Best Fresh Strawberry Sauce Recipes

PANNA COTTA WITH FRESH STRAWBERRY SAUCE

Steps:

• Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
• Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
• To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
• Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.

FRESH STRAWBERRY SAUCE

Steps:

• Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat.
• Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Whisk 2 tablespoons water and cornstarch in a small bowl.
• Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.
• Transfer mixture to a blender and puree until smooth.

FRESH STRAWBERRY SAUCE

Steps:

• Combine the strawberries and sugar in a small bowl; cover and refrigerate for 2-3 hours. Drain, reserving juice. Set berries aside. Add water to juice to measure 1/2 cup; pour into a saucepan. Stir in cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in extract. Pour over berries; fold gently. Chill. Serve over ice cream or cake.

JOE'S "SAY CHEESE" CHEESECAKE WITH FRESH STRAWBERRY SAUCE

Steps:

• For the crust: Preheat the oven to 375 degrees F. Spray the bottom of a 10-inch springform pan with cooking spray; line the bottom with a round of parchment paper; and spray the paper with cooking spray. Place the pan on a sheet of heavy-duty aluminum foil and bring the foil up around the sides to enclose the seam between the bottom and the sides of the pan (this will prevent water from leaking in).
• Stir together the graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and mix until the crumbs are coated. Press the mixture firmly into the bottom of the pan and up the sides. Set aside.
• For the filling: In a stand mixer, beat the cream cheese together with the sour cream. Add the eggs, one at a time, beating well after each addition. Add the sugar, cornstarch and vanilla, and beat until smooth.
• Pour the filling into the prepared crust. Set the foil-wrapped pan inside a larger pan, and carefully pour 1/2 inch of warm water into the larger pan to create a water bath. Bake for 1 hour. Turn off the oven, open the oven door and let the cheesecake stand in the opened oven for 1 hour. Refrigerate the cheesecake for 2 hours or overnight before removing it from the pan.
• For the sauce: Process the strawberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before serving. (The sauce is best served cold from the refrigerator.)

FRESH STRAWBERRY AND RHUBARB SAUCE PARFAITS

Steps:

• In 2-quart saucepan, cook rhubarb, granulated sugar and drink over medium heat 10 to 15 minutes, stirring occasionally, until rhubarb is tender and mixture is syrupy.
• Add 1 cup of the strawberries; cook and stir 1 to 2 minutes, mashing slightly. Remove from heat. Stir in remaining strawberries. Cool slightly. Refrigerate at least 1 hour until chilled.
• Just before serving, in medium bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. In each of 8 parfait glasses, layer sauce, cake cubes and whipped cream; repeat layers. Serve immediately. If desired, garnish each serving with fresh strawberry slice.

FRESH STRAWBERRY AND RHUBARB SAUCE OVER POUND CAKE

Steps:

• In medium saucepan, combine rhubarb, sugar and juice drink; mix well. Cook over medium heat for 10 to 15 minutes or until rhubarb is tender and mixture is syrupy, stirring occasionally.
• Add 1 cup of the strawberries; cook and stir 1 to 2 minutes, mashing slightly. Remove from heat. Stir in remaining strawberries. Cool slightly. Refrigerate at least 1 hour or until chilled.
• Just before serving, in medium bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. Cut pound cake into 16 slices. Place 2 slices on each dessert plate. Top slices with sauce and whipped cream. If desired, garnish each serving with fresh strawberry slice.

CANTALOUPE AND BLUEBERRIES WITH FRESH STRAWBERRY SAUCE

Steps:

• Puree strawberries in blender or foodprocessor.
• Add sugar, kirshc and lemon juice then process to mix.
• Halve cantaloupe, remove seeds and cut flesh into bite sized pieces.
• Spoon cantaloupe and blueberries into 4 stemmed glasses.
• Drizzle sauce over fruit, garnish with strawberry fans if using and enjoy.

FRESH STRAWBERRY SAUCE

Steps:

• Stir all ingredients together in a medium sauce pan and bring to a boil over medium high heat. Reduce heat to medium and cook for another 15 minutes until thickened. Let cool and refrigerate.
• A million uses:.
• Spoon over ice cream, pancakes or waffles and add a dollop of whipped cream.
• Drizzle over cheesecake or angle food cake.
• How about a trifle with layers of pound cake and whipped cream.
• Make a smoothie.
• Of course -- strawberry shortcake.

