Strawberry Sauce Recipe

Rinse the strawberries under cold water. Hull the strawberries (remove the green caps) and quarter them so pieces are roughly uniform; you should have about 1 cup by volume.

Combine and macerate

In a medium saucepan, combine the quartered strawberries, granulated sugar, lemon juice, lemon zest (if using) and salt. Let sit at room temperature for 10–15 minutes to macerate so the strawberries release some juice.

Simmer

Place the saucepan over medium heat. Stir occasionally and bring the mixture to a gentle simmer. Once simmering, reduce heat to medium-low and cook, stirring every 1–2 minutes, until strawberries are soft and the mixture is fragrant, about 6–8 minutes.

Break down fruit

For a chunky sauce: press some strawberries against the side of the pan with the back of a spoon to release more juice. For a smooth sauce: carefully transfer the mixture to an immersion blender and pulse to desired consistency, or use a regular blender and puree, then return to the pan.

If you prefer a thicker, glossy sauce, whisk the cornstarch into the cold water to make a slurry. With the sauce at a gentle simmer, slowly pour the slurry in while stirring. Cook for an additional 1–2 minutes until the sauce thickens slightly. Remove from heat and stir in the cold butter and vanilla extract (if using) until melted; this rounds the flavor and adds sheen.

Taste and adjust: add a little more lemon juice or sugar to balance sweetness and acidity if needed.

Allow the sauce to cool to room temperature. The sauce will thicken a bit more as it cools. Transfer to a clean jar or airtight container and refrigerate. Use within 7–10 days. For longer storage, freeze in portioned containers for up to 3 months.