We think you’ll be berry pleased with this sweet sauce that’s studded with chunks of fresh strawberries–pour it over ice cream, waffles, pancakes, and more!
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Bring strawberry mixture to simmer over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until sauce is slightly thickened, 10 to 12 minutes.
How do two ingredients, cooked for just 10 minutes, transform from whole strawberries and grainy sugar into a thick, sweet, glossy ice cream topping? Mashing the strawberries with a potato masher is the first key—it releases the strawberry juices into the saucepan. Those juices contain a lot of water. As you cook the strawberry-sugar mixture, the sugar dissolves into the water in the strawberry juice, creating a sweet, strawberry‑flavored syrup. Cooking also causes some of the water in the strawberries to evaporate. That helps make the strawberry sauce thick and pourable. And don’t forget about those mashed whole strawberries! As they cook, the heat breaks down the cells in the strawberries, which makes them softer, but since they’re cooked for only 10 minutes, they keep their chunky shape.