Strawberry Sauce
A thick, glossy strawberry sauce made with fresh strawberries, sugar, and lemon juice. This sauce is deeply strawberry-forward, not overly sweet, and sturdy enough for layering into cakes, cheesecakes, and other baked desserts.
Servings 2 cups
Calories 55kcal
Ingredients
- 4 cups strawberries, quartered 600g
- 1 cup granulated sugar 200g
- 4 tbsp lemon juice
Instructions
- Add the quartered strawberries, sugar, and lemon juice to a saucepan and cook, stirring occasionally, at medium-high heat.
- When the strawberries come to a boil, turn the heat down and continue to cook at medium-low heat.
- Cook until a thermometer reads between 200 and 220ºF. The sauce will be dark, and thick. If it starts to stick to the bottom of the pan, turn the heat down even lower. If you don’t have a thermometer, simply stop cooking them jam once it is dark, thick, and reduced.
- Remove the sauce from the heat and pour into a bowl. Place a piece of plastic wrap directly on the surface of the sauce, and let it cool down. Refrigerate for a couple of hours before using.
Notes
Strawberries: Use ripe, flavorful strawberries for the best result. Under-ripe berries will produce a thinner, more acidic sauce, while very soft berries will break down faster and darken sooner.
Lemon Juice: Don’t skip it. The acidity balances the sweetness and helps the sauce thicken properly.
Cooking Temperature: The 200–220ºF range is important for thickening. Lower than that and the sauce will stay runny; much higher and it can scorch or taste caramelized.
Cooling Tip: Pressing plastic wrap directly onto the surface prevents a skin from forming.
Final Texture: The sauce thickens more as it cools. If it looks slightly loose when hot, that’s normal.
Storage: Store refrigerated in an airtight container for up to 1 week.
Freezer-Friendly: Let the sauce cool completely, then transfer to an airtight, freezer-safe container, leaving a bit of headspace. Freeze for up to 3 months; thaw overnight in the refrigerator and stir well before using.
Nutrition
Serving: 2tbsp | Calories: 55kcal