This fast and easy strawberry sauce is full of berry flavor! Serve it over vanilla ice cream, Belgian waffles, pancakes, or cheesecake.
- 1 pound strawberries
- 6 tablespoons maple syrup
- 2 teaspoons cornstarch
- Clean, hull and slice the strawberries.
- Add the strawberries to a small saucepan with maple syrup and cook over medium heat, stirring occasionally while it bubbles gently. After about 5 to 7 minutes when strawberries start to break down, remove 2 tablespoons of sauce that has formed in the pan and whisk together with the cornstarch. Add it back to the pan and stir until thickened, about 3 minutes. If you want less strawberry chunks, mash them while you’re cooking or cook a few minutes longer.
- Serve warm or cooled slightly. Store in a sealed container refrigerated for up to 1 week (or cool and freeze up to 6 months).
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Keywords: Strawberry Sauce, Easy Strawberry Sauce