Strawberries are my favourite fruit. I’m not sure if it’s because of the vivid red colour, the natural sweetness or their beautiful shape that I use to style dishes and desserts. When I was a kid, I always devoured the little green basket of strawberries my mom brought home.
In that segment, I demonstrated how to make an simple and quick strawberry sauce on TV.
You Can Use Strawberry Sauce On:
- Oatmeal. It goes very well with overnight oats, or as an oatmeal topper. Add some Greek yogurt and hemp seeds for protein.
- Chia seed pudding. Add milk or a non-dairy milk of your choice to chia seeds. Put in the fridge overnight and top with strawberry sauce in the morning!
- Ice cream or yogurt. An amazing natural sweetener, with no artificial sweeteners.
- Pancakes or waffles. I tried this on waffles with whipped cream and it was DELICIOUS! Sometimes you need a change from the traditional maple syrup.
- On top of toast. Instead of jam, this one is just as sweet, except with vitamin C, potassium and fibre!
So, don’t throw away your strawberries if they are slightly bruised! I hate food waste, and this is a great way to reuse these sweet and delicious fruits. I have more tips on avoiding food waste here.
RECIPE: Strawberry Sauce for Strawberry Month
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups hulled and chopped fresh strawberries
- 1/4 cup granulated sugar
- 1/3 cup water
- 1/2 teaspoon lemon juice
- In a small bowl, whisk cornstarch and 2 tablespoons water together and set aside. This will help thicken the sauce, and also prevent cornstarch lumps from forming in your sauce.
- In a medium saucepan, combine strawberries, sugar, 1/3 cup water, lemon juice, and cornstarch/water mixture. Stir and bring to a simmer. Keep at a simmer, adjusting temperature when needed.
- Stir often until thick and syrupy, about 3 to 4 minutes.
- Remove from heat, pour over pancakes, waffles, or ice cream, and enjoy!