Strawberry Sauce

This sauce can be used in so many ways.  I used it last week to make some strawberry shortcake pancakes…um, yes please!!

You can really put it on top of anything that would benefit from a little extra something, like a classic cheesecake (sorry Bud!).  It would be so scrumpious on pound or angel cake, or on top of ice cream!

It’s perfect for breakfast pastries and sweet breads too!  This lustrous topping is fit for any occasion, and makes anything look extra special.  It’s just 5 simple ingredients!  You can also use other fruits like raspberries, blueberries, or even blackberries.  I’ve made a delicious sauce with this recipe using cherries too….so  yummm!


You can make any type of fruit sauce using this exact recipe by substituting the fruit you want.

  • 1 pound strawberries, hulled and chopped
  • 1/3 cup granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • zest of one lemon
  • 1/2 teaspoon vanilla extract


Combine strawberries, sugar, lemon juice, lemon zest, and vanilla in a medium-sized pot.

Cook over medium/low heat for about 15-20 minutes. Stir occasionally until the berries release their juices and the sauce starts to thicken.

Remove from heat and allow the sauce to come to room temperature. The sauce will thicken as it cools.

Serve on pancakes, or enjoy with other desserts.

Storing Leftovers:
If you end up with some leftovers, store in an airtight container in the fridge for up to seven days.

You can freeze your sauce in a freezer safe container for up to 3 months.  Just thaw and enjoy!


I hope you make this tasty strawberry sauce, and if you do, be sure to tag me on Instagram @goodeatsbymimi.  

I would love to hear from you and see your photos!

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