You can make this TASTY fresh no-cook strawberry sauce very quickly and easily. A delicious dessert sauce for every occasion, with lots of fresh strawberries. And no further additives besides a little confectioner's sugar. Because these sweet summer fruit doesn't need them.
A delicious dessert sauce
Delicious with pudding or on an ice cream. My family knows how to handle this homemade strawberry sauce at any time of the day. And when there is no dessert available. Then they eat it just plain this way.
It's quite easy to prepare and because of the mashing and sieving there are no seeds in the sauce (we like that a lot better), but because of the fresh strawberries it still got that bite.
I use the sauce on my yogurt with homemade granola for breakfast, or with some lemon pudding or as a sauce with the strawberry ice cream. This sauce makes every dish just that little bit more special.
Homemade strawberry sauce with a delicious and pure taste. That's really easy to prepare!
Can you make this sauce with frozen strawberries?
Yes you can. Let them thaw and then mash them. Sieve the sauce to remove the seeds. You can also add pieces of strawberry to the sauce, but that is less tasty with strawberries that have been frozen. If you made a sauce with frozen strawberries, you can no longer store leftover sauce in the freezer.
🥘 Ingredients
A full list of ingredients can be found at the end of this blog.
- Strawberries - This sauce is the best made with fresh strawberries. Wash and then hull them (if you do it the other way around, the strawberry will absorb the water and you will lose taste). You can also use frozen strawberries. Let them thaw and then put them in the food processor and puree. It is up to you whether you add chunks of strawberry, but I personally do not like thawed strawberry chunks as much. You can also make this strawberry sauce with raspberries, red currants, or blackberries.
- Confectioner's sugar - To sweeten the strawberry sauce. Confectioner's sugar mixes better than regular sugar into the sauce. The amount of sugar is a guideline. If you use fresh strawberries harvested in June, you will see that you don't even need sugar anymore because they are already so sweet. You can also replace powdered sugar with Stevia, honey, or maple syrup.
🔪Instructions
A recipe that can be printed can be found at the bottom of this blog in the recipe card.
Step 1 - Wash the strawberries and hull them
- Wash the strawberries and cut off the green crown. You don't have to pat the strawberries dry.
- Place half of the strawberries in the bowl of a food processor. If the strawberries are very large, cut them in half. If you don't have a food processor, put them in a high bowl and use an immersion blender.
Step 2 - Puree the strawberries
- Turn on the food processor and pulse until the sauce is smooth.
- The pureed sauce is now ready. As you can see, you have got some foam. If you prefer not to, add a knob of butter to the strawberries before mashing them. But then the recipe will no longer be lactose-free!
Step 3 - Sieve the strawberries sauce
- Use a fine sieve and add the strawberry puree. With a spoon, you push the juice through the sieve.
- Collect the juice in a clean bowl.
Step 4 - Mix in the sugar and add the strawberries
- Add the confectioner's sugar to the sauce and mix well, so you don't have lumps.
- Cut the remaining strawberries into small pieces and put them in the sauce. Put everything in the refrigerator for an hour to get cold.
When you use seasonal strawberries, they are so sweet that you can also make this sauce without sugar. The strawberries are the best from the end of May to the beginning of July.
You can also make this sauce with a sweetener of your choice, such as Stevia, honey, or Maple syrup.
🥘 Other delicious recipes
Did you make this recipe? Tag #byandreajanssen via Instagram. I really enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
No-cook strawberry sauce {easy recipe}
Pas met de knoppen het aantal personen aan.
Instructions
- Wash the strawberries and hull them.
- Put half of the strawberries in the food processer and blend them. It can also be done with a fork or an immersion blender.
- Push the pulp through a fine sieve (the seeds will not get into the sauce).
- Mix the sugar through the sauce.
- Quarter the other half of the strawberries and then slice them in half. The pieces of strawberries are mixed through the sauce.
- Chill for about an hour and it's ready to serve.
Notes
2. Strawberries - If the strawberries are in season in June, you may not need any sugar. The strawberries are so sweet then. But if you are earlier (or later) in the season, the natural fruit sugars are less present and you may even need an extra scoop. Taste to be sure.
3. Alternatives -
Strawberries - You can also use blackberries, red currants, and raspberries instead of strawberries.
Confectioner's Sugar - Replace confectioner's sugar with Stevia, honey, or maple syrup.
5. Storage - This sauce will keep in the refrigerator for up to 2 days. Do you want to keep it longer? Then store it in the freezer for up to 2 months.
6. Nutrition - I assumed 4 nice-sized servings of strawberry sauce. The foods shown are per large serving. If you divide it over more portions, the number of calories will be less.
Leave a Reply