This homemade Strawberry sauce is light, bright, and bursting with flavor. Serve this simple strawberry topping along with an ice cream cake at your next party!
Keyword ice cream, sauce, strawberry, topping
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Kat Jeter & Melinda Caldwell
24ouncesStrawberriesstems removed and roughly chopped
In a medium saucepan add strawberries, sugar, and lemon juice.
Cook over medium high heat, stirring constantly until the mixture comes to a boil then reduce temperature to medium.
Continue cooking for about 20 minutes mashing the strawberries with your spoon as you stir.
Once the sauce has thickened remove from the heat and strain the strawberries through a strainer into a bowl to remove the pulp and seeds. Make sure to press down on the strawberries to get as much of the juice out as possible.
Discard the leftover pulp and seeds and pour the liquid back into your saucepan. Continue cooking over medium heat for 10 more minutes, or until the sauce is thick enough that it coats the back of your spoon.
Remove sauce from heat and let cool until it reaches room temperature. If you are not serving it right away you can store in an airtight container in the refrigerator. Bring it to room temperature before serving.
Note: As you are cooking the strained sauce you can gently skim off any foam from the top. This will help you get a clear, beautiful strawberry sauce.