doesn’t happen this season (oh, but I so hope it does).
We were gifted some from a local patch that we eagerly ate. And when they began to look like they might approach past that point where they are past their prime, I transformed them into something delicious.
Something that extends their usefulness and is a delight to eat: homemade strawberry sauce.
The simple combination of strawberries, sugar and lemon juice come together to create a fragrant sauce perfect for spooning onto breakfast items like waffles and pancakes or dessert like angel food cake and ice cream.
How would you use it?
This is a sauce I’ve been making for years. Its creation was spurred by my early endeavors into eating more sustainably. When I started thinking more about what we ate — the actual ingredients — I realized that I could make a better strawberry sauce than the frozen strawberries in syrup that my ex-husband favored. Not only is it less expensive, but we know for sure what’s in it and where it came from.
This homemade strawberry sauce recipe makes about a quart. You can use it all at one or save some for later. It can be easily frozen as well.
- 4 cups strawberries, hulled and roughly chopped
- 1 cup sugar
- 1 tsp lemon juice
- Place all ingredients in a small saucepan. Cook over medium heat until it comes to a boil. Reduce heat and simmer for an additional 5 minutes.
- Transfer to storage containers and freeze until ready to use. Defrost before using.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.