Homemade Strawberry Sauce

Let’s talk strawberry sauce!  A couple years ago, I shared a chunky fresh Macerated Strawberry Sauce that I served over pancakes.

More recently, I’ve been making silky smooth strawberry sauces.  One was used in a cheesecake (recipe coming soon) and the other is absolute perfection on ice cream and that’s the one I’m sharing today!

This is an easy-peasy homemade sauce.  Just blend up some fresh (or frozen) strawberries with a little sugar, cook them down, and add a dash of vanilla.  If you don’t mind the seeds, you can cool it down and use it right away.  Or if you’re like me and want a silky-smooth sauce, push the pulp through a fine-mesh sieve before cooling.

Once it’s cooled, you’re done and it’s ready to use!  Yum!

Homemade Strawberry Sauce

Adapted from the Brown Eyed Baker

1 cup strawberries (I used frozen strawberries (thawed) but fresh work as well)

2 ½ tablespoons sugar

½ teaspoon vanilla extract

Place the strawberries and sugar in a blender.  Blend until smooth.

Place the mixture into a small saucepan over medium heat.  Bring to a simmer and cook, stirring constantly until the sauce is thickened, about 5-10 minutes.  Stir in the vanilla.

Strain the mixture through a fine-mesh sieve, pressing the pulp through to remove the seeds.  Set aside to cool until ready to use.