FRESH PEACH PANCAKES WITH QUICK STRAWBERRY-PEACH SAUCE

Steps:

• Make the sauce: add strawberries, peaches, Grand Marnier, and vanilla to a blender or food processor fitted with metal blade; whirl until smooth.
• Taste and add powdered sugar as needed.
• Store covered in the refrigerator until ready to use; will keep for 1 day.
• Make the pancakes: in a bowl, whisk the flour, brown sugar, baking powder, ginger, and cinnamon.
• In another bowl, whisk the milk, eggs, melted butter, Grand Marnier, and vanilla together to blend thoroughly.
• Pour the liquid ingredients over the dry ingredients and mix using a whisk, stopping when everything is combined (don't worry if the batter is a little lumpy).
• With a rubber spatula, gently fold in the peaches.
• Lightly butter or oil your griddle or skillet.
• Preheat over medium heat (if using an electric griddle, set to 350°).
• Spoon ¼ cup batter onto the griddle for each pancake, allowing space for spreading and use a spatula or the back of your spoon to lightly press the batter into rounds.
• When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
• Serve immediately w/ Quick Strawberry-Peach Sauce.

SOUR CREAM POUND CAKE WITH FRESH STRAWBERRY SAUCE

Steps:

• Pre-heat oven to 350
• Grease and flour 12 cup bundt cake or 2 bread pans
• Whisk together, in medium bowl, flour, baking powder, salt, nutmeg (or cardamom), baking soda
• Beat together, on medium speed in a large bowl, sugar and butter until well blended and smooth
• Add eggs, one at a time, beating well after each addition (mixture will appear curdled)
• Beat in sugar.
• At low speed beat in flour mixture in 3 parts alternating with sour cream, in 2 parts -- ending with flour mix
• Spoon patter into prepared pan(s) smoothing the top
• Bake for 1 hour and 10-15 minutes until golden brown and tester comes out clean
• Cool in pan(s) on wire rack for 10-15 minutes
• Run knife around edges and invert onto wire racks
• Cool completely
• Sauce
• Heat preserves, orange juice and Grand Marnier in a medium, Pyrex bowl, until warm and preserves melted
• Stir in lemon juice and strawberries
• Let stand at room temperature for 1 hour or refrigerate up to 8 hours to blend flavors
• When serving spoon sauce over cake slices
• Cover and store at room temperature

FRESH STRAWBERRY MARMALADE (STRAWBERRY SAUCE) WW FRIENDLY

Steps:

• Stir strawberries and sugar in a large bowl.
• Let stand until berries release juices, about 5 minutes.
• Stir in marmalade, lemon juice and vinegar.
• Chill at least 30 minutes and up to 4 hours.

FRESH STRAWBERRY AND RHUBARB SAUCE PARFAITS

Steps:

• In 2-quart saucepan, cook rhubarb, granulated sugar and drink over medium heat 10 to 15 minutes, stirring occasionally, until rhubarb is tender and mixture is syrupy.
• Add 1 cup of the strawberries; cook and stir 1 to 2 minutes, mashing slightly. Remove from heat. Stir in remaining strawberries. Cool slightly. Refrigerate at least 1 hour until chilled.
• Just before serving, in medium bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. In each of 8 parfait glasses, layer sauce, cake cubes and whipped cream; repeat layers. Serve immediately. If desired, garnish each serving with fresh strawberry slice.

FRESH STRAWBERRY SAUCE

Steps:

• Place sugar and 1/4 cup water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat, and simmer until sugar is completely dissolved. Remove from heat, and allow the syrup to cool completely. Place half the berries in the jar of a blender; add the syrup. Puree until smooth; pass through a fine sieve or colander. Chop remaining berries; stir into strawberry puree. Serve (or store in an airtight container, refrigerated, for up to 3 days).

MY FRESH STRAWBERRY SAUCE

Steps:

• In a skillet place cut up sliced strawberries, stir in sugar and vanilla on med heat.
• let simmer and stir every couple min. for about 5 or 6 min. until they are all glazed.
• pour into a container let cool, once cooled stick in fridge and cover ready for you to use.

FRESH STRAWBERRY SAUCE RECIPE - (4.4/5)

Steps:

• Place strawberries, sugar, salt and pepper in a saucepan. Bring to a simmer, stirring occasionally for 10-15 minutes until a syrup develops. As it simmers break up some of the strawberries with a wooden spoon until desired consistency is reached. Remove from the heat and stir in the vanilla. Cool to room temperature and refrigerate. Serve chilled or warm over ice cream, waffles or pancakes